Easy Apple Pie Filling - Canning and Freezing Instructions
This homemade apple pie filling, made with apples, warm spices, and sweetened with sugar, is rich, delicious, and perfect for any dessert that calls for apple pie filling. You can make this recipe to can in jars or pop batches into the freezer.
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Ingredients
- 6 quarts medium to large apples approximately 30 apples
- 5 cups granulated sugar
- 1 tbsp cinnamon
- 1 tsp nutmeg
- ⅛ tsp all spice
- ⅛ tsp cardamon
- 7½ cups water
- ¾ cups lemon juice plus more for soaking apples
Instructions
Prepare the Apples
- Prep a large bowl with water and lemon juice.
- Wash the apples and peel them with an apple peeler. Place the apples in the lemon juice water as you go to keep them from browning.
- Next, cut the apples off of the core and into 1/2" slices. Make sure to remove any remaining core or skin on the slices. Place the apple slices back into the lemon water. (Don't throw the peels and cores! Instead, use them to make apple scrap vinegar.)
Cook the Filling
- Measure 3/4 cup of lemon juice and set aside.
- Add 5 cups sugar, 1 1/2 cups Clear Jel, 1 tbsp cinnamon, 1 tsp nutmeg, 1/8 tsp all spice, and 1/8 tsp cardamon to the stock pot and whisk to combine. Next, add 7 1/2 cups of water and whisk, making sure to break up all of the dry clumps.
- Place the stockpot on the stove and cook over medium-high heat, whisking constantly while you bring the mixture to a boil. Cook the mixture until it thickens and begins to bubble. Whisk in the lemon juice and return to a boil. Boil for one minute.
- Use a slotted spoon to lift the apple slices from the lemon water and add to the thick filling. Reduce to medium heat and fold the sliced apples into the mixture. Cook the apples for 5 minutes, stirring continuously, until the apples are tender, but still firm. You can see in the photo below how the apples go from stiff on the left, to a bit softer on the right.
- If canning, continue to the next step while the apple pie filling is still hot. Otherwise, let the pie filling cool and place into a container of your choice (mason jars, airtight containers, or bowl covered with plastic wrap) and refrigerate up to 5 days.
Canning Instructions
- Inspect the jars and rims to make sure that they're completely intact with no visible cracks or chips in the rim or body of the jar.
- Fill a water bath canner half full with water and heat over high heat to boiling.
- Gather the canning lids and rims.
Fill the Jars
- Once the water reaches boiling, it's time to fill the jars. Place a funnel in quart-size jars and ladle in hot apple pie filling, leaving 1-inch headspace. Repeat until all of the jars are filled.
- Debubble the jars by inserting a chopstick or small rubber spatula into the jars to shift the food around. The goal is to remove any air bubbles trapped throughout the jar.
- Wipe the jar rims with a clean cloth to remove any syrup. Place a two-piece lid on the jars and screw bands until finger-tight.
Processing the Jars in Water Bath Canner
- Lift jars into the water canner, leaving enough space between the jars so they're not touching. Add enough water so that the water level is 2 inches above the top of the jars.
- Place the lid on the canner and bring to a boil. Once the water is to a rolling boil, set a timer for 25 minutes.
- When the timer goes off, turn off the heat and leave the jars in the hot water for an additional 5 minutes.
- Use a jar lifter to lift the hot jars out of the canner and place them onto a heat-safe surface to cool. Leave undisturbed for 12-24 hours. In that time, the lids will pull down as they cool to create a seal.
Storage
- Remove the bands and wipe the jars to remove any debris. Check the jars to make sure they are sealed before storing them in a dark place out of direct sunlight for 12-18 months. Label each jar with the date and the name and store in a cool, dark place for up to 1 year. If any of the lids lose their seal in storage, toss the contents and lid. You may reuse the band and jar. Refrigerate any jars that did not seal and use them within 5 days.
How To Freeze Apple Pie Filling
- Allow the mixture to cool completely. Spoon the apple pie filling into gallon-size freezer bags, remove as much air as possible, and label with the name and date.
- Place the bags in the freezer and freeze flat. For best flavor, use frozen apple pie filling within 6 months.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 560.3kcalCarbohydrates: 145.2gProtein: 0.2gFat: 0.6gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 14.6mgPotassium: 36.5mgFiber: 0.8gSugar: 143.3gVitamin A: 5.4IUVitamin C: 10.2mgCalcium: 23mgIron: 0.2mg
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