Apple Pie in a Jar
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and sliced apples
Place a rack in the bottom of a large stock pot. Fill pot with hot
water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing
on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove
with a holder and allow jars to air-dry. Save water for processing
apples. Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in
a large saucepan. Place over high heat and cook until thick and bubbly,
stirring frequently. Remove from heat and stir in lemon juice.
Tightly pack apples into sterilized
jars. Slowly pour syrup over apples, covering them completely. Gently
tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
Carefully lower jars into pot using a holder. Leave a 2 inch space
between jars. Add more boiling water if necessary, until tops of jars
are covered by 2 inches of water. Bring water to a full boil, then cover
and process for 30 minutes. Remove jars from pot and place on
cloth-covered or wood surface, several inches apart, until cool. Once
cool, press top of each lid with finger, ensuring that seal is tight
(lid doesn't move up or down at all). Sealed jars can be stored for up
to a year.