Mom’s Homemade Apple Pie Filling for Canning Recipe
Introduction
This classic homemade apple pie filling is perfect for canning and enjoying all year round. With tender apples cooked in a spiced, sweet sauce, it makes a delicious base for pies, toppings, or snacks. Preparing your own filling ensures fresh flavor and control over ingredients.
Ingredients
- 7 lbs apples (peeled, cored, and sliced)
- 3½ cups sugar
- 1 cup cornstarch or clear jel
- 10 cups water
- 3 tablespoons lemon juice
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
Instructions
- Step 1: In a large stock pot, combine the water, sugar, cornstarch (or clear jel), cinnamon, and nutmeg. Stir well to mix all ingredients.
- Step 2: Cook the mixture over medium-high heat, stirring frequently until the sauce thickens, then stir in the lemon juice.
- Step 3: Fill hot, sterile jars with the freshly peeled and sliced apples, packing them gently but leaving some space.
- Step 4: Using a ladle and funnel, pour the hot sauce over the apples in each jar, leaving about 1 inch of headspace at the top.
- Step 5: Wipe the rims of the jars with a clean cloth to remove any residue, then cover with sealing lids and screw on the metal bands tightly.
- Step 6: Process the jars in a hot water bath for 20 minutes, ensuring they are fully submerged.
- Step 7: When processing time is up, turn off the heat and carefully remove the rack to rest on the edge of the canner. Let the jars sit for 10 minutes before removing them to a dry towel to cool completely.
- Step 8: After cooling, check the seals by tapping the lids. If any jars did not seal properly, refrigerate and use within one week or reprocess if desired.
- Step 9: Store sealed jars in a cool, dark place for up to one year.
Tips & Variations
- Use a mix of tart and sweet apples for a more complex flavor in your filling.
- Clear jel is recommended over cornstarch for canning as it holds up better during processing.
- Add a teaspoon of vanilla extract after cooking for a warm, aromatic twist.
- Adjust the cinnamon and nutmeg to taste or add a pinch of ground cloves for extra spice.
Storage
Store the sealed jars in a cool, dark place for up to one year. Once opened, keep the filling refrigerated and use within one week for best quality. Reheat gently before using as a pie filling, topping, or dessert sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh lemon juice instead of bottled?
Yes, fresh lemon juice works well and can enhance the flavor, but make sure to use the same quantity to maintain the proper acidity for canning.
Can I freeze this apple pie filling instead of canning?
Yes, you can freeze the filling in airtight containers. However, the texture may change slightly after thawing, becoming softer, which is still great for pies or sauces.
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Mom’s Homemade Apple Pie Filling for Canning Recipe
- Total Time: 50 minutes
- Yield: 6 servings (approximately 6 quart jars) 1x
Description
This classic homemade apple pie filling is perfect for canning and enjoying year-round. With tender apple slices simmered in a sweet cinnamon and nutmeg spiced sauce, this filling is ideal for pies, cobblers, or as a topping for desserts. The recipe involves cooking the sauce on the stovetop and preserving it safely through water bath canning.
Ingredients
Apple Pie Filling
- 7 lbs apples (peeled, cored, and sliced)
- 3½ cups sugar
- 1 cup cornstarch or Clear Jel
- 10 cups water
- 3 tablespoons lemon juice
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
Instructions
- Prepare the sauce: In a large stock pot, combine the water, sugar, cornstarch (or Clear Jel), cinnamon, and nutmeg. Stir well to incorporate all ingredients evenly.
- Cook the sauce: Place the pot over medium-high heat and cook the mixture, stirring constantly, until the sauce thickens to a smooth consistency. Once thickened, remove from heat and stir in the lemon juice to add brightness and prevent browning.
- Fill jars with apples: Place peeled, cored, and sliced apples into hot, sterilized canning jars, filling them adequately but leaving enough headspace for the liquid.
- Add sauce to jars: Using a ladle and funnel, carefully pour the hot sauce mixture over the apple slices in each jar, leaving about 1 inch of headspace from the top of the jar to allow for expansion during processing.
- Seal jars: Wipe the rims of the jars with a clean cloth to ensure a good seal. Place sealing lids and screw caps tightly onto each jar to prepare for processing.
- Process jars in water bath: Submerge the jars in a boiling water bath canner and process them for 20 minutes to ensure proper sealing and preservation.
- Rest jars post-processing: After processing, turn off the burner and carefully lift the rack to rest jars on the edge of the canner. Let them sit for 10 minutes to gradually cool.
- Cool jars completely: Remove jars from the canner and place them upright on a dry towel. Allow them to cool completely at room temperature before handling further.
- Check seals: Once cool, test each jar’s seal by tapping the lid; a popping noise indicates a failed seal. Any unsealed jars should be refrigerated and can be reprocessed if desired. Refrigerated jars should be consumed within one week after opening.
- Store sealed jars: Properly sealed jars can be stored in a cool, dark place for up to one year, making homemade apple pie filling available whenever you need it.
Notes
- Ensure jars and lids are properly sterilized to prevent spoilage.
- You can substitute Clear Jel for cornstarch for a more stable thickening suitable for canning.
- Adjust sugar to taste depending on the tartness of your apples.
- If you do not have a water bath canner, use a large pot with a rack to process jars safely.
- Use firm, tart apples like Granny Smith or Jonathan for the best texture and flavor.
- Processed jars stored properly at room temperature can last up to one year.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Canning
- Method: Stovetop
- Cuisine: American
Keywords: apple pie filling, homemade apple filling, canning recipe, apple pie, preserving fruit, water bath canning
