Canned Apple Pie Filling
Make your own apple pie filling and preserve it by canning. 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 apple pie filling, which is enough for 2 pies.
Servings: 3 quarts
10-Quart or larger Pressure Cooker / Canner
Canning Rack (optional)
Stainless Steel Funnel (optional)
Stainless Steel Ladle (optional)
Jar Lifter (optional)
One-quart Canning Jars with Lids and Rims (you can use a different size if you wish)
large mixing bowl
- 12 cups tart apples About 18 medium size apples
- ½ cup lemon juice
- 3 ¾ cups purified water Avoid chlorinated tap water because it can affect the taste of your finished apple pie filling.
- ¾ cup ClearJel® powder Safely thickens the mixture.
- 2 ½ cups granulated sugar
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
Clean and Sanitize the Canning Jars and Lids
Thoroughly clean the canning jars, lids, and rims with soap and water. If you're using a funnel and ladle, clean those too.
Place them upside down on a wine drying mat or paper towels until ready to use.
Make the Apple Pie Filling
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 ClearJel® 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.
Adding Apples and Mixture to Jars
Pack the canning jars with the diced apples.
Starting with one jar at a time, place your funnel over the top of the jar.
Using a ladle, scoop the syrup into the jar over the apples. 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 clean with a clean paper towel.
Place the lid on the jar and screw the cap tight until snug, but do not over tighten it.
Repeat this process for the remaining jars.
Insert a rack on the botton of the pressure cooker pot.
Fill with 2-3 inches of water.
Place jars inside the pot.
Seal the pressure cooker with its lid and turn on high heat.
Close the pressure valve to seal the cooker and allow it to pressurize.
Once the pressure indicator rises and a steady stream of steam comes out of the operating valve for the first time, start timing.
Allow the jars to be "pressure cooked" for 8 minutes.
Turn off the heat and allow the pressure canner to naturally depressurize.
Once the pressure indicator drops and the lid unlocks, remove the pressure canned jars from the pot.
Place them on towels and allow them to cool. You should see the lids suck in, indicating that you have an air-tight seal.
Homemade pressure canned apple pie filling can be safely stored in a cool dark place for up to 1 year.
Nutrition facts are for information only and may vary depending on your specific ingredients.
Serving: 3quarts | Calories: 923cal | Carbohydrates: 241g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 594mg | Fiber: 14g | Sugar: 219g | Vitamin A: 281IU | Vitamin C: 39mg | Calcium: 70mg | Iron: 1mg