How to Can Apple Pie Filling (Perfect for Quick Desserts!)
This recipe makes 7 quarts of delicious apple pie filling, perfect for stocking your pantry. With firm apples, warm cinnamon, and Clear Jel A, you’ll have ready-to-use filling for pies, crisps, and cobblers all year long.
Equipment
- Large stockpot
- Water Bath Canner
- Mason Jars (7 Quart Jars)
- Canning Lids, and Bands
- Jar Lifter
- Canning Funnel
- Bubble Remover and Headspace Tool
- Apple Corer Slicer (recommended tool here)
- Large bowl (for lemon water soak) (1 Tbsp lemon juice or ½ tsp citric acid per quart of water)
- Clean Kitchen Towels
Ingredients
- 6 quarts blanched & sliced apples
- 5 ½ cups sugar
- 1 ½ cups Clear Jel A find it here
- 1 Tablespoon cinnamon
- 2 ½ cups water
- 5 cups apple juice
- ¾ cup lemon juice
Instructions
- Prep apples – Peel, core, and slice apples. Place slices in a bowl of water with lemon juice or citric acid to prevent browning until ready to use.
- Blanch apples – Drain slices and blanch in boiling water for 1 minute. Drain and keep warm.
- Make the filling – In a stockpot, whisk sugar, Clear Jel A, and cinnamon. Stir in water, apple juice, and lemon juice. Cook until thick and bubbling.
- Add apples – Gently fold the blanched apples into the hot mixture until well coated.
- Fill jars – Pack filling into hot quart jars, leaving 1-inch headspace. Remove air bubbles and wipe rims.
- Seal jars – Place lids and rings on fingertip tight.
- Process jars – Boiling water bath canner: Process 25 minutes for quarts (adjust for altitude).
- Cool & store – Let jars cool 12–24 hours. Check seals before storing.
Notes
- Always use Clear Jel A for safe thickening—do not substitute cornstarch.
- Store sealed jars in a cool, dark place for 12–18 months. Refrigerate after opening and use within 1 week.
