Canning Apple Pie Filling
Learn how easy it is to make and can the BEST apple pie filling!
Servings: 36 servings
Calories: 104kcal
Equipment
- 3 1-quart mason jars
- 1 water canning & canning tools
- 1 large pot
Ingredients
- 12 cups sliced apples (3 lbs cored, peeled, and sliced)
- 2½ cups sugar (white, brown, or a combination)
- ¾ cup Therm Flo (Thermflo) (or Clear Jel)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves (optional)
- 1 teaspoon sea salt
- 4¼ cups cold water
- 1 tablespoon vanilla extract
- ⅓ cup bottled lemon juice (plus extra for adding to water)
Instructions
- Sterilize 3 one-quart mason jars in a water bath canner. Peel, slice, and core the apples. An apple peeler/corer makes this task easier. Be sure to remove any bruised or worm-damaged spots.
- Add sugar, Therm Flo, spices, and sea salt to a pot large enough to accommodate the filling. Whisk the ingredients until combined and continue to whisk as you add the cold water. Add vanilla extract and lemon juice and simmer over low heat for 5 minutes, or until the mixture starts to thicken.
- Fold in drained apples and simmer over low heat for a few minutes until the apples are warm.
- Ladle hot filling into hot sterilized canning jars. Leave a one-inch headspace to allow room for expansion. Wipe the rims with a clean, damp cloth or a paper towel. Add lids and hand-tighten the rings.
- Carefully lower the jars into the hot water canner. Once the water is boiling, set a timer for 20 minutes (may need to adjust the time for elevation, see chart). When the time is up, remove the jars from the boiling water canner. Confirm that they are sealed before storing them.
- See the post for instructions on how to make an amazing apple pie with the filling!
Video
Notes
- Stir 2 tablespoons of lemon juice into a large bowl of cold water then add the sliced apples to the bowl. This will prevent the apple slices from turning brown while you slice the remaining apples.
- Use a clean spoon to compact the apples into the jar. This not only allows you to add more apples, but it helps to eliminate some of the air bubbles that form.
- Besides soaking the apples in lemon juice and water, try salted water. Just stir 1 tablespoon of salt into a large bowl of cold water before adding the apples. Rinse the apples under cold water before adding them to the pot.
- If you've had an issue with the apples floating to the surface once canned, you may want to blanch the apple slices for one minute in boiling water first. This step releases the air trapped in the apples that makes them float to the surface. Once blanched, stir the warm slices into the hot jell and pack as usual.
- When filling the jars, using a slotted spoon is helpful so you don't end up with more jell than apples. Distribute the apples between the jars and spoon the liquid on top, making sure the apples are fully submerged in the liquid.
- Leftover filling can be stirred into oatmeal, yogurt, or drizzled over ice cream.
- If any of the jars don't seal, you can reprocess them, use them to make apple pies, or refrigerate them. Another option is to freeze the filling for up to a year.
- I prefer to work in smaller batches, however, this apple pie filling recipe can easily be doubled to make six 1-quart jars or 12 pints of filling.
Nutrition
Serving: 0.33cup | Calories: 104kcal | Carbohydrates: 27g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 66mg | Fiber: 1g | Sugar: 18g