So basically, if you’re looking for the best recipe for apple pie filling for home canning, you’ve come to the right spot.
Yep, it’s that good.
Seriously, this recipe is a winner!
Homemade apple pies are one of my favorite things on the planet earth. And I certainly love not having to run to the store to buy apples when I’m craving an apple pie or it’s especially cold outside and the roads are icy.
Winters here in Maine can be long, so having a well stocked pantry is pretty essential. Basically this recipe for apple pie filling is wonderful not only in pies and tarts, but it’s also fantastic warmed and spooned over vanilla ice cream.
Sometimes I also like adding it to my granola and yogurt as well.
I used Rhode Island greening apples for my pie filling, but basically any tart, firm variety you like will do {Granny Smith apples always seem to be a popular and rather economical choice as well}.
Below is the recipe I’ve used for years now. I hope you like it as much as we do. Because seriously, it really is the best recipe for canned apple pie filling on the planet.
Keep Calm and Can On.
~Mavis
P.S. I also have an awesome recipe for apple cider butter if you want to check that out too.
Apple Pie Filling Recipe For Home Canning
Ingredients
- 6 quarts sliced firm/tart apples {I used Rhode Island Greening}
- 5 cups white sugar
- 1 ½ cups clear jel {cooking type}
- 1 tablespoon + ¼ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 7 ½ cups water
- ¾ cup bottled lemon juice
Instructions
Peel, cut and slice apples ¼” thick and set aside.
In a large pot, combine the sugar, clear jel, cinnamon, nutmeg and water. Bring the mixture to a boil over medium-high heat, stirring constantly to prevent scorching. Cook until the mixture thickens and begins to bubble.
Add the lemon juice to the mixture, boil for 1 minute, making sure to stir constantly to prevent scorching.
Remove from heat. Fold apple slices into the mixture.
Heat until the apple mixture is heated through.
Ladle hot apple pie filling into a hot jars leaving 1 inch headspace. Remove any air bubbles.
Time for Canning
Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.
If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps.
Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by 2 inches. Add boiling water, if necessary.}
Cover; bring water to a boil. Process 25 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours.
After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}.
For Weck jars, check to make sure your seal is pointing downwards.
Remove rings or clamps and store jars in a cool dark place.
This recipe yields 7 Quart Jars
Veronica says
Couple questions:
The number of quarts of apples, is that before or after slicing?
After processing, what quantity of pie filling is needed for a 9.5″ diameter pie dish?
Mavis Butterfield says
6 quarts sliced apples.
1 quart per pie tin.
Linda says
I canned strawberry rhubarb, peach and blueberry pie fillings this year but haven’t any room left for jars of apple.
Upon your advice, I canned your tomato salsa and the green tomato piccalilli.
My canning cupboards and freezers are full and the pantry is well stocked. I’m ready for winter.
Kathy Brown says
I want to be you when I grow up . Seriously, you can do so much! Your canning cupboard is to die for.
Lynn Y says
The shelves filled with canned goodies in those jars look glorious.
Elizabeth says
Did this yesterday, and while I love apple pie, I see apple pancakes happening this winter. My daughters and I picked 2 bushels of assorted apples. The first bushel is now stored for winter as apple sauce, pie filling, and apple chips. (OMG the chips are addictive.)