Canning Apple Pie Filling

by Merissa on November 30, 2010

in Canning and Preserving


Canning Apple Pie Filling

I've posted the recipe for canning apple pie filling before but here is a picture tutorial! I canned so many apples this year! But one of my favorite things to make with apples is apple pie filling. We use it for pies, crepes, empanadas, and more.

Canning Apple Pie Filling

What you need:

  • 12 pounds Apples
  • 4 1/2 c. sugar
  • 2 t. cinnamon
  • 1/2 t. apple pie spice
  • 1/4 t. nutmeg
  • 1 t. salt
  • 10 c. water
Wash the apples. I always wash mine in produce wash.

.

Mix together all the ingredients. Cook in a saucepan.
Peel and core the apples. I love my Norpro Apple corer slicer peeler!
Cut the apples up into smaller pieces.
Pack the sliced apples into jars leaving headspace.

Simmer the syrup for about 20 minutes.  It may get slightly thick. For a very thick gel you can add some Clear Gel or you can always simmer the Apple Pie Filling with cornstarch when you are ready to use it. Do not add cornstarch or flour before canning.
*Note depending on how many apples you have you may have to make more than one batch of filling. I did 6 quarts and 6 pints in this particular load and I had to make 2 batches of syrup.
Using a funnel, pour the syrup over the apples. You will have to use something to push the syrup down into the jar and get rid of the air bubbles. I just use the other side of a plastic spatula.
Clean off the rims of the jars and make sure they are dry before you put the lids on.
Put on the lids and lids. Make sure they are screwed on tight!
Put the jars in a hot water canner. Fill with water just enough to cover the lids of the jars. Get the water boiling or close to boiling before you set the time.
Process for 20 minutes. Take out and let cool. Do not touch the tops and accidentally seal the lids. If for some reason the jars did not seal(the lids didn't pop down) you can reprocess for the same amount of time. I like making both pints and quarts. The quarts are the perfect size for pie and the pints are nice to keep in the fridge for crepes and stuff!
Now that you are finished with that, make sure to check out these Canned Apple Pie Filling Desserts that you can make with this handy home canned item!

Please check with your local extension office for any changes on times/temps/high altitude.

Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living! And don't forget to check out The Canner's Cookbook, it has recipes on how to use all your home canned goods!

I recommend a Presto Pressure Canner and the book Putting Food By for all your canning projects!

Have you ever tried canning apple pie filling?

Print Friendly

Disclaimer: This post may contain a link to an affiliate. See my disclosure policy for more information.


{ 99 comments… read them below or add one }

1 Momma Lew November 30, 2010 at 6:20 pm

That looks & sounds delicious!!!!! I am going to file this away for next year when I have lots of apples again!

Reply

2 Debbie August 23, 2011 at 7:12 pm

The main question I have about the apple sauce and pie filling. How long do these last canned? I guess really that’s my question about alot of canning things.. how long will they keep? I know a long time, but I’m not sure is it more then a year or so? I want to go apple picking this fall and would love to get enough to do both!

Reply

3 Merissa August 23, 2011 at 7:17 pm

I have apple pie filling from 2 years ago and it’s just fine. I’ve eaten canned things that were 3 or 4 years old and they were just fine. It all just depends on if the seal is still good!

Reply

4 Debbie August 24, 2011 at 8:45 am

Thankyou! I’m trying to find somewhere that has an apple orchard, the closest one to me charges to $5 to park, and $40 just to get into the orchard.. and you have no idea what they have left. :( So I’m search of somewhere I can get some! I’m excited to try this.. Always wanted to try my own apple pie as well!

Reply

5 Jean September 28, 2013 at 10:07 am

Try the internet. Do a search for you pick, to find orchards in your area. pickyourown.org is one.

Reply

6 Danielle August 23, 2014 at 3:22 pm

Also check for orphan apple trees in your area. My city, Edmonton Canada, has a program where you can pick apples from trees that people don’t want. Google apples and your area. You may get some for free.:) In some cases you pick and share with the owner but only the effort is the cost. This helps the elderly and the disabled enjoy their apples.

