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.
Why I love Canning 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 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!
If you love having your pantry filled with delicious homemade pie filling, you should also check out this peach pie filling!
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.
What apples are best for Canned Apple Pie Filling?
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.
What is 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.
Don't use instant Clear Jel. It reacts very differently than regular (cook type) Clear Jel.
How to make apple pie filling for canning
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 makes 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 thickened mixture, the sliced apples will take on the golden color from the cinnamon and nutmeg.
How to can apple pie filling
Before filling jars:
- Use clean canning jars
- Select the best fruit you can find (you can cut off any small bruised areas)
Filling jars:
- Leave 1 inch of headspace at the top of your jar
- Use a small spatula to remove air pockets in filled jars
- Always wipe rim of jars before putting lid on
- Tighten ring firmly
Boiling jars:
- Boil in a water bath according to USDA for 25 minutes (adjust according to your altitude - see chart below)
- 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.
After canning:
- 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
Increase processing time
| Altitude Feet | Increase Processing Time |
|---|---|
| 1,001- 3,000 3,001- 6,000 6,001- 8,000 8,001-10,000 | 5 minutes 10 minutes 15 minutes 20 minutes |
Recipes using canned apple pie filling
Use the canned apple pie filling in any recipe calling for apple pie filling. Some delicious ideas include:
- Cobbler - Use the pie filling in place of the peach filling in this recipe.
- Oatmeal Bars - Replace the applesauce with pie filling.
- Caramel Apple Pie Dip
Canning apple pie filling FAQs
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, and leaking are all signs that the contents are not good. Also, make certain the lid is fully sealed. If mold and discoloration occur on the top, discard the contents. When in doubt, throw it out! Never taste a product that you are unsure of.
If a jar doesn'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, Canning Peaches, Homemade Blackberry Jam and Apricot Jam.
Use this pie filling as a topping on these cream cheese danish!
More from Beyond The Chicken Coop
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.
Listen to the recipe
You can listen to all the steps on how to can tomatoes on the podcast Preserving the Pantry! Just click on the play button below to listen now!
Apple Pie Filling Recipe for Canning
Equipment
- Quart Canning Jars
- Jar Lifter
- Large Canning Pot
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 lemon juice (bottled lemon juice)
Instructions
- In a large pot, combine sugar, Clear Jel, cinnamon, nutmeg and water.5 cups sugar, 1 Tablespoon ground cinnamon, 1 teaspoon ground nutmeg, 7 ½ cups water, 1 ½ cups Clear Jel
- Cook over medium heat until mixture thickens. Stir mixture often to prevent scorching.
- Add lemon juice and continue cooking for one minute¾ cup lemon juice
- Add apple slices and stir carefully6 quarts apples
- 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 - 1 ¼ inch headspace 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. When processing time is done, turn off heat and keep jars in the hot water for 5-10 minutes. This will help prevent siphoning.
Notes
- 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, but don't over tighten
- Boil in a water bath for 25 minutes - adjust time for your elevation
- When time is done, turn off heat and let jars remain in the boiling water for 5 - 10 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
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally published in October 2016. The recipe and pictures have been updated.
Nicole @ Young, Broke and Hungry says
I would totally eat this apple pie filling straight out of the jar!
Kathy says
Totally okay! Just don't tell my kids that I approve of this type of behavior 🙂
Balvinder says
Holly, I LOVE this and it’s so simple and looks delish!
Kathy says
Thanks 🙂
Pamela @ BFG says
Yup, I love me some apple pie filling.. I might need a few tastes with a spoon first! 🙂
Kathy says
Absolutely! A good cook always tastes their creations 🙂 Sometimes I have to have more than just one taste....just to make certain!
Ashley says
Apple desserts are my absolute favorite in the fall! And what a great idea to preserve the filling for later!
Kathy says
I am always so happy to have canned filling in the middle of the winter.
Anu - My Ginger Garlic Kitchen says
Canning pie is a wonderful use of fresh apples which can be used later. Canning tips are really helpful, thank you for sharing this with us.
Kathy says
I love seeing the beautiful canned jars lining my pantry shelves!
