Step 3: Preserve
Now this is why you are reading this and not another pie filling recipe, preserving.
Once your waterbath is boiling gently lower your jars into the water. Make sure all the jars are covered with 2" of water.
Bring the bath back to a boil and process quart size jars in a boiling water bath for 30 minutes.
Place the jars on a dish towel to dry and allow the jars to cool for several hours or overnight.
Once completely cooled check the seals by pressing on the top, if they 'pop' they did not seal and should be refrigerated to be used soon. The sealed jars can be stored in the pantry for up to 1 year.