Reply

7 Jolene November 7, 2011 at 9:33 pm

I wanted to let you know— I was looking for an EASY way to can apple pie filling– and I found YOURS!!! I never understood why you needed to cook the apples and THEN process them….. So– I chose your recipe & LOVED the ‘sauce’, so I have confidence that when we pop the fillings open— we won’t regret it! We were eating the raw apples with your sauce BEFORE canning them! <3

I am thinking this will be my go-to when I need to go to! Thank you for sharing!!

Reply

8 Tracy September 20, 2013 at 7:43 pm

I love this, the sauces was so good, I can’t wait to try the pie, I think I will give jars out for Christmas gifts, thank you . :)

Reply

9 Jodi August 15, 2012 at 2:16 pm

Just a quick question. I just finished peeling a bushel of apples and saw this I have the same peeler and was told by my mom in law that it would get mushy if I used it because it slices too thin. I take it this is not true.

Reply

10 Merissa August 15, 2012 at 3:01 pm

No, they don’t get mushy. They are soft but any cooked apple is soft :)

Reply

11 Sharon August 23, 2012 at 9:47 am

I canned some apple pie filling but some of he apples are not covered in the syrup. The jars are sealed, are the apples still ok to eat?

Reply

12 Merissa August 23, 2012 at 3:45 pm

They should be just fine.

Reply

13 Stacey September 27, 2012 at 1:02 pm

A friend and I recently came into a LOT of apples and decided we wanted to make pie filling so I immediately thought of your site. I don’t know a whole lot about canning but a friend of mine who recently went to a talk at the Mother Earth New Fair on canning said the expert there giving the talk make a big deal about not using cornstarch in any canning recipes. She said you should be using ClearGel instead. I’m not sure behind the reasoning but I did a search online and apparently the USDA also suggests not using cornstarch in canning. Obviously you’ve been using it and you have not had any problems, but I thought I’d mention it.

Reply

14 Merissa September 27, 2012 at 1:21 pm

Interesting, I haven’t heard of that! I have heard of using Clear Gel though.

Reply

15 Karle September 27, 2014 at 10:15 am

I was reading the comments about clearjel vs cornstarch, but I don’t see either in this recipe? Am I missing something?

Reply

16 Merissa September 27, 2014 at 11:43 am

I think both are just common ingredients in canned apple pie filling :) Cornstarch isn’t something that should be canned, ClearJel can be used but I don’t generally use thickeners or pectin in any of my recipes.

Reply

17 Debora September 6, 2013 at 10:48 am

The Joy of Canning states:
“Do not use flour or cornstarch before canning. The density of pureed or thickened food makes it difficult for the heat to penetrate the contents of the jar.”
another web site posted this by the USDA:
Canning apple pie filling using tapioca or cornstarch as the thickener (outdated method.) Why is this risky? Botulism is not a major risk here because the high acid content of the apple filling. However, using cornstarch or tapioca may cause the filling to be too thick for the heat to penetrate and kill spoilage organisms throughout the product—a food safety issue. Cornstarch will break down during the canning process. Your pie filling will be runny—a food quality issue.

Current recommendations: Clearjel® is the only thickening agent approved by the USDA for canning. Clearjel® is a modified waxy food starch producing a smooth, heavy-bodied, gel-like product. Canned products retain a smooth texture with no liquid separation or curdling. Cornstarch and tapioca break down during the canning process causing the filling to be runny. Another option is to can the pie filling without any starch and then thicken it with tapioca or cornstarch before putting it in the pie shell.

