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Canning Apple Pie Filling

Canning apple pie filling at home is a great way to preserve the harvest and have homemade dessert in the pantry. Best of all it’s easy project for beginner and experienced canners alike. 

Jars of homemade apple pie filling and a basket of fresh apples on a white surface, accompanied by the text "Apple Pie Filling: A Canning Recipe" on the image.

Homemade apple filling is more frugal than store bought and can be customized for your family’s individual tastes. Spices can be changed, more or less sugar can be used. 

Best of all this same water bath canning recipe can also be apple pie filling to freeze if canning isn’t your thing or if you’ve run out of jars this preservation season.

Apples to Use

There are lists of apples that make better pie or sauce for example. However, as a person with a large apple tree right in my yard, I just use what I have available. Use whatever you have on hand or enjoy most.

A wooden basket filled with red and green apples, perfect for apple pie filling, has a rustic rope tied around it. The apples are fresh and have a natural shine. A partial "Rootsy" logo is visible in the bottom right corner.

To Peel or Not to Peel

Peeling apples before canning apple pie filling is recommended by those who test canning recipes. I use a apple peeler and corer machine to make the process easy and quick. The peeler does sometimes skip or miss the top and bottom. I leave those and don’t worry too much about it. 

A green apple peeler and slicer sits on the countertop, effortlessly peeling and slicing an apple for that perfect apple pie filling. The core and peel spiral off to the side, as the device remains stable with its suction base.

This is completely a personal decision. Feel free to cut off every piece of peel, especially if you’re entering your pie filling in the county fair.

Do cut out any bad spots, bruises, bug bites, etc. I use organic apples there are plenty in mine but taking the time to clean up those bad spots will give you a better final product.

Treating for Browning or Not

Apples brown fairly quickly after peeling. Most canning books and websites will tell you to treat them for browning.

To treat apples for browning, you have several options:

Ascorbic acid: you can buy this like ‘Fruit Fresh’ right in the grocery store. Follow package directions but usually it is 1 teaspoon ascorbic acid dissolved in 1 gallon of water.

Lemon Juice: add ¼ cup lemon juice to 4 cups of water.

Simply add slices to water and remove with a slotted spoon to keep the fruit from turning brown.

Two jars of canned apple slices in syrup rest on a white countertop. Behind them, a wooden basket brimming with fresh apples in shades of green and red tips over slightly, hinting at a homemade apple pie filling. The word "Rootsy" graces the top-left corner.

Let me be honest and say that I skip this all the time. Yes the fruit browns while it sits, however; once it heats up in the pots and jars the color returns. Again, personal decision do what works for you. 

Spices

This recipe only includes cinnamon. However, you could switch it up.

Use a combination of cinnamon, nutmeg, and cloves.

Ginger and apples is a lovely combination.

Skip the spice entirely in the canning process and add it when you bake with it later, if desired.

Sugar

Use up to 5 1/2 cups of sugar in the recipe. I generally use less because it simply doesn’t need to be that sweet in my opinion.

The sugar doesn’t do the preserving the canning process does so it is still safe. Less sugar, does mean that the syrup isn’t as going to go as far, however; keep this in mind as you make your recipe.

The recipe included here uses 4 cups of sugar and still made exactly 6 quarts. 

ClearJel

Grandma probably canned her apple pie filling using flour or cornstarch. The thing is flour and cornstarch are not approved for home canning. Flour and cornstarch will likely breakdown in the home canning process. You can read more about ClearJel and why we no longer use flour or cornstarch in this article from the University of Illinois.

Image showing two jars filled with delectable apple pie filling next to a basket of apples. Below, a freshly baked pie and an open cookbook invite exploration. The text reads "How to Can Apple Pie Filling Safely & Easily at Home." Branding "Rootsy" appears at the bottom.

For these reasons, this recipe uses clearjel, a modified cornstarch that is approved and stable in the home canning process.

Quarts or Pints

A quart jar is the minimum necessary to make a 9” pie, in my opinion. However, you could can this apple pie filling in pints. Follow the same instructions in the recipe, including the same processing time as quarts.

Wide mouth canning jars will be easier to pour out the thick apple pie filling when you’re ready to bake. However, regular mouth jars will obviously work just use a spatula to get it out of the jar.

How to Use Canned Apple Pie Filling

Obviously, use it in a pie. Simply line a pie plate with a homemade pie crust add the apple pie filling, top with another pastry and bake as usual. You can also make a rustic cobbler by omitting the bottom crust and topping the apple pie filling with a crust made from make-ahead baking mix.

Dress up the homemade apple pie filling by adding a cup of raisins or dried cranberries and mix it up with the filling before putting into the pie crust.

