Canning Apple Pie Filling: Easy Homemade Preserves

Ever thought about keeping autumn’s flavors in a jar? Canning apple pie filling is a great way to do just that. It’s not only practical but also a way to make your own homemade preserves. Use this guide to master the easy steps of canning apple pie filling and fill your pantry with delicious ready-to-use dessert.

Why I Love Canning Apple Pie Filling

We have many apple trees here at Riverbend that we harvest in late fall and store our apples all winter. The kids look forward to the fall harvest so they can make homemade caramel apples and enjoy an Old-Fashioned Apple Brown Betty for dessert.

In addition to fresh eating, we also freeze-dry apples, ferment sparkling apple cider, and make sure nothing goes to waste with this apple scrap vinegar. 

We love this recipe for apple pie filling because it means we have the filling in the pantry and homemade pie crusts prepped in the freezer, making a from-scratch dessert in minutes possible. Are last-minute guests stopping by? You have time to make pie! It’s also wonderful to take to social gatherings, share a gift of preserved apples with a neighbor, or add a special finish to a particularly busy day.

Other Delicious Desserts with Apple Filling

Canned apple pie filling isn’t just for pie. It’s great for many desserts. Here are some ideas to try:

• Apple Cobbler – Use your canned apple pie filling along with this homemade cobbler-in-a-jar recipe.
• Turnovers – Use puff pastry and fill with apple pie filling.
• Easy Apple Crisp – Layer the filling with oatmeal topping, and bake until bubbly.
• Pancakes or Waffles – Drizzle warm apple filling over them for a fruity twist.
• Oatmeal Topping – Make oatmeal a special breakfast treat by topping it with a scoop of apple pie filling.
• Cinnamon Roll Filling – In your favorite cinnamon roll recipe, skip the standard cinnamon and sugar filling and fill with apple pie filling instead.
• Ice Cream Topping – Enjoy homemade vanilla ice cream with a topping of warm apple pie filling.

The Best Apples for Apple Pie Filling

Choosing the right apple variety is key to making the best apple pie filling. The best apples will keep their flavor and texture while cooking.

• Granny Smith – Granny Smith are known as “pie apples” for a reason. Their tartness balances well with sugar and spices. Additionally, Granny Smith apples don’t get mushy after canning. They stay firm, keeping the filling tasty and appealing.
• Honey Crisp – Honeycrisp apples are another great choice because of their amazing flavor and crisp bite. Just like Granny Smith apples, Honeycrisp apples stay firm during the canning process. 
• Braeburn – Braeburn apples also shine with their sweet-tart taste, and because they release little water when cooking, they stay firm.

Homesteading Hack: Experiment with different apple varieties and try combining them to find your favorite flavor profile.

Tips for the Best Apple Pie Filling

Canning apple pie filling can be rewarding, but it’s easy to make mistakes. Follow these tips for the best results.

• Choose the Right Apples – See above for recommended varieties of apples with the proper firmness and flavor.
• Use Quality Apples – Choose fresh, crisp, blemish-free apples for your preserves.
• Use Safe Canning Practices – Neglecting the proper sterilization of jars or ignoring recommended processing times can lead to unsafe preserves and spoilage. 
• Use Proper Headspace – Failure to maintain the correct headspace in jars can cause siphoning, which can affect the formation of a proper seal and lead to spoilage.
• Use a Bubble Remover – Avoid separation by removing air bubbles before sealing.
• Do Not Use Cornstarch – Choosing inappropriate thickeners can alter the consistency, and cornstarch specifically is not an approved thickener for canning. Use canning-approved Thick Gel or ClearJel.

Supplies Needed

• Waterbath Canner – This recipe yields about 7 pints or 3-4 quarts, so a basic water-bath canner works great. No pressure canning is necessary!
• Jars, Lids, and Bands – Azure Standard and Lehman’s are both great sources for canning supplies. We also love getting our lids from Superb Lids. They’ve given Homesteading Family readers 20% off their first order and 10% off each additional order by using that link and coupon code HF20 for 20% off or HF10 for 10% off. Homesteading Hack: I recommend using quart-size jars for this recipe. Two quart jars of apple pie filling is just right for a 9” pie.
• Paring Knife – Learn knife sharpening basics to make sure your tools are in good working order and safe condition.
• Apple Peeler – Great for removing those outer skins of the fresh apples.
• 2 Stock Pots – You will need one stock pot to blanch the apples, and a second stock pot to prepare the apple filling before transferring to the canning jars.
• Large Bowl – Placing the peeled apples in a bowl of water with a few tablespoons of lemon juice will keep them from browning.
• Funnel – A stainless steel funnel can help keep the mess to a minimum when filling the jars.
• Clean Towel – Make sure to use a lint-free towel, if possible. A clean paper towel will also work.
• Jar Lifter – A jar lifter is not necessary, but it’s a good safety precaution to prevent burned hands! This is the jar lifter I use.
• Bubble Remover – A bubble remover/headspace measuring tool is optional but can help yield the best results.

