Nothing says family dinner like apple pie. The combination of tart apples and sweet spices is really hard to beat.
Here’s the good news.
Once you learn how to can apple pie filling, you can treat your family all year long.
And there are plenty of extra ways to use filling that you may have never considered.
How to Can Apple Pie Filling in a Water Bath Canner
This apple pie filling is very easy to scale. I’ve listed the ingredients you’ll need for two pint jars.
Scale up if you have more fresh fruit available.
Equipment Needed
- Sharp knife
- Vegetable peeler
- Deep bowl
- Stainless steel pot
- Water bath canner with lid
- Jar lifter
- Lid lifter
- Canning funnel
- 2 pint jars with rings and lids
Ingredients
- 3 ½ cups prepared apples
- 1 teaspoon Fruit-Fresh (optional)
- ¾ cup sugar plus 2 tablespoons
- ¼ cup Clear Jel
- ½ teaspoon cinnamon (optional)
- ¾ cup apple juice
- 2 tablespoons lemon juice
- 1/8 teaspoon nutmeg (optional)
Prep Time
15 minutes
Cook Time
Less than 5 minutes
Canning Time
25 minutes
Step 1: Choose Your Apples
Apple pie filling processes for a long time in the canner. The product then simmers for a long time when you make it into a pie. You’ll need firm apples that can stand up to these multiple cooking sessions.
I like to use traditional baking apples like Granny Smith or Golden Delicious. You might also like Fuji or Honeycrisp instead.
Ensure that the apples you choose are very firm and free of problems like bruising or wormholes. If you’re picking apples for pie, ensure they come straight off the tree.
Don’t use anything you find on the ground.
Step 2: Wash Your Apples
While you’ll peel your apples for this recipe, it’s always smart to start with clean fruit. I like to rinse my apples under very warm water and use my fingers to brush away any contaminants.
You can use a vegetable brush to scrub away any wax on the surface of the apples. This residue can make peeling more difficult. Just ensure you don’t press so hard that you bruise your fruit.
Step 3: Prepare Your Jars and Lids
For the amounts of apples I’ve listed, you’ll need two pint jars. I like to use narrow-mouth jars that keep the apple slices submerged and in place during canning.
Examine all of your jars and set aside anything that’s cracked or chipped. They may not seal properly in the canner.
Wash all of your approved jars in hot water and soap. Place them in your canner, cover them with water, and simmer your jars until you’re ready to fill them.
Place your lids in a saucepan. Cover them with water, and put the pan on low. The adhesive will soften and be more likely to seal to the jars in the canner.
Step 4: Prepare Your Apples
Apples can turn brown and soft really quickly when they’re exposed to air. Fruit Fresh helps. In general, you’ll need about a teaspoon for a gallon of water.
Work with one apple at a time. Peel the fruit, remove the core, and slice the apple into pieces that are about ½ inch wide.
Place your prepared slices in the bowl with Fruit Fresh.
You’re not required to use Fruit Fresh in this recipe. The spices (if you use them) will cover any discoloration.
Step 5: Cook Your Apples
Once all of your fruit is prepared, place the slices in your stainless steel pan with enough water to cover them. Bring the water to a boil, and cook the apples for one minute.
Drain the apples and place them back in your large bowl. Cover them with a lid or plate to keep them warm.
If you’re making a large batch of apple pie, cook just 6 cups of apples at a time. You may have several batches of apples to cook.
Step 6: Cook Your Clear Jel
Clear Jel is a modified form of cornstarch that stays sticky and stable in the canner. It’s tempting to buy something else to use in recipes like this. Trust me. Substitutes don’t work.
Add ¾ cup of sugar, 2 tablespoons of sugar, ¼ cup of Clear Jel, ½ teaspoon of cinnamon (if used), and 1/8 teaspoon of nutmeg (if used) into your stainless steel pan. Add ¾ cup apple juice and mix well.
Cook this mixture on medium-high heat for a few minutes until it starts to thicken and bubble. Stir this glue-like substance the entire time, as it can burn and stick to the bottom of the pan very quickly.
