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.
To Make Homemade Apple Pie Filling, You Will Need:
- apple slices
- granulated sugar
- water
- unsweetened apple juice
- Clear Jel
- cinnamon
- nutmeg
- bottled lemon juice
- pint or quart jars with lids/rings
- large, non-reactive pot
- whisk
- hot water bath canner or steam canner
- canning tools (jar lifter, bubble wand, etc.)
- damp rag
- white vinegar
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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.
Making the Spiced Apple Preserves
To begin, you will peel, core, and slice your apples. I do this with my handy dandy apple tool. It saves so much time and energy!
As you prepare the 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 large pot of water to boiling.
Drain the apples from the water they were soaking in and blanch them in the boiling water for one minute. Work in batches.
As each batch blanches, scoop the apples out to a large bowl. Do this with all the apples.
In a large, non-reactive pot, combine your 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 any 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.
When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for 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 – 24 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.
