Apple Pie Filling With Vanilla & Buttershots! Canning

• 4 cups sugar
• 1 cup cornstarch
• 1 tablespoon cinnamon
• 1/2 vanilla bean, split and scraped
• 9 cups water
• 1 cup butterscotch schnapps
• 1/4 cup bottled lemon juice
• 1 teaspoon lemon zest
• 9 lbs apples, peeled, cored and sliced
• 3 cloves (optional)
• 1/2 teaspoon cardamom (optional)
• 1/2 teaspoon ground nutmeg (optional)

1. In a large pot place first 5 ingredients and optional spices, bring to a boil and cook till thick and bubbly. Stirring so it doesn`t stick to the bottom and burn.
2. Meanwhile pack 4-6 sliced apples in sterilized quart jars.
3. Remove from heat and add the lemon juice and zest and buttershots.
4. Pour over apples removing as much air as you can. This is thick so use a butter knife to help it seep down to the bottom. Leaving 1 inch head space.
5. Wipe rims and place hot lids and screw tops on.
6. Process in a water bath for 25 minutes.
7. Optional packing:
8. Mix apple slices into the syrup then pack.

sugar, cornstarch, cinnamon, vanilla bean, water, butterscotch schnapps, lemon juice, lemon zest, apples, cardamom, ground nutmeg

Taken from www.food.com/recipe/apple-pie-filling-with-vanilla-buttershots-canning-259671 (may not work)