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Home » Canning

Published: Oct 29, 2020 · Modified: Oct 30, 2024 by Kathy

Canning Apple Pie Filling

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Canning jars filled with apple pie filling with fresh apples in front of the jars.

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. 

Quart sized canning jars filled with apple pie filling.

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!

A peeled and cored apple on a small wooden cutting board.

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.

Green apples on a tree ready to be picked

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.

A pot filled with apple slices with a thick gelled sauce.

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.

Ribbons of apple peel piled on a cutting board with more apples behind the peels.

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.

A pile of peeled and cored apples.

How to can apple pie filling

A blue funnel over a glass canning jar filled with apples.
A green spatula in a glass jar filled with 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 FeetIncrease 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
Glass canning jars filled with an apple filling.

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

How long will canned apple pie filling last?

These canned apples should last for 18 months if stored in a cool dark place.

How can I tell if the apple pie filling is still good?

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.

What do I do if one of my jars doesn't seal?

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.

Why do processing times vary by elevation?

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!

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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 Canned Cranberry Sauce in glass canning jars.
    How to Can Cranberry Sauce
  • Strawberry rhubarb jam spread on a piece of toast.
    Strawberry Rhubarb Jam
  • Canning jars filled with food on a shelf.
    Episode 44 Canning Jars
  • Pouring turkey broth into a stock pot.
    How to make Turkey Stock

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!

Quart sized canning jars filled with apple pie filling.

Apple Pie Filling Recipe for Canning

Kathy Berget
Preserve your apple harvest by canning your apples with this apple pie filling.
4.93 from 184 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Dessert
Cuisine American
Servings 6 quarts
Calories 122 kcal

Equipment

  • Quart Canning Jars
  • Jar Lifter
  • Large Canning Pot
Prevent your screen from going dark

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 minute
    ¾ cup lemon juice
  • Add apple slices and stir carefully
    6 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

Don't use Instant Clear Jel. It behaves differently than regular, cook type, Clear Jel.
Canning Guidelines
  • 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
Elevation Adjustments - Increase processing time by recommended amounts
  • 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 value is estimated at ½ cup serving.
Recipe adapted from The Big Book of Preserving the Harvest.

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

Serving: 0.5cupCalories: 122kcalCarbohydrates: 31gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 62mgFiber: 1gSugar: 26gVitamin A: 29IUVitamin C: 4mgCalcium: 6mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

This recipe was originally published in October 2016. The recipe and pictures have been updated.

More Canning

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    Canning Peach Pie Filling
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  • Canning jars filled with cherries.
    Canning Cherries

Reader Interactions

Comments

  1. Carolyn says

    September 09, 2021 at 10:49 am

    How much corn starch do I use. I don't have clear jel.

    Reply
    • Kathy says

      September 09, 2021 at 10:56 am

      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

      Reply
      • Carolyn says

        September 09, 2021 at 1:50 pm

        Thank you. Can I still can my pie filling and add flour or corn starch when I make my pies?

      • Kathy says

        September 09, 2021 at 1:57 pm

        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

  2. Cristi Williams says

    November 11, 2020 at 2:17 pm

    Just curious how long the jar unopened and in the pantry can stay fresh?

    Reply
    • Kathy says

      November 11, 2020 at 4:15 pm

      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

      Reply
      • Cristi says

        November 13, 2020 at 9:00 am

        5 stars
        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

        November 13, 2020 at 3:54 pm

        Yay!!! What a treasure you will have in your pantry!
        Enjoy 🙂
        Kathy

  3. Mary Ann | The Beach House Kitchen says

    November 02, 2020 at 4:19 am

    5 stars
    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!

    Reply
    • Kathy says

      November 02, 2020 at 4:26 am

      It would make a lovely gift! 🙂

      Reply
  4. Valentina says

    November 02, 2020 at 12:01 am

    5 stars
    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

    Reply
    • Kathy says

      November 02, 2020 at 4:26 am

      No judgement here! And who says there's anything wrong with that anyway! 🙂

      Reply
  5. Laurie F says

    October 31, 2020 at 2:29 pm

    I'm not familiar with Clear Help. Is that lik Ball's Classic Pectin?

    Reply
    • Miranda Savage says

      August 22, 2021 at 10:19 pm

      Can i substitute apple juice for water ?