Rachelle @ Beer Girl Cooks says
This is such a great way to save all these wonderful seasonal apples for later. I would love some over ice cream, but feel free to make me a pie too! Pinned!
Kathy says
Over ice cream is delicious...kind of an upside down apple pie without the crust!
Laura ~ Raise Your Garden says
What a splendid idea! I confess, I was at the Amish store and was sorely tempted to just buy their apple pie filling and push that easy button. You're making me feel as though I need to be doing this myself. And that's a good thing!
Kathy says
You can do it, Laura! Just think....that easy button will be ready for the rest of the year with your pantry filled with your own apple pie filling!
mira says
Love apple pie! This filling looks perfect!
Kathy says
Apple pie is always a favorite in our house!
Manali@CookWithManali says
thanks for all the canning tips, really useful! and yes nothing like homemade apple pie filing, looks yum!
Kathy says
Thanks, Manali! It is yummy!
Cheyanne @ No Spoon Necessary says
I seriously can't get enough of apples right now, so I looove this post! I'm going to make a GIANT batch of this apple pie filling to have on hand for all the things.. including eating it straight from the jar with a spoon!! Cheers, friend!
Kathy says
I must admit....eating it from the jar with spoon in hand is quite a treat! 🙂
David @ Spiced says
I love making my own apple pie filling, but I've never canned it before! Thanks for the tips...and thanks for linking to the Clear Gel. I've never heard of that one, but I'll have to check it out. (I'm not a fan of using gelatin as a thickener.) Looks delicious...and I foresee many apple pies in your future, Dawn!
Kathy says
It was a first for me....I will definitely be making it again!
Mary Ann | The Beach House Kitchen says
Why have I never thought of this?! Genius idea Kathy! Perfect to use up all those apples I've been hoarding!
Kathy says
Fresh apples can only last so long....making pie filling lets you enjoy them a little longer. Enjoy!
Megan - The Emotional Baker says
I haven't canned anything before, but apple pie filling seems like the perfect place to start 😉 I love apple pie and how great to be able to enjoy it year round!
Kathy says
Apple pie filling is the perfect place to start! Happy Canning!
Kushi says
WOW! This looks amazingly delicious!
Kathy says
I can't wait to enjoy it mid-winter....and late winter....and spring....and now 🙂
Maria @ kitchenathoskins says
Warm, comforting and delicious!!
Kathy says
Thanks!
Kate @ Framed Cooks says
I have been making applesauce upon applesauces with the Honey Crisps that are all over our local farm market - but now I need to make me a jar full of THIS!
Kathy says
You definitely want to make this apple pie filling! I need to get busy and make some applesauce! Hmmmm....maybe we should do a trade 🙂
Alexis Hendricks says
Great recipe - it is delicious! Wondering how long and at what temperature you typically bake your pies using this filling?
Kathy says
Hi Alexis,
For a double crusted pie, line your pie dish with an unbaked pie crust. Fill with apple pie filling, add top crust and bake in a preheated 400° oven for 45-50 minutes until the crust is golden and the filling is bubbly.
Enjoy,
Kathy
patty says
What variety of apples do you use?
Kathy says
Hi Patty,
We get ours from an old apple tree and the variety is unknown. However, any firm, crisp apple will do. Avoid transparent variety apples. They are great for making applesauce or apple butters because they break down quickly.
Nicoletta @sugarlovespices says
So cool, Kathy! I had never thought of making apple pie filling, ready for you when you want to make an apple pie. And we LOVE apple pies! Thanks for sharing!
Kathy says
Apple pies are the best! This pie filling makes it so much easier to have them more often.
Lori from LL Farm says
This looks so good! I bet your kitchen smelled amazing when you were making it. 😉
Kathy says
Oh Yeah! The kids were going crazy with they yummy smells! They wanted to eat the pie filling straight from the pot!
annie@ciaochowbambina says
Though I love so many pies...at the end of the day, apple is my favorite! Especially with a little scoop of ice cream. So this(!) is a recipe and idea I can absolutely get behind!! Love it!
Kathy says
A little scoop of ice cream with apple pie is the best!