Canning apple pie filling is a perfect way to make year-round pie making super simple. Using an easy water bath method and no thickening agent, you can enjoy healthy and delicious apple pies any time you want!
Is It Pie Season Yet?
‘Tis the season of pies for all events, and you won’t see me complaining! I love a good pie, and apple pie is a classic I can’t pass up!
With fresh apples in abundance, now is the time to make lots of apple pie filling and save it so it’s easy to make once you’re in a holiday rush. Freezer apple pie filling is also a good option, but canning saves space and is shelf stable.
Fresh apples make the best pies, and canning apple pie filling is the best way to preserve the goodness. The recipe will differ from freezing to make it safe for canning, so these small details matter.
It Won’t Be a Thin Pie
I don’t like to use Clear Jel since it’s chemically modified corn starch, and it can also be hard to find. Clear Jel is the only canning-safe thickener, so it can’t be substituted with corn starch or anything else.
I’d much rather thicken my pie filling when I make the pie. This is an easy solution and keeps weird ingredients out of my pie and body! It’s a win-win. So don’t worry, your pie filling will be thick!
When you can apple pie filling without thickener, it will seem more runny, similar to spiced apples in light syrup. This is how it should be, so don’t be tempted to use anything to thicken it before canning, as it’s not safe.
Canning Apple Pie Filling Recipe
This recipe makes 1 quart or 2 pints, which is enough for one pie. However, it can easily be doubled or tripled if desired. More pie is always desired, if you ask me!
Ingredients
Fresh apples: This recipe calls for two pounds, but I highly recommend making more if you have extra apples, whether homegrown, gleaned, or bought at a farmer’s market!
Sugar: I use organic cane sugar for canning recipes.
Bottled lemon juice: Sometimes fresh is best, but in this case, bottled lemon juice is the way to go to be sure there is enough acidity for safe canning.
Ground spices: Cinnamon and nutmeg.
Make The Apple Pie Filling
First, prepare your boiling water canner for a water bath method. Put the canning rack at the bottom of a large pot and heat the jars in simmering water until it’s time to use them.
Then, wash the lids in warm, soapy water and set them aside for now.
Now it’s time to prepare the apples! Peel, core, and slice them, and put them in a pot with the sugar.
Bring it to a boil, then reduce the heat. Let the pot simmer, uncovered, for 5 minutes, stirring often.
Remove the pot from the heat and stir in the cinnamon, nutmeg, and lemon juice.
Note: Do not add cornstarch or arrowroot powder as thickeners before canning, as it is not safe and can cause harmful bacteria to grow.
Now, ladle the hot apple mixture into the prepared jars. Leave about ½ inch of headspace.
Use a wooden chopstick to dislodge any trapped air bubbles.
Process for Canning
Make sure to wipe the jar rims. Then, place a lid in the center of each jar and apply the band, adjusting to fingertip tight. Then follow these canning instructions:
Place the jars into the boiling water canner.
Process in a boiling water bath for 30 minutes, adjusting for altitude.
Turn off the heat, remove the pot lid, and let the jars sit inside for 5 minutes.
Use a jar lifter to remove the hot jars.
Let the canned jars of apple pie filling cool for 12 to 24 hours on the countertop.
Check to make sure the lids are all sealed. They should not flex when the center is pressed.
How To Use Canned Apple Pie Filling
This recipe does not use clear jel or any other thickener, so the pie filling needs to be thickened before making an actual pie. It’s easy and quick! And much better than the alternative.
First, drain 1/3 cup liquid from 1 quart (or 2 pints) of the canned apple pie filling into a medium saucepan.
Then, whisk three tablespoons of cornstarch or arrowroot powder into the liquid until smooth.
Add the remaining apple pie filling to the cornstarch or arrowroot mixture and stir it gently to blend. Turn the stove to medium-high and bring it to a boil. Then, reduce the heat and let simmer for 1 minute.
That’s it! You can now use this delicious thick apple pie filling in a pie, cobbler, crisp, or to top ice cream!
More Apple Recipes
- Grandma’s Apple Cinnamon Cake
- Spiced Apple Butter
- Chunky Spiced Applesauce
- No Sugar Apple Jelly
- Mulled Hard Cider
Canning Apple Pie Filling Without Thickener
Equipment
- Quart Mason Jar or 2 pint jars
Ingredients
- 2 pounds apples
- ½ cup sugar
- 2 tablespoons bottled lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Prepare your boiling water canner for a water bath method. Put the canning rack at the bottom of a large pot and heat the jars in simmering water until it’s time to use them. Wash the lids in warm soapy water and set aside until ready for use.
- Peel, core, and slice the apples. Put them in a pot with the sugar and bring to a boil, then reduce the heat and simmer, uncovered, for 5 minutes, stirring often. Remove from the heat and stir in the cinnamon, nutmeg, and lemon juice.
- Ladle the hot apple mixture into the prepared jars, leaving ½ inch of headspace. Use a wooden chopstick to dislodge any trapped air bubbles.
- Wipe the jar rims, then center a lid on each jar and apply the band, adjusting to fingertip tight. Place the jars into the boiling water canner.
- Process in a boiling water bath for 30 minutes, adjusting for altitude. Turn off the heat, remove the pot lid, and let the jars sit inside for 5 minutes.
- Use a jar lifter to remove the hot jars and let them cool for 12 to 24 hours. Check to make sure the lids are all sealed, they should not flex when the center is pressed.
Notes
- This recipe does not use clear jel or any other thickener, so the pie filling will need to be thickened before using in a pie.
- Do not add cornstarch or arrowroot powder before canning. It is not safe and can cause harmful bacteria to grow.
- Drain 1/3 cup liquid from 1 quart (or 2 pints) of the canned apple pie filling into a medium saucepan.
- Whisk 3 tablespoons cornstarch or arrowroot powder into the liquid until smooth.
- Add the remaining apple pie filling to the cornstarch or arrowroot mixture and stir gently to blend.
- Bring to a boil over medium-high heat, then reduce the heat and simmer for 1 minute.
- Use the thickened filling in a pie, cobbler, crisp, or as an ice cream topping.
You don’t state when to use the lemon juice?
Hi Deborah. Thank you for your patience! I updated the recipe with when to add lemon juice. Thanks for letting me know it was missing!
No problem. I’ve never done this and I’d like to try it. I didn’t want to mess up! Lol
Coleen,
Thank you for the apple pie filling recipe. I like that you make it sound easy!
Lilia
Looks delicious, with the safety of canning, could I omit the sugar or replace with date sugar? Or do you need sugar for the safety of this recipe.
I love canning applesauce but this looks amazing too!
Thank you!
You can use date sugar if you prefer, but because it’s slightly sweeter, you may need to figure out a ratio that works for you. The sugar is not needed for safety, so you can omit it if you prefer. Alternatively, you can simply can apple slices in an extra light syrup.