Reply

18 Terry September 9, 2013 at 5:00 pm

From what I have read on labels, ClearJel is cornstarch, just a different form that will dissolve in cold water. Here is the label information:

Ingredients: Instant Clearjel (modified food starch)

Taste and Aroma: Flavorless

Uses: Clearjel is a superior version of cornstarch tolerates higher temperatures, works well with all types of ingredients including acidic ones and does not clump. Used as a thickener in pies, stews, sauces, gravies and pudding. Clearjel Instant does not have to be mixed with cold water prior to use like regular Clear Jel.

Reply

19 Christopher September 27, 2013 at 7:56 am

Sounds like the gov./someone has a vested interest in using a name brand item than something people have been using for decades with no problems. Forget that! FAR said thin-thin & a number of other things were safe only to find out not so later. Stick with what you know and works! Besides, has anyone seen what’s they did to the food pyramid? Get real!!!

Reply

20 Christopher September 27, 2013 at 7:59 am

Sorry I MENT F.D.A. not FAR, my kindle changed it!

Reply

21 Nora Rush October 27, 2012 at 9:32 pm

This sounds prefect. I am not very experienced with canning and was wondering how to make apple pie filling. I would also like to know how long the baking time would be for the pies.

Reply

22 Merissa October 28, 2012 at 10:40 am

I just bake until the filling is bubbly and the crust is slightly brown. Since you’ve already cooked the apples in the canner it cuts down on baking time. :)

Reply

23 Winnie November 15, 2012 at 1:58 pm

I made these last night and it was super easy, thanks! However I was chatting with a friend today and she said I needed to use a pressure cooker…I used my hot water canner and boiled the water for 20 minutes like you suggested. An I going to poison people if I don’t use a pressure cooker? Please help!

Reply

24 Merissa November 15, 2012 at 2:14 pm

You should be fine. I use the book Putting Food By for my timing/canning instructions. Apples are an acidity level of 3.3-4 which means they are high acid (anything from 1-4.6 is high acid).

Reply

25 Carla Patrick November 24, 2012 at 1:44 pm

Great Site!

Reply

26 Joy Boyette January 21, 2013 at 4:49 pm

Great site… Newsy… Affordable recipes… Very informative
Thanks for bring here…

Reply

27 Trina Mechling April 13, 2013 at 9:44 am

Thanks for sharing. This looks alot easier than the way I do it so I look forward to trying it this fall when we pick apples.

Reply

28 Reagin August 1, 2013 at 10:10 pm

I love the idea of this apple recipe, when I have unexpected guest I can pull out a jar and make apple Betty, apple crisp, apple pudding, or just warm and serve with vanilla ice cream, Think I’ll try this next week.Thanks for sharing.

Reply

29 P Smith August 5, 2013 at 9:55 pm

Yummy! Just made 4 quarts of pie filling for quick pies this year. Have left over sauce, so I am on my way to go get peaches to make a peach pie with the left overs. :)

Reply

30 Tanna August 17, 2013 at 6:08 pm

Is using cornstarch ok? I mean the Internet says its not safe canning. They say use sure jel. What’s your opinion on this?

Reply

31 Merissa August 17, 2013 at 7:49 pm

I’ve not heard of that and haven’t had an issue with it. If you don’t feel comfortable though, just use Sure Gel.

Reply

32 kelly August 19, 2013 at 4:11 pm

Can you substitute honey or maple syrup or coconut palm sugar? I don’t touch the refined stuff anymore…any ideas on substitution amounts? I LOVE YOUR BLOG, I cannot tell you how helpful it has been!
-Kelly

Reply

33 Merissa August 19, 2013 at 4:17 pm

I would use the coconut palm sugar in this recipe instead of the liquid sweeteners…I’m not sure how safe those are to can something like this with but coconut palm sugar would be very similar.

Reply

34 Erin @ The Shabby Shamrock September 1, 2013 at 6:02 pm

Thanks so much for your recipe – I just linked it to my blog! Your blog is awesome by the way! :)

Reply

35 Annette September 9, 2013 at 9:54 pm

Have you tried using this recipe with peaches and making “Peach Pie in a Jar”?

Reply

36 Merissa September 10, 2013 at 6:39 am

Yes and it works great!

