Make Your Own Canned Apple Pie Filling
Apple filling can be used for more than just pies. Try some in your homemade muffins or other homemade treats. Spoon some over ice cream.
Servings 2 quarts
Cost $7.00
Utensils & Equipment
- 2 quart canning jars or 4 pint size jars
- 2 canning jar ring lids or 4 if you're using pint size jars
- 2 canning jar lid seals
- 1 large pot to be used as a water bath
- 1 medium pot
- 1 canning funnel
- `1 canning jar lifter
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 3 pounds fresh apples
- 6 Tbsp flour or cornstarch (optional)
- Clear Gel (optional)
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp apple pie spice
- 3 cups water
- 1-2 cup lemon juice
Instructions
Start The Water
- Fill large pot halfway full of water. This will be used as the water bath. Large pots will take quite a while to boil.
Sterilize The Jars, Lids, and Seals
- Once the water in the canning pot starts to boil, dunk the jars in the boiling water and place upside down to drain,
- Sterilize the canning lids (rings) and seals in the boiling water and place them aside for now.
Set Up The Cook Pot
- In medium pot add 1/4 cup of lemon juice and 3 cups of water.
Prepare The Apples
- Peel, core, and slice the apples. Cut some of the slices into smaller pieces to better fill the jars.
- As each apple is sliced, drop the pieces into the pot with the water and lemon juice. This will prevent the slices from turning brown when exposed to air.
Cook The Apples
- Read section above about thickening the apple pie filling. You can use flour, cornstarch, or Clear Gel. The best option is to omit the thickening agent and add it when using the filling to make a pie.
- Add sugars and apple pie spice to the apple mixture and mix thoroughly.
- Cook on medium heat, stirring frequently, until the apples start to soften and the mixture starts to thicken. This should take only a few minutes depending on the firmness of the apples you chose.
- Remove from heat.
Fill The Jars
- A canning funnel works best for filling the jars.
- Spoon the apple mixture into the jars. Fill ONLY to the bottom of the jar neck. Do not fill any higher or the jar may explode in the water bath.
Seal The Jars
- Wipe the rims of the jars to make sure they're clean then apply the jar seal and the ring. Seal as tightly as possible.
Bath Time
- Using a jar lifter, place the canning jars in the water bath, ensuring that the water is at least one inch above the lids.
- Allow the water to come back to a rolling boil, cover the pot, and boil for 25-30 minutes.
Cooling Time
- Using a jar lifter, remove the jars from the water bath and place on a cooling mat or clean towel.
- Allow jars to sit at room temperature for 24 hours.
- As the jars to start to cool you should hear a popping sound. That's the button in the middle of the lid being sucked in as the filling cools, which means the jar is SEALED.
Safety Tip
- Make sure the jars are properly sealed. The button in the center of the lid should be down. If the button makes a popping sound when you push it, the jar is not sealed. To properly seal the jar you'll need to replace the seal and then boil the jar again.