Step 7: Add Lemon Juice
Add 2 tablespoons of lemon juice to your mixture and stir constantly. Bring the fluid to a boil and cook for a minute.
Step 8: Add Your Apples
As soon as your mixture has cooked, fold your prepared apples into the Clear Jel mixture. I typically take my pan off the heat at this point, as the mixture can scorch and burn really quickly.
Step 9: Fill Your Jars
Place your canning funnel in your prepared jar and fill with your prepared pie filling. Leave a full inch of space at the top of the jars for the mixture to expand.
Photo caption: I like to place my prepared jars, rings, and tools in one spot close to the burner. Keeping everything close makes filling the jars easy.
Step 10: Apply Lids and Rings
Run a knife around the edge of your jars to remove trapped air. Dampen a paper towel and run it across the top of each jar.
With your lid lifter, remove the lids from the pan and place one on each jar. Twist a ring until it’s finger-tight on the top of each jar to hold the lids in place.
Don’t twist those rings down so hard that they’re difficult to remove. They should be strong enough to keep the lid in place but loose enough to let air escape during canning.
Step 11: Process Your Jars
Place your prepared jars in the canner and ensure they’re covered with an inch of boiling water. Process your jars for 25 minutes. Adjust for your elevation as needed.
Step 12: Let Your Jars Rest
After processing is complete, turn off the heat and remove the lid from the canner. Leave the jars in place for 5 minutes.
With your jar lifter, remove your jars from the canner and place them on a cutting board to rest. Ensure that you keep your jars completely upright as you move them. Pressure from shifting apples could make the seals un-stick.
Let your jars sit undisturbed for 24 hours. You may hear them pop and click as the lids seal.
Step 13: Store Your Jars
After 24 hours, remove the ring from each jar. Hold your fingers flat and press on the lid. You shouldn’t feel any kind of movement or hear any kind of pops or clicks.
If you do, the jar didn’t seal, and the contents should be eaten within the next day or two (bonus pie!).
Write the date on the lid of each sealed jar. Place them in a cool and dark spot to rest until you’re ready to eat.
How Long Does Apple Pie Filling Last?
The USDA says canned products should be completely consumed within 365 days. After a year, the canned items can become discolored, and they may lose their flavor. Jars like this don’t make for tasty pie.
Since this recipe can scale, it’s easy to ensure you don’t make more than you can eat within a year. If the deadline is approaching, make pies and freeze them whole.
Ideas for Using Canned Apple Pie Filling
Canned apple pie filling is delicious. These are a few of my favorite ways to use it:
- Make a traditional apple pie with two crusts.
- Use a crumble top instead of the top crust in an apple pie.
- Fold one crust in half and fill for a delicious hand pie.
- Use prepared pie filling as a tasty addition to cornbread recipes.
- Use pie filling as an inner layer of a birthday cake.
- Add pie filling to smoothies.
- Drizzle pie filling on ice cream.
- Serve warm pie filling with slices of cheddar cheese.
- Add pie filling to oatmeal for a tasty breakfast.
- Swirl pie filling into pancake or waffle batter.
- Use pie filling as an innovative glaze for beef ribs.
- Serve pie filling with pork chops.
Equipment
Ingredients
- 3 ½ cups prepared apples
- 1 teaspoon Fruit-Fresh (optional)
- ¾ cup sugar plus 2 tablespoons
- ¼ cup Clear Jel
- ½ teaspoon cinnamon (optional)
- ¾ cup apple juice
- 2 tablespoons lemon juice
- 1/8 teaspoon nutmeg (optional)
Instructions
Choose Your Apples
- Select firm apples that can withstand the extended cooking and canning process. Traditional baking apples like Granny Smith or Golden Delicious are ideal, but Fuji or Honeycrisp also work well. Ensure all apples are very firm and free from bruises or wormholes. Preferably, pick apples straight from the tree rather than those found on the ground.
Wash Your Apples
- Thoroughly rinse the apples under very warm water. Use your fingers or a vegetable brush to remove any contaminants, such as dirt or wax. Be gentle to avoid bruising the fruit.