Reply

37 Donna September 13, 2013 at 8:34 pm

Where can you buy ClearJel?

Reply

38 Merissa September 13, 2013 at 8:34 pm

You should be able to find it at your local hardware store.

Reply

39 Krista September 15, 2013 at 6:12 pm

Donna I just bought some from Amazon.com and also bought an apple/peeler/corer !!

Reply

40 Brenda Adkins September 16, 2013 at 5:21 am

If i substitute sure gel for the cornstarch, how much should I use. This will be my first time to can this, also are the measurements in teaspoon or tbs?

Reply

41 Sherry September 20, 2013 at 4:55 pm

Do you still use cornstarch and is it gmo free . Does pie set up ok? Is that organic cane sugar ok to use that is less processed and has the mild molasses taste. Also what do you store in for long term storage? Do you use mylar bags for rice or beans. You have a good site and am enjoying reading it

Reply

42 Merissa September 20, 2013 at 5:00 pm

I use potato starch since we’ve since found out we are allergic to corn. Yes, I use raw sugar (cane sugar or turbinado) for everything. You may want to check out our page on Stockpiling to learn all about long term storage.

Reply

43 Sherry September 21, 2013 at 5:39 pm

So I take it that the apple pie in a jar is made now with potato starch flour to thicken and can the filling. How well does the pie set up with the potato starch in it?

Reply

44 Merissa September 21, 2013 at 5:40 pm

You can use any starch (although I wouldn’t use arrowroot). We just personally use potato starch because we are allergic to corn.

Reply

45 Rosa Vasquez September 27, 2013 at 6:12 pm

Ok, I want to try canning ! But I don’t like hard apples in my pies filling ! Do I cook the apples a little already cut ?

Reply

46 Merissa September 27, 2013 at 6:15 pm

These apples will soften when they are canned so there’s no need to cook first. :)

Reply

47 Sonya September 29, 2013 at 7:57 pm

Can I make this without using any thickener and just simply thicken it when I’m ready to use it? If so, is the processing time in the water bath the same? Anything else I should know? I’m new at canning and want to try this recipe.

Reply

48 Merissa September 29, 2013 at 8:41 pm

Yes, you can skip the thickener if you’d like. It won’t change the canning temps and times :)

Reply

49 Redman September 30, 2013 at 8:27 am

Everysite i see talks about waterbathing the sauce. I like to pressure cook everything, i feel safer. I do realize that apples are withing the safe range but better safe than sorry. Have you heard of pressure cooking the apple filling and if so do you think it will affect the flavor, texture, etc? And how long would you suggest?
THanks

Reply

50 Sherry October 1, 2013 at 1:21 am

I am not to computer savey but what are those colored designed squares to the right side of our questions. Each person has a different one. Why? You still did not answer my main question. When you open a jar of the canned apple filling and bake the pie does it come out of oven and set up or will it be runny. Many people tell me if you can with the cornstarch and then bake the pie that the cornstarch breaks down and will not thicken the pie but will thicken only once. Since I have not canned any I don’t know what is true. I like the ladies idea of not putting in any thickener and then do it when you make the pie. One thing I did is I put spices in each jar and then added liquid. I had a lot of syrup left over so I knew they would not be sweet enough so the next batch I think I will put sugar also in each jar and put boiling water over it all and water bath. I also used organic apple juice that had no high fructose corn syrup as part of liquid. Do you know if the clear gel that is corn based is gmo. Some say that it can cause havoc to your health. Maybe that is why you are allergic to cornstarch. Thanks for taking time to respond.

Reply

51 Merissa October 1, 2013 at 6:26 am

I have not found the pies to be runny, but like the other ladies have mentioned you could always add it afterwards to make sure it would be thick. The colored squared are just automated pictures that the site generates to go next to each comment.

Reply

52 Brenda October 8, 2013 at 9:06 am

I’ve been making apple pie filling for years and use “cooked” ClearJel, not “instant” for my thickener. It works fantastic and maintains it’s thickening power even after canning and cooking the pie.

