Apple Pie in a Jar

Recipe View Prepare the Jars (20 minutes): Inspect seven 1-quart jars for any cracks and their rings for rust, discarding any that are defective. Immerse the jars in simmering water for 10 minutes to sterilize. Wash new, unused lids and rings in warm, soapy water. Remove the jars and allow them to air dry on a clean surface.

Recipe View Make the Apple Pie Syrup (15 minutes): In a large, heavy-bottomed pot, combine 10 cups of water, 4.5 cups of white sugar, 1 cup of cornstarch, 2 teaspoons of ground cinnamon, 1 teaspoon of salt, and 0.25 teaspoon of ground nutmeg. Place the pot over high heat and cook, stirring frequently to prevent scorching, until the mixture thickens and becomes bubbly. This should take approximately 10 to 15 minutes. Remove from the heat and stir in 3 tablespoons of lemon juice.

Recipe View Fill the Jars (20 minutes): Tightly pack the peeled, cored, and sliced apples into the sterilized jars, leaving about 1/2 inch of headspace at the top. Slowly pour the hot syrup over the apples, ensuring they are completely covered and maintaining the 1/4-inch headspace. Use a clean knife or a thin spatula to gently run around the inside of each jar to release any trapped air bubbles. Lightly tap each jar on the countertop to encourage air bubbles to rise to the surface.

Recipe View Process the Jars (60 minutes): Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the filled jars, using a jar holder, into the boiling water, ensuring they are about 2 inches apart. If needed, add more boiling water to cover the jars by at least 2 inches. Bring the water back to a rolling boil, cover the pot, and process the jars for 30 minutes.

Recipe View Cool and Check the Seals (12-24 hours): Carefully remove the jars from the stockpot using the jar holder and place them on a towel-lined surface, several inches apart, to cool undisturbed for 12 to 24 hours. As the jars cool, you should hear a 'popping' sound, indicating that the lids have sealed properly. After they have fully cooled, press the center of each lid with a finger to ensure it does not move up or down. If a lid flexes, it is not properly sealed and should be refrigerated and used immediately. Remove the rings for storage to prevent rust and store the sealed jars in a cool, dark place for up to one year.