Ingredients Needed

• Canning Apples – Refer to our variety of recommendations above. For a classic “apple pie” flavor, use a tart apple, such as Granny Smith. You can decide whether you will use apple slices or apple cubes for this apple pie filling recipe.
• Sugar – A good quality organic sugar or evaporated cane juice works well.
• Thick Gel (or ClearJel) – I highly recommend that you go with Thick Gel by Cornaby’s. It’s produced from all heirloom corn, no GMOs here. Do NOT substitute cornstarch in this recipe, as it is not an approved thickener for canning.
• Cinnamon – Cinnamon adds that familiar, cozy fall flavor that pairs so well with apples.
• Nutmeg – This is as obvious of a flavor as cinnamon, but it tends to be the background flavor that enhances the cinnamon.
• Water – Non-chlorinated or filtered boiling hot water works best.
• Apple Juice – There is no need for added sugars. Unsweetened apple juice works best.
• Lemon Juice – Only use bottled lemon juice for this recipe. Freshly squeezed lemons have varying levels of acidity and are not reliable when canning.

Apple Pie Filling Canning Instructions

1. Prepare your jars, lids, rings, and water-bath canner:
   1. Wash the jars, lids, and bands with hot soapy water. Keep the clean jars warm. 
   2. Fill the canner halfway with water and turn it on to medium-low to begin warming up. 
2. Prepare your preserve:
   1. Fill a large pot with water and turn it on to boil. 
   2. Fill a large bowl with water and add a few tablespoons of lemon juice. Peel, core, and thinly slice or dice the apples, then put them into the bowl of water. Fill more bowls as needed. 
   3. Once the water is boiling, blanch the apples for one minute per batch, doing several batches, then put them into a pot with a lid to keep warm. 
   4. In a separate pot, combine the sugar, gel, spices, water, apple juice, and lemon juice. Stir over medium heat until the mixture is thick and bubbly, then fold in the warm apples. 
3. Fill your jars and put the lids on:
   1. Fill the hot jars with the hot apple pie filling, leaving ½ inch of headspace. 
   2. Release all the bubbles, add more liquid if necessary, clean the jar rims, and screw on the bands. 
   3. Place the jars in the canner, making sure that the water is 1-2 inches above the jars.
4. Process the jars in boiling water:
   1. Once the water has come to a full boil, start a timer for 30 minutes (adjust for elevation – see chart below). After the full processing time is completed, turn off the heat. 
5. Let rest & remove the jars from the canner:
   1. Take the lid off the canner and let the jars sit undisturbed for 5 minutes. 
   2. Remove the jars from the canner and set them on a clean kitchen towel to cool completely. 
6. Check seals and clean the jars:
   1. Check each seal, remove the bands, and clean each jar with room-temperature water. 
7. Store jars:
   1. Label each clean jar. 
   2. Store out of direct light. 

		Process Time at Elevations of
Style of Pack	Jar Size	0 – 1,000 ft	1,001 – 3,000 ft	3,001 – 6,000 ft	Above 6,000 ft
Hot	Pints or Quarts	25 min	30 min	35 min	40 min

Did you follow this tutorial? If so, please leave a star rating in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see your finished jars of apple pie filling!

The Abundant Pantry

Now that you know how easy it is to fill your pantry with homemade preserves that replace store-bought convenience foods, are you ready to learn more?

We all have those moments when dinner sneaks up on us, and we forget to defrost the meat, have unexpected company, or the day doesn’t go as planned.

Imagine walking into your pantry 20 minutes before dinner time, grabbing a few jars, and serving a healthy, delicious meal for your entire family without breaking a sweat.

With the skills learned in The Abundant Pantry: Canning Class, you can have a delicious, family-favorite meal on the table in minutes without running to the store, eating unhealthy junk food or spending too much on take-out dinners.

So, sign up and receive instant access to get started stocking your pantry today!

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Other Posts You May Enjoy

• Guide to Storing Apples (Fresh & Crisp All Winter)
• Easy Apple Brown Betty Recipe | Old-Fashioned Dessert
• How to Make Caramel Apples
• Freeze-Dried Apples
• Apple Scrap Vinegar
• Sparkling Apple Cider – Homemade
• Homemade Pie Crust Recipe
• Homemade Pecan Pie Without Corn Syrup