Reply

53 sharon October 25, 2013 at 12:26 pm

this looks like a perfect recipe but how many apples do i need to use….

Reply

54 sharon October 25, 2013 at 12:28 pm

how many apples are needed for this recipe

Reply

55 Merissa October 25, 2013 at 12:49 pm

It takes at least 3lbs of apples to fill a jar and this recipe makes at least 7 pints.

Reply

56 Ebie November 8, 2013 at 5:11 pm

Found your recipe for the apple pie filling and had a bunch of apples, so decide to give it a try. Made the sauce the why your recipe detailed and tastes very good. My question is that after the hot water bath and after the jars cooled I noticed that one of the jars the syrup settled about an inch below the rim band. The apples at the top of the jar are not covered by syrup at all. Is this to much air space and will cause this jar to spoil?
Your help is appreciated.

Reply

57 Merissa November 8, 2013 at 7:58 pm

The apples should be just fine :) I have different things that absorb the liquid sometimes in canning also and they’ve always been fine for me.

Reply

58 Amy Dean November 9, 2013 at 5:41 pm

I have come into 200 pounds of apples, never ever ever canned or frozen anything before. So here goes. Made the applebutter in a crockpot and canned it and it was great. So now on to apple pie filling.

Reply

59 Amy Dean November 9, 2013 at 5:44 pm

one more thing, when water bathing does the water HAVE to be over the jars? I don’t have a pot that big. Thanks in advance

Reply

60 Merissa November 9, 2013 at 6:56 pm

Yes it does. For hot water canning jars need to be completely submerged to build up the proper pressure to seal them.

Reply

61 Jessica November 30, 2013 at 1:18 pm

Hi,

I followed your tutorial to a tee and it tasted delicious! However, they have been sitting on a shelf in their jars for about two months now and I’ve noticed that there is a lot of liquid separation. I made them to give out as Christmas gifts and am worried because they look a little unsightly. It kind of looks like the apples are in the top 2/3rd of the jar and the brownish liquid on the bottom is pretty liquidy. The lids are still sealed and don’t appear to be spoiled, but I’m unsure as I am new to canning. Is this normal? If someone could give me some advice that would be great. I’m on the verge of throwing them all out just to be safe :(

Reply

62 Merissa November 30, 2013 at 4:32 pm

Apple Pie Filling tends to look a little odd after a while, I’d take a picture but we are all out right now! It should be fine as long as they were properly sealed.

Reply

63 Jessica November 30, 2013 at 8:13 pm

Thanks for getting back to me! Good to hear. So, should the liquid mix in fine without making the pie too runny? Love your site by the way!

Reply

64 Merissa December 1, 2013 at 8:19 am

Yes it will, maybe once you pour it out of the jar just put it in a small bowl first and mix it back up, then add it to your pie crust.

Reply

65 Patty February 24, 2014 at 9:44 am

I found this recipe on Pinterest. I’m trying it except I added caramels to the mix. Now I have caramel apple pie filling. Hope it’s good.

Reply

66 Chantal July 22, 2014 at 1:21 pm

Does adding caramel before processing adversely affect the acidity of the final product and make it unsafe?

Reply

67 Brenna July 31, 2014 at 11:43 am

What does the t stand for tablespoon or teaspoon

Reply

68 Merissa July 31, 2014 at 7:24 pm

Lowercase t = teaspoon.

Reply

69 Donna August 14, 2014 at 9:32 pm

Merissa,
I am allergic to corn and all byproducts of corn. I usually use flour and knox gelatin for thickening when I make pies from scratch. How would potato starch work in the place of cornstarch and also how much would I use? Also, a trick I have learned over the years: when using cornstarch or flour or potato starch I mix it in the sugar with a wire whip til well incorporated then add my liquid. No lumps.

