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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!
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
- 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.
Carolyn says
How much corn starch do I use. I don't have clear jel.
Kathy says
Hi Carolyn,
Cornstarch is not recommended by the National Center for Home Food Preservation. They state, "Clear Jel® is a chemically modified corn starch that produces excellent sauce consistency even after fillings are canned and baked. Other available starches break down when used in these pie fillings, causing a runny sauce consistency."
Kathy
Carolyn says
Thank you. Can I still can my pie filling and add flour or corn starch when I make my pies?
Kathy says
I'm afraid I've only made this recipe as written and I do not know how it would turn out to add a thicken after.
- Kathy
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?
Miranda Savage says
Can i substitute apple juice for water ?
Kathy says
Hi Miranda,
This isn't something I have tried, but I believe that would be fine. Let me know how it turns out!
Kathy
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?
Barbara says
This is yummy baking with or without pie crust!
Barbara says
Great and easy!
Kathy says
Thanks, Barbara! I'm so glad you let me know! 🙂
Michele says
Kathy, I am SO excited to try this apple pie filling. It looks delicious! Thank you so much for allowing me to include it in my apple round-up! Have a wonderful day!
Kathy says
Thanks, Michele! It's a great way to enjoy your apple harvest all year long!
Deb says
Can you substitute stevia in the raw for the sugar?
Kathy says
Hi Deb,
I have not used stevia before so I don't know if it can be substituted.
Thanks!
Karen @ Seasonal Cravings says
Wow, this is so helpful. I love all your tips and directions!
Kathy says
Thanks, Karen! Happy canning 🙂
Ann| Cooking Maniac says
This looks fabulous! I want to grab a jar and spoon and go to town! wow!
Kathy says
It is hard to resist a jar full of apple deliciousness!
allie @ Through Her Looking Glass says
Hi Kathy - this filling looks absolutely phenomenal!!! Once you've got this filling made, an apple pie is a breeze! Great recipe and time to order some Clear Jel asap before the fresh apples are gone!
Miriam - londonkitchendiaries.com says
To make your own apple pie filling for an instant and quick dessert is simply genius! We always have way too many apples in September so this is a great way to make good use of them as we all love apple pie in my household 🙂
Kathy says
It's hard to use up all the apples during apple harvest. This apple pie filling helps extend the season a bit further.
Jess @ Sweetest Menu says
Oh boy! This is the best idea ever! Your apple pies must be out of this world Kathy!
Kathy says
Thanks, Jess!
Dawn @ Girl Heart Food says
Love this Kathy! What a great idea to have this pie filling handy! Perfect for pies, ice-cream and even spooned onto greek yogurt. Pinned!
Kathy says
Oooohhhhh....Onto yogurt is an awesome idea. Kind of like making this pie filling acceptable for a midday snack!