Prepare Your Jars and Lids
- Inspect your pint jars for any cracks or chips and set aside any damaged ones. Wash the approved jars in hot, soapy water and place them in your water canner. Cover the jars with water and bring to a simmer. Simultaneously, place the lids in a saucepan of water and heat on low to soften the adhesive.
Prepare Your Apples
- To prevent browning, you can use Fruit-Fresh. Peel each apple, remove the core, and slice the apple into approximately ½-inch wide pieces. Place the prepared slices in a deep bowl with Fruit-Fresh if using. If not using Fruit-Fresh, proceed to the next step as the spices will help cover any discoloration.
Cook Your Apples
- Place the apple slices in a stainless steel pan and cover them with water. Bring the water to a boil and cook the apples for one minute. Drain the apples and place them back in the large bowl, covering them with a lid or plate to keep warm. If making a large batch, cook the apples in batches of about 6 cups at a time.
Cook Your Clear Jel
- Clear Jel is essential for maintaining the texture and stability of the pie filling during canning. In a stainless steel pan, combine ¾ cup sugar, 2 tablespoons sugar, ¼ cup Clear Jel, ½ teaspoon cinnamon (if using), and 1/8 teaspoon nutmeg (if using). Add ¾ cup apple juice and mix well. Cook the mixture over medium-high heat, stirring constantly until it thickens and starts to bubble. This glue-like consistency indicates it’s ready.
Add Lemon Juice
- Stir in 2 tablespoons of lemon juice into the Clear Jel mixture. Bring the fluid to a boil and cook for an additional minute, stirring constantly to ensure even distribution.
Add Your Apples
- Remove the pan from the heat to prevent scorching. Gently fold the prepared apple slices into the Clear Jel mixture until well combined.
Fill Your Jars
- Using a jar lifter, carefully remove the sterilized jars from the canner and place them on a cutting board or towel. Insert a canning funnel into each jar and ladle the hot pie filling into the jars, leaving a full inch of headspace at the top to allow for expansion during processing.
Apply Lids and Rings
- Run a knife around the inside edge of each jar to remove any trapped air. Wipe the rims with a damp paper towel to ensure a clean sealing surface. Using a lid lifter, place a lid on each jar and secure it with a ring. Screw the rings on until they are finger-tight, ensuring they are snug but not over-tightened to allow air to escape during processing.
Process Your Jars
- Place the filled jars back into the water bath canner, ensuring they are submerged with at least an inch of boiling water covering the tops. Bring the water to a boil and process the jars for 25 minutes, adjusting the time if you are at a higher elevation.
Let Your Jars Rest
- After processing, turn off the heat and remove the canner lid. Let the jars sit in the canner water for an additional 5 minutes to stabilize. Using a jar lifter, carefully remove the jars and place them upright on a cutting board or towel to cool completely for 24 hours. Avoid moving the jars during this time to ensure proper sealing.
Store Your Jars
- After 24 hours, remove the rings from each jar. Press the center of each lid to ensure it is sealed; there should be no movement or popping sounds. Label the jars with the canning date and store them in a cool, dark place until ready to use.
Notes
- Apple Selection: Choose firm apples such as Granny Smith, Golden Delicious, Fuji, or Honeycrisp. These varieties hold up well during the extended cooking and canning process, ensuring a rich and flavorful pie filling.
- Fruit-Fresh: Using Fruit-Fresh is optional but recommended to prevent apple slices from browning. If you prefer not to use it, the spices in the recipe will help mask any discoloration.
- Clear Jel: Do not substitute Clear Jel with other thickeners. Clear Jel is specifically formulated to remain stable and clear during canning, ensuring the best texture and appearance for your pie filling.
- Sterilization: Properly sterilizing your jars and lids is crucial for safe canning. Always inspect jars for any damage before use and ensure lids are softened in hot water to achieve a proper seal.
- Headspace: Maintaining a full inch of headspace is important to allow the filling to expand during processing, which helps create a vacuum seal and prevents the contents from spilling over.
- Storage: Store canned apple pie filling in a cool, dark place for up to one year. Always label jars with the date of canning to keep track of their shelf life and rotate older jars to the front of your storage area.
