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How to Can Apple Pie Filling

The best recipe for canning your own apple pie filling!

Author Sunup to Sundown

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

  1. 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.

  2. 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.

  3. To prevent browning, keep your apple slices covered with water until you blanch them.

  4. 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.

  5. 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.

  6. 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.

  7. 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.