Stock your pantry with the best canned apple pie filling! It will keep for years on the shelf and is so convenient to have on hand.
Apples are in season! I see so many going to orchards and picking apples by the bucket full. I can’t think of better way to save and use those apples before they spoil than to make some canned apple pie filling!
This really is an easy canning recipe, promise! It is so delicious and way better than any store-bought kind. Having canned pie filling in your pantry is super handy, especially during the holiday season.
You can use any crisp apple, but I think honey crisp are the best since they have a slight tartness to them. The filling itself is basically pure sugar so using a less sweet apple compliments is perfectly.
You can process this is pints or quart jars. If you plan to only use this to make pies, I recommend the quart size. 1 quart fills the pie crust perfectly. This truly makes into best homemade pies. All you have to do is dump the jar of filling into your pie crust and bake!
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Ingredients
- Honey Crisp Apples
- Granulated Sugar
- Apple Juice
- Clear Jel
- Lemon Juice
- Cinnamon
- Water
Instructions
- Prep all your jars, lids, and other canning items. This includes washing the jars, lids, and rings. Fill your canner with water. Set out a dish towel to set the finished jars on, canning tongs, and a plastic knife for debubbling.
- First you are going to need to blanch the apples. Wash, peel, and core the apples. Cut into like size slices. Get a large pot of water to a boil. Put half of the slices in the boiling water for one minute. Remove from the water with a slotted spoon and place in a bowl with a lid so they stay hot. Repeat with the other half of the apple slices.
- With your hot blanched apples to the side, get a large pot and combine the granulated sugar, clear jel, cold water, apple juice and cinnamon. Cook over medium high heat stirring constantly until the mixture begins to thicken and bubble. Add the lemon juice and boil for another minute. Now add in the apple slices. Fold them in until they are all coated.
- Fill your jar with the pie filling leaving 1-inch headspace. Debubble and add more filling if the headspace decreases. Wipe the rims with a damp paper towel and then place your lid. Put the band on and screw on fingertip tight. Repeat this process for each jar.
- Place your filled jars in your water bath canner and process for 25 minutes (adjust if you are at an altitude higher than 1,000 feet).
- Remove from the water bath and place the hot jars on a towel and let cool untouched for 24 hours. Once the 24 hours is up, any jars that haven’t sealed can go in the fridge to be enjoyed immediately. The jars that did seal, remove the bands, label, and store in a cool, dark place.
Canned Apple Pie Filling
Stock your pantry with the best canned apple pie filling! It will keep for years on the shelf and is so convenient to have on hand.
Ingredients
- 10 1/2 C Peeled + Sliced Honey Crisp Apples
- 2 1/4 + 6 Tbsp Granulated Sugar
- 3/4 C Clear Jel
- 1 1/2 C Cold Water
- 2 1/4 C Apple Juice
- 6 Tbsp Lemon Juice (Bottled)
- 1 1/2 Tsp Cinnamon
Instructions
- Prep all your jars, lids, and other canning items. This includes washing the jars, lids, and rings. Fill your canner with water. Set out a dish towel to set the finished jars on, canning tongs, and a plastic knife for debubbling.
- First you are going to need to blanch the apples. Wash, peel, and core the apples. Cut into like size slices. Get a large pot of water to a boil. Put half of the slices in the boiling water for one minute. Remove from the water with a slotted spoon and place in a bowl with a lid so they stay hot. Repeat with the other half of the apple slices.
- With your hot blanched apples to the side, get a large pot and combine the granulated sugar, clear jel, cold water, apple juice and cinnamon. Cook over medium high heat stirring constantly until the mixture begins to thicken and bubble. Add the lemon juice and boil for another minute. Now add in the apple slices. Fold them in until they are all coated.
- Fill your jar with the pie filling leaving 1-inch headspace. Debubble and add more filling if the headspace decreases. Wipe the rims with a damp paper towel and then place your lid. Put the band on and screw on fingertip tight. Repeat this process for each jar.
- Place your filled jars in your water bath canner and process for 25 minutes (adjust if you are at an altitude higher than 1,000 feet).
- Remove from the water bath and place the hot jars on a towel and let cool untouched for 24 hours. Once the 24 hours is up, any jars that haven't sealed can go in the fridge to be enjoyed immediately. The jars that did seal, remove the bands, label, and store in a cool, dark place.
Notes
Can be enjoyed straight from the jar or poured into a pie crust.
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