Peel, core, and slice apples. Remove any bruises or blemishes/ bug holes. THIS tool is a lifesaver and significant cuts down on the time it would take to do this with a knife.

In a large, non-reactive cooking pan combine sugar, corn starch, ground cinnamon, nutmeg, and salt. Mix well.

Add 10 cups of cool water to the dry ingredients and cook over medium-high heat until thick and bubbly.

Turn off the burner and add 3 tablespoons of store bought lemon juice. Mix well.

Using a canning funnel and a ladle, layer sliced apples and the hot mixture in the sterilized mason jars (quart jars).

Using a packing tool (or the handle side of a butter knife) release any air bubbles and pack in the apples and filling tightly.

Pack the apple pie filling within one inch of the top of the jar (1 inch headspace).

Wipe jar rim with a clean damp cloth or wipe rim with a damp paper towel.

Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the tops of the jars. Loosely screw the rings onto the lids to ensure the lids stay in place.

Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner.

Process for 30 minutes in boiling water.

After the 30 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.

Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.