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:
- Apples
- 4 1/2 c. sugar
- 1 c. cornstarch
- 2 t. cinnamon
- 1/2 t. apple pie spice
- 1/4 t. nutmeg
- 1 t. salt
- 10 c. water
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Mix together all the ingredients. Make sure you mix 1 cup of the water in with the cornstarch before you add it otherwise the cornstarch will be lumpy. Cook in a saucepan.
Peel and core the apples. I love my Norpro Apple corer slicer peeler
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Cut the apples up into smaller pieces.
Pack the sliced apples into jars leaving headspace.
By now the syrup mixture should be nice a thick and bubbly.
*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 accidentaly 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!
Please check with your local extension office for any changes on times/temps/high altitude.
Have you ever tried canning apple pie filling?
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{ 18 comments… read them below or add one }
That looks & sounds delicious!!!!! I am going to file this away for next year when I have lots of apples again!
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!
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!
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!
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!!
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.
No, they don’t get mushy. They are soft but any cooked apple is soft
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?
They should be just fine.
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.
Interesting, I haven’t heard of that! I have heard of using Clear Gel though.
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.
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.
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!
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).
Great Site!
Great site… Newsy… Affordable recipes… Very informative
Thanks for bring here…
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.