Canning Apple Pie Filling

A black spoon dips into a jar of canned apple pie filling. Two apples and cinnamon sticks sit nearby.

5 from 3 votes

Canning Apple Pie Filling

Canning your own apple pie filling is as easy as pie once you have a few tools and a little know-how. Master this technique with our step-by-step guide.

Prep Time45

Cook Time30

Total Time1 15

Course: Canning Recipes

Cuisine: American

Diet: Gluten Free

Servings: 16-ounce pint jars

Calories: 136kcal

Author: Cassie Johnston

Ingredients

12 cups sliced, peeled, and cored apples (see note)
2 ¾ cups sugar
¾ cup ClearJel® cooking starch
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 ½ cups unsweetened apple juice
1 ¼ cups cold water
½ cup lemon juice

Instructions

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
Combine sugar, ClearJel®, cinnamon, and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture; heat, stirring, until apples are heated through.
Ladle hot apple pie filling into a hot jars, leaving 1 inch headspace. Remove air bubbles. Wipe rim and center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars for 25 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal—they should not flex when center is pressed.

Notes

To treat apple slices to prevent browning, submerge cut apples in a mixture of ¼ cup lemon juice and 4 cups water.
You must use bottled lemon juice, not fresh, for safety.
Recipe courtesy of Ball® Home Canning Products.
Making an apple pie using canned apple pie filling couldn't be easier. Here's how:
1. Preheat oven to 350°F.
2. Fit an all butter pie crust in a 9-inch pie plate.
3. Pour two pint jars of canned apple pie filling into the crust.
4. Fit pie with a top crust in your desired design (lattice, cut-outs, etc.), or use a streusel top for a Dutch apple pie.
5. Place the pie plate on a baking sheet, and bake in a preheated oven for 30-40 minutes, or until the filling is bubbly and the crust is golden brown.
6. Let pie cool for at least 45 minutes before slicing.

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