Canning Apple Pie Filling

4.88 from 16 votes

Learn about canning apple pie filling in a pressure canner or water bath. An easy homemade apple pie filling with amazing cinnamon flavor.

Prep Time30

Cook Time10

Canning time30

Course: Dessert

Cuisine: American

Keyword: apple pie, canned apple pie filling, canning recipe

Servings: pies

Calories: 1009kcal

Author: Julie Clark

Equipment

Quart Jars
Lids & Rings

Ingredients

8 pounds Granny Smith apples
8 cups apple juice (or water)
4 ½ cups granulated sugar
1 ½ cups clear-jel
2 tablespoons cinnamon
2 tablespoons lemon juice
1 teaspoon salt
¼ teaspoon nutmeg
7 quart jars washed and sterilized
7 canning jar lids & rings the rings should also be sterilized

Instructions

Prepare the apples by peeling, coring and slicing them (or dicing, depending on what you prefer). By using a peeler/slicer/corer tool, this took only about 10 minutes to do 8 pounds of apples. 8 pounds Granny Smith apples
In a large pot, add the juice, sugar, Clear-jel, cinnamon, lemon juice, salt and nutmeg. Whisk well. Allow the mixture to cook over low heat to start, whisking often. 8 cups apple juice, 4 ½ cups granulated sugar, 1 ½ cups clear-jel, 2 tablespoons cinnamon, 2 tablespoons lemon juice, 1 teaspoon salt, ¼ teaspoon nutmeg
Once the mixture starts heating and the sugar starts melting, you can raise the temperature slightly to medium low. Continue to whisk constantly so the syrup does not burn. As the mixture cooks, the syrup will thicken. Once it is thick, remove it from the heat. This took about 5-10 minutes from start to finish, but depends on the type of pot you have and the heat of your stove.
Stir in the apples. *See our other method for filling the jar down below*
Use a large funnel to fill the sterilized jars with apple pie filling. You’ll have enough filling to do between 6-7 quarts of apples, so I always make sure I have 7 jars ready. Pack the apples as tightly as you can, leaving about 1” of headspace at the top.
You can push a plastic knife down into the jar to release any air bubbles that may have formed.
Another method: Pack the jars first with apple slices (or chunks). Then, using a funnel, slowly drizzle the syrup over each jar of apples, allowing it to soak in around the apples. Don’t pour too quickly or the syrup will spill all over. If your apples are packed tightly, it can take a few minutes for the syrup to soak down. You can use a plastic knife to gently push into the jar to give space for the syrup to sink down. The syrup should fill the jar around the apples and come to the top of the jar, leaving about ½ inch space at the top.
After the jars are full, wipe the top ring of each jar clean. If there is sugar or syrup on it, it will not seal properly. Make sure the top of the jar is clean and dry.
Set a small saucepan filled with water to medium heat on the stove. Add the canning lids. Allow the water to come to a boil, then remove from the heat and drain off the water.
Place a hot lid over the top of each jar, and use a ring to tighten it down.
Prepare your pressure canner according to the instructions provided with the type of canner you have. (We have a Presto Pressure Canner and Cooker).
With this canner, fill the canner to the line indicated (it's about 2-3 inches of water). Then put it over a large burner on medium heat. Add the quart jars (ours fits 7). Once the water starts steaming, place the lid on and tighten. Then once you start seeing steam come out of the vent pipe, place the pressure regulator on. Then watch closely for the pot to come to pressure.
Start timing when the gauge shows it is at 10 pounds pressure. Process the apple pie filling quarts for 10 minutes at 10 pounds of pressure.
When the time is up, turn off the stove and allow the pressure to come to zero. then you can remove the regulator and the lid. Do not try to mess with the canner while it is under pressure! Just let it sit and it will depressurize. Take the jars from the canner and place them on a towel to cool.
Let the jars sit without touching them for 12-24 hours. You'll know the jars are sealed when the lids don't have any give to them. You'll also hear them "popping" which is good!
Store the jars in a cool, dark place for up to 18 months.

Notes

Read all about the parts of a pressure canner.

Please note! That calories shown are per quart jar, based on the recipe making 7 jars. There are 4 cups per quart, so you can measure the calories based on how much you take and dividing by the correct amount. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

If you normally process jars with a hot water bath, you can do that for this recipe as well.

Nutrition