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Canning Apple Pie Filling Without Thickener

Canning apple pie filling is a perfect way to make year-round pie making super simple. Enjoy delicious apple pies any time you want! This recipe makes 1 quart jar or 2 pint jars of pie filling and can be doubled or tripled as needed. Each quart jar (or 2 pints) will make one apple pie.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Canning Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 109kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

Ingredients

US Customary - Metric

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.
To thicken the pie filling:
  1. Drain 1/3 cup liquid from 1 quart (or 2 pints) of the canned apple pie filling into a medium saucepan.
  2. Whisk 3 tablespoons cornstarch or arrowroot powder into the liquid until smooth.
  3. Add the remaining apple pie filling to the cornstarch or arrowroot mixture and stir gently to blend.
  4. Bring to a boil over medium-high heat, then reduce the heat and simmer for 1 minute.
  5. Use the thickened filling in a pie, cobbler, crisp, or as an ice cream topping.

Nutrition

Serving: 0.5cup | Calories: 109kcal