Apple Pie Filling for Canning Recipe {The BEST!}

Once you know how easy it is to make your own old fashioned Apple Pie Filling for Canning, you’ll never buy those store bought cans again!

When it comes to apple pie, nothing beats a homemade pie filling. That’s why I know you’re going to love this EASY, delicious Apple Pie Filling for Canning!

Dawn writes: “Makes such a delicious pie.”

Once you know how to make and can your own all American apple pie filling, you can stock your pantry with delicious grab-and-go pie filling to enjoy all year long! Just make it now, then enjoy it any time of year. I especially love having this on hand during those busy seasons like Thanksgiving and Christmas.

Simply use apples from your yard, or stock up when they’re on sale at the store. Then put this best apple pie filling recipe to use, and you’ll end up with delicious and frugal homemade pie filling!

These make the sweetest little Gift in a Jar, too!

Now as far as jars go, wide mouth quart sized mason jars work the best. You can substitute regular mouth jars in a pinch, but wide mouth are just easier to get the apples packed into.

So what are you waiting for? Let’s get to it! Here’s what you’ll need to make this delicious canned apple pie filling recipe…

Apple Pie Filling for Canning

Related: Canning and Preserving for Beginners

How Do You Thicken Apples for Pie Filling?

Nobody likes a watery apple pie, and that’s why you’ll want to use my favorite secret ingredient for canning… Clear Jel Thickening Powder!

What is Apple Pie Filling Made Of?

You’ll just need a few simple ingredients to make your own homemade apple pie filling!

• Green Apples
• Sugar
• Lemon Juice
• Cinnamon
• Nutmeg
• Allspice
• Clear Jel Thickening Powder

How to Make Old-Fashioned Apple Pie Filling for Canning…

1. Prepare jars for canning
2. Slice apples thin
3. Blanch apples
4. Whisk Sugar, Clear Jell & Spices together
5. Boil Water and Sugar mixture with Lemon Juice
6. Remove from heat
7. Fold in apples
8. Fill jars
9. Process in boiling water
10. Remove & wait for lids to pop
11. Store in pantry, or give as gifts!

What Your Frugal Friends Are Saying About This Apple Pie Filling for Canning Recipe…

Rebecca writes: “Yummy!”

Dawn writes: “Makes such a delicious pie.”

Jenna writes: “It maks a gorgeous gift.”

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Apple Pie Filling for Canning

Once you know how easy it is to make your own delicious Apple Pie Filling for Canning, you'll never buy those store bought cans again!

Prep Time35 minutes mins

Cook Time25 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: canning, preserving

Servings: 3 Quarts

Ingredients

• 13 cups peeled & thin-sliced Granny Smith Apples {approx. 8 – 11 medium apples}
• 3 cups Granulated {White} Sugar
• 3/4 cup Clear Jel {thickening powder}
• 2 1/2 tsp. Ground Cinnamon
• 1 tsp. Ground Nutmeg
• 1/4 tsp. Allspice
• 3 3/4 cups Water
• 1/2 cup Lemon Juice

Instructions

• Wash jars, lids, and bands in hot soapy water, dry completely, and set bands aside.
• Simmer lids in warm water in saucepan until ready to place them on jars.
• Keep jars warm by simmering in hot water until ready to use. Do not boil.
• Fill 20 quart stock pot or water bath canner with hot water, and place on stove over medium-high heat. {you’ll need enough water to later cover your jars with at least 1 inch of water}
• Peel and thin slice your apples. {apple slices can be placed in a bowl of lemon water to keep from browning as you work – use 1 tbsp lemon juice to 1 cup of water}
• Then blanch 6 1/2 cups at a time by adding to a large pot of boiling water for 1 minute.
• Carefully remove blanched apple slices from boiling water with a large slotted spoon, transfer to a large mixing bowl, and cover bowl with foil. Then blanch your next 6 1/2 cups of apple slices.
• Remove apples from water, transfer to the bowl with your other apples, and keep covered.
• In large stainless pot, whisk together Sugar, ClearJel, Cinnamon, Nutmeg, and Allspice. Then add water and bring to a boil over med-high heat, stirring constantly until mixture bubbles and thickens up.
• Once mixture is bubbling, add lemon juice and boil for 1 more minute, constantly stirring.
• After 1 minute, remove mixture from heat, drain any excess water off of apples in bowl, and gently fold in apples to the sugar/spice mixture until well combined.
• Then… one by one, remove a jar from hot water, transfer to a cookie sheet {this will catch any spills}, place canning funnel on jar, and ladle in apple pie filling mixture leaving 1 inch empty head space at top of the jar.
• Use a small spatula to remove any air bubbles inside the jar, then wipe off rim of lid and threads of jar with damp cloth.
• Continue until all jars have been filled.
• Remove warm lids from saucepan {a magnetic lid lifter works like a charm}, and place one lid on each jar.
• Then screw one band on each jar just until snug {not overly tight}.
• Place filled jars on rack in 20 quart stock pot or water bath canner, then lower down into hot water. Make sure there is enough water in pot that there is at least 1 inch of water above the jars. If necessary, add more HOT water.
• Place lid on your pot, and bring to a gentle boil.
• Once water is boiling, set your timer for processing. Boiling time will vary depending on where you live… for altitude 0 – 1,000 feet boil 25 minutes, for 1,001 – 3,000 boil 30 minutes, for 3,001 – 6,000 boil 35 minutes, for 6,001 – 8,000 boil 40 minutes.
• Once jars have finished boiling, turn off heat, remove the lid from the pot and let jars sit for 5 minutes before removing. After 5 minutes, lift up rack to elevated resting position, then carefully remove jars one by one using a jar lifter, and transfer to a folded towel to cool.
• The lids on the jars will begin to ‘pop’ into the sealed position, signifying the pie filling has been preserved. If any lids do not pop within the first 12 – 24 hours, transfer those to the refrigerator and use those up first.
• Baking Tip: When ready to make your apple pie, preheat oven to 400 degrees. Place pie crust in pie dish and crimp edges, empty contents of pie filling jar into dish, add a top crust in a simple lattice pattern, brush the top and edges with an egg wash, sprinkle with turbinado sugar, and bake on a cookie sheet for 20 minutes, then reduce heat to 375, add a pie crust shield to prevent edges from burning, and bake for 40 – 45 more minutes, or until hot, bubbly, and the crust is golden brown. Wait several hours before serving, and ENJOY!
• Homemade Apple Pie Filling Shelf Life: Jars can be stored in your pantry, or a cool, dry cupboard for up to 1 year. Label the top of each lid with the type of pie filling and the date it was made. Remove bands when storing, and be sure to never stack jars on top of each other. And remember… always inspect lids to ensure the seals are good before using.

Recipe adated from FreshPreserving

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Share with us in the comments below!