Canning Apple Pie Filling

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Preserving your apple harvest for the year? Turn it into some delicious desserts by canning Apple Pie Filling! Here’s how to can apple pie filling without the use of Clear Gel.

Make the most of the fall's apples by canning apple pie filling for delicious apple desserts all winter long! #canning #apples #fallrecipe #applepiefilling #canningapples

Canning Apple Pie Filling is a great way to save fall apples to enjoy all winter long. This is a fairly simple canning recipe that can be used for much more than just pie. This recipe does not contain Clear Gel or other thickers so that you can make it with what you have at home and add the thickeners later.

Canning Apple Pie Filling

Apple season is in full swing and I’ve been busy putting away apples so that I can enjoy them all year long. One of my favorite ways to put them away is by canning this delicious apple pie filling. I’ve put together this picture tutorial to show you just how simple it is to make.

When you’re finished, this canned apple pie filling can be used for pies, crepes, empanadas, jam, and more. You can find some great recipes using canned apple pie filling here. Learning how to can apple pie filling is so easy!

Lids and Rims on Canning Jars

Canning Supplies Needed for Canned Apple Pie Filling

  • Water Bath Canner
  • Small Canning Equipment (funnel, jar lifter, air bubble remover)
  • Canning Jars (pints or quarts)
  • Lids and Rims
  • Clean Cloth or Paper Towel

I highly recommend this Amish Water Bath Canner if you can a lot. I’ve had mine for over 10 years now and it’s the best purchase I ever made to up my canning game!

Apple Pie Filling

Ingredients for Apple Pie Filling Recipe

  • 21 pounds Apples
  • 4 1/2 cups sugar
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 5 cups apple juice
  • 3/4 cup lemon juice
  • 2 1/2 cups water
  • 1 1/2 cups Clear Gel (optional)

Washed Apples

Instructions for How to Can Apple Pie Filling

Wash the apples. I always wash mine in an all-natural and non-toxic produce wash.

I also enjoy making my own Produce Wash. The recipe is in my book: Little House Living: The Make Your Own Guide to a Frugal, Simple, and Self-Sufficient Life.

You want good crisp apples for making apple pie filling. Varieties like Fuji, Granny Smith, or Pink Lady work well. Don’t use softer apples like Galas. An apple more on the tart side will also provide the best flavor.

Pie Filling Ingredients

Mix together all the ingredients, including the spices. Cook on low in a saucepan. For even more flavor, add apple cider in place of the water.

Coring Apples

Peel and core the apples. (I love my Apple Peeler for this job)

Tip: Don’t let those peels go to waste, check out these Uses for Apple Peels

Cut Up Apples

Cut the apples up into smaller slices and place them in a large bowl.

Packing Apples in Jars

Pack the sliced apples into the jars, leaving at least a 1/2 inch headspace.

Pie Filling Sauce

Canning Pie Filling With or Without Clear Gel

Simmer and continually stir the syrup in a large pot for about 20 minutes. It may become just slightly thick. If you’d prefer you’re canned apple pie filling to have a thicker, more gel-like consistency like that of a ready-to-use pie filling you can add some Clear Jel before you can it.

Clear Gel is a modified corn starch and will thicken the mixture; however, if you cannot find Clear Gel (you can order it here) or don’t want to use it you can skip adding it altogether and then when you are ready to bake your pie, you can simmer the apple pie filling with some cornstarch.

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 canned 6 quarts and 6 pints of apple pie filling in this particular load and I had to make 2 batches of syrup to fill them all. The recipe above will fill about 7 quarts of apple pie filling.

Apple Pie Filling Packing

Using a funnel, pour the syrup over the apples. Use something small and flat (I use the other side of a plastic spatula) to push the syrup down into the jar and remove air bubbles.

Cleaning off Jars

Wipe rim of the jars with a paper towel or clean cloth before you put the lids on. Do not skip this step, it is important to help ensure a good seal.

Canning Apple Pie Filling

Put the lids and rings on the jars and make sure they are screwed on tight.

Place jars in a hot water bath canner and fill the canner with just enough water to cover the lids of the jars. Bring the water to a boil and start your timer. Process the jars in the boiling water for 25 minutes or more based on your altitude (using the process time chart below).

Adjusting Your Canning Recipe for Altitude

Please check with your local extension office for any changes on times/temps/high altitude. Below is the time chart from NCHFP.

Apple Pie Chart

Apple Pie Filling

When your time is up, take the jars out and let them cool. Make sure not to touch the tops of the jars so you don’t accidentally seal the lids. If the jars do not seal (the lids didn’t pop down), you can reprocess them for the same amount of time. Re-processing can only be done safely within 24 hours of the original canning.

Tip:  For more information on this, please read this post on Testing Jar Seals And Reprocessing Jars (Safe Home Canning)

I like canning apple pie filling in both pint and quart-sized canning jars. The pints are a nice size to keep in the fridge for crepes, waffles, pancake topping, ice cream, and other fun stuff and the quarts are the perfect sizes for pies and other baked goodies.

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Canning Apple Pie Filling

Preserve the fall bounty with this delicious apple pie filling recipe!

Course Dessert
Cuisine American
Keyword Canned Apple Pie Filling, Canning Apple Pie Filling, Homemade Apple Pie Filling
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 7 quart jars
Calories 1293 kcal


  • 21 pounds Apples
  • 4 1/2 cup sugar
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 5 cups apple juice
  • 2 1/2 cups water
  • 1 1/2 cups Clear Gel optional
  • 3/4 cup lemon juice


  1. Wash the apples with produce wash.

  2. Mix together all the ingredients. Cook on low in a saucepan.

  3. Peel and core the apples.

  4. Cut the apples into small pieces.

  5. Pack the sliced apples into jars leaving headspace. (At least 1/2 inch)

  6. Simmer the syrup for about 20 minutes.  It may get slightly thick. For a very thick gel that is more of a ready-to-use pie filling 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.

