Canned Apple Pie Filling

 

Making your own apple pie filling and canning it at home is a rewarding way to enjoy fresh, delicious pies all year long. Homemade pie fillings are packed with flavor and free from the additives found in store-bought versions. In this guide, we'll walk you through the step-by-step process of creating a mouth-watering, shelf-stable apple pie filling, perfect for canning and storing.

 

 

You'll learn how to safely can apple pie filling, ensuring they're ready to use whenever you're craving a homemade dessert. Whether you are craving an apple pie or looking for a topping for ice cream, this apple pie filling is sure to become one your favorites all year long.

Discover the joy of homemade pie filling and explore easy canning methods that anyone can master.

Here’s a simple recipe to guide you through the process:

Ingredients:

  • 6 to 8 pounds of apples (preferably a mix of tart and sweet varieties like Granny Smith and Honeycrisp)
  • 4 ½ cups white sugar
  • 1 cup cornstarch
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons salt
  • 3 tablespoons lemon juice
  • 10 cups of water

 

Items needed:

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Instructions:

  1. Mix Dry Ingredients:

    In a large pot, combine the granulated sugar, cinnamon, and nutmeg, and salt. add the salt and water, mix until well combined. Bring to a boil and cook until thick and bubbly. Then remove it from the heat and add the lemon juice.

  2. Prepare the jars for Canning:

    Sterilize your canning jars, lids, and rings by boiling them in water for at least 10 minutes. While you are sterilizing the jars you can get the apples ready. Check out our canning basics page that has everything you need to get started canning the safe way.

  3. Prepare the Apples:

    Begin by peeling, coring, and slicing your apples into uniform pieces. This ensures even cooking and a consistent texture in your pie. Place the sliced apples into the hot canning jars, leaving 1/2-inch headspace in each jar. Ladle the hot syrup into each jar. Use a knife to gently stir the pie filling to remove all the air bubbles. mix into the prepared jars, leaving about 1/2 inch of headspace at the top. Wipe the rims clean with a damp cloth, place the lids on top, and screw on the rings until just finger tight.

  4. Process the Jars:

    Place the filled jars into a boiling water canner, ensuring they are completely covered with water. Process the quart jars for 35 minutes. Adjust processing time according to your altitude if needed.

  5. Cool and Store:

    Once processing is complete, carefully remove the jars from the canner and place them on a towel to cool. Check the seals after 24 hours; the lids should be concave and not flex when pressed. Store the sealed jars in a cool, dark place for up to one year.

Tips:

  • Apple Variety: Mixing different types of apples can add depth of flavor and texture to your filling.
  • Adjust Sweetness: Feel free to adjust the sugar levels based on your taste preference or the sweetness of the apples.
  • Make Ahead: The filling can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer storage if you don’t want to can it.

Enjoy your homemade apple pie filling in your favorite pie crust and savor the comforting taste of a classic dessert made from scratch!

Click on the links below for other homemade canning recipes with apples.

Canned Apple Butter

Canned Apple Sauce