Canning Apple Pie Filling – A Step-by-Step Guide

There’s nothing quite like the warm, comforting taste of homemade apple pie. But what if you could enjoy that flavor any time of the year without starting from scratch? That’s where canning apple pie filling comes in. With a little effort, you can preserve the taste of autumn apples and have ready-to-use pie filling on your pantry shelf.

This recipe ensures that you’ll always have a jar of rich, spiced apple filling for pies, crisps, tarts, or even as a topping for pancakes or ice cream. Not only does it save time during the busy holiday season, but it also guarantees you get that homemade taste without preservatives or artificial flavorings.

Canning apple pie filling might seem intimidating, but it’s easier than you think. By following proper safety steps and using the right thickener, you’ll end up with shelf-stable jars that last months. Let’s dive into how you can make this delicious filling at home.

Cooking Time and Serving

• Prep Time: 30 minutes

• Cook Time: 25 minutes

• Processing Time: 25 minutes (water bath canner)

• Total Time: About 1 hour 20 minutes

• Yield: About 6–7 pint jars (or 3–4 quart jars)

• Serving Size: 1 cup filling (enough for 1 slice of pie)

Ingredients

• 12 cups apples (peeled, cored, sliced – about 6 lbs fresh apples)

• 2 ¾ cups granulated sugar

• ¾ cup brown sugar (optional, for richer flavor)

• ¾ cup Clear Jel (a safe canning thickener – do not use cornstarch)

• 1 ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground allspice (optional)

• 1 tsp salt

• 10 cups water (divided use)

• ½ cup bottled lemon juice

How to Make Canned Apple Pie Filling

Step 1: Prepare the Apples

1. Wash, peel, core, and slice apples into ½-inch wedges.

2. Place slices in a bowl of water with 2 tablespoons of lemon juice to prevent browning.

Step 2: Make the Syrup

1. In a large pot, combine sugar, Clear Jel, spices, and salt.

2. Slowly add 5 cups of water while whisking until smooth.

3. Cook over medium heat until the mixture thickens and begins to bubble.

4. Stir in the bottled lemon juice and boil for 1 more minute.

Step 3: Combine with Apples

1. Drain apple slices and blanch in boiling water for 1 minute. Drain well.

2. Gently fold the hot apple slices into the thickened syrup.

Step 4: Fill the Jars

1. Pack the apple mixture into hot, sterilized jars, leaving 1-inch headspace.

2. Remove air bubbles and wipe rims clean.

3. Seal with lids and bands.

Step 5: Process the Jars

1. Place jars in a boiling water bath canner.

2. Process pints and quarts for 25 minutes (adjust for altitude if needed).

3. Remove jars and cool for 12–24 hours. Check seals before storing.

Notes

• Use Clear Jel (Cook Type A) for safe thickening. Regular cornstarch or flour is not safe for canning.

• Choose firm apples like Granny Smith, Honeycrisp, Jonathan, or Braeburn for best results.

• Adjust spices to your taste – cloves, ginger, or cardamom can add unique flavor.

• Properly sealed jars can last up to 12–18 months in a cool, dark place.

FAQs

Q: Can I use cornstarch instead of Clear Jel?
A: No, cornstarch is not safe for canning. Clear Jel is designed for high-heat, long-term storage.

Q: Can I use different types of apples?
A: Yes! A mix of tart and sweet apples creates a balanced flavor.

Q: How do I use the filling?
A: One quart jar typically fills a 9-inch pie crust. You can also use it as a topping for oatmeal, pancakes, or ice cream.

Q: Do I need to refrigerate after opening?
A: Yes, refrigerate any opened jar and consume within 1 week.

Nutrition Information (per 1 cup serving)

(Values are approximate and may vary depending on apples and sugar used.)

Disclaimer

This recipe is for home canning following USDA-safe guidelines. Always eat in moderation, as the recipe contains added sugar. If you have apple allergies or sensitivity to spices, avoid or substitute ingredients accordingly.