Apple Pie Filling

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Preserve your  apples and make apple pie filling! Canned apple pie filling allows you to make delicious apple desserts with homemade pie filling all year long. 

I love apple pies! My favorite is made with tart fresh apples. Sometimes there just isn’t enough time to make a pie and this apple pie filling really comes in handy.  You just make a quick pie dough, open a jar of filling, pour it in and bake! Instant dessert!

Apple pie filling is also amazing in cobblers, crisps and spooned over ice cream!

I preserve a lot of food, but this was my first time making apple pie filling. My in-laws make batches every year and usually share a few jars with me. I decided to make a few batches of my own this year.

When canning there are a few guidelines to follow

• Use clean, sterilized canning jars (sterilize jars in a dishwasher or by pouring boiling water into clean jars)
• Use fruit free from bruises or soft areas (you can cut off any bruised areas)
• Always wipe rim of jars before putting lid on
• Tighten ring firmly
• Boil in a water bath according to USDA recommended times (adjust according to your altitude)
• Let jars cool for at least 12 hours before removing lids.
• Wash jars to remove any sticky residue. Lids should be removed for washing.
• Check to make certain jars are sealed.
• Use any unsealed jars right away.
• Store canned goods in a cool, dark place.

To thicken this filling, use Clear Jel. Some recipes will list cornstarch as a thickener, but the USDA does not recommend it. My recommendation…stick with Clear Jel!  

To peal, core and slice the apples, I used an apple peeler.  If you don’t have one, no problem! Just use a knife. The apple peeler makes canning this filling a bit quicker!

If you are looking for other canning recipes, try Canning Tomatoes.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my canning recipes.

Apple Pie Filling

Kathy

Homemade apple pie filling

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 30 mins

Course canning, Dessert

Cuisine American

Servings 6 quarts

Ingredients

  

1x2x3x

• 6 quarts fresh apples (peeled, cored and sliced.)
• 5 cups sugar
• 1 1/2 cups Clear Jel
• 1 Tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 7 1/2 cups water
• 3/4 cup fresh lemon juice

Instructions

 

• In a large pot, combine sugar, Clearjel, cinnamon, nutmeg and water.
• Cook over medium heat until mixture thickens and begins to bubble. Stir mixture often to prevent scorching.
• Add lemon juice and boil 1 minute
• Add apple slices and stir carefully.
• Heat for 3-5 minutes on low until apples are heated through.
• Remove from heat and fill prepared jars with mixture. Leave at least 1 inch head space in each jar.
• Wipe jars. Cap and Seal
• Process for 25 minutes (adjust for altitude) in a boiling water bathcanner.

Notes

Recipe adapted from The Big Book of Preserving the Harvest.

When canning there are a few guidelines to follow

• Use clean, sterilized canning jars (sterilize jars in a dishwasher or by pouring boiling water into clean jars)
• Use fruit free from bruises or soft areas (you can cut off any bruised areas)
• Always wipe rim of jars before putting lid on
• Tighten ring firmly
• Boil in a water bath according to USDA recommended times 
• Let jars cool for at least 12 hours before removing lids.
• Wash jars to remove any sticky residue. Lids should be removed for washing.
• Check to make certain jars are sealed.
• Use any unsealed jars right away.
• Store canned goods in a cool, dark place.

Keyword apple pie filling, apple pie filling recipe, canning apple pie filling

Tried this recipe?Leave a comment and let me know what you think.