Reply

70 Merissa August 15, 2014 at 8:47 am

Yes, potato starch will work the same way.

Reply

71 Danielle August 23, 2014 at 3:25 pm

What exactly is apple pie spice?

Reply

72 Merissa August 24, 2014 at 11:32 am

Apple Pie Spice is a mixture of nutmeg, cinnamon, and cardamom. You can even make it yourself! http://allrecipes.com/recipe/apple-pie-spice-mix/

Reply

73 Linda Sims August 31, 2014 at 7:19 pm

Cornstarch will break down over time and is not recommended by the USDA for canning applications. Using the product called Clear Jel is the preferred method. Clear Jel(Cook Type, not instant) is a modified cornstarch suitable for the high temperatures required in canning and will not break down,separate or weep during canning and later in baking the pie.

Reply

74 Ash September 3, 2014 at 8:34 pm

Thanks for a great recipe. I have been looking everywhere to find a great recipe that does not contain ClearJel or another forms of GMOs. I also, enjoy the fact this is what canning probably looked like years and years ago. Very basic, natural ingredients.

Reply

75 Dee Chambers September 10, 2014 at 5:09 pm

Hello,
I noticed your recipe doesn’t use any type of thickener, such as Corn Starch or Clear Gel. Do you have trouble with the thickness of the syrup for use in pies? I am wanting to try Apple Pie Filling and have never done it before, but every recipe I have seen called for some type of thickening agent. Any suggestions? Thank you!!

Reply

76 Merissa September 11, 2014 at 9:07 am

Most thickener’s aren’t safe to can (besides Clear Gel but I prefer not to use that) so depending on what I’m making if I feel a thickener is needed I will warm up the pie filling and add a bit of starch before using. :)

Reply

77 Dee Chambers September 11, 2014 at 9:24 am

Hi again,
Do you find that by using your method, that when you open and use your filling that its runny? Do you HAVE to use cornstarch when you reheat, such as if your going to use the filling in a pie? I’m trying to find a good flavored recipe to use, that when put into a pie and baked the contents don’t come out all runny and the crust collapses. I appreciate your reply’s,
Thanks,
Dee

Reply

78 Merissa September 11, 2014 at 9:46 am

If I want a nice thick pie I will use starch. The canned product isn’t running but it’s not super thick and sticky.

Reply

79 Holly September 17, 2014 at 2:40 pm

do have to use a starch? I don’t see that I the recipe……

Reply

80 Merissa September 17, 2014 at 5:36 pm

No starch in the canning recipe. If you need that later when you make the pie it can be added in then.

Reply

81 mo September 19, 2014 at 9:43 pm

I just tried making this, and am feeling slightly confused about the sauce. I added the sugar, water, and spices and then let it boil for almost 45 minutes. It never thickened like it looks like in your picture. Instead I got a small batch of caramel sauce. Did I miss a step? Am I missing something?

Reply

82 Merissa September 25, 2014 at 1:18 pm

It shouldn’t get super thick. If you need it to be thicker after you open up a jar later you can simply simmer it on the stovetop with a bit of cornstarch.

Reply

83 Jennifer September 20, 2014 at 11:00 pm

I think you need to say something in the recipe about the cornstarch though. Your recipe didn’t call for it so I didn’t put any in. It didn’t get thick and so I cooked it longer until it burned! I found another recipe that was almost exactly like yours but with cornstarch and it cooked in about 10 minutes and was perfect. You probably need to be more specific about the recipe so no one else makes the mistake and ruin a batch of apples!

Reply

84 Merissa September 21, 2014 at 8:33 am

Cornstarch, flour, and other thickeners (besides commercial clear gel type solutions) should not be canned, it’s better to add it in after you have opened the jar and are ready to make your pie.

Reply

85 Allie September 22, 2014 at 3:29 pm

Just made only 3 qts of Apple pie filling, but plan on using the rest of the sauce to make more, of course, I hate to taste it & soooo yummy! The apples did float up after I canned them, sure it’s ok just more sauce !! Kids will love it!

