Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mom’s Homemade Apple Pie Filling for Canning Recipe

★★★★★

4.6 from 74 reviews
  • Author: Harper
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://harperellington.com/moms-homemade-apple-pie-filling-for-canning-recipe/