Gather up all of the homegrown apples for this easy and delicious recipe for canned apple pie filling; it also makes an amazing, homemade gift!
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Are you looking for an easy way to preserve your over-abundance of apples? Maybe you have an apple tree, or you went to a local orchard!
Or maybe you just want to stock up on apples when they’re cheap and you want to try canning them.
I’ve got you covered! This recipe for canned apple pie filling is one of my favorite ways to preserve apples. I’ve mentioned this a million times on this blog (LOL) but we have a beautiful, old apple tree on our property. Its one my favorite things about where we live.
Some years it produces TONS of apples, so I’ve had to learn how to use them up! I’ve dehydrated them, canned them as apple slices, apple butter, and apple sauce. We also snack on them and give a lot away!
My favorite way to preserve our apples is with this canned, apple pie filling. It makes making an apple pie or apple crisp SO quick and easy. Its also a super cute gift idea!
If you’ve never canned anything before, be sure to read up on the safety precautions and canning basics before you start.
Canning foods can be so much fun and a great way to preserve food, but you have to make sure you’re doing it correctly to keep your family safe.
Apple pie filling canned is not only delicious, its SO convenient. If you get in the habit of making ahead homemade pie crusts, you can whip up a from scratch, homemade pie in a few minutes.
I have made apple pie filling before with cornstarch and canned it. It was delicious BUT, using cornstarch is not recommended when canning. Canning apple pie filling with Clear Jel is what is recommended. You can get it on Amazon. Don’t be intimidated by it! Its just a canning safe thickener:)
Lids for Canning
I was so thankful to be gifted a set of canning lids to try out by Denali Canning when I made apple pie filling this year. They sent me a set of wide mouth and regular mouth lids. If you click over to the ‘our story’ tab on their website you can read that the Denali Canning company values family above everything else. This is something I am SOOO supportive of.
If you’re looking for new lids to try for your next canning project, head over and order some! I like to stock up so that I can do a little canning whenever I want. You don’t want to be in a pickle and not have any lids when you go to can something.
Get regular mouth lids HERE and wide mouth lids HERE from Denali Canning. I really hope you give them a try, they have amazing customer service, and a beautiful, family-oriented brand. And the lids are great quality!
Homemade Apple Pie Filling Recipe for Canning
Ingredients:
- 12 cups of peeled, cored, and sliced apples
- 2 3/4 cups sugar
- 3/4 cup Clear Jel
- 2 tsp cinnamon
- 3/4 tsp nutmeg
- 3/4 tsp ginger
- 3 3/4 cups water
- 1/3 cup lemon juice
Directions
- Get all of your canning supplies ready. Your water bath canner filled and heating up and your jars and lids clean/sterilized and warm. Quart sized, wide-mouth mason jars work best for this.
- Heat a pot of water on the stove to a boil.
- Add in half of your sliced apples, and boil for one minute. Remove with a slotted spoon to a bowl and add in the other half of apples to the boiling water. Boil for another minute and remove again with a slotted spoon and add to your other cooked apples. Cover to keep warm.
- In large pot on the stove combine the Clear Jel, sugar, spices, and water. Heat over medium heat, stirring continuously, until it is softly boiling and thickens like a jell. Remove from heat and add in the lemon juice.
- Fold in your apple slices and mix well.
- Use a funnel and a ladle to add the apple pie filling to the jars. Leave about a one inch headspace (one inch from the top of the filling to the top of the jar). Use a rubber spatula and run it down the insides of the jars to get rid of any air bubbles. Wipe the tops of the jars with a clean, damp cloth.
- Add a new canning lid and tighten with a ring. Do the same for the rest of the jars until you’ve used up all of your filling.
- If you have a little extra that doesn’t quite fill up a jar, just eat it;)
- Once all of your jars are filled, add them to your water bath canner (make sure they are covered with water by a couple of inches), and boil for 25 minutes (adjust the time according to your altitude).
- After they’ve processed in the water bath canner, removed with canning tongs to a towel.
- Let sit and cool overnight. Check the seals in the morning. Store in a dark pantry for up to a year. ENJOY!
Does Canned Apple Pie Filling Need to be Cooked?
No! You can eat your homemade pie filling right out of the jar. If you’d like you don’t even have to use it in pies. You could use it as an ice cream topper, on top of yogurt, oatmeal, or by itself.
Enjoy it fresh out of the jar with a little bit of homemade, whipped cream on top.
If you are using it in a pie or any other recipe, just follow the recipe instructions like normal, and cook it like you would any other recipe. This canned apple pie filling is great in apple pies, apple crisps, and my personal favorite, apple crisp pies! Just be sure when you’re using it in a recipe to cook it for a little less time, because we are blanching (boiling) the apples before we can them, so they’ll already be a little soft.
How Long Will Canned Apple Pie Filling Last?
Your canned apple pie filling will last up to a year if stored properly. Longer than that and the quality and nutritional value will start to go down.
Store your canned apple pie filling in a cool, dark place away from heat and temperature changes. In a dark pantry would be perfect!
Can You Eat Canned Apple Pie Filling?
Yes! We already talked about this before, but your canned apple pie filling can be eaten right out of the jar. It does not need to be reheated or cooked before you eat it.
It is apple pie filling though, so try it out in your favorite apple pie and apple crisp recipes as a filler. Or add it to your oatmeal. OR eat it straight out of the jar. You do you.
Apple Pie Filling Recipe for Canning
Canned Apple Pie Filling Recipe
Equipment
- water bath canner
- large pot
- ladle, funnel, rubber spatula, canning tongs
Ingredients
- 12 cups peeled, cored, and sliced apples (about 12-15 apples)
- 2 3/4 cups sugar
- 3/4 cup Clear Jel
- 2 tsp cinnamon
- 3/4 tsp nutmeg
- 3/4 tsp ginger
- 3 3/4 cups water
- 1/3 cup lemon juice
Instructions
- Clean and sterilize your jars and lids and keep them in a warm place, ready to go. Quart size, wide-mouth jars work best. You can also get your water bath canner prepped and ready.
- Bring a large pot of water to boil on the stove.
- Peel, core, and slice your apples until you have about 12 cups worth.
- Add half of the apples to the boiling water, remove after one minute with a slotted spoon. Add the other half and boil for another minute.
- Cover the blanched apples and set aside.
- To a large pot on the stove add the Clear Jel, sugar, spices, and water. Bring to a soft boil and stir continuously unti it thickens and gels. Once its thickened remove from heat and add in the lemon juice. Stir to combine.
- Fold the apples into the filling mixture.
- Use a funnel to add the apple pie filling mixture to your jars. Leave about an inch of space from the top of the filling to the top of the jar. Run a rubber spatula down the sides to remove any air bubbles. Wipe the jars and rims with a clean, damp cloth. Top with a new canning lid, and tighten with a canning ring. Set aside and do the rest with the remaining jars.
- Add the filled jars to a hot water bath canner and boil for 25 minutes (adjust time according to altitude). Make sure the jars are covered by a couple inches of water. Remove carefully when finished and place on a towel. Let sit overnight. In the morning make sure they are sealed, and store in a dark, cool place for up to a year.
I hope you enjoyed this canned apple pie filling recipe! Spend an afternoon making up a few batches and give them away as gifts with a pretty ribbon and a gift tag:) enjoy!
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