How to Can Apple Pie Filling
My husband is a HUGE apple pie fan, so ever since his Aunt Anita started giving some of her canned apple pie filling to us for Christmas, I have been wanting to learn to do the same.
Well, I finally did it! Armed with six large boxes of apples, Aunt Anita taught me all the steps to canning and sent me home with 16 jars AND a box of apples. We had fun and I learned a lot, including the fact that canning apples is not very difficult.
I now have a delicious dessert that takes only minutes to prepare and is just waiting in my pantry. Since I’m not great at planning ahead for events, this is the perfect way for me to still bring or have something yummy and not spend a fortune.
Note: You can try your hand at making a simple pie crust from scratch or just pick up my favorite Trader Joe’s pie crust.
Canned Apple Pie Filling
Yield: 7 quart jars
Ingredients
6 lbs. apples
4 1/2 c. sugar
1 c. regular or cooktype Clear Jel (available on Amazon)
2 t. cinnamon
1/4 t. nutmeg
1 t. salt
10 c. water
3 t. lemon juice
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- In a large sauce pan, whisk together the sugar, Clear Jel, cinnamon, nutmeg, salt, and water. Cook and stir until thick & bubbly, about 15-20 minutes.
- Add the lemon juice.
- Meanwhile, fill the canning pot about halfway with water and turn on high to bring to a boil.
- While the sauce is cooking, peel, core and slice about 6 pounds of apples.
- Add the apples to the syrup, stirring gently to combine.
- Pack quart jars with hot apples, topping off with extra syrup and leaving 1″ head space. Place lids on top and and screw on rings finger tight.
- Load the wire canning rack with hot, filled jars and set into hot water. Cover and bring to a boil; process for 20 minutes.
- When the timer rings, turn off the heat and leave the jars in the canner for five minutes before removing to a cooling rack or dry towel.
- Cool completely for 24 hours before removing rings, rinsing the jars, and storing in a cool, dark place.
Read more about water bath canning basics here before you start the process!
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If you want an easier way to peel and core apples quickly, check out this Norpro Apple Mate 2 Apple Peeler on Amazon! Pare, core and slice (or any combo of the three) in a snap.
Are you new to canning? Be sure to go through our Home Canning Guide posts for a beginners guide, equipment suggestions, and recipes!
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New homemaker here. I was wondering if I could also can other types of pie filling like berry….or would that essentially be more of making jelly?
I made this recipe last year with cornstarch because I couldn’t find Clear Jel. It was great! This year I found the Clear Jel for cheap on Amazon. Hope that helps!
I just bought my Clear Gel from my local OSU extension office and they had plenty without paying shipping. In Lane County they charged me $12 for 4 lbs under the food preservation – Master Food Preservers program
Got my clear jel at the decorette shop in Tigard. Apparently there is a use for it in baking, so check a store that sells baking supplies.
I get my Clear Jel through my local extension office.
I used this recipe for years & while it worked fairly well, the cornstarch does separate & it needs to be thickened a little more if it isn’t used for several months. I got a recipe from a friend last year using Clear Jel & it is WAY better! The consistency is great and it doesn’t separate at all. I live in Spokane & the only place I can find it is at a little health food store just north of us, in Deer Park, WA. Yes, you can order it online, but you have to buy large quantities plus, there’s the shipping charge. I also used Clear Jel for peach pie filling this year & it is wonderful!
Thanks for the tip! I updated the recipe. I’ve never worked with Clear Jel before. I don’t usually like the taste/texture of corn starch so I’m definitely interested in trying this!
This sounds awesome! I have been looking for a way to can apple pie filling. I know my family used to can it, too, but we ‘lost’ the way grandma did.
Thank you so very much!!!!!!!