There’s nothing quite like the smell of apples, cinnamon, and nutmeg simmering on the stove — it’s the scent of fall wrapped in comfort.
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Canning your own apple pie filling is a simple and rewarding way to preserve that cozy flavor for months to come.
Whether you’re baking a quick pie, whipping up a crisp, or gifting jars to friends, this homemade apple pie filling is packed with tender apples and warm spices that taste just like autumn. Once you try it, you’ll never go back to store-bought!
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If you are going to can the apple pie filling, sterilize the canning jars, screw bands, and lids. I run mine through the dishwasher while I am getting my apples ready, and they are still hot when I am ready to use them.
Fill your boiling water canner with half way with water and set it on the stove to start heating the water.
Apple Pie Filling Recipe
Ingredients:
18 c. apples, peeled, cored, and sliced
4 1/2 c. sugar
1 c. Clear Jel
1 tbsp. cinnamon
1/2 tsp. nutmeg
2 tsp. salt
10 c. water
3 tbsp. lemon juice
In a large sauce pan, mix together sugar, Clear Jel, cinnamon, and nutmeg. Add salt and water, mixing well. Bring mixture to a boil and cook until it thickens. Remove pan from heat and stir in 3 tbsp. lemon juice. Stir the apple slices into the sauce pan, heating until apples are heated through.
Related Article: 6 Apple Recipes to Satisfy Your Fall Cravings
Canning Instructions
Pack the sliced apples into the sterilized canning jars, leaving 1 inch headspace. You can easily measure the headspace with this inexpensive canning funnel.
Wipe the tops of the jars and gently remove air bubbles in jars by running a non-metal narrow spatula around the inside of each jar. Place lids and screw bands on jars. Process jars in boiling water canner for 20 minutes.
Remove jars from boiling water canner and let them set on a towel on the counter until they cool off. Test lids to make sure they have sealed.
If you would like to freeze your apple pie filling instead of canning it, make the syrup in a bigger pot and after the syrup has thickened, stir in the apples and cook until apples are slightly tender. Pour into prepared freezer containers, and let cool before placing in the freezer.
Note: 18 cups of apples will make approximately 6 quarts of apple pie filling. One quart jar of apple pie filling will make one 9-inch apple pie.
And if you don’t have one already, invest in a tool like the Apple Master. It makes peeling, coring, and slicing apples a breeze.
Like this recipe? Try my recipes for canning apple pie jam and crock pot apple butter.
Pie Filling Recipes
- Blackberry Pie Filling
- Strawberry Rhubarb Pie Filling
- Strawberry Pie Filling
- Blueberry Pie Filling
- Cherry Pie Filling
- Peach Pie Filling
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Hi
Thanks for the recipe, I can’t wait to use it.
Do you have to peel your apples for canning?
Have you ever tried using honey instead of sugar? I have not made apple pie filling to can yet but am going to try it this year. I usually just make the pies and freeze them whole. My friend cans pie filling every year and instead of using the sure gel they lane it out and then when they bake the pie they add corn starch for thickening.
I tried this recipe twice even adding extra clear gel and it never thickened. Don’t know what I did wrong!
Is there a ything else I can use instead of clear gel Like maybe arrow root?
I used 8 lbs. of apples. Came out to 6 quarts & 1 cup.
Help… I only have liquid sure jell..this is an emergency..i have already started making your Apple. Pie Filling
I asked for some apples for Thanksgiving and received a whole peck. Now I must do something with them. Thanks for the recipe.
I made this today, but my jars have still not sealed. Do I need to process them again?
Do you blanch your apples?
I used 20 medium to largish Granny Smith apples and that was almost 10 lbs. I made sure it was a packed 18 cups. It made 6 quarts, one pint and a bit left over to put on my oatmeal tomorrow.
How many pounds is 18 cups aprox.?
Thank you for a great recipe. How long will it last in the freezer?
I just wanted to let you know that this website is my favorite place to look for canning recipes! I really loved the barbecue sauce recipe posted with the pulled pork recipe! Tastes wonderful! The only thing I did different was add the pan juices from roasting the meat to the barbecue sauce, after defatting it. Was so good that I pressure canned the extra and use it for my go to for barbecue sauce. Your recipes are wonderful! Do you have one for canning green tomato mincemeat? If not, I would be happy to share mine. Thank you for all you do!
Hi! You used Clear Jel to thicken it? I’ve never had something not thicken before that had Clear Jel in it. Clear Jel thickens things VERY quickly.
I really was looking forward to using this receipt. I cooked everything in order like it said. It never thickened. I let it boil for 1 &1\2 hours and it never thickened. Trying to figure out what I did wrong.
I’ve been canning for over 26 yrs now , I love to see new recipes for different canning ideas . Along my journey I have made some of my own recipes from trial and error. My family and friends have been my tasters and have loved everything I have done in the past. Even my hottest beans I had done when I was very ill with Plurasy , I at the time didn’t know that I had it , I was just feeling not well , anyways I ended up putting way to much heat into the jars ( meaning hot chilies and cayenne ) I can beans and Asparagus every year for Ceasars , I give the pickled Beans & Asparagus out at Christmas time as gifts , everyone said they were extremely hot but still very very good. I have even had a couple of requests to make the same recipe for the Beans . Lol
You’re very welcome! 🙂
Thank you so so much for all your wonderful recipes. I am not new to canning but I am however new at canning applesauce, apple pie filling etc etc. You have made the head ache go away with your ease of instructions! Thank you again!