This apple pie filling canning recipe empowers you to capture the essence of crisp autumn days, creating a ready-to-use filling for pies, crisps, and more, all while saving money and enjoying homemade goodness anytime. By canning this versatile filling, you’ll have a taste of cozy comfort just a jar away, perfectly preserved for whenever a craving strikes.
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Key Ingredients for Apple Pie Filling Canning
- 10 cups peeled, cored, and sliced apples (about 3.5-4 pounds, a mix of firm, tart varieties like Granny Smith, Honeycrisp, or Fuji is recommended for best texture and flavor)
- 1 cup granulated sugar (adjust to your sweetness preference and apple variety)
- 1/4 cup all-purpose flour (or 3 tablespoons cornstarch for a clearer filling and slightly thicker consistency)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (optional, for a deeper spice profile)
- 2 tablespoons lemon juice (freshly squeezed is best)
- 2 tablespoons unsalted butter, cut into small pieces (optional, for added richness and a hint of silkiness)
- Additional water or apple juice (if needed, for thinning)
How to Make Apple Pie Filling Canning
Get ready to experience the ultimate convenience with this easy apple pie filling canning recipe. In just about 30 minutes of active preparation, you’ll create a rich, perfectly spiced, and delightfully tender apple filling that’s ready to transform your favorite desserts. The simplicity of the steps belies the incredible depth of flavor, making homemade pie filling accessible to everyone.
Step-by-Step Instructions
- Prepare Your Canning Supplies: Begin by gathering your canning equipment. Ensure you have clean canning jars (pint or quart size), new lids, and bands. Sterilize the jars, lids, and bands according to manufacturer instructions or by boiling them in water for 10 minutes. Keep the jars hot in a water bath canner or in a low oven (around 225°F / 107°C) until ready to fill. Prepare your water bath canner by filling it with water and bringing it to a simmer.
- Prepare the Apples: Wash, peel, core, and slice your apples. Aim for slices that are about 1/4 to 1/2 inch thick. As you slice them, place them in a large bowl and toss them with the lemon juice immediately to prevent browning.
- Create the Thickening Mixture: In a separate large bowl, whisk together the granulated sugar, flour (or cornstarch), cinnamon, nutmeg, and cloves (if using). This dry mixture will evenly coat the apples and create the base for your delicious filling.
- Combine Apples and Thickening Mixture: Add the lemon-juiced apple slices to the bowl with the dry ingredients. Gently toss to ensure each apple slice is thoroughly coated.
- Pre-Cook the Filling (Optional but Recommended for Hot Packing): For the best results when water bath canning, it’s recommended to pre-cook the filling slightly. Transfer the coated apple mixture to a large saucepan. Cook over medium heat, stirring frequently, for about 5-8 minutes, or until the apples begin to soften slightly and release some of their juices. Do not overcook; you want them tender-crisp. If the mixture seems too thick, you can add a tablespoon or two of water or apple juice to reach your desired consistency.
- Fill the Jars: Carefully ladle the hot apple pie filling into your sterilized hot jars, leaving a 1-inch headspace at the top. If using butter, place a small piece of butter on top of the filling in each jar.
- Remove Air Bubbles: Use a non-metallic utensil (like a plastic spatula or chopstick) to run around the inside of the jars, releasing any trapped air bubbles. Adjust the headspace to 1 inch if necessary by adding more filling or liquid.
- Wipe Jar Rims and Place Lids: Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the prepared lids on the jars, and screw on the bands fingertip-tight.
- Process in Water Bath Canner: Carefully place the filled jars into your simmering water bath canner, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil. Once boiling, begin processing:
- For pint jars: Process for 20 minutes.
- For quart jars: Process for 25 minutes.
- Adjust processing time for altitude if necessary (consult a reliable canning guide for specific altitude adjustments).
- Cool and Check Seals: After the processing time is complete, carefully remove the canner lid and let the jars sit in the hot water for an additional 5 minutes. Then, using a jar lifter, carefully remove the jars from the canner and place them upright on a towel-lined surface or a wire rack. Allow them to cool undisturbed for 12-24 hours. You should hear a satisfying “ping” as the lids seal. After cooling, check each lid for a proper seal by pressing down on the center. If the lid flexes, it is not sealed and should be refrigerated and used within a few days, or reprocessed.
- Label and Store: Wipe the sealed jars clean, remove the bands (this prevents rust and allows for easier seal inspection), and label them with the contents and date. Store the sealed jars in a cool, dark, and dry place.
Why You’ll Love This Apple Pie Filling Canning
You’ll adore this apple pie filling canning for its ability to deliver the comforting taste of freshly baked apple pie all year round. Imagine: no more last-minute grocery runs for pie filling, no more settling for store-bought alternatives loaded with preservatives. This homemade filling boasts a superior flavor profile, bursting with natural apple sweetness and warm spices, just like your grandmother’s best recipe, but completely fuss-free for your pantry.
