Every few years I’ll pick up a full bushel of apples to make apple sauce and apple pie filling for the canning shelves. This recipe makes a delicious caramel like syrup that goes good with tart apples. We like to keep canned pie apples on had so that we can easily make a pie, coffee cake or cobbler. This costs less and tastes far better than the canned stuff from the store. 15-18# of apples will fill a stock pot and will make about 14 quarts.
Using a peeler/slicer makes quick work of the apples.
After the peeler/slicer, I cut the spiral sliced apple into quarters.
In a large pan, mix the sugar, cornstarch, cinnamon and nutmeg or apple pie spice. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
Sterilize the canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples. Add the sliced apples to the hot syrup and heat through.
Fill the jars with hot syrup and apples leaving a 1/2 inch headspace and gently remove air bubbles with a knife. If you get to the end and there is syrup left, slice some more apples to put with it.
