Pressure Canned Apple Pie Filling

In this post we’ll show you how to how to make Apple Pie Filling and then can it in a pressure cooker. This recipe uses fresh apples, lemon juice, nutmeg, and cinnamon. The canning process uses a pressure cooker and glass canning jars.

This recipe makes 3 quarts of canned apple pie filling.

Ingredients

Before beginning this recipe, verify that you have the following ingredients:

• 12 cups of tart apples
• 1/2 cup fresh lemon juice
• 3 3/4 cups purified water
• 3/4 cup Clear Jel Powder (safely thickens mixture)
• 2 1/2 cups granulated sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger

Equipment and Supplies

You’ll need the following equipment and supplies to make this recipe.

• 10-quart or larger Pressure Cooker / Canner – This can be electric or stovetop powered.
• Canning Rack – Optional
• Stainless Steel Funnel – Optional but recommended
• Stainless Steel Ladle – Optional but recommended
• Jar Lifter – Optional but recommended
• One-quart Canning Jars, Lids, and Rims – You can use another size if you wish.
• Large Mixing Bowl
• Stockpot
• Stovetop

Tips

Investing in a stainless steel ladle and funnel will help the sweet, sticky apple pie filling cleanly enter the canning jar. They aren’t required, but definitely help the process go more smoothly and cleaner.

A jar lifter is a big help with lifting the hot jars out of the pressure cooker when they’re finished. You can also use large tongs, but something designed specifically for canning cars works much better.

Now to the fun part, my actual apple pie filling recipe! I am all about simplicity so this recipe reflects that!

Directions

Thoroughly clean the canning jars, lids, and rims with soap and water and place them upside down on a wine drying mat or paper towels.

Wash the apples. Peel, core, and slice them in the size you want for your pies.

Set apples in a large glass bowl. Toss them with lemon juice to prevent excess browning.

On the stovetop, heat the water, lemon juice, sugar, cinnamon, nutmeg, and Clear Jel® in a stockpot.

Stir the mixture regularly when heating. It will start to thicken into a syrupy consistency. Once the mixture starts to boil, remove it from heat.

Pack the one quart-sized canning jars with apples.

Place your funnel over the top of the jar

Using a ladle scoop the syrup into your jars, wait a few seconds until the mixture settles to the bottom before adding more. Do not fill above the jar’s fill line!

Use a bubble freer or butter-knife to go around the edges of the inside of your jars to free any unnecessary air-the less air the better

Wipe the jar rim with a clean paper towel.

Place the lid on the jar and screw the cap tight until it cannot turn anymore, but no not over tighten it

Repeat this process for the remaining jars.

Pressure Canning Instructions

Make Sure the pressure canner is clean

Insert rack

Fill with 2-3 inches of water

Place jars inside the pot.

Bring the water to a boil

Seal the pressure cooker with it’s lid

Close the pressure valve so the pressure cooker pressurizes.

Start timing once the pressure indicator rises and a steady stream of steam comes out of the operating valve for the first time

Let it cook the cans under pressure for 8 minutes.

Turn off the heat. Allow the pressure canner to de-pressurize naturally.

Once the pressure indicator drops, you can open it up.

Remove the jars using tongs, and place them on towels, or a cooling rack.

Once the jar lids cool, and suck in you are all set!!

*Warning these will be super hot so keep them out of reach from pets, and small kids!!

I hope you enjoy your pressure-cooked apple pie filling!