Reply

86 Julia September 22, 2014 at 4:15 pm

I am nt seeing how much clear gel or cornstarch to use in this recipe. I can see the recipe on top of the page, but it doesn’t list it.

Reply

87 Merissa September 22, 2014 at 6:50 pm

It’s not safe to can flour and cornstarch so I do not include it in the recipe. If it needs to be added after you have opened the jar you wil simply need to heat the filling and stir a bit in to thicken up the sauce depending on what you are using it for.

Reply

88 Chrystal September 28, 2014 at 6:03 pm

I thought I was doing something wrong when my “sauce” didnt thicken , like the picture. After reading some comments, I see you heat it up (after opening the jar) with some cornstarch or such. How much do you add when ready to make the pie?

Reply

89 Merissa September 29, 2014 at 8:30 am

I haven’t really measured and but for a pint I will ad about a tablespoon of starch (mixed with just a bit of water so it doesn’t get clumpy).

Reply

90 Brandi Mcalonan October 1, 2014 at 9:19 am

I came across this recipe and in reading the comments people are asking about cornstarch and cleargel but there isn’t any in the ingredient list..did I miss something?

Reply

91 Merissa October 2, 2014 at 4:52 pm

Many apple pie filling recipes contain cornstarch of flour, mine does not as it’s not safe to can.

Reply

92 Cait October 14, 2014 at 4:34 pm

I have just finished canning this recipe and I’m a little disappointed for a couple reasons. One, the directions do not say how long to cook the ‘sauce’ or at what level (low, medium, etc.). Two, after following said directions my ‘sauce’ looks nothing like the one pictured. Very confused and curious as to how you made your sauce. A lot of time, energy and money went into this and I don’t want it to be a flop.

Reply

93 Merissa October 14, 2014 at 5:56 pm

The sauce should be cooked for about 20 to 30 minutes, I will add that to the post. As long as all the ingredients are there it should still taste great no matter what. :)

Reply

94 shalise wiberg October 24, 2014 at 10:58 am

Would it work to keep the apple pie spice out? I use just cinn. And nutmeg in my pie filling and its great but I want to bottle filling a d wondering if it would taste ok. Thanks!

Reply

95 Merissa October 24, 2014 at 4:10 pm

Yes, if that’s how you normally make your pies I would only add the spices you are used to :)

Reply

96 Betsy November 8, 2014 at 9:28 am

HELP!!!!!!!!!! I did 24 quarts and 4 pints of this yesterday. Almost every single one of them boiled over and prevented a seal. :P How in the world do you get yours to hold a seal? I’m not new to canning at all, but for some reason these fillings just didn’t want to stay inside the jars. :P I processed for 20 minutes from the start of boiling and had a 1/2″ headspace.

Reply

97 Merissa November 10, 2014 at 8:34 am

I would leave a little more headspace next time, at least an inch for a recipe like this that tends to bubble up a bit.

Reply

98 Teresa Vaughan November 18, 2014 at 1:03 pm

I am so glad to have found this website. I lost my rescipe for apple pie filling for canning and this rescipe is exactly what I had. Now I can get busy canning. Thanks so much. I plan to visit this site frequently.

Reply

99 Brenda M December 6, 2014 at 9:42 pm

Hello! Last year I came across your recipe after seeing some apple pie filling at a local fruit stand and decided it would be cheaper to make my own. I followed your directions and the filling came out perfect, golden and thick and sweet!

This year however, I made the filling exactly as directed, only this time the filling was very dark brown (caramel colored) and very thin (tasted fine). I didn’t omit anything nor did I change anything in the recipe. What could have gone wrong?

Reply

Leave a Comment

Thanks for taking a moment to share your thoughts and your story. I love to hear from you! Please remember this is a supportive and encouraging community. LHL reserves the right to delete any personal attacks, rude or offensive language, or anything not deemed family friendly.

See our Comment Policy for more information.