  7. 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.

  8. Clean off the rims of the jars and make sure they are dry before you put the lids on. Do not skip this step, it's important because it will help to ensure a good seal. 

  9. Put on the lids and lids. Make sure they are screwed on tight!

  10. 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.

  11. Process for 25 minutes (r more depending on your altitude). 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. (If done within 24 hours of original canning)

Recipe Notes

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

Nutrition Facts
Canning Apple Pie Filling
Amount Per Serving (7 jars)
Calories 1293 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.1g
Sodium 359mg16%
Potassium 1669mg48%
Carbohydrates 338g113%
Fiber 34g142%
Sugar 288g320%
Protein 4g8%
Vitamin A 741IU15%
Vitamin C 74mg90%
Calcium 111mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Questions About Canning Apple Pie Filling

How long will canned apple pie filling last?

I like to keep my jars of home-canned goods for no longer than 3 years. They can last longer, but the quality will degrade, and it’s just a good practice to rotate out your jars as often as possible.

Do you have to use clear gel when canning apple pie filling?

No. As I mentioned above, I simply leave this out and add in some thickener once I take it out of the jar. I’ve found this to be easier, and I prefer not to use modified corn starch in my food.

What can I substitute for clear gel in canning?

The best way to not use Clear Gel in your canning is to simply leave it out and add any thickeners later. Do not add any starches or flours to your canned goods as this can make them unsafe.

Does canned apple pie filling have to be cooked?

It does need to be cooked before canning because it needs to be hot when placed in the jars. It does not need to be cooked again after you take it out of the jars to use it unless you want to.

Can I use more or less sugar?

This is a tested and verified canning recipe from the National Center for Home Food Preservation. The only difference is that my recipe uses less sugar. You are free to use the amount of sugar you’d like in the recipe; it’s for flavoring only, not for the safety of the preservation.

How do I bake a pie with my home canned apple pie filling?

If you added Clear Gel, all you need to do is pour the pie filling into a prepared pie crust and bake until warm and bubbly. If you did not use a thickener, pour the pie filling into a saucepan and bring to a simmer, add in a cornstarch slurry (starch mixed with water) until the mixture has thickened. Remove from heat, pour into your pie crust, and bake until the crust is brown and flaky.

Tip: Now that you’re done canning apple pie filling make sure to check out these Canned Apple Pie Filling Desserts that you can make with this handy home-canned item!


Apple Pie Jam

More Apple Recipes

Make sure you check out all of 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 Ball Blue Book for all your canning projects!

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Did you make this recipe and enjoy it? Be sure and leave a star rating on the recipe card and share with your friends on Facebook, Twitter, Pinterest, Instagram, and through Email using the sharing buttons.

Have you ever tried canning apple pie filling?

Me and KadyMerissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.


This recipe for Canning Apple Pie Filling was originally published on Little House Living in November 2010. It has been updated as of September 2023.

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

  2. 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!

    1. 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!

  3. 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!

      1. 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.

  4. 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!!

    1. 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 . 🙂

  5. 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.

  6. 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?

  7. 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.

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

        1. 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.

    1. 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.

      1. 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.

      2. 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!!!

  8. 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.

    1. 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. 🙂

  9. 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!

    1. 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).

  10. 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.

  11. 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.

  12. 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. 🙂

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

  14. 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!

    1. 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.

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

  16. 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?

  17. 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

    1. 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.

  18. 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?

  19. 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 ?

  20. 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.

  21. 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?

  22. 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.

    1. 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.

  23. 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.

  24. 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.

    1. 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.

  25. 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.

  26. 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

  27. 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 🙁

    1. 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.

      1. 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!

        1. 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.

  28. 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.

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

  29. 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.

  30. 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.

  31. 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.

  32. 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!!

    1. 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. 🙂

      1. 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,

  33. 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?

    1. 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.

  34. 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!

    1. 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.

  35. 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!

  36. 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.

    1. 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.

  37. 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?

    1. 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).

  38. 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?

  39. 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.

    1. 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. 🙂

  40. 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!

  41. HELP!!!!!!!!!! I did 24 quarts and 4 pints of this yesterday. Almost every single one of them boiled over and prevented a seal. 😛 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. 😛 I processed for 20 minutes from the start of boiling and had a 1/2″ headspace.

  42. 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.

  43. 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?

  44. I’m in the process of making this right now and the syrup is NOT getting thick at all…your recipe did not call for any cornstarch or suregel, so I don’t have any on hand…I guess I’m going to end up with apple soup 🙁

    1. “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.”

      1. I just went to 6 different stores and no one carries Cleargel…I really wish it would have been included in the beginning of the recipe.

        1. I just found the Clear Jel on Amazon. They also have different brands of the same type of thickening agent. For those that are new to this recipe and thread.

  45. Hello,

    So I am just waiting on the sauce for this to get done put its not thickening up like yours looks like above will it still be ok? Should I dump out and start again.

    1. You will need a ClearGel or similar to create the thick sauce like I mention in the post. You can always thicken it up after you open the jar with a bit of cornstarch or flour.

  46. I came across your recipe and was excited to give it a go. Well, the recipe sounded wonderful and the pictures were very helpful, except when my “filling” wasn’t matching the pictures. After all the apple “filling” was canned, I started reading some of the comments and replies, it was then I realized that the recipe was incomplete. 🙁 The amount of headspace was a guessing game as was the cook time for the filling. So, can you give some measurements for the amount of ClearGel to use, cooking time on the filling or update the recipe to include all that’s missing? I’m sure the final canned product will be tasty and adding the thickener later will be ok – just don’t want a mushy apple pie or dessert.

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