How to Home Can Apple Pie Filling

This delicious apple pie filling is a yearly tradition in our house. After picking fresh apples in the orchard, we always make sure we have enough to make this apple pie filling to use later for pies, cakes, pancakes, and as an ice cream topping. Come and learn how to make apple pie filling to can.

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We lived in Washington State for a long time. One of the best parts of Washington is that they grow amazing apples there. We were lucky enough to have apple picking season every year. In September and October, we would take our children to the orchards to pick bushels of apples. We would eat to our hearts content then use the apples to make apple sauce, apple muffins, crips, and apple pie filling that could be used all year long. Now we live in Wisconsin and it is the same here fortunately.

If you are lucky enough to live in a region that grows apples, and you have access to fresh picked ones, count yourself as lucky!

The recipe I am sharing for apple pie filling is a great way to preserve your apples for the winter season.

Not only is it delicious, but is fairly easy to make for a beginner canner.

My husband is actually the one who found this recipe one year when we had already eaten our fair share of apples and also canned enough apple sauce to last more than a year. It is a tested recipe from Better Homes and Gardens book You Can Can, so you can rest assured that it is tested and safe recipe for canning.

How do you Use the Apple Pie Filling?

We have used the apple pie filling in many ways.

Making an apple pie with this filling is the obvious choice. Once you have your homemade pie crust ready to go, it just takes 2 quart jars (you can use 1 for a smaller pie, but I like a lot of apples) of the apple pie filling to finish off your pie ingredients. Bake it up according to your favorite apple pie recipe directions (why are there so many temperatures and ways to bake up a simple apple pie out there??)

We have also made Dump Cake with the filling. Simply dump a quart jar or two into glass baking dish. Then dump a box of yellow cake mix on top. Do not mix and then add a melted stick of butter on top. Bake at 350 degrees for about 40 minutes or until it is bubbling. You can do the same with a crisp top.

Another great way to use the apple pie filling is on top of vanilla ice cream. It’s especially good warmed up a bit.

I haven’t tried it yet, but I am sure you could use it as a filling in a sweet bread or on top of pancakes.

There are so many ways to use up this sweet treat.

Ingredients for Apple Pie Filling

This is a big recipe that makes about 7 quarts (enough for 7 small pies, but I like to put 2 quarts in a pie). It can easily be cut in half if you just want to try it out and see how you like it.

• 1 lemon
• 10-12 pounds cooking apples (about 24) peeled
• 5 1/2 cups of sugar
• 1 1/2 cups ClearJel
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 5 cups apple juice
• 2 1/2 cups cold water
• 3/4 cup bottled or fresh lemon juice

*Note: ClearJel is a food starch used for thickening in canning. Unlike regular cornstarch, ClearJel doesn’t break down under intense heat nor after reheating. I make sure to get the non-GMO type. Do not replace with cornstarch.

Instructions for making the apple pie filling

1. Fill 2 large bowls half full with very cold water (only 1 bowl if halving the recipe). Squeeze 1 lemon half into each bowl.

2. Using an apple peeler/corer/slicer simply place the apple on the stand and let it do the peeling, coring, and slicing for you. If you do not have one of these fabulous and time saving tools, go ahead and peel your apples, then core and slice thinly. Make them the size you want them to be in your apple pie. We happen to enjoy them very thin, but you can make wedges too. Place into the bowls with lemon water to keep them from browning.

Note: I have noticed that if you use soft apples and the jar doesn’t get used up too quick, the apples sort of disappear into the filling. So make sure you use a nice dense apple or don’t slice them too thin if using softer apples.

3. Bring a full 6 to 8 quart heavy bottomed pot of water to boiling. Drain the apples from the cold lemon water and measure out 24 cups. Working in batches of 6 cups each, place the apples into the boiling water. Cook for 30 seconds per batch. Use a large slotted spoon or spoon colander to remove the apples into the large bowl. Cover to keep warm. Repeat until all the apples have been cooked.

4. Dump the water you just used to cook the apples. Use the same pot to combine the sugar, ClearJel, cinnamon, nutmeg, and cloves. Stir in the apple juice and the 2 1/2 cups of cold water. Cook over medium-high heat, stirring constantly, until the mixture thickens and boils. Watch it closely as it turns thick very quick.

5. When the mixture has thickened and boils, add the 3/4 cup lemon juice, boil for one more minute, stirring constantly. Finally, stir in the apples. The mixture will be thick.

6. Pack the hot apple mixture into hot, sterilized quart canning jars, leaving a 1 inch head space. Careful not to fill too full with this recipe as it will make a sticky mess when it siphons out during processing.

Wipe the rims, adjust lids. Process in a boiling-water bath canner or steam canner (not pressure canner) for 25 minutes.

7. Remove the jars from the canner and place on a towel on a counter in room temperature. You should hear the lids start to pop. Leave for 12-24 hours and then remove the rings and wipe clean. Many times they are sticky after coming out of the canner. Make sure all the lids have sealed before storing.

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