Preserve your apples and make apple pie filling!
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.
Altitude Chart from Fresh Preserving
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.
Homemade apple pie filling
- 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
- 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.
Recipe adapted from The Big Book of Preserving the Harvest.