Homemade Apple Pie Filling is simple to make and a great shortcut for treats and desserts, right from your pantry.
This canning video and recipe is part of a Canuary series that is going on all through the month of January (2021.) You can find all of the videos in a playlist on YouTube, here: Canuary.
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To Make Homemade Apple Pie Filling, You Will Need:
- apple slices
- granulated sugar
- unsweetened apple juice
- Clear Jel
- bottled lemon juice
- pint or quart jars with lids/rings
- large, non-reactive pot
- hot water bath canner or steam canner
- canning tools (jar lifter, bubble wand, etc.)
- damp rag
- white vinegar
Watch the Video of Canning Homemade Apple Pie Filling:
What Apples Should You Use for Canning?
As mentioned in the video, ideally you would want to use firm, “cooking apples” when you are canning them. Of course if you are making something like apple sauce or apple butter, the firmness of your apples wouldn’t matter.
But if you are canning apples that you would like to “hold up,” then you want apple varieties that stay rather firm after cooking.
A few examples would be: Granny Smith, Fuji, Pink Lady, Honeycrisp or Jonagold apples.
Adjusting Processing Time for Elevation
In the recipe below, I give the standard processing time. This time is for 1,000 feet or below. If you live at a higher elevation, you will need to adjust your processing times. See the chart provided.
|Elevation:||0-1,000 ft||1,001-3,000 ft||3,001-6,000 ft||Above 6,000 ft|
(Pints or Quarts)
|25 minutes||30 min||35 min||40 min|
Mentioned in the Video:
- How to Use a Steam Canner
- Using a Steam Canner to make Strawberry Jalapeño Jam (Cooking Video)
- I discuss the CANUARY GIVEAWAY in this video: This is Going to be Fun!
Homemade Apple Pie Filling
- 12 c apple slices, peeled & cored
- 2 3/4 c granulated sugar
- 2 1/2 c unsweetened apple juice
- 1 1/4 c water
- 3/4 c Clear Jel
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 c bottled lemon juice
- To begin, peel, core & slice your apples. Place the apples in a bowl of water with citric acid or ascorbic acid to prevent oxidation as you prep all the apples.
- Heat a pot of water to boiling.
- Drain the apples and blanch them in the boiling water for one minute. Work in batches.
- As each batch blanches, scoop the apples out to a bowl. Do this with all the apples.
- In a large, non-reactive pot, combine the sugar, water, apple juice, Clear Jel, cinnamon and nutmeg.
- Stirring continually (with a whisk), heat the mixture until it begins to bubble.
- Add in the lemon juice and bring the mixture to a boil. Continue to stir briskly with a whisk. Boil for 1 minute and remove it from the heat.
- Fold in the hot apples to combine.
- Spoon the apple mixture into prepared, hot pint or quart jars. Leave a generous 1 inch head space.
- Use a bubble wand to remove air bubbles. Add additional apple mixture if needed to maintain the head space.
- Wipe the rims of the jars with a damp rag dipped in white vinegar.
- Place a lid on the jar and secure it with a ring, finger tight.
- Place the jars in your hot water bath canner or steam canner.
- Process the jars for 25 minutes (See chart on the post with this recipe, for processing adjustments if you live above 1,000 feet of elevation.)
- Once the processing time is completed, turn off the heat and remove the lid of the canner. Let the jars rest for 5 minutes.
- Remove the jars to a draft-free location that is lined with towels or a cooling rack.
- Let the jars sit 12 hours, or overnight to cool completely.
- Remove the rings, test the seals and wash the jars if needed. Label the jars and store them in your pantry.
Nutritional information is auto-generated and the accuracy is not guaranteed.
This recipe was adapted from the National Center for Home Food Preservation.