Saturday, October 13, 2012

Canning Apple Pie Filling

makes 7 quarts

6 quarts peeled and sliced apples (tart baking apples)
5 1/2 cups sugar *** (I prefer 4 cups white and 1 1/2 cups brown)
1 1/2 cups clear Jel
2 Tablespoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 1/2 cups cold water
5 cups apple juice
3/4 cup bottled lemon juice

Peel, core and slice apples. I prefer about 1/2 inch slices. I spray with bottled lemon juice to keep from browning excessively while working with them.  

Place apples in rapidly boiling water and blanch for 1 minute. Remove from water and set aside to cool.

Combine sugar, Clear Jel and spices in a large pot with apple juice and water. Stir and cook on medium high heat until the mixture thickens and starts to bubble.

Add lemon juice and boil 1 minute stirring constantly.

Now the original recipe called then adding apples to the hot mixture. I prefer to add my warm fruit to the jars and then pour the hot mixture over that. This way I get an even amount of fruit in every jar. I am sure that is simply my OCD tendencies at it's finest but never the less that is how I do it : )

When you do it my way you pour the hot liquid over the apples working the liquid to the bottom of the jar with my bubble removing tool. That way not only can I work the hot filling all the way to the bottom but remove the bubbles at the same time. 

Then wipe those rims well to make sure you get any of that thick filling off the rims.

Now cap off your hot jars with hot lids and rings. Finger tighten only!

Now place jars in boiling water canner

Make sure you have atleast an inch of water over the top of the jars and process for 30 minutes.

Remove from canner and allow to cool overnight and seal. Remove rings, wash jars and label with contents and date before storing. 

The original recipe that was my inspiration for this post can be found here at the 

Blessings from The Holler

The Canned Quilter


  1. your apples turned out so pretty, I've never tried canning apples but have thought about giving it a try

  2. This sounds great. I will be trying it this weekend. I was going to try your freezer recipe but I am out of freeze space. So this post came at the perfect time. It was like you were reading my mind:)

  3. Oh it all looks and sounds wonderful ! Thanks for sharing with us ! This recipe is a keeper ! Have a great day !

  4. Looks amazing, thanks for sharing the recipe.

  5. On the apple post, I did fry up some fritters today to freeze for the grandchildrens breakfast. Yesterday my daughter and I canned up several quarts of both grape juice and greens. We bought the items in season and on sale. I wish soon to be able to walk to my yard and get the ingredients. That will be some time though. Thank you so much for your step by step tutorials.

  6. thank you so much for your canning posts! Your have given me the confidence to them! My daughters and I used your recipe last week and canned a bunch of apples and ofcourse one pie filling didn't seal so we just had to make a pie. So yummy! Thank you for your posts. I didn't learn any of these things from my mother so you are like a second mama teaching us all of these wonderful things!

  7. I am new to this - what is clear gel

    1. Clear Jel is a thickener that is used much like Corn Starch. I buy it at the Amish Bulk Food Store near me.

  8. Part way through the processing I discovered that the water had boiled off from the top of the jars. I let them go through the rest of the processing time and all the jars have sealed. Are they safe?

  9. Every year I go to the juice canning factory and buy real juices when they have their close-out sale $3.00 a case !!!. I'm going to try this with peach/mango juice instead of apple juice. (Scored 2 cases of lemon juice $6.00) Great idea. Thanks.


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