Canning apple pie filling is one of my favorite things to do when apples come into season every fall! Having an amazing apple pie filling recipe makes the process even more enjoyable, so let’s get started!
Best Apples to Use
Firmer apples like Jonathon, Honeycrisp, Granny Smith, Golden Delicious and McIntosh work best when making apple pie filling and canning it.
Apple Pie Filling Recipe (Adapted from Ball recipe)
12 cups of peeled and sliced cored apples
2 3/4 cups granulated sugar
3/4 cup Clear Jel
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/4 cup cold water
2 1/2 cups unsweetened apple juice
1/2 cup lemon juice
Before you begin making the apple pie filling, go ahead and get your canning supplies ready.
We’ll be water-bath canning (since apples are a high-acid food), so prepare your jars by keeping them in hot water before filling them. Many people use their canner for this purpose, just fill the canner (about halfway) and the jars completely with water and turn your heat on medium-high.
In the meantime, assemble your lids and rings. Lids should be kept in hot water as well, but separate from the jars. Do not boil the lids, just keep them hot.
Now, let’s make apple pie filling!
First, assemble your apples, a sharp paring knife or peeler and a bowl (or jar if you plan to make Apple Cider Vinegar) for your peels and core.
Peel and cut your apples into a size that will easily fit into your jars. Once you’re done with this, it’s time to blanch the apples.
It is necessary to blanch the apples before making the apple pie filling. This is done by bringing a large pot of water to a boil and then dropping your apples, just a few cups at a time, into the water for one minute.
Using a slotted spoon or strainer, remove the apples from the hot water when time is up, allow them to drain and then keep them covered in a bowl until you’re ready for them.
Next, we will make the gel!
In a large stainless steel pot, combine the sugar, Clear Jel, nutmeg, cinnamon, water and apple juice. Bring these ingredients to a boil over medium-high heat, while you stir constantly, until the mixture begins to bubble.
Then add the lemon juice and return to a boil for one minute before removing from the heat.
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Pour the gel mixture over the drained apple slices and combine well. Allow the apple slices to heat up with the gel for a few minutes before canning.
Doesn’t it look amazing??
Remove your jars from the hot water they are in and line them up to fill.
Using a large-mouth funnel, pour the apple pie filling into the jars leaving 1″ head space.
Remove any air bubbles with a spatula or knife, be careful if you’re using a metal utensil. Verify that you have 1″ head space.
With a clean wet cloth, wipe the mouth of the jar clean.
Add a lid and a ring, tighten ring only finger tight.
Now place your jars into your water bath canner that should be filled with very hot water. The water needs to cover the jars by 2″.
- 12 cups sliced, peeled and cored apples (treated to prevent browing)
- 2 3/4 cups granulated sugar
- 3/4 cup Clear Jel
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 1/4 cups cold water
- 2 1/2 cups unsweetened apple juice
- 1/2 cup lemon juice
- Prepare canning supplies, including water-bath canner, jars, lids and rings. Prepare your jars by keeping them in hot water before filling them. Many people use their canner for this purpose, just fill the canner (about halfway) and the jars completely with water and turn your heat on medium-high.In the meantime, assemble your lids and rings. Lids should be kept in hot water as well, but separate from the jars. Do not boil the lids, just keep them hot.
- In a large pot of boiling water, blanch the apples for one minute, a few cups at a time. Drain and set aside in a bowl with a lid.
- In a pot, combine sugar, Clear Jel, cinnamon, nutmeg, water and apple juice. Bring ingredients to a boil, over medium-high heat stirring constantly. Once liquid thickens and bubbles, add the lemon juice and bring to a boil again for one minute, continue to stir. Then remove from heat.
- Mix the drained apples into the gel and allow the apples to heat through.
- Remove hot jars from canner and fill with hot pie filling, leaving 1" head space.
- Remove any air bubbles from jars, wipe the rims, add lids and rings, finger tight.
- Return jars to canner and cover jars with 2" of water. Bring to a boil and process for 25 minutes.When time is complete, turn off heat and remove canner lid. Wait 5 minutes and remove jars. Label and store!