How to Can Apple Pie Filling
This is a guest post by our friend, Rebecca.
My husband is a HUGE apple pie fan, so ever since his Aunt Anita started giving some of her canned apple pie filling to us for Christmas, I have been wanting to learn to do the same.
Well, I finally did it! Armed with six large boxes of apples, Aunt Anita taught me all the steps to canning and sent me home with 16 jars AND a box of apples. We had fun and I learned a lot, including that canning apples is not very difficult.
I don’t know what the exact cost ended up as there was a lot of sugar involved, among other things. I do know, however, that the price of the apples was 50¢ per pound.
I now have a delicious dessert that takes only minutes to prepare and is just waiting in my pantry. Since I’m not great at planning ahead for events, this is the perfect way for me to still bring or have something yummy and not spend a fortune.
Canned Apple Pie Filling
Yield: 7 quart jars
6 lbs. apples
4 1/2 c. sugar
1 c. regular or cooktype Clear Jel (available on Amazon)
2 t. cinnamon
1/4 t. nutmeg
1 t. salt
10 c. water
3 t. lemon juice
- In a large sauce pan, whisk together the sugar, Clear Jel, cinnamon, nutmeg, salt, and water. Cook and stir until thick & bubbly, about 15-20 minutes. Add the lemon juice.
- Meanwhile, fill the canning pot about halfway with water and turn on high to bring to a boil.
- While the sauce is cooking, peel, core and slice about 6 lbs. of apples. Add the apples to the syrup, stirring gently to combine.
- Pack quart jars with hot apples, topping off with extra syrup and leaving 1″ head space. Place lids on top and and screw on rings finger tight.
- Load the wire canning rack with hot, filled jars and set into hot water. Cover and bring to a boil; process for 20 minutes. When the timer rings, turn off the heat and leave the jars in the canner for five minutes before removing to a cooling rack or dry towel. Cool completely for 24 hours before removing rings, rinsing the jars, and storing in a cool, dark place. Read more about water bath canning basics here before you start the process!
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