How to make canned apple pie filling and how to use it.  This is a delicious apple pie that makes quick and easy apple pies throughout the year.

When the apples are in season, the first thing we make is apple pie filling.  This year, I made 21 quarts.  That may seem like a lot, but I give some to my dad  and to a few friends to trade for some jars of things we don't can.  

This canned apple pie filling recipe makes a delicious apple pie or apple crisp.  When you want a homemade pie, just make your crust (or buy one, I won't judge) and dump the quart jar into the crust.  Add a crust on top, and you're done.

So making this apple pie filling may take a while now, but you'll save a lot of time later.  Besides, you'll have delicious apple pie filling that tastes better than anything on the shelf at the store!

Canned Apple Pie Filling Recipe

Keep track of your canning recipes and inventory with my canning planner printable.  This has 29 pages that you can print for lists, recipes, notes, conversion charts, and more.

How Long Is Canned Apple Pie Filling Good For?

Your home canned apple pie filling recipe will last for 18 months on the shelf.  I always keep a rotation of apple pie filling in my emergency food storage.

Peeling the Apples

I peel my apples using one of two methods, depending on what else I'm making that day.  I use my apple peeler corer slicer for thinner slices.  This is easy to set up and use, but you'll get a lot of waste.

For larger pieces, I use an apple corer and slicer.  Then we cut the peels off by hand and check for any core that was missed.

What is Clear Jel®?

Clear Jel® may sound like Sure Jell®, but they are not the same thing.  Sure Gel® is pectin that is used to make jams and jellies.  It's available in most grocery stores.

Clear Jel®, however, is a modified food starch that's used as a thickener.  My grocery store does carry it or I get it in bulk at the Amish stores.  Most grocery stores do not carry it because it's not commonly used.

Clear Jel® is used in home canned pie filling recipes as a thickener.  It's also sometimes used in home canned soups.  

It's a modified corn starch, but you can't use regular corn starch in its place.  Regular corn starch will break down in the high heat of processing.

You do need to use Clear Jel® because it's what thickens this canned apple pie filling recipe without lumps.  Other thickens, like regular corn starch, will get lumpy.  

Quarts or Pints

I prefer to can my canned apple pie filling recipe in quarts.  We like a thick apple pie, and one quart fills my deep pie pan nicely.  

This year, I had some not seal due to siphoning (we'll get to that in a minute).  I recanned them as pints to make a canner load.  I'll use those for other desserts like these air fried apple donut holes or to make apple hot pockets (use this air fryer pizza pockets recipe and use apple pie in place of the pizza filling).

If you're new to canning, check out my must have canning supplies to get started.

Siphoning (Leaking)

When you can foods at home, the jars are exposed to a rapid temperature change when the hot jars are removed from the canner.  This can cause the liquid to move up and out of the jar.

With water based recipes, the jar will usually seal just fine.  However, the liquid is very thick in this canned apple pie filling recipe.  It can prevent a good seal.

I've made peach pie filling, and this doesn't happen with those jar.  It only happens with apple pie filling for me.

To help prevent this, leave a good inch of head space.  You should always remove air bubbles before you cap the jar, but you'll need to really make sure that they are all gone.  

When the processing time is up, turn the stove off and remove the lid to the water bath canner and let the jars sit in the canner for 5 to 10 minutes before you remove them.

Blanching the Apples

After you peel and core the apples, you'll still need to blanch the apples.  This helps remove the extra air in the apples before you can it.

More Canning Recipes

If you're looking for more canning recipes, check these out:

• How to Make Applesauce With Victorio Food Strainer
• How to Can Tomato Juice at Home
• Canned Bread and Butter Pickles
• Old Fashioned Dill Pickles Recipe
• Small Batch Peach Jam With Whiskey or Bourbon
• Cinnamon Red Hot Canned Pears
• Canned Spiced Vanilla Pears
• Canning Jars Didn't Seal?  8 Reasons Why

Canned Apple Pie Filling Ingredients

• 6 quarts peeled and sliced apples
• 3 cups sugar
• 1 cup Clear Gel
• 1 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 2 1/2 cup cold water
• 5 cups apple juice or water
• 3/4 cup lemon juice

Directions

Step #1

Boil a large pot of water.  Add apples to boiling water and blanch for one minute.  Drain apples and keep in a covered bowl.

Step #2

Mix the sugar, cinnamon, nutmeg, cloves, ginger, and allspice with the water and juice.  Heat over medium heat.

Step #3

Mix Clear Gel and lemon juice in a small bowl.  Add to the juice and spice mixture.  Heat over medium heat, stirring occasionally until thickened.  Remove from heat.

Step #4

Fill jars by alternating apples and filling.  Leave 1 inch headspace.  Pack tightly and remove air bubbles.  

Process pints or quarts for 25 minutes.  Let sit in the water bath canner for 5 to 10 minutes after it's done to prevent siphoning.  

For high altitude directions, see the Ohio State University's directions for canning apple pie filling.

canning, apple pie filling

dessert

American

Yield: 7

Author: Cari @ Koti Beth

Print

How to Make and Can Apple Pie Filling

Prep time: 1 HourCook time: 25 MinTotal time: 1 H & 25 M

How to make and can apple pie filling with fresh apples.

Ingredients

• 6 quarts peeled and sliced apples
• 3 cups sugar
• 1 cup Clear Gel
• 1 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 2 1/2 cup cold water
• 5 cups apple juice or water
• 3/4 cup lemon juice

Instructions

1. Boil a large pot of water. Add apples to boiling water and blanch for one minute. Drain apples and keep in a covered bowl.
2. Mix the sugar, cinnamon, nutmeg, cloves, ginger, and allspice with the water and juice. Heat over medium heat.
3. Mix Clear Gel and lemon juice in a small bowl. Add to the juice and spice mixture. Heat over medium heat, stirring occasionally until thickened. Remove from heat.
4. Fill jars by alternating apples and filling. Leave 1 inch headspace. Pack tightly and remove air bubbles.
5. Process pints or quarts for 25 minutes. Let sit in the water bath canner for 5 to 10 minutes after it's done to prevent siphoning.

Calories

459.28

Fat (grams)

0.57

Sat. Fat (grams)

0.18

Carbs (grams)

118.06

Fiber (grams)

3.00

Net carbs

115.06

Sugar (grams)

109.98

Protein (grams)

0.59

Sodium (milligrams)

20.91

Cholesterol (grams)

0.00

Nutritional information is per quart.

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