Preserve the fall apple harvest with this great apple pie filling recipe for canning.
Pour warm water into the water bath (without the rack) until it is half full. Turn the burner onto high and bring the water to a boil and then turn to medium until five minutes before you begin to fill the jars with apples. At that time, you’ll return the range to high so the water comes to a boil once more.
The water in the water bath will be displaced by the jars, so you may need to remove some of the water.
When time is up, turn off the range and remove the rack using potholders.
Ping Sound: Don’t move the jars for 24 hours. You will begin to hear the familiar ping as the lids start to seal.
After 24 hours and the jars have cooled, it’s time to test the seals on the jars. Press down on the center of the lid. If the lid gives, the jar isn’t sealed. If the lids don’t give, you have a solid seal.