Having homemade apple pie filling stacked on your pantry shelves is like storing autumn in a jar. Whether you are baking a quick deep-dish pie, filling crisp turnovers, or spooning warm apples over vanilla ice cream, having pre-made filling on hand makes dessert effortless.
Here is a simple, safe, step-by-step guide to canning sweet, perfectly spiced apple pie filling at home.
Watch the Step-by-Step Video Tutorial
Prefer to watch how it’s made before getting started? Walk through the simple process step-by-step in my video tutorial below:
Watch the Apple Pie Filling Canning Tutorial on YouTube
The Golden Rule of Canning Pie Filling: Use ClearJel
Before gathering your apples, there is one crucial canning detail to know: Do not use cornstarch, flour, or tapioca to thicken pie filling for water bath canning.
Standard thickeners break down under high heat, leaving you with runny filling, or worse, they create a dense texture that prevents heat from penetrating the center of the jar safely. Instant ClearJel (or Cook-Type ClearJel) is the USDA-recommended thickener for home canning because it holds up under heat and processes safely without separating.
Ingredients & Supplies Needed
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Apples: 6 to 7 pounds of firm, crisp apples (such as Rome, Honeycrisp, Granny Smith, or Cortland), peeled, cored, and sliced
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Sugar: 1 1/2 cups granulated sugar + 1/2 cup packed light brown sugar
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Thickener: 3/4 cup Cook-Type ClearJel
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Spices: 1 tablespoon ground cinnamon + 1/2 teaspoon ground nutmeg
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Liquids: 2 1/2 cups unsweetened apple juice or water + 3/4 cup cold water
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Acid: 3 tablespoons bottled lemon juice (bottled ensures consistent acidity)
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Equipment: Water bath canner, 4 quart-sized (or 8 pint-sized) canning jars with new lids and rings, jar lifter, and bubble remover tool
Step-by-Step Instructions
Step 1: Prep the Apples
Peel, core, and slice your apples into even 1/2-inch slices. To keep your apples from browning while you work, place the slices in a bowl of cold water mixed with a splash of lemon juice or Fruit-Fresh.
Blanch the apple slices in a large pot of boiling water for 1 minute, then drain and keep warm. Blanching softens the fruit slightly so it packs tightly into jars without trapping excess air.
Step 2: Cook the Spiced Syrup
In a large, heavy-bottomed stockpot, whisk together the sugars, ClearJel, cinnamon, and nutmeg.
Pour in the apple juice (or water) and cold water. Cook over medium-high heat, stirring constantly, until the mixture thickens and begins to bubble.
Step 3: Add Lemon Juice & Apples
Whisk the bottled lemon juice into the thickened syrup and boil for 1 minute, stirring constantly. Fold in your drained, warm apple slices and stir gently until the apples are evenly coated and heated through. Remove from heat.
Step 4: Fill the Jars
Ladle the hot apple pie filling into clean, warm canning jars, leaving 1 inch of headspace at the top.
Run a bubble remover tool or plastic spatula around the inside of each jar to release any trapped air bubbles. Wipe the jar rims clean with a damp paper towel to ensure a tight seal. Place the lids on and screw the bands on until fingertip-tight.
Step 5: Process in Water Bath
Lower the jars into your water bath canner filled with hot water (water should cover the jar tops by at least 1–2 inches).
Bring the water to a full rolling boil, cover, and process both pints and quarts for 25 minutes (adjust for your altitude if needed).
Step 6: Cool and Test Seals
Carefully remove the jars using a jar lifter and place them on a towel-lined counter to cool undisturbed for 12 to 24 hours. You will hear the satisfying pop as the jars seal. Press down on the center of each lid—if it doesn’t flex, your jar is properly sealed and ready for the pantry!
Baker’s Tips for Success
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Choose firm apples: Mixing sweet and tart varieties like Granny Smith and Honeycrisp gives you the best flavor and keeps the apple slices from turning into applesauce while processing.
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Always use bottled lemon juice: Bottled lemon juice has a standardized pH level required for safe home canning.
Happy canning! 🍏