The financial genius of canning this apple pie filling at home is undeniable; by using seasonal apples and pantry staples, you significantly cut down on expenses compared to purchasing pre-made fillings. Plus, the flexibility it offers is unparalleled – use it for pies, galettes, crisps, or even as a warm topping for pancakes and yogurt. This apple pie filling canning recipe is your ticket to effortless, delicious, and budget-friendly homemade goodness; give it a try and taste the difference!
Storing and Reheating Tips
Proper storage is key to enjoying your homemade apple pie filling. Once the jars have cooled and you’ve confirmed a good seal, store them in a cool (ideally 50-70°F or 10-21°C), dark, and dry place. Shelf life for properly canned apple pie filling is typically 12-18 months.
- Refrigeration: Unsealed jars or jars that have been opened should be refrigerated and consumed within 5-7 days.
- Freezing: While canning is the primary method here, if you have a large surplus and lack canning supplies, you could freeze portions. Allow the filling to cool completely, then transfer it to freezer-safe containers or bags, leaving headspace for expansion, and freeze for up to 6 months. However, canning is the preferred method for long-term, shelf-stable storage.
- Reheating: To reheat, simply open a jar and pour the desired amount into a saucepan. Warm gently over medium-low heat, stirring occasionally, until heated through. You can add a tablespoon of water or apple juice if you prefer a thinner consistency. Use in your favorite pies, crisps, or as a topping for desserts and breakfast items.
Final Thoughts
This apple pie filling canning is a culinary game-changer, offering convenience and exceptional flavor right from your pantry. Embrace the joy of homemade goodness by trying this straightforward recipe today, and savor the taste of autumn whenever the mood strikes!
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- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
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- Our Pinterest
Apple Pie Filling Canning
This apple pie filling canning recipe empowers you to capture the essence of crisp autumn days, creating a ready-to-use filling for pies, crisps, and more, all while saving money and enjoying homemade goodness anytime. By canning this versatile filling, you’ll have a taste of cozy comfort just a jar away, perfectly preserved for whenever a craving strikes.
Ingredients
Equipment
Method
- Begin by gathering your canning equipment. Ensure you have clean canning jars (pint or quart size), new lids, and bands. Sterilize the jars, lids, and bands according to manufacturer instructions or by boiling them in water for 10 minutes. Keep the jars hot in a water bath canner or in a low oven (around 225°F / 107°C) until ready to fill. Prepare your water bath canner by filling it with water and bringing it to a simmer.
- Wash, peel, core, and slice your apples. Aim for slices that are about 1/4 to 1/2 inch thick. As you slice them, place them in a large bowl and toss them with the lemon juice immediately to prevent browning.10 cups peeled, cored, and sliced apples, 2 tablespoons lemon juice
- In a separate large bowl, whisk together the granulated sugar, flour (or cornstarch), cinnamon, nutmeg, and cloves (if using). This dry mixture will evenly coat the apples and create the base for your delicious filling.1 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves
- Add the lemon-juiced apple slices to the bowl with the dry ingredients. Gently toss to ensure each apple slice is thoroughly coated.10 cups peeled, cored, and sliced apples, 1 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 2 tablespoons lemon juice
- For the best results when water bath canning, it’s recommended to pre-cook the filling slightly. Transfer the coated apple mixture to a large saucepan. Cook over medium heat, stirring frequently, for about 5-8 minutes, or until the apples begin to soften slightly and release some of their juices. Do not overcook; you want them tender-crisp. If the mixture seems too thick, you can add a tablespoon or two of water or apple juice to reach your desired consistency.10 cups peeled, cored, and sliced apples, 1 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 2 tablespoons lemon juice, 1-2 tablespoons water or apple juice
- Carefully ladle the hot apple pie filling into your sterilized hot jars, leaving a 1-inch headspace at the top. If using butter, place a small piece of butter on top of the filling in each jar.2 tablespoons unsalted butter
- Use a non-metallic utensil (like a plastic spatula or chopstick) to run around the inside of the jars, releasing any trapped air bubbles. Adjust the headspace to 1 inch if necessary by adding more filling or liquid.
- Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the prepared lids on the jars, and screw on the bands fingertip-tight.
- Carefully place the filled jars into your simmering water bath canner, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil. Once boiling, begin processing:
- For pint jars: Process for 20 minutes.
- For quart jars: Process for 25 minutes.
- Adjust processing time for altitude if necessary (consult a reliable canning guide for specific altitude adjustments).
- After the processing time is complete, carefully remove the canner lid and let the jars sit in the hot water for an additional 5 minutes. Then, using a jar lifter, carefully remove the jars from the canner and place them upright on a towel-lined surface or a wire rack. Allow them to cool undisturbed for 12-24 hours. You should hear a satisfying “ping” as the lids seal. After cooling, check each lid for a proper seal by pressing down on the center. If the lid flexes, it is not sealed and should be refrigerated and used within a few days, or reprocessed.
- Wipe the sealed jars clean, remove the bands (this prevents rust and allows for easier seal inspection), and label them with the contents and date. Store the sealed jars in a cool, dark, and dry place.
Notes
Shelf life for properly canned apple pie filling is typically 12-18 months. Refrigerate unsealed jars and consume within 5-7 days. Reheat gently in a saucepan.