Apple Pie Filling

Easy recipe for canning apple pie filling. One of my favorite fall canning recipes!

I love apple pie, but it takes so long to make it that I often choose to make something else instead. My mom used to make apple pies and freeze them, which is a great idea, but still a lot of work. Canning apple filling was always an option, but I didn’t know if it would be worth the effort. I decided to go ahead and give it a try. It is now one of my favorite apple canning recipes!

 

Fall is the perfect time to pick up a box of apples for less than grocery store prices. I went to a local orchard and bought 20 lb each of Gala and Fuji apples for only .50 a pound.

 

Some of the fancier apples cost more, but I have found Gala and Fuji apples to make great cooking apples. They are great just for eating too.

 

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If you are going to freeze the apple pie filling, wash and dry your freezer containers.

 

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.

Easy recipe for canning apple pie filling. One of my favorite fall canning recipes!

 

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.

 

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.

 

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Remove jars from 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

 

Follow my canning and preserving board on Pinterest.

 

Recipe for water bath canning homemade apple pie filling from fresh apples.

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8 Comments on "Apple Pie Filling"


    1. 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.

      Reply

  1. 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!

    (5/5)
    Reply

  2. 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.

    (1/5)
    Reply

    1. 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.

      (5/5)
      Reply

  3. 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

    Reply

  4. 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!

    Reply

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