Indulge in the comforting flavors of homemade apple pie year-round with our easy-to-follow canning guide for canned apple pie filling.

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If you are a fan of apple pie but don’t always have the time to make one from scratch, then I have the perfect solution for you – homemade canned apple pie filling! With this delicious and convenient pantry staple, you can have that warm and comforting apple pie flavor anytime, even on busy days.

I prefer not to put Clear Jel or Thermflo in my apple pie filling. It is just another additive. I prefer to thicken my apple pie filling when I am ready to use it. I thicken it by adding flour or cornstarch. You can do either method, but in this recipe, I will be walking you through the exact way I make mine, without an added thickener.

Equipment

Canning jars with lids and rings
Water bath canner
Jar lifter
Magnetic lid wand
Debubbler
Apple peeler
Large bowl
Strainer
Stockpot
Ladle
Measuring spoons
Measuring cup
Funnel

Ingredients

This recipe will make about 15 quart jars of apple pie filling. From the ingredients listed below each quart essentially gets 1 teaspoon or tablespoon of each spice. So however many quarts you are making adjust the recipe accordingly.

20 – 22 pounds of apples (half a bushel)
20 Cups water
9¾ Cups sugar
15 teaspoons cinnamon
15 teaspoons allspice
15 teaspoons ground nutmeg
15 teaspoon vanilla
15 tablespoons bottled lemon juice

How to Make Old-fashioned Apple Pie Filling For Canning

1. Prepare your canning equipment by sterilizing the jars, lids, and rings. Keep them hot until ready to use.

2. Clean the apples thoroughly. Using an apple peeler, peel all apples to remove the peel and core. Cut the apple in half to give you thin apple halves.

Apple core left behind on an apple peeler.

3. In a large pot, combine sugar, water, cinnamon, allspice, nutmeg, and vanilla. Over medium heat slowly bring the mixture to a boil while stirring frequently.

4. Add the sliced apple to your clean sterilized jars. Tightly pack them but be careful not to crush the apple slices.

5. Remove the mixture from the heat and let it cool slightly before ladling into prepared jars.

6. Leave about one inch headspace in each jar to allow for expansion during processing. After filling each jar add a tablespoon of lemon juice to each jar.

Apple pie filling in jars with lemon juice poured over the top.

7. Wipe any spills or residue off the jar rims with a clean cloth or paper towel soaked with vinegar.

8. Use a debubbler to remove air bubbles from each jar. Apply lids and rings firmly but not too tight as air needs to escape during processing.

9. Process jars in a boiling water bath for approximately 20 minutes ensuring they are fully submerged with at least one inch of water covering the tops.

10. Carefully remove jars from the water bath using jar lifters and place them on a clean towel to cool.

FAQ’s

What are the best apples to use for making apple pie filling?

Granny smith apples are the most common but any hard apple will work. It needs to be hard so it will keep its shape during the canning and baking process and not turn to mush.

What else can I make with canned apple pie filling?

Apple pie filling is very versatile. It can be used to make fried apples, apple sauce, or used as a topping.

How long does canned apple pie filling last?

It is recommended by the National Center for Home Food Preservation that all home canned food be eaten within one year. If stored properly it will last much longer but after a year of it being canned it may begin to lose its color and nutritional value.

Homemade Canned Apple Pie Filling

Indulge in the comforting flavors of homemade apple pie year-round with our easy-to-follow canning guide for canned apple pie filling.

5 from 1 vote

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Prep Time: 25

Cook Time: 25

Processing Time: 20

Total Time: 1 10

Equipment

Canning jars with lids and rings
Water bath canner
Jar lifter
Magnetic lid wand
Debubbler
Apple peeler
Large bowl
Strainer
Stockpot
Ladle
Measuring spoons
Measuring cup
Funnel

Ingredients

20 – 22 lbs Apples (half bushel)
20 Cups Water
9¾ Cups Sugar
15 tsp Cinnamon
15 tsp Allspice
15 tsp Nutmeg
15 tsp Vanilla
15 tbsp Bottled lemon juice

Instructions

Prepare your canning equipment by sterilizing the jars, lids, and rings. Keep them hot until ready to use.
Clean the apples thoroughly. Using an apple peeler, peel all apples to remove the peel and core. Cut the apple in half to give you thin apple halves.
In a large pot, combine sugar, water, cinnamon, allspice, nutmeg, vanilla. Over medium heat slowly bring the mixture to a boil while stirring frequently.
Add the sliced apple to your clean sterilized jars. Tightly pack them but be careful not to crush the apple slices.
Remove the mixture from the heat and let it cool slightly before ladling into prepared jars.
Leave about one inch headspace in each jar to allow for expansion during processing. After filling each jar add a tablespoon of lemon juice to each jar.
Wipe any spills or residue off the jar rims with a clean cloth or paper towel soaked with vinegar.
Use a debubbler to remove air bubbles from each jar. Apply lids and rings firmly but not too tight as air needs to escape during processing.
Process jars in a boiling water bath for approximately 20 minutes ensuring they are fully submerged with at least one inch of water covering the tops.
Carefully remove jars from the water bath using jar lifters and place them on a clean towel to cool.

In conclusion, homemade canned apple pie filling is a versatile and convenient way to enjoy the flavors of autumn all year round. With its simple ingredients and easy preparation, it allows for quick and delicious apple pies to be made at any time. Whether for a holiday gathering or a weeknight dessert, this homemade canned apple pie filling is sure to impress with its fresh taste.