Apple Pie Filling

1. Peel, core, and chop or slice apples.
2. Add the butter and cinnamon to a large skillet and melt over medium heat. Add the apples, brown sugar, water, and salt; stir to combine. Cover the pan and cook for about 5 minutes or until the apples have started to soften.
3. In a small bowl combine the cornstarch with 2 tbsp of water. Add to the cooked apples and stir. Continue to cook until thickened making sure the apples are soft but not mushy, about 1 minute. Cool completely.
4. Store into mason jars or freeze in plastic bags. This mixture will fill 4 12 oz jars.

Canning instructions:

1. Use clean, sterilized canning jars (sterilize jars in a dishwasher or by pouring boiling water in the clean jars).
2. Leave 1 inch of space at the top of your jar.
3. Wipe the rim of the jars before putting the lid on. Tighten the ring firmly
4. Boil in a water bath according to USDA for 25 minutes.)
5. When time is done, turn off heat and let jars remain in the boiling water for 5 minutes before removing.
6. Let jars cool for 12 hours before removing rings.
7. Clean jars to remove any sticky residue. Rings should be removed for washing.
8. Make sure jars are sealed
9. Label and date jars.
10. Store sealed jars in a cool, dark place for up to 18 months.