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Two glass jars filled with Easy Apple Pie Filling Canning Recipe sit on a striped towel on a kitchen counter, with blurred kitchen utensils and a white tiled wall in the background.
5 from 2 votes

Easy Apple Pie Filling Canning Recipe

Preserve the flavors of fall with this easy apple pie filling canning recipe. Made with fresh apples, warm spices,
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Prep Time:45 minutes
Cook Time:15 minutes
Processing Time:25 minutes
Course: Canning, Dessert
Cuisine: American
Keyword: apple pie, apple pie filling, apples, canning
Servings: 7 quarts

Equipment

  • large pot
  • Peeler, corer, and knife
  • Large bowl
  • Canning Jars
  • Lids and Bands
  • Jar funnel
  • Ladle
  • Bubble remover/headspace tool
  • Clean, Damp Cloth
  • Boiling water bath canner
  • Jar lifter
  • Towel-lined surface

Ingredients

  • 6 quarts apples peeled, cored, and sliced - approximately 30 medium-sized apples
  • 5 cups sugar
  • 1 ½ cups Clear Jel
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 7 ½ cups water
  • ¾ cup bottled lemon juice

Instructions

  1. Prepare the apples: Start by peeling, coring, and slicing your apples. Place the apple slices in a large bowl and set them aside while you prepare the filling.
  2. Make the filling base: In a large pot, combine the sugar, Clear Jel, ground cinnamon, and ground nutmeg. Mix the dry ingredients thoroughly until well combined. Gradually add the water to the dry mixture, stirring constantly to avoid lumps. Continue stirring until the mixture is smooth.
  3. Cook the filling: Place the pot on the stove over medium heat and bring the mixture to a boil, stirring constantly. Once it begins to thicken, add the bottled lemon juice and continue to cook and stir for an additional 1-2 minutes until fully thickened.
  4. Add the apples: Carefully fold the sliced apples into the thickened mixture, ensuring that all the apple slices are evenly coated with the filling.
  5. Fill the jars: Prepare your canning jars by washing them in hot, soapy water and sterilizing them. Keep the jars hot until you’re ready to fill them. Ladle the hot apple pie filling into the prepared jars, leaving a 1-inch headspace at the top of each jar. Wipe the rims of the jars with a clean, damp cloth to remove any residue or filling.
    A glass jar filled with sliced fruit and syrup is being filled using a metal funnel, perfect for an Easy Apple Pie Filling Canning Recipe, resting on a light cloth in a bright kitchen setting.
  6. Process the jars: Place the lids on the jars and screw on the bands until they are fingertip tight. Process the jars in a boiling water bath canner for 25 minutes (adjust processing time if you are at a higher altitude). Make sure the water covers the jars by at least 1 inch. Start timing once the water returns to a full rolling boil.
  7. Cool and store: Once the processing time is complete, carefully remove the jars from the canner and place them on a towel-lined surface to cool undisturbed for 12-24 hours. After the jars have cooled, check the seals by pressing down on the center of the lid. If the lid does not flex, the jar is sealed. If any jars did not seal properly, refrigerate and use within a week. Label and date the sealed jars, then store them in a cool, dark place. Your canned apple pie filling can be enjoyed for up to a year.
    Two glass jars filled with Easy Apple Pie Filling Canning Recipe sit on a striped towel on a kitchen counter, with blurred kitchen utensils and a white tiled wall in the background.