Home Canning 101: Apple Pie Filling

Make delicious apple pie filling to keep on hand all winter long.

| October 2010 Web

canned apple pie filling 2

With canned apple pie filling, you can enjoy warm apple pies all winter long.

Photo By Neal Foley/Courtesy Flickr (http://www.flickr.com/photos/86571141@N00/)

The following is an excerpt from Saving the Seasons: How to Can, Freeze, or Dry Almost Anything by Mary Clemens Meyer and Susanna Meyer (Herald Press, 2010). The excerpt is part of a chapter titled "Canning."

Appe Pie Filling
Makes 7 quarts 

About 35 medium apples
9 1/2 cups water
4 1/2 cups sugar
1 cup Clear Jel* or cornstarch
1 teaspoon salt
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons lemon juice (optional)

*Clear Jel is a modified food starch that is more stable when use in canning. Regular cornstarch can separate or become watery.

1. Mix spices, Clear Jel, and sugar in large saucepan and add water. Cook until thickened, stirring constantly. Add lemon juice, if desired.

2. Slice apples directly into jars, adding layers of syrup as you fill each jar. This helps eliminate air pockets. Leave at least 1 inch headspace.

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