Simply Canning, is a great resource for information on canning safety, recipes, canning tips, how to’s and product reviews. The articles are easy to read and understand, The information is valid for a newbie & veteran canners. If you haven’t checked it out, yet…you should!
Sharon Peterson, the woman behind Simply Canning, is sharing her Apple Pie Filling recipe with us today (see below). Sharon began her canning journey for the same reason many of us have; gardening and home preserving food proved to be a great way to provide nutritious, simple, delicious meals and provides an alternative to the many preservative laden commercial products found on the shelf of the local mega markets.
If you can’t find what you need on her website, you can purchase Sharon’s book, Simply Canning. The book will lead you step by step through the most important safety information for both pressure canning and water bath canning. In addition to her books, Sharon also offers a self paced video course designed to teach you what you need to know for safe home canning.
Apple Pie Filling
Gather your canning supplies
- water bath canner
- canning jars
- canning seals and rings
- jar lifter and canning funnel
- large pot or blancher
- large spoons
- sharp knife
- towels and dish cloths
- 2 large stock pots
- apple peeler corer slicer – this is optional
- apples – enough for 6 quarts sliced
- 5 cups sugar
- 1 cup clear jel
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp salt
- 10 cups water
- 3T lemon Juice
Peel, core and slice your apples. This is where the apple, peeler, corer, slicer may come in handy. It will cut your prep time in half. However keep in mind that it does slice your apples very thin. I like thicker slices when I am canning apple pie filling.
- For canning apples pie filling or other sliced apple canning, I’ve always recommend using an apple peeler corer slicer. But I have noticed that with the slices so thin the apples tend to get very soft after processing. You may want your pieces to be a bit thicker than the slicer will make. I still highly recommend the slicer. It is an incredible time saver, but using a knife the old fashioned way may just suit your needs better.
- If you use an apple peeler, see instructions on that came with it. If you do not have one just prepare your apples with a knife.
If you will raw pack your jars (see below) keep your peeled sliced apples in a light syrup or water with some ascorbic acid. (Also called – Fresh Fruit Preserver from Mrs. Wages). This will keep your apples from browning while you make your syrup. In this image the apples in the foreground are in a sugar syrup. Except the top I had more apples than syrup but it is ok because I’ll get them in the clear jel asap.
To make a light syrup simply heat water and sugar in a sauce pan until sugar dissolves – 2 cups sugar to 1-quart water
Make your thickener or syrup
To make your thickener or syrup. Combine sugar, clear jel, cinnamon, lemon juice and nutmeg.
Stir into 10 cups water in a large stock pot. Heat and stir until thickened and bubbly.
If you use Clear Jel be sure you purchase the non-instant or regular type. Click here for more information. Click here for more information on Clear Jel
If you have not used clear jel…. I HIGHLY recommend it.
I used to list the directions for flour and or cornstarch as your thickener… but it is not recommended and Clear Jel is so much better.
Raw Pack or Hot Pack?
There are two ways to fill your jars. Raw or Cold Pack and Hot Pack. I recommend a hot pack. Read through both methods below and decide what you think will work best for you.
Raw Pack Apple Pie Filling
Peel and slice enough apples for one jar at a time. Fill the jars with the apples and then pour hot syrup over the apples.
This can be tricky if your syrup thickened a lot. You will need to be sure and use a thin spatula to remove air bubbles and be sure the syrup fills the jar. If it has thickened a lot it will not want to flow down between the apples very well.
Leave a 1 inch head space. Wipe the rims clean, remove any air bubbles and place your lids.
Hot Pack Apple Pie Filling
Combine apples and clear jel
Fill jars and top off with extra syrup if needed.
When I am canning apple pie filling I prefer to hot pack. A hot pack seems easier and less messy, sticky.
Peel core and slice apples into a large pot with hot water. Bring to a boil for 1 minute. Drain.
Gently combine apples and thickened syrup.
Have you ever been canning apple pie filling and ended up short on fruit with lots of syrup left over? In order to avoid this, add most of your syrup to the apples, but don’t just dump it all in. Reserve some and gently stir, adding more as needed. This way you will use only as much as needed to cover the apples.
You will have a nice filling with mostly apples and not too much thickened syrup. If needed you can always top off your jars with the extra syrup.
Fill jars with filling, remove air bubbles. Leave a 1 inch head space.
Wipe the rims clean, remove any air bubbles and place your lids. Process apple pie filling in quart jars for 25 minutes. For more details on processing follow water bath canning instructions.
If you’d like to enjoy more Apple options in your pantry, try your hand at these: Chunky Spiced Applesauce (with no added sugar!)
Crockpot Apple Butter (with and without the peels).