Rhonda'S Canned Apple Pie Filling - cooking recipe

Ingredients

6 lbs apples
2 cups honey
1 cup cornstarch
2 1/2 teaspoons cinnamon, ground
1/2 teaspoon nutmeg, ground
2 teaspoons salt
10 cups water
3 tablespoons lemon juice

Preparation

In a large pan, mix honey, cornstarch, cinnamon and nutmeg. 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 canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
Fill jars with hot syrup, and gently remove air bubbles with a rubber spatula or the handle of a wooden spoon.
Put lids on and process in a water bath canner for 20 minutes. Remember to add additional time at altitude.