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Pressure canned apple pie filling in glass jars with green bows. Jared are set near a tree.
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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.
Prep Time30 mins
Cook Time20 mins
Canning Time8 mins
Total Time58 mins
Course: Dessert
Cuisine: American
Keyword: apple pie filling, canning apple pie filling, pressure canning
Servings: 3 quarts
Calories: 923cal
Cost: $8


  • 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
  • stockpot
  • Stovetop


  • 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.

Pressure Canning

  • 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