Prepare the Apples: Peel, core, and slice the apples into thin wedges. Aim for around 6 pounds of sliced apples. I use a kitchen scale to get it close.

Combine Ingredients: In a large stock add together all dry ingredients, stiring to evenly mix together. Then add liquids and combine. Bring to boil.

Mix in Apples: Add the sliced apples to the stockpot, stir until well incorporated into sugar mixture. The mixture will help thicken the filling as it cooks.

Cook the Filling: Cook the mixture over medium heat, stirring often until it thickens and the apples are tender, about 20 minutes. The filling should have a glossy appearance.

Canning Process: Fill warm sterilized jars leaving 1/2 inch of headspace. Process in a hot water bath canner according to canning guidelines for 20 minutes. Make sure water is at a continual boil and covering the lids of the jars by at least 2 inches.

Remove from canner: Place jars on folded towel on the counter together and place another towel over the tops of the jars. Leave on the counter untouched for 12 hours. You may hear pops as the jars seal.

Usage: This canned apple pie filling is ready to use for your favorite pies, crisps, tarts, or even as a topping for pancakes or ice cream. Enjoy the delicious taste of homemade apple pie all year round! Make sure to add date each jar was made on the top of the lid, and use within 2 years of processing. Always make sure before using that lid was still completely sealed on jar, contents look good, and no foul order is coming from jar, which would indicate a failed seal.