Preserve your apple harvest and make apple pie filling and can it in canning jars to use at a later date! 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 warmed and spooned over ice cream! And I'll let you in on a little secret - this pie filling is delicious just scooped right out of the jar and eaten with a spoon!
I love canning and preserving our own food. We grow a lot of apples and while I do love them best fresh, I also love canning apples and using them all year long. Some of my favorites include apple butter, apple sauce and this canned apple pie filling.
Type of apples to use
Almost any type of firm apple will work fine for this canned apple pie filling. You do want an apple that is going to hold its shape when cooked. Some good options are Granny Smith, Braeburn, Honey Crisp, Macintosh and Gravenstein.
Many of our apples are old trees that were planted several decades ago. We don't know the true variety, but when you bite into them, they have a great crispness to them.
Peel and core your apples
To peel, core and slice the apples, I used an apple peeler. If you don't have one, no problem! Just use a small paring knife. The apple peeler makes canning this filling a bit quicker! It not only peels the apples, but it cores and slices the apples too. Once the apples are all peeled, I slice the stack in half. It make it easier to fit half moon slices into the jars.
Don't worry if your apples begin to discolor a bit. You can add them to a large bowl filled with water to help stop discoloration if desired. Once added to the thicken mixture, the sliced apples will take on the golden color from the cinnamon and nutmeg.
Clear Jel
Clear Jel is a modified corn starch that is designed for commercial bakeries and home canning.It is a USDA approved thickener for canning pie fillings at home. Clear Jel is heat tolerant and can be reheated again and again, which makes it perfect for canning and then baking again into a dessert.
Look for Clear Jel at some grocery stores and small markets that specialize in repackaging and selling bulk food items. You can also buy it online and have it shipped directly to your home.
Canning guidelines
- Use clean, sterilized canning jars (sterilize jars in a dishwasher or by pouring boiling water into clean jars)
- Select the best fruit you can find (you can cut off any small bruised areas)
- Use a small spatula to remove air pockets in filled jars
- 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)
- When time is done, turn off heat and let jars remain in the boiling water for 5 minutes before you remove. This helps prevent the filling from leaking out of the jar when it hits a cooler room temperature. Tip from Ashley at Practical Self Reliance.
- Let jars cool for at least 12 hours before removing rings
- Wash jars to remove any sticky residue. Rings should be removed for washing.
- Check to make certain jars are sealed
- Label and date jars
- Use any unsealed jars right away
- Store canned goods in a cool, dark place for up to 18 months
These canned apples should last for 18 months if stored in a cool dark place.
Anytime you open a jar of canned goods, you want to examine the jar first. Look for anything unusual - foaming, bubbles, leaking are all signs that the contents are not good. Also make certain the lid is fully sealed. If mold and discoloration occurs on the top, discard the contents. When in doubt, throw it out! Never taste a product that you are unsure of.
If a jar didn't seal, you have two options - Place it in the refrigerator and use up within one week or remove lid wipe down surface of rim. Place a new lid on and process in water bath again.
The temperature for water to boil varies by elevation. The higher you go, the lower the temperature for water to reach a boil. In order to compensate for this lower boil temperature, time is added to your processing time.
If you are looking for other canning recipes, try Canning Tomatoes, Homemade Blackberry Jam and Apricot Jam.
Use this pie filling as a topping on these cream cheese danish!
Don't forget to PIN for later!
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
Ingredients
- 6 quarts apples (peeled, cored and sliced - approximately 30 medium sized apples)
- 5 cups sugar
- 1 ½ cups Clear Jel
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 7 ½ cups water
- ¾ cup fresh lemon juice
Instructions
- In a large pot, combine sugar, Clear Jel, cinnamon, nutmeg and water.
- Cook over medium heat until mixture thickens. Stir mixture often to prevent scorching.
- Add lemon juice and continue cooking for one 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.
- Use a small spatula to get rid of any air pockets or air bubbles in jars
- Wipe jars. Place canning lid and ring on jars.
- Process for 25 minutes (adjust for altitude) in a boiling water bath
Notes
- Use clean, sterilized canning jars (sterilize jars in a dishwasher or by pouring boiling water into clean jars)
- Select the best fruit you can find (you can cut off any small bruised areas)
- Use a small spatula to remove air pockets and large bubbles
- Always wipe rim of jars before putting lid on
- Tighten ring firmly
- Boil in a water bath according to USDA recommended times
- When time is done, turn off heat and let jars remain in the boiling water for 5 minutes before you remove. This helps prevent the filling from leaking out of the jar when it hits a cooler room temperature.
- Let jars cool for at least 12 hours before removing rings
- Wash jars to remove any sticky residue. Rings should be removed for washing.
- Check to make certain jars are sealed
- Date and label jars
- Use any unsealed jars right away
- Store canned goods in a cool, dark place
Nutrition
This recipe was originally published in October 2016. The recipe and pictures have been updated.
Cristi Williams says
Just curious how long the jar unopened and in the pantry can stay fresh?
Kathy says
Hi Cristi,
The pie filling should last for 18 months. Always check the filling when your first open to make certain there isn't any mold or off putting odor.
Kathy
Cristi says
Made 12 quarts yesterday to give as gifts. My husband couldn't wait to try it so we opened a jar and is now baking beautifully in a pie crust! Can't wait !
Kathy says
Yay!!! What a treasure you will have in your pantry!
Enjoy 🙂
Kathy
Mary Ann | The Beach House Kitchen says
I'm thinking this is such a great idea to gift to friends too! I'm not sure my own would make it into the pie crust! So tasty Kathy!
Kathy says
It would make a lovely gift! 🙂
Valentina says
Not sure this will make it into a pie crust at my house. I might just eat it right out of the jar. No joke! 🙂 ~Valentina
Kathy says
No judgement here! And who says there's anything wrong with that anyway! 🙂
Laurie F says
I'm not familiar with Clear Help. Is that lik Ball's Classic Pectin?
Dawn - Girl Heart Food says
Such a delicious way to preserve those apples (and get to enjoy delicious apple pie whenever 😉 ). I'm suddenly craving a slice...with a big scoop of vanilla ice-cream! Have a great weekend, my friend!
David @ Spiced says
Every time I see your canning posts, it makes me want to learn how to actually can! I love the idea of keeping jars of apple pie filling stashed away in the pantry. These look amazing, Kathy! Thanks for the tips and tricks.
Kathy says
Thanks, David. Canning isn't all that difficult. It's best to start with foods that can be water bathed instead of pressure cooking. You might check your local county extension office and see if they offer canning classes.
Kelly Dougherty says
Made a pie tonight with the little bit I had left over. Delicious!!! Can't wait to share with family and friends. Thank you😊😊
Kathy says
Hi Kelly,
So glad you loved it! What a great gift to share with family and friends! Thanks for your comment 🙂
Carmen says
Can I use therm-flo instead of clear jel?
Kathy says
Hi Carmen,
I'm not familiar with therm-flo.
Kathy
Laurie F says
Never mind, just looked it up on the internet:
Clear Jel is a modified corn starch made to withstand the heat of canning. Use it just like you would flour. The wonderful difference is... it stirs in much easier and no clumping. Be sure you purchase the non-instant or regular type. The regular is made to withstand the high temperatures of canning.
Kathy says
Hi Laurie,
Thanks for all the information! I've also included a link in the recipe if you need help finding Clear Jel.
🙂
VMoore says
Just got finished making this and it’s delicious 😋
Kathy says
Thanks! Enjoy 🙂
Rebecca Snyder says
People have given this a five star but nobody's said that they've actually made it and its good. So has anyone made and tasted this?