Homemade Canned Apple Pie Filling -

Prepare your canning equipment by sterilizing the jars, lids, and rings. Keep them hot until ready to use.
Clean the apples thoroughly. Using an apple peeler, peel all apples to remove the peel and core. Cut the apple in half to give you thin apple halves.
In a large pot, combine sugar, water, cinnamon, allspice, nutmeg, vanilla. Over medium heat slowly bring the mixture to a boil while stirring frequently.
Add the sliced apple to your clean sterilized jars. Tightly pack them but be careful not to crush the apple slices.
Remove the mixture from the heat and let it cool slightly before ladling into prepared jars.
Leave about one inch headspace in each jar to allow for expansion during processing. After filling each jar add a tablespoon of lemon juice to each jar.
Wipe any spills or residue off the jar rims with a clean cloth or paper towel soaked with vinegar.
Use a debubbler to remove air bubbles from each jar. Apply lids and rings firmly but not too tight as air needs to escape during processing.
Process jars in a boiling water bath for approximately 20 minutes ensuring they are fully submerged with at least one inch of water covering the tops.
Carefully remove jars from the water bath using jar lifters and place them on a clean towel to cool.