My Apple Cinnamon cobbler is based on these canned apples
Cinnamon sugar apples or apple pie filling are a must have for your pantry.
The cinnamon sugar apples are so versatile for so many baking project, like apple crumble, apple crisp, apple cobbler, and a wholesome hot apple and cinnamon snack.
This recipe will make enough for about 6-8 large jars.
I store my jars in my canning room, and they last a nice long time, thru the canning season and winter months when the urge to make a pie hits you!
Cinnamon Sugar Apples
In a large pan, mix sugar, 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.
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2-3/4 inch headspace.
Fill jars with hot syrup and gently remove air bubbles with a plastic knife (metal may promote cracks in the jars).
Return filled jars to rack in 20 quart stock pot, then lower down into hot water. Make sure there is enough water in pot that there is at least 1 inch of water above the jars. If necessary, add more HOT water.
Place lid on your pot, and bring to a gentle boil.
Boiling time will vary depending on where you live.
You will start with an initial processing time of 20 min if you are at sea level
- At 1,001 to 3,000 feet (305 to 914 meters) above sea level: increase processing time by 5 minutes.
- At 3,001 to 6,000 feet (914 to 1,829 meters) above sea level: increase processing time by 10 minutes.)
Remove from water bath, and wait for the lid popping sound of success.
I have a confession.
I say these are for baking a pie or cobbler.
But the truth is, I like to sit down with a jar and eat them with a fork during my favorite podcast .