A freshly baked pie with a golden crust sits beside an open cookbook on a wooden table. An apple rests nearby, hinting at the delectable apple pie filling within. The word "Rootsy" is visible in the corner.

Make hand pies or apple turnovers with pie crust and apple pie filling. Bake as usual. 

Bake it up in this tasty and easy Apple Pie Cake.

Use it for an apple crisp. Simply pour the pie filling into the bottom of a greased pie plate and top with your favorite crumble or crisp topping. Bake as usual.

Mix the apple pie filling into cooked oatmeal or yogurt for a special treat. Top pound cake or ice cream with the filling for extra flavor.

Here are a bunch of recipes using apple pie filling for you to try.

Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below and/or a review in the comment section further down the page. We always appreciate your feedback. You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner.

Yield: 6 Quarts

Canned Apple Pie Filling

Two jars of delicious apple pie filling sit on a white surface. Behind the jars, a basket overflows with fresh green and red apples, ready to be transformed into more delightful creations.

Perfect for pies, crumbles, and more can your own apple pie filling at home with the ideal amount of sugar and spice for your family.

Prep Time 20 minutes
Cook Time 5 minutes
Canning Time 25 minutes
Total Time 50 minutes

Ingredients

Instructions

  1. Get the water bath canner ready, start heating the water, and prepare jars, lids, and rings.
  2. Boil the apple slices for 1 minute. Do this in several batches. Remove the slices from the pot and keep in a towel covered bowl to keep warm.
  3. In a heavy pot (one that won't scorch), combine the sugar, ClearJel, cinnamon, water, and apple juice. Bring to a boil over medium high heat. Cook until mixture thickens and bubbles.
  4. Add the lemon juice to the sugar mixture and bring to a boil for 1 minute. Stir constantly to prevent scorching.
  5. Drain the apple slices (don't add any extra water). Add the apple slices and stir to coat. Cook until the apples are heated through.
  6. Fill the jars with the apple pie filling leaving 1 inch headspace.
  7. Wipe rims, secure lids, and rings.
  8. Process in boiling water canner for 25 minutes (adjusting for elevation).

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Nutrition Information:

Yield:

24 cups

Serving Size:

1 cup

Amount Per Serving: Calories: 216Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 56gFiber: 3gSugar: 51gProtein: 0g

Original Recipe Source

United States Department of Agriculture (USDA). Complete Guide to Home Canning. Agriculture information bulletin No. 539. 2015. Page 2-26

Two mason jars brimming with apple pie filling stand proudly on the table, while a basket in the backdrop holds fresh apples. The text reads "APPLE PIE FILLING: a canning recipe." In the bottom corner, the word "Roots" subtly captures your attention.

Thanks for sharing!

Cindy Thornton

Friday 26th of July 2024

Can this be done in pints ? If so what would be the timing for the water bath ? Also seems like people are having trouble with it oozing during processing would it be possible to leave a little more headspace ? Maybe 1 &1/2 inch or is that to much ?

Angi Schneider

Thursday 1st of August 2024

Yes, it can be done in pints, however, the processing time is the same as quarts. You cannot safely adjust the headspace in a canned recipe, it needs to stay at 1".

Jennifer Shaffer

Friday 13th of October 2023

Hi, is there a replacement for the clear gel. Thanks

Jean

Saturday 10th of August 2024

@Angi Schneider, which clear jel are you using, the cook type or instant?

Angi Schneider

Sunday 22nd of October 2023

There is no approved thickener for canning other than clear gel, and it's only approved for recipes that have fruit (meaning, there are no approved recipes for soup that uses clear gel.)

Lorri

Wednesday 12th of October 2022

I cut back on the clear jel by 1/2 cup. I did a double batch. The reccomended amount of sugar was perfect. This turned out very good and I'll use this recipe again.

Angi Schneider

Tuesday 18th of October 2022

Glad you liked it!

Suzanne L Marsico

Sunday 25th of July 2021

Is there a lower sugar recipe or one with Steevia for diabetes

Angi Schneider

Friday 30th of July 2021

You can reduce the sugar as much as you want. It's the canning that does the preserving not the sugar. However, the sugar does help the fruit retain it's color and firmness. You might find this article useful, https://extension.psu.edu/canning-with-less-sugar

Lucy

Tuesday 23rd of February 2021

How long is the shelf-life for this recipe? I have thought about using this as gift ideas for my grandma and aunt!

Angi Schneider

Monday 1st of March 2021

The USDA recommends that home canned food be consumed within a year because over time the quality will deteriorate. That being said, as long as the canned food remains sealed it's perfectly safe.

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