Canning pie filling is a fun way to preserve apples that are abundant right now. Each quart jar will make one 8-9 inch pie.
Table 1. Apple Pie Filling. | ||
Quantities of Ingredients Needed For | ||
1 Quart | 7 Quarts | |
Blanched, sliced fresh apples | 3-1/2 cups | 6 quarts |
Granulated sugar | 3/4 cup + 2 tbsp | 5-1/2 cups |
Clear Jel® | 1/4 cup | 1-1/2 cup |
Cinnamon | 1/2 tsp | 1 tbsp |
Cold Water | 1/2 cup | 2-1/2 cups |
Apple juice | 3/4 cup | 5 cups |
Bottled lemon juice | 2 tbsp | 3/4 cup |
Nutmeg (optional) | 1/8 tsp | 1 tsp |
Yellow food coloring (optional) | 1 drop | 7 drops |
Table 2. Recommended process time for Apple Pie Filling in a boiling-water canner. | |||||
Process Time at Altitudes of | |||||
Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 3,000 ft | 3,001 – 6,000 ft | Above 6,000 ft |
Hot | Pints or Quarts | 25 min | 30 | 35 | 40 |
Use firm, crisp apples. Staymen, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use additional ¼ cup of lemon juice for each 6 quarts of sliced apples.
Wash, peel and core apples. Cut apples into slices, ½ inch wide. Place in an anti-darkening solution. I used ½ cup bottled lemon juice to 2 quarts of water.
Remove from antidarkening solution and drain well. Next blanch the fruit by placing small amounts in boiling water. Boil each batch for one minute after the water returns to a boil. Remove the fruit from the blanch water, but keep the hot fruit in a covered bowl or pot while you prepare the Clear Jel mixture.
Combine Clear Jel, sugar, cinnamon and nutmeg in a large saucepot with water, apple juice and food coloring. Stir and cook on medium high until mixture thickens and begins to bubble. Add lemon juice to the boiling mixture and boil 1 minute, stirring constantly.
Immediately fold in drained apples slices and fill hot jars with hot mixture. Leave 1 inch headspace.
Remove air bubbles with a plastic knife. Wipe jar rims.
Put on lid fingertip tight and process immediately in a Boiling Water Bath. Make sure that the water is at least 1 inch above the top of the submerged jars. Use the chart above for processing times according to your altitude.
Are there any other healthy recipes for the apple pie filling that don’t use so much sugar? Can I use honey or cut back in the amount of sugar?
There are no other safe, tested, and approved recipes for canning apple pie filling. The amount of sugar listed in the recipe is required to make a safe product. Honey could NOT be substituted as it will change the texture/thickness of the product significantly. Also, honey is just a different form of sugar, not a healthy option.
why are apples blanched before adding to the spice sugar mixture? I’ve seen many recipes that do not mention that?
Cindy, it will prevent the apples from browning and help them maintain texture a bit better.
Can I substitute water for the apple juice in the apple pie filling?
Yes, you can.
Why is there yellow food coloring in these recipes
Rose, The recipe used in the Canning Apple Pie Filling blog is from the National Center for Home Food Preservation. Yellow food color as well as nutmeg are optional ingredients. The small amount of food coloring used helps to enhance the color of the pie filling. I personally do not use it. Because the variety of fruit may alter the flavor and color of the pie, it is suggested that you first make a single quart, make a pie with it, and serve. Then adjust the sugar and spices in the recipe to suit your personal preferences. The amount of lemon juice should not be altered, as it aids in controlling the safety and storage stability of the fillings. If in making this test, you are pleased with the color of the filling, omit. Also, omit if there is an allergy to food colorings or dyes.
Can this be frozen instead of canned? What ingredient changes would be recommended to freeze?
Lori, any apple pie filling recipe can be frozen. Pie filling can be frozen in a container or bag or in a pie shell ready to bake. Check out this piece from Michigan State University which explains how to do both.
Your recipe never mentions when to add the sugar. I do believe one or more of the steps requires review/revision. Thank you for the recipe. I am looking forward to canning some apple pie filling.
Hi, you are absolutely right; the info needs to be corrected. The sentence should read: Combine sugar, Clear Jel®, and cinnamon in a large kettle with water and apple juice. Here are the directions from the National Center for Home Food Preservation. https://nchfp.uga.edu/how/can_02/can_pie/apple_filling.html
We canned apples without clear gel. How do we make apple pie now? Thank you.
Hi, when you can apples for pie filling without using Clear Jel, you simply add the thickener at the time of use. When you go to use the pie filling for baking, simply add a thickener to your filling such as cornstarch, flour, arrowroot, Clear Jel or an egg.
Can I pressure can this recipe? I dont’ have a water bath canner nor a large pan with a clear lid.
Hi Barbara, please refer to the National Center for Home Food Preservation for complete instructions on water bath canning of Apple Pie Filling. https://nchfp.uga.edu/how/can_02/can_pie/apple_filling.html
I am confused: one of your answers says you should never adjust the amount of sugar in this recipe but another reply to a question said to adjust the sugar and spices to your personal preferences. Could you please clarify. I would prefer less sugar and would like to go less on the cinnamon. Thanks
Hi Sara, Recommendations change based on new research. This more recent publication by the Pacific Northwest Extension group says (https://s3.wp.wsu.edu/uploads/sites/2053/2021/06/Fruit-Pie-Fillings-for-Home-Canning-PNW736.pdf), “You can adjust the sugar and spices in the recipe to suit your tastes.” Presently, recipes have not been tested for use with alternative sweeteners. I would advise that you take a look at the publication mentioned as it is very thorough. Thank you for your question.
First time canning apple pie filling and realized after water bath, the recipe I followed had no lemon juice. Is all the quarts of apple pie filling a failure
Hi Ann, lemon juice is used for a number of reasons–prevents the apples from darkening, helps develop the pectin in the apples, improves flavor, and insures the pH of the filling for safety. Per Ohio State University: The amount of lemon juice should not be altered, as it aids in controlling the safety and storage stability of the fillings. (https://ohioline.osu.edu/factsheet/hyg-5355) It is always best to use a tested recipe when canning to insure safety. The National Center for Home Food Preservation is the go-to site for all things food preservation: https://nchfp.uga.edu/how/can_02/can_pie/apple_filling.html, along with the USDA Guide to Home Canning, and university sites. I do hope that you used Clear Jel for thickening. At this point, I would suggest freezing the filling which will eliminate the food safety concern but do remove the filling from the jars as they will break in the freezer.
Can regular corn starch be used? I did use Clear Jel but it was not available at local grocery stores and on line it was relatively expensive.
Thank you for reading and replying
Linda Block
Hi Linda, cornstarch or any other thickener may be used at the time of use; cornstarch or other thickeners should not be used to replace Clearjel in canned pie fillings. See: https://blogs.extension.iastate.edu/answerline/2022/08/16/thickeners-for-home-canning/