Apple Pie Filling - My Lovi

Ready to embrace cozy fall vibes? Imagine enjoying a jar of homemade apple pie filling in winter—pure bliss! Although home canning may seem intimidating, it’s easier than you think.

This guide will walk you through making a water-bath canning delicious apple pie filling to capture that classic autumn flavor year-round. If you want a visual walk-through, you can also watch my step-by-step YouTube Video on the entire apple canning process.

Choosing the Best Apples for Canning

You can start by selecting firm baking apples. In our orchard, we grow Cortland, McIntosh, Red Rome Beauties, and Arkansas Black, but choose the best baking apples available in your local area. The key is to use crisp varieties that hold their shape and won’t turn into applesauce during the canning process.

Homemade Apple Pie Filling Recipe

This recipe makes approximately three quart jars. You can easily double or triple the ingredients as needed.

Ingredients:

  • 12 cups sliced apples (approx. 3 lbs cored, peeled, and sliced)

  • 2 ½ cups sugar (white, brown, or a combination)

  • ¾ cup Cooked Clear Jel (Note: Make sure to use cooked Clear Jel, not instant, as it maintains its thickness when heated in the oven later).

  • 1 teaspoon sea salt

  • 4 ¼ cups cold water

  • 1 tablespoon vanilla extract

  • Spices to taste (cinnamon, nutmeg, or apple pie spice)

  • ⅓ cup bottled lemon juice (Crucial for safe canning acidity!)

Step-by-Step Directions

1. Cook the Clear Jel syrup base: 5-10 min.

Combine the sugar, clear gel, spices, water, and bottled lemon juice in a large pot. Cook over medium heat, stirring constantly to prevent sticking, until the mixture thickens and begins to bubble. Remove from heat.

2. Sterilize your canning jars: 10 min.

While your mixture is cooling slightly, prepare your water-bath canner by filling it with water and bringing it to a boil. Sterilize three quart-sized jars in boiling water for 10 minutes.

3. Pack the jars: 5 min.

Fold your sliced apples into the warm syrup mixture. Fill the sterilized jars with the apple pie filling, leaving exactly 1 inch of headspace at the top. Wipe the jar rims completely clean with a damp cloth and secure the lids and bands.

4. Process in the water bath: 20-25 min.

Lower the filled jars into the boiling water canner. Process by boiling for 20 to 25 minutes (adjust for altitude if necessary). Turn off heat, let them sit in the hot water for 5 minutes, then remove them.

5. Cool and store: 12-24 hours.

Allow the jars to cool completely undisturbed on a towel or cooling rack. Check the lids for a proper vacuum seal after 12 hours.

How to Use and Store Your Homemade Filling

Store your canned apple pie filling in a cool, dark place for 18 to 24 months.

When you’re ready to bake, simply pop open a jar and pour it directly into your favorite pie crust! This versatile filling isn’t just for classic pies, though—it’s also incredible for making quick apple turnovers, danishes, apple crisp, or served warm as a gourmet topping for morning pancakes and waffles.

The next time you have a surplus of fresh apples or want to preserve the comforting flavors of autumn, try this simple canning recipe. You’ll thank yourself when you’re enjoying a warm slice of pie all winter long.

Happy canning! 🍏

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