      Reply
      • Kathy says

        August 23, 2021 at 5:06 am

        Hi Miranda,
        This isn't something I have tried, but I believe that would be fine. Let me know how it turns out!
        Kathy

  6. Dawn - Girl Heart Food says

    October 30, 2020 at 9:20 am

    5 stars
    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!

    Reply
  7. David @ Spiced says

    October 30, 2020 at 4:41 am

    5 stars
    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.

    Reply
    • Kathy says

      October 30, 2020 at 4:59 am

      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.

      Reply
      • Kelly Dougherty says

        November 03, 2020 at 6:40 pm

        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

        November 03, 2020 at 6:43 pm

        Hi Kelly,
        So glad you loved it! What a great gift to share with family and friends! Thanks for your comment 🙂

  8. Carmen says

    October 13, 2020 at 5:59 am

    Can I use therm-flo instead of clear jel?

    Reply
    • Kathy says

      October 13, 2020 at 6:01 am

      Hi Carmen,
      I'm not familiar with therm-flo.
      Kathy

      Reply
    • Laurie F says

      October 31, 2020 at 2:31 pm

      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.

      Reply
      • Kathy says

        October 31, 2020 at 2:50 pm

        Hi Laurie,
        Thanks for all the information! I've also included a link in the recipe if you need help finding Clear Jel.
        🙂

  9. VMoore says

    September 29, 2020 at 8:55 am

    Just got finished making this and it’s delicious 😋

    Reply
    • Kathy says

      September 30, 2020 at 5:16 am

      Thanks! Enjoy 🙂

      Reply
  10. Rebecca Snyder says

    May 23, 2020 at 4:21 pm

    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?

    Reply
  11. Barbara says

    August 15, 2019 at 4:06 pm

    5 stars
    This is yummy baking with or without pie crust!

    Reply
  12. Barbara says

    August 15, 2019 at 4:02 pm

    5 stars
    Great and easy!

    Reply
    • Kathy says

      August 15, 2019 at 4:03 pm

      Thanks, Barbara! I'm so glad you let me know! 🙂

      Reply
  13. Michele says

    August 22, 2018 at 3:41 am

    5 stars
    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!

    Reply
    • Kathy says

      August 22, 2018 at 5:04 am

      Thanks, Michele! It's a great way to enjoy your apple harvest all year long!

      Reply
  14. Deb says

    August 23, 2017 at 4:18 pm

    Can you substitute stevia in the raw for the sugar?

    Reply
    • Kathy says

      August 24, 2017 at 1:38 pm

      Hi Deb,
      I have not used stevia before so I don't know if it can be substituted.
      Thanks!

      Reply
  15. Karen @ Seasonal Cravings says

    October 08, 2016 at 4:07 am

    5 stars
    Wow, this is so helpful. I love all your tips and directions!

    Reply
    • Kathy says

      October 10, 2016 at 10:14 am

      Thanks, Karen! Happy canning 🙂

      Reply
  16. Ann| Cooking Maniac says

    October 07, 2016 at 3:08 pm

    5 stars
    This looks fabulous! I want to grab a jar and spoon and go to town! wow!

    Reply
    • Kathy says

      October 10, 2016 at 9:56 am

      It is hard to resist a jar full of apple deliciousness!

      Reply
  17. allie @ Through Her Looking Glass says

    October 06, 2016 at 5:48 am

    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!

    Reply
  18. Miriam - londonkitchendiaries.com says

    October 06, 2016 at 1:08 am

    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 🙂

    Reply
    • Kathy says

      October 10, 2016 at 10:14 am

      It's hard to use up all the apples during apple harvest. This apple pie filling helps extend the season a bit further.

      Reply
  19. Jess @ Sweetest Menu says

    October 05, 2016 at 2:41 pm

    Oh boy! This is the best idea ever! Your apple pies must be out of this world Kathy!

    Reply
    • Kathy says

      October 10, 2016 at 10:12 am

      Thanks, Jess!

      Reply
  20. Dawn @ Girl Heart Food says

    October 05, 2016 at 4:23 am

    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!

    Reply
    • Kathy says

      October 10, 2016 at 10:11 am

      Oooohhhhh....Onto yogurt is an awesome idea. Kind of like making this pie filling acceptable for a midday snack!

      Reply
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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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