How to Make Homemade Apple Pie Filling (with Canning Video)

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Homemade Apple Pie Filling is simple to make and a great shortcut for treats and desserts, right from your pantry.

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
  • 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

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.

canning apple pie filling

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 ft1,001-3,000 ft3,001-6,000 ftAbove 6,000 ft
Processing Time
(Pints or Quarts)
25 minutes30 min35 min40 min

Mentioned in the Video:

Did You Make This Recipe? I would love for you to rate it in the recipe card! I would love to hear your thoughts!

Homemade Apple Pie Filling

Constance Smith - A Good Life Farm
Homemade Apple Pie Filling is simple to make and a great shortcut for treats and desserts, right from your pantry. This makes 6-7 pint jars of filling.
4.8 from 5 votes
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Food Preservation & Canning
Cuisine American
Servings 28
Calories 137 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Nutrition

Serving: 0.5cCalories: 137kcalCarbohydrates: 36gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 127mgFiber: 1gSugar: 34gVitamin A: 51IUVitamin C: 10mgCalcium: 18mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I'd Love For You to Share it on Instagram and tag me! @A_Good_Life_Farm

This recipe was adapted from the National Center for Home Food Preservation.

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