Canning Apple Pie Filling
Canning apple pie filling is a great way to fill your pantry with quick and easy desserts. 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.
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Servings: 7 pints
Calories: 1202kcal
Equipment
- Waterbath Canner
- Jars, Lids & Bands
- Paring Knife
- Apple Peeler
- 2 Stock Pots
- Large Bowl
- Funnel
- Clean Towel
- Jar lifter
- Bubble Remover
Ingredients
- 15 pounds canning apples see recommendations in blog post above
- 5.5 cups sugar
- 1.5 cups Thick Gel or ClearJel
- 1 Tablespoon cinnamon
- 1 teaspoon nutmeg
- 2.5 cups water
- 5 cups apple juice
- ¾ cup lemon juice bottled only
Instructions
Prepare Jars, Lids, Rings & Waterbath Canner
- Wash the jars, lids, and bands with hot soapy water. Keep the clean jars warm.
- Fill the canner halfway with water and turn it on to medium-low to begin warming up.
Prepare Your Preserve
- Fill a large pot with water and turn it on to boil.
- 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.
- 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.
- 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.
Fill Jars & Add Lids
- Fill the hot jars with the hot apple pie filling, leaving ½ inch of headspace.
- Release all the bubbles, add more liquid if necessary, clean the jar rims, and screw on the bands.
- Place the jars in the canner, making sure that the water is 1-2 inches above the jars.
Process the Jars
- 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.
Rest & Remove Jars from Canner
- Take the lid off the canner and let the jars sit undisturbed for 5 minutes.
- Remove the jars from the canner and set them on a clean kitchen towel to cool completely.
Check Seals & Clean Jars
- Check each seal, remove the bands, and clean each jar with room-temperature water.
Label & Store Jars
- Label and date each clean jar.
- Store out of direct light.
Notes
* Nutrition facts are for an entire quart jar of apple pie filling and does not include the Thick Gel.
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.
Nutrition
Calories: 1202kcal | Carbohydrates: 314g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 23mg | Potassium: 1255mg | Fiber: 24g | Sugar: 276g | Vitamin A: 532IU | Vitamin C: 56mg | Calcium: 90mg | Iron: 2mg
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