Today we’re sharing a recipe for How to Can Apple Pie Filling. Have you ever wondered how to can your own pie filling? Do you have an abundance of apples that you need to process or use? You will be surprised how easy and simple it is to can your own pie filling.
All about Apple Pie Filling
Learning how to can your own pie filling is one of those skills that is awesome to learn. Then whenever you have an abundance of apples or other fruit you can easily process them for something else besides jam or jelly. Everyone loves jam and jelly but you only can use so much at a time. For us, we like to have other types of preserves like pie filling which can also be used in so many ways and recipes.
Making this pie filling doesn’t take much more time or energy that it takes to make a homemade pie. This recipe makes 7 pints which will give you 2-3 pies depending on how much filling you like in your pie. This makes this recipe worthwhile as it will give you something to put on your shelf that you can save for future use.
How to Can Apple Pie Filling
The best recipe for canning your own apple pie filling!
Ingredients
- 12 cups sliced, peeled, and cored apples
- 2 3/4 cups sugar
- 3/4 cup ClearJel cooking starch
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp pumpkin pie spice
- 2 1/2 cups unsweetened apple juice
- 1 1/4 cups cold water
- 1/2 cup lemon juice
Instructions
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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
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Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
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To prevent browning, keep your apple slices covered with water until you blanch them.
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Combine sugar, ClearJel, cinnamon, nutmeg, pumpkin pie spice in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.
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Add lemon juice, boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture; heat, stirring, until apples are heated through.
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Ladle hot apple pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
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Process jars for 25 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Why we love having canned apple pie filling!
If you have canned pie filling in your pantry, you have one more weapon in your arsenal when it comes to getting homemade food on the table for your family. We love being able to control the ingredients in our food and by canning our own, this is one more way that we can help as we know exactly what was put in the jar.
We’d love to hear what you think about this recipe. Let us know in the comments below. We’d also love to hear if you have your own pantry recipes that you enjoy. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
