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Canning Apple Pie Filling

Featured in Sweet Treats and Baked Goods.

Finally tackled canning apple pie filling! Takes about 3 hours total. The clear-jel makes perfect thickness while Granny Smiths hold their shape. Followed safety steps exactly - no shortcuts here. Great having ready-made filling for winter pies. Such satisfaction hearing those lids pop. Worth the effort.
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 17:23:15 GMT
Three jars of apple slices in syrup are displayed alongside a green apple, with a softly blurred background featuring more apples. Pin it
Three jars of apple slices in syrup are displayed alongside a green apple, with a softly blurred background featuring more apples. | lastminrecipes.com

This canning apple pie filling recipe captures all the cozy flavors of fall in a jar. Every time I open one it takes me back to apple picking season. The Clear Jel creates such a perfect texture while cinnamon and nutmeg make it smell absolutely heavenly. I love having these jars ready in my pantry for quick homemade desserts.

Why You Need This Recipe

You can use this filling in so many ways from traditional pies to topping your morning pancakes. When properly canned it stays good for over a year in your pantry. Plus you get to control exactly how much spice goes in making it perfectly suited to your taste.

What You Need

Start with firm Granny Smith apples they hold up beautifully during canning. Clear Jel is essential here it's the only thickener that's safe for canning. Good quality apple juice adds natural sweetness while cinnamon and nutmeg bring that classic warmth. A splash of lemon juice keeps everything fresh and bright.

Let's Can Some Filling

Start by peeling and slicing your apples nice and even so they cook consistently. Cook your syrup with apple juice sugar Clear Jel and those warm spices until it thickens just right. Mix in your apple slices then carefully pack them into jars making sure to get rid of any air bubbles. Process them properly either in a pressure canner or water bath for safe shelf stable jars.

My Best Tips

Always choose fresh firm apples Granny Smith or Braeburn work great. Never substitute the Clear Jel it's the only safe way to thicken canned filling. Pack those jars as full as you can fewer air spaces mean better preservation. Always check your seals after the jars cool they shouldn't flex in the middle.

Ready When You Are

Having jars of this filling ready to go means you're always prepared for dessert. Pour it into a pie crust for a quick homemade pie or warm it up for the perfect ice cream topping. It's especially handy during the holidays when time is precious but you still want that homemade touch.

Four jars filled with apple slices in syrup are placed on a wooden surface, with green and red apples in the background. Pin it
Four jars filled with apple slices in syrup are placed on a wooden surface, with green and red apples in the background. | lastminrecipes.com

Frequently Asked Questions

→ Why use Clear-jel in canning?
Clear-jel is specifically formulated for canning and maintains its thickness during the canning process, unlike cornstarch or flour which can break down.
→ How long does canned pie filling last?
When properly processed and stored in a cool, dark place, the filling can last up to 18 months.
→ Why leave headspace in the jars?
Proper headspace allows for food expansion during processing and creates a strong vacuum seal for safe storage.
→ Can I use water bath instead of pressure canning?
Yes, you can use a water bath method for this recipe as well, though processing times may need to be adjusted.
→ Why sterilize the jars and lids?
Sterilization kills harmful bacteria and ensures proper sealing, which is essential for safe food preservation.

Conclusion

This recipe provides comprehensive instructions for creating homemade canned apple pie filling using safe and reliable canning techniques. Learn how to select the right apples, use clear-jel for thickening, and properly process your filling for long-term storage.

Canning Apple Pie Filling

A complete guide to canning apple pie filling using either a pressure canner or water bath. Features fresh apples and clear-jel for perfect texture.

Prep Time
30 Minutes
Cook Time
40 Minutes
Total Time
70 Minutes
By: Mina

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 7 Servings (7 quarts)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 8 pounds Granny Smith apples.
02 8 cups apple juice (or water).
03 4 1/2 cups granulated sugar.
04 1 1/2 cups clear-jel.
05 2 tablespoons cinnamon.
06 2 tablespoons lemon juice.
07 1 teaspoon salt.
08 1/4 teaspoon nutmeg.
09 7 quart jars with lids and rings.

Instructions

Step 01

Peel, core and slice apples into desired size pieces.

Step 02

Mix juice, sugar, Clear-jel, cinnamon, lemon juice, salt and nutmeg in large pot. Cook over low heat, whisking until thickened.

Step 03

Either mix apples into syrup and fill jars, or pack jars with apples first then add syrup. Leave 1-inch headspace.

Step 04

Clean jar rims, add hot lids and rings. Process in pressure canner at 10 pounds pressure for 10 minutes.

Step 05

Let pressure return to zero naturally. Remove jars and cool 12-24 hours until sealed.

Notes

  1. Can use water bath canning method instead.
  2. Stores up to 18 months in cool dark place.
  3. Makes 7 quarts.

Tools You'll Need

  • Pressure canner.
  • Quart jars, lids and rings.
  • Large pot.
  • Apple peeler/corer (optional).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1009
  • Total Fat: 1 g
  • Total Carbohydrate: 259 g
  • Protein: 2 g