Easy Apple Pie Filling for Canning or Freezing (2024)

Easy Apple Pie Filling Recipe

If you’re thinking about canning apple pie filling, this is the recipe for you! With easy instructions and simple ingredients, this recipe and guide tells you how to have plenty of canned apples to keep and share!

Canning. The thought of preserving fruits and vegetables in a way that doesn’t take up freezer space makes me happy.

Canning also keeps me on my toes! Knowing I have to be extra-diligent and follow a process when canning amplifies the sense of accomplishment once I’m done.

I’ve been canning for about 6 years, but I’ve limited myself to time-tested recipes for apple butter, salsa, grape jelly and jam.

After I was presented with a box of apples from a neighbor’s tree and a recipe for apple pie filling several years ago,apple pie filling was added to my list.

Most people start preserving with simple stuff like jam or tomatoes. I have a surprise for you: there’s such a thing as easy apple pie filling.

It’s the first thing I ever canned. I’ve followed the same process over and over again, always with fantastic results!

Need more apple recipes? don’t miss my Copycat Starbucks Caramel Apple Spice recipe, my butternut squash hash with apples or these hand-dipped caramel apples!

I love this recipe because it makes so much more than apple pie! Here’s how I use it:

• 1 jar of easy apple pie filling is enough to make one apple pie.
• 2 quarts of apple pie filling will make a 9×13 pan of apple crisp. 1 quart will make a 9×9 pan of apple crisp.
• Open 1 quart, warm it up and serve over pancakes, waffles, oatmeal, ice cream or even pork chops.
• Make a yellow cake mix and stir in a quart of pie filling. Bake in a bundt pan according to directions on the box.
  

I’m not going to lie: the first time I tried this easy apple pie filling recipe I turned my kitchen into a little apple pie fillingfactory.

I didn’t understand that the amount of apples I prepped would make 20 quarts of pie filling! It took a long time. Too long. Probably about 4 hours.

Since that first time, I’ve scaled down my recipe to make the process faster and easier. I could probably make 8 quarts of apple pie filling in less time than it took me to write this article!

I’ve been using this easy \canned apple pie filling recipe since I started canning. It’s been a huge success every time I’ve made it.

I need to note that, since this apple pie filling recipe was published, the USDA no longer endorses cornstarch in canning.

The liquid sometimes separate from the gel if the jars sit for a while, but a quick shake of the jar breaks up the gel. The heat from baking returns the contents to a delicious, syrupy consistency.

Honestly, I’ve not had any issues in using cornstarch with this recipe, but my lack of problems doesn’t mean you’ll get the same results.

The USDA now recommends Clear Jel modified cornstarch instead of traditional cornstarch. A big container of Clear Jel is about $10. Just use 1 cup of Clear Jel instead of cornstarch and make the easy apple pie filling recipe as described.

Here are a few different varieties of clear jel to check out:

Hoosier Hill Farm Clear Jel, 1.5 lbsBarry Farm Clear Jel, 1 lbCornaby’s Ultra Gel: Instant, Gluten-Free, non-GMO Food Thickener, 1 lbMedley Hills Farm Clear Jel 1.75 lbs

If you’d rather make your canned apple pie filling without cornstarch or clear jel, there’s a workaround. It’s not the best method, but it’s safe and effective.

Simply eliminate the cornstarch and clear jel from your recipe, then add it before you use your pie filling.

When you open the jar to use the apple pie filling, add 1-2 tablespoons of cornstarch to the jar. Close the jar and shake it up to thicken it.

I don’t recommend this because it’s just not the easiest way to work with your pie filling.

You can’t forget to add the cornstarch when you’re ready to use the canned apple pie filling. It’s also harder to mix out lumps when you’re mixing the cornstarch with the syrup and apple mixture.

Here’s my highly-recommended instructions and recipe for canning apple pie filling.

Easy Canned Apple Pie Filling Recipe

Canning Supplies Needed for Canned Apple Pie Filling

You’re going to need 1-quart canning jars, along with lids and rings in the same size. I like this set of 12 because they include all three in the right size. Plus, the wide-mouth jars are nice when you want to dump out the chunky apple pie filling.

You’ll also need a large pot (at least 15 quarts) to make sure your jars are fully submerged. I use a 16-quart Le Creuset stockpot, but you don’t need anything that fancy!

My friend and I used this highly rated canning pot to make a boatload of canned apple pie filling. It would be my #1 choice if I needed a canning pot.

A canning scoop and a jar funnel are huge helpers for getting your apple pie filling into the jars.

Canning tongs are a must for grabbing hot jars out of boiling water. You can buy the tongs on their own or you could spend a little more and get the funnel, tongs and more canning tools in a set.

You’ll also need a big bath towel to make sure your hot jars have a soft place to land and cool.

