Whether fresh off the tree or store bought, apples are an easy and popular canning choice. Preserving apple pie filling is one of the best ways to enjoy 100% homemade apple pie any time of the year. Making and canning homemade apple pie filling is perfect for using up fall apples, for both first-time or veteran home canners.
For other apple recipes, see Making and Canning Applesauce.
Necessary Canning Equipment
The best thing about canning apple pie filling is that it is easy and doesn't require a pressure canner. Necessary canning supplies for apple pie filling are:
- Pot with tall sides or a hot water bath
- Large pot for making filling
- Quart jars, rings, and lids
- Jar tongs
- Funnel
- Plastic knife for removing bubbles in the jars
- Clean Cloth
- Towel
How to Can Apple Pie Filling
Apple pie filling is one of the least labor-intensive canning recipes there is, making it a perfect use of all those ripe apples. Canning instructions to fill approximately 7 quart-size jars are:
- Sterilize jars and lids by boiling for 10 minutes in tall-sided pot.
- Peel, core, and slice 6 quarts of apples. Pampered Chef and other kitchen equipment retailers sell peeler/corer/slicer combinations that make the process much quicker. (To keep apples from turning brown, place them in a big bowl of water with a few tablespoons of lemon juice until they are ready to go in the jar.)
- Make the liquid portion of the apple pie filling (recipe below.)
- Remove the jars with the tongs and pack with apple slices while they're still hot. Shake the jars to settle the apples so they can be packed fully.
- Pour the hot liquid in the jars using the funnel to within 1/2" of the rim.
- Swipe around the edges of the jars to get the liquid to go down to the bottom and to remove air bubbles.
- Wipe rims and tighten lids.
- Process the jars in a boiling water bath for 20 minutes.
- Remove jars with tongs and place on a folded towel to coo. They should seal within 24 hrs, sometimes with an audible pop immediately after removing from the bath.
Apple Pie Filling Recipe
This apple pie filling recipe specifically for home canning takes ten minutes to make.
Ingredients:
- 1-2 cups sugar
- 1 cup cornstarch or ClearJel
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 9-10 cups water
- 1 tsp lemon juice
Instructions:
In the large pot, mix together the sugar, cornstarch, cinnamon, nutmeg, salt, and water. Bring to boil, stirring occasionally, until thickened. Boil 1 minute and add lemon juice. Allow to cool slightly before pouring over the apple slices.
Apple Pie Recipe Using Bottled Apple Pie Filling
Use a favorite recipe or buy a prepared pie crust and fill with one quart-sized jar of apple pie filling. Cover with a second crust or crumb topping. Bake at 350 degrees for 45-55 minutes and let cool.
Other Uses for Canned Apple Pie Filling
Canned apple pie filling can be used to make lots of tasty treats besides apple pie. They make great apple cobblers, dessert pizzas, and topping for ice cream or pancakes. Giving away home canned apple pie filling as a Christmas gift is also an inexpensive holiday option.
Making and canning filling homemade apple pie allows people to savor the taste of homemade apple pie year-round. Novice or experienced canners can use this apple recipe to use up their backyard apples to give away or save for later.
Jenny Evans - Jenny Evans is a freelance writer and editor specializing in parenting and the family. She is also the Mormonism Topic Editor for ...
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