• After the apples have been peeled, cored, and sliced thin, add the butter then apple slices to a large sauce skillet and sauté the apples until they are tender.  
• Add the sugars and spices and continue to sauté until the sugars have dissolved and simmering. 
• Add the cornstarch to water and vinegar and whisk until cornstarch has dissolved.  
• Add the wet mixture to the apples and gently stir to mix. Bring to a simmer and allow the filling to thicken.  
• Once you have reached the desired thickness, remove from the heat and let cool before canning or storing. If you are using it immediately, let it cool slightly before using it.
• Add the cooled apple pie filling to mason jars and store in the refrigerator for up to 10 days.

Canning Instructions:

• Clean and sterilize the jars by washing them in hot, soapy water. Rinse them well, then boil them in a pot of water for about 15 minutes. Make sure the jars are completely dry before filling them.
• Once your filling has cooled, start filling your jars. Leave about ¼ inch of space at the top for the filling to expand during the sealing process.
• After filling the jars, wipe off any excess filling from the rims using a clean, damp cloth. This ensures a tight seal.
• Place the lids on the jars, ensuring they are centered and flat. Twist on the screw bands until they are comfortably tight. Do not over-tighten, as air needs to escape during the canning process.
• Put the filled jars back into the boiling water bath, making sure they are covered with at least one inch of water. Boil the jars for the recommended times based on their size, adding 2 minutes for every 1,000 feet above sea level.
• Once the jars have finished processing, use a jar lifter to remove them from the water. Let them cool on a towel or rack for about 24 hours.
• After cooling, check each jar to ensure it has sealed properly. Press on the center of the lid - if it pops up, refrigerate and use that jar first.