Here are the supplies I recommend for when you make canned apple pie filling:

Ball Wide Mouth Quart Jar, Set of 12Granite Ware Steel/Porcelain Water-Bath Canner with Rack, 21.5-QuartNorpro Canning Essentials, 6 Piece SetPrepworks Canning Scoop

Canning Prep:

• Thoroughly wash your jars and rings in hot soapy water and set them on a towel to dry.
• Fill your canning pot halfway and put it over high heat on the stove.
• When the water starts to boil, submerge the jars, lids and rings for at least 30 seconds to sterilize them.
• Pull them out of the water with tongs or a magnet and put them on a towel to dry.
• Leave your water on the burner so it’s ready to go when you’re ready to start canning.

Ingredients for canned apple pie filling

These are all the ingredients you need to make your apple pie filling.

Consult this list to make sure you have everything you need. You’ll find a printable recipe card at the end of this post that will give you specific measurements and complete directions to make your own apple pie filling at home!

• white sugar
• 1 cup cornstarchorClearJel modified cornstarch
• ground cinnamon
• ground nutmeg
• ground cloves (optional)
• salt
• water
• lemon juice
• apples, peeled and cored

Do not eliminate the lemon juice or salt if you’re canning this recipe. Why? You need acidity to keep your canned food safe.

Making the Homemade Apple Pie Filling with cornstarch

1. In a large pot over medium heat, mix sugar, salt, cinnamon, cloves and nutmeg. Add 5 cups water and mix well. Cook and stir constantly until sugar is dissolved.
2. While the first mixture is heating, whisk the other 5 cups of water with the cornstarch in a separate bowl until there are no lumps. (see below for how to use Clear Jel instead of cornstarch in homemade apple pie filling)
3. Add the cornstarch mix to the sugar and spice mixture. Continue heating and stirring until the mixture is boiling, thick and bubbly. Remove from heat and add the lemon juice.
4. Fill your jars halfway with sliced apples. Ladle the syrup over the apples, then add more apples to about one inch from the top of the jar. Add more syrup until the apples are covered. Leave at least 1/2 inch of space between the filling and the jar top for expansion.
5. Slide a thin plastic or wooden knife around the inside walls of the jar to remove bubbles. Put the lids and rings on the jars.
6. Add a few cups of cold water to your boiling water bath to equalize the water temperature. Place jars in the water, making sure there’re covered with at least a 1/2 inch of water. Add more water to the pot if needed.
7. Bring canning water to a rolling boil. Once the water is at boiling, let the jars sit for 25 minutes.
8. Remove the jars and place on a thick towel to dry. As they cool, the lids will begin to make popping sounds as they seal.
9. After they cool, press down on the top center of each of the jars to make sure the lid doesn’t pop up and down. If it does, the jar wasn’t properly sealed.

How to use Clear Jel instead of cornstarch in homemade apple pie filling

1. Mix the Clear Jel with the sugar, cinnamon, nutmeg, cloves and salt.
2. Pour the water into a large pot and start heating over medium to medium-high heat. Start whisking the Clear Jel sugar mixture into the water right away, and continue to stir until the mixture thickens and starts to bubble.
3. Stir in the lemon juice and remove from heat.
4. Fill your jars halfway with sliced apples. Ladle the syrup over the apples, then add more apples to about one inch from the top of the jar. Add more syrup until the apples are covered. Leave at least half an inch of room between the filling and the jar top for expansion.
5. Slide a thin plastic or wooden knife around the inside of the jar to remove air bubbles. Put the lids and rings on the jars.
6. Add a few cups of cold water to your boiling water bath. This will equalize the water to the temperature of the filled jars. Place jars in the water, making sure there’re covered with at least a 1/2 inch of water. Add more water to the pot if needed.
7. Bring your canning pot of water to a rolling boil. Once the water is at boiling, let the jars sit for 25 minutes.
8. Remove the jars and place on a thick towel to dry. As they cool, the lids will begin to make popping sounds as they seal up.
9. After they cool, press down on the center of each lid to make sure it doesn’t pop up and down. If it does, the jar wasn’t properly sealed.

Solutions to canning problems when canning apple pie

• If your jar didn’t seal during the canning process, don’t worry. Remove the ring and the lid, clean all around the top and rim of the jar and reposition both. Then repeat the process with a boiling water bath.
  
• Don’t feel like reprocessing the jars that didn’t seal? Just throw them in the fridge or freezer. Remember that the apple pie filling won’t keep nearly as long as the stuff that was properly sealed and canned. If refrigerated, use it within a week or two and you’ll be fine!
  
• You can also store the prepared apple pie filling in ziplock freezer bags and freeze for a few months.

Scroll down to print this recipe for canned homemade apple pie filling!

Want more fall baking recipes? Check out my Cake Mix Pumpkin Bread. It’s so easy and so delicious!

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