🥧 Homemade Canned Apple Pie Filling (for water bath canning)
🍎 Yield:
6–7 quarts (scale down if needed)
🍏 Ingredients:
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6 quarts peeled, cored, sliced apples (about 6–7 lbs fresh apples)
(Best varieties: Granny Smith, Honeycrisp, Jonagold, Fuji, or a mix) -
5 ½ cups water
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2 ½ cups granulated sugar
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1 cup brown sugar, packed
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1 cup Clear Jel® (NOT cornstarch)
(Clear Jel is a safe thickener for canning) -
1 tbsp ground cinnamon
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1 tsp ground nutmeg
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1 tsp salt
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¾ cup bottled lemon juice (DO NOT skip — ensures safe acidity)
🍽 Equipment:
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Water bath canner
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7 quart-size mason jars, lids, and rings
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Apple peeler/corer (optional but helpful)
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Large stock pot
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Canning funnel, ladle, jar lifter
👩🍳 Instructions:
1. Prep the Apples:
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Peel, core, and slice apples about ½ inch thick.
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To prevent browning, keep them in a bowl of water with lemon juice or citric acid while prepping.
2. Blanch the Apples:
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Boil a large pot of water.
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Blanch apples in batches for 1 minute, then transfer to a large bowl. This softens them slightly and helps them pack better in jars.
3. Make the Filling Base:
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In a large pot, whisk together:
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Water, both sugars, Clear Jel, cinnamon, nutmeg, and salt.
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Bring to a boil over medium-high heat, stirring constantly. It will thicken quickly once it heats up.
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Once thick and bubbly, stir in lemon juice and boil for 1 more minute.
4. Add Apples to the Filling:
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Fold in the blanched apple slices until well coated and heated through (about 3–5 minutes).
5. Fill Jars:
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Using a funnel, pack the hot apple filling into hot sterilized quart jars, leaving 1 inch headspace.
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Remove air bubbles with a spatula or knife.
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Wipe jar rims clean, apply lids, and screw on rings to fingertip-tight.
6. Water Bath Can:
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Process in boiling water bath canner for 25 minutes (adjust for altitude if needed).
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Start timing once water returns to a full boil.
7. Cool and Store:
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Remove jars and let cool undisturbed for 12–24 hours.
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Check seals. Store in a cool, dark place for up to 1 year.
🥧 To Use:
Use 1 quart jar for a standard 9-inch pie. Pour into a prepared pie crust and bake at 400°F (204°C) for 45–50 minutes or until golden and bubbly.
📝 Notes:
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Clear Jel is essential: It’s the only USDA-approved thickener for canning. Do not substitute with flour or cornstarch—they’re unsafe for canning.
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Want pint jars? Reduce processing time to 20 minutes.
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Add-ins? A splash of vanilla or a pinch of cloves/allspice can be added for flavor depth.
Want a small batch version or a sugar-free option with honey or maple syrup? Just ask!
