How to Can Apple Pie Filling From Fresh Apples

Can your own apple pie filling.

If you have extra fresh apples you don't want to waste, a good solution is to can them. You can make apple sauce, apple jam or apple pie filling from fresh apples. Homemade apple pie filling is a good alternative to store-bought filling. You can store the canned apples for up to two years and have delicious apple pies available all year round. Does this Spark an idea?

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1 quart canning jar with lids
Pots
Stove
3 1/2 cups peeled, cored and wedged apples
Colander
Bowls
1 cup granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. each ground nutmeg, cloves, ginger and allspice
1/2 cup water
3/4 cup cloudy apple juice
Spoon
2 tbsp. lemon juice
1/4 cup cornstarch or ClearJel
Canning bath
Jar tongs

Instructions

- 1
  
  Wash the canning jar with hot soapy water, then sterilize in a pot of rolling-boiling water for 10 minutes. Keep the jar and lids in the hot water until ready to use.
- 2
  
  Bring a pot of water to boil on the stove then blanch the apples in the water for 1 to 2 minutes. Strain the apples from the water and keep aside in a bowl.
- 3
  
  Combine 1 cup sugar, 1/2 tsp. ground cinnamon, 1/4 tsp. each ground nutmeg, cloves, ginger and allspice, 1/2 cup water and 3/4 cup apple juice in a pot and bring to the boil, stirring constantly.
- 4
  
  Combine 1/2 cup cornstarch or ClearJel with 2 tbsp. lemon juice in a small bowl, then mix into the sugar syrup on the stove. Stir continuously while the mixture boils for 1 minute. Remove the mixture from the heat.
- 5
  
  Remove canning jar from water and let it air dry -- it should still be hot, but dry. Pour about an inch of the thickened sugar syrup into the jar, then add some apple slices. Alternate sugar syrup and apple slices to within an inch of the top of the jar.
- 6
  
  Jiggle the jar and tap it gently down on thecounter to settle the contents and remove air pockets. Put on the canning jar lids.
- 7
  
  Place the jar in a boiling water canning bath, with enough water to reach an inch over the lid of the jar. Process for 25 minutes.
- 8
  
  Remove jar from the canning bath with jar tongs and leave undisturbed to cool overnight. Press down on the lid to check for a seal -- if it doesn't pop back a seal has been made, if it pops back no seal has been made and the pie filling should be refrigerated and used within two weeks.

Tips & Warnings

If you live at high altitudes, the processing time for the canning bath may need extending.
Adjust the quantities, keeping the same ratio, to make more pie filling.