Canning Apple Pie Filling
This easy recipe for Canning Apple Pie Filling is made with just a few ingredients, and is beginner-friendly. No pressure canner required!
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Servings: 7 pints
Ingredients
- 12 cups apple slices peeled, cored, and sliced* (about 4.5-5 lbs or about 11-12 large apples)
- 2 ¾ cup granulated sugar
- ¾ cup ClearJel cooking type
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 ½ cups apple juice unsweetened
- 1 ¼ cups water cold
- ½ cup lemon juice bottled**
Instructions
- Prepare equipment. Wash all canning supplies, jars, lids, and rings in hot soapy water. Sterilize if needed.
- Prepare the jars and lids. Fill the canner about ⅔ of the way with water and bring to a boil. Add 7-8 pint jars (or 4 quart jars) filled with hot water and bring to a boil, holding the boil for at least 5 minutes. Turn off the heat and leave in the canner until needed. Add the jar lids to a pot of gently simmering water and keep warm over low heat during the canning process.
- Prepare the apples. Peel, core, and slice the apples. Place them in a bowl of cold water (or treat with lemon juice/citric acid), then drain and measure to ensure you have a full 12 cups. Blanch*** if desired.
- Once the jars have been sterilized, add the sugar, ClearJel, cinnamon, and nutmeg to a very large stainless steel saucepan. Whisk well, then pour in the apple juice and water. Whisk to combine.
- Bring to a boil over medium-high heat, making sure to stir constantly (it’s very important that you watch this carefully and whisk/stir throughout the process).
- Once the mixture begins to bubble and thicken considerably, add the lemon juice. Whisk until combined, then return to a boil for 1 minute (stirring or whisking constantly). Then immediately remove it from the heat.
- Add the apple slices (drain if they are unblanched and holding in water), and fold them into the hot pie filling mixture.
- Return the saucepan to the element and heat over medium heat, stirring often, until the apples are heated through.
- Fit the jar with a canning funnel, and ladle the pie filling into the jar, leaving a generous 1” headspace (up to 1 ½ inches if using a regular mouth jar***). Remove any air bubbles with a clean butter knife or debubbler tool. Adjust headspace if necessary.
- Wipe the rim of the jar with a clean, damp kitchen towel (or paper towels). Using a magnetic lid lifter, center a warm lid on the jar, then secure a canning ring until it is fingertip tight.
- Place the filled jar in the canner, then repeat with the remaining jars until all of the jars are filled (or the pie filling has been used up). You should get 7-8 pints (or 3-4 quarts).
- Place the lid on the canner and bring it back up to a rolling boil over high heat.
- Once a boil has been reached, process for 25 minutes.
- When the 25 minutes are up, turn off the heat and remove the canner from the element. Remove the lid, and wait 5 minutes.
- After the 5 minutes are up, remove the jars with a jar lifter and place them on a thick kitchen towel. Leave them completely undisturbed for 24 hours.
- After 24 hours, check the seals and remove the canning rings. Wipe down the jars and label them. Any jars that have not been sealed should be moved to the fridge to be eaten right away.
Notes
Adapted from: Ball Complete Book of Home Preserving
Best apples for canning: Use a good quality apple that is free from bruising or soft spots. Apples that are good for baking are also good for canning. I use mostly Granny Smith apples, and add a few Honeycrisp apples in for added sweetness and flavor.
*Treating apples for browning: Apples will brown quickly if not treated to prevent oxidization. The method that works for me is to simply soak the slices in a bowl of cold water as they are prepared. This works even better than lemon juice, lemon water, or citric acid for me, but you can choose whatever method you like best.
**Lemon juice: Use store-bought bottled lemon juice instead of freshly squeezed. Bottled lemon juice has to meet certain criteria for acidity, while freshly squeezed juice varies in acidity. A high acidity is part of what makes a recipe like this safe for water bath canning, so it’s important to follow the recipe.
***(Optional) Blanch the apples: I like my apples to be firm, so I don’t complete this step, but it’s great if you like a softer texture when it comes to pie fillings. Bring a large pot of water to a boil, then blanch the apple slices for about 1 minute (working in batches of 4-6 cups). Remove with a slotted spoon and place in a large bowl. Cover to keep the apple slices warm while you prepare the recipe.
Pints or quarts?: Both pints and quarts can be used for this recipe, and there are no needed changes to the processing time. Pints, in my opinion, are more versatile and easier to use, as one pint adequately fills a pie, or is a great topping for an 8-9” cheesecake. The larger quart size would be best if you make 2 pies at a time, or like to make large cobblers.
Leftovers? You may have some leftover pie filling, depending on how you prepare your apples (for example, not blanching apples tends to yield a large amount but the apples are not as concentrated in the filling). If you have enough, you can fill an extra jar (as long as it’s prepared in advance), or store the extras in a container in the refrigerator for 7-10 days.
****Headspace. Many canners find that the headspace requirements for pie filling are not adequate. The recommendation is 1”, but if using a regular mouth jar you may find that the pie filling rises right up to the lid (or you may see siphoning). I recommend using wide-mouth jars, as that is how I’ve managed to get the best results. If using regular mouth jars, instead observe a generous 1” headspace, all the way up to 1.5”.
Using your pie filling: This home canned pie filling can be used in any recipe that calls for “canned pie filling”. It works great as a pie, but can also be a delicious topping for cheesecake, or a base for cobbler or crisp.
Storing: The USDA states that home canned food (with a true seal) is good for at least 1 year, while most jar manufacturers say the seal is good for at least 18 months. Many experienced canners maintain that canned foods are good for many years, but the quality will begin to degrade after 1 year. Keep in a cool, dark place (like a basement) for the best results. Never store your home canned goods with the outer ring in place, and discard if the seal is compromised or there is any off smell or growth in the jar.
High Altitudes
- 1,001-3,000 feet: 30 minutes
- 3,001-6,000 feet: 35 minutes
- 6,001-8,000 feet: 40 minutes
- 8,001-10,000 feet: 45 minutes