By canning apple pie filling you will have a dessert already half prepared.
Do you love pie but never take the time to prepare it? I'll bet if you start canning it, and have it all ready and waiting on your pantry shelf, you'll have it more than just at Thanksgiving.
This filling can also be used as is. Simply pour into a casserole dish and heat. Serve with ice cream for a quick easy treat.
You will need to use a water bath canner.
Gather your canning supplies
Peel, core and slice your apples. This is where the apple, peeler, corer, slicer may come in handy. It will cut your prep time in half. However keep in mind that it does slice your apples very thin. I like thicker slices when I am canning apple pie filling.
If you will raw pack your jars (see below) keep your peeled sliced apples in a light syrup or water with some ascorbic acid.
This will keep your apples from browning while you make your syrup. In this image the apples in the foreground are in a sugar syrup. Except the top I had more apples than syrup but it is ok because I'll get them in the clear jel asap.
Ascorbic acid can be purchased at most any grocery store or where canning supplies are sold. Follow directions on the box.
To make a light syrup simply heat water and sugar in a sauce pan until sugar dissolves - 2 cups sugar to 1-quart water
Make your thickener or syrup.
Combine sugar, clear jel, cinnamon and nutmeg.
Stir into 10 cups water in a large stock pot. Heat and stir until thickened and bubbly.
If you use Clear Jel be sure you purchase the non-instant or regular type. Click here for more information.
If you have not used clear jel.... I HIGHLY recommend it. Really.... check it out.
There are two ways to fill your jars. Raw or Cold Pack and Hot Pack. I recommend a hot pack. Read through both methods below and decide what you think will work best for you.
Peel and slice enough apples for one jar at a time. Fill the jars with the apples and then pour hot syrup over the apples.
This can be tricky if your syrup thickened a lot. You will need to be sure and use a thin spatula to remove air bubbles and be sure the syrup fills the jar. If it has thickened a lot it will not want to flow down between the apples very well.
Leave a 1 inch head space. Wipe the rims clean, remove any air bubbles and place your lids.
combine apples and clear jel
fill jars and top off with extra syrup if needed
When I am canning apple pie filling I prefer to hot pack. A hot pack seems easier and less messy, sticky.
Peel core and slice apples into a large pot with hot water. Bring to a boil for 1 minute. Drain.
Gently combine apples and thickened syrup.
Have you ever been canning apple pie filling and ended up short on fruit? In order to avoid this add most of your syrup to the apples, but don't just dump it all in. Reserve some and gently stir, adding more as needed. This way you will use only as much as needed to cover the apples.
You will have a
nice filling with mostly apples and not too much thickened syrup. If
needed you can always top off your jars with the extra syrup.
Fill jars with filling, remove air bubbles. Leave a 1 inch head space.
Wipe the rims clean, remove any air bubbles and place your lids. For more details on processing follow water bath canning instructions.
Processing time for canning apple pie filling
process quarts for 25 minutes.
Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet- Increase processing time
1001-3000- increase 5 minutes
3001-6000- increase 10 minutes
6001-8000- increase 15 minutes
8001-10,000- increase 20 minutes
For more information see this altitude adjustments page.
I did apple pie filling yesterday an and when I got up this morning, the jars had air bubbles and after taking the ring off, I noticed that the jars leaked out however, they did seal. This is my first time canning apple pie filling and I thought I packed it tight and I left a 1" head space and processed for 30 min. Are these jars safe? I put them in the frig not knowing as I didn't want to waste them. Thank you, Jane
Answer: Yes, that happens often. what happens is as you process the food expands, then as it cools it shrinks which is what causes the lid to seal down. Your ingredients just expanded more than the headspace. Sometimes that will interfere with the seal butiIt is fine as long as it did seal. Be sure and remove all the rings, lift the jar up by the flat lid to be sure it is sealed on and not just stuck with pie filling.
I am going to can Apple pie filling, in the recipe it calls for 1. cup of cornstarch, I am going to use regular clear jel instead. Do I exchange cup for cup or do I need a different measurement for the clear jel. Thank you so much for any help....Pam
Answer: Hi Pam, yes just substitute clear jel cup for cup. Be sure you are using regular or cook type clear jel. There is also an instant variety and it does not hold up will for processing.
Sharon I have a half bushel of apples I want to make into pie filling. I
need to make it right away while I have help (I have a broken ankle)
but Clear Jel isn't available here. Can I use Sure Jel or Ball liquid
pectin? I know not to use cornstarch. I can't wait for an online order
Any help is greatly appreciated. I have used several of your canning recipes with great success. Judy
Answer: Judy, If I were you, I would can it without any thickener. Then thicken it when you want to use it as a filling. Here are directions for plain canned apples.
You can use cornstarch if you'd like. I did it for
years. I must add the disclaimer that the NCFHFP recommends clear jel
and not cornstarch. :) The cornstarch will clump up.
You may have already seen this but, here is my comparison of the cornstarch vs clear jel.