Apple Pie Filling - Canning Apples for Pie

Canning apple pie filling may be easier than you think.  Homemade canned pie filling is such a great way to make organic pies for your family, without high cost.

Canning apples slices for pies and other desserts is the perfect follow up activity after a day at the apple orchard during picking season. The jars of apple filling made with this easy canning recipe also make great gifts.

Home canned apple pie filling.

Canning Apple Pie Filling

Making your own canned apple pie filling can save you a great deal of time in the future, and save you money when making fresh homemade apple pies.  When canning apples for pie filling at home, it is best to do it in the late summer or early fall while apples are in season and prices are low. If you are like myself and prefer organic when it comes to apples, this will make organic pies much more affordable.

Tip: Making the filling in large batches allows you to take advantage of bulk produce pricing & the home canned apples makes wonderful hostess gifts. The apple pie filling recipe makes enough for one apple pie, multiply for as many as you wish to make.

How to Can Apple Pie Filling

Here is a simple visual guide to canning apples for pies and other desserts.  The recipe is enough for one pie, but can be easily multiplied to make more jars. Printable recipe card with full directions can be found below.

Apples for canned apple pie filling.

You will need 5-6 apples per pie.

Apple slices coated in lemon juice to prevent browning.

Peel  and slice apples.  Add lemon juice to the apple slices and toss together..

In a large pot, whisk together cornstarch and water briskly, avoiding lumps. Add both white and brown sugar, cinnamon, nutmeg, and a pinch of salt, mix well and bring mixture to a boil over medium-high heat. Bring to a hard boil, stirring constantly for while you cook the filling sauce for 2 minutes.

Add apples and par cook(about 2 more minutes), before placing in sterilized jars. Then cap the canning jars and simmer in hot water bath, to ensure safe storage. Take care handling the hot jars.

Important Safety Tip: Make sure that all the lids have indented while cooling (you can often hear then "ping"). Occasionally one will not seal. Immediately refrigerate any jar that doesn't properly seal during cooling and use promptly. They are not safe to store at room temperature.

This canned apple pie filling can also be used to make my Caramel Apple Dump Cake, Caramel Apple Hand Pies or served over my Applesauce Cake.

If you are looking for more ways to preserve apples make my Instant Pot Apple Butter or perhaps make and freeze some Instant Pot Applesauce. I can also show you How to Make Oven Dried Apple Rings or Shrunken Apple Heads to use in Halloween desserts or make dolls with.

Apple Pie Filling

Canning apple pie filling at home allows you to have fresh homemade pies year round & makes great gifts.

5 from 1 vote

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Course: Condiment, Dessert

Cuisine: American

Diet: Gluten Free

Keyword: apple canning recipes, canned apple pie filling

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 1 pie

Calories:

Author: Robin Gagnon

Equipment

• canning jars
• Dutch oven or large pot

Ingredients

• 5-6 Apples Medium, peeled and chopped
• 2 tablespoon Lemon Juice
• ½ cup Brown Sugar
• ½ cup Sugar
• ¼ cup Cornstarch
• 1 teaspoon Cinnamon*
• ½ teaspoon Nutmeg*
• Salt
• 2 cups Water or apple juice

Instructions

• First core and peel the fresh apples. Then cut into slices.
• Toss the sliced apples with the lemon juice in a large bowl (this will keep them from browning) Set aside.
  
• In a large pot, whisk together cornstarch and water briskly, avoiding lumps.
• Add the sugars, cinnamon, nutmeg, and a pinch of salt, mix well and bring mixture to a boil over medium-high heat. Bring to a hard boil, stirring constantly for 2 minutes.
  
• Add the apple slices and bring back to a boil then reduce the heat to medium low and simmer for 2 minutes.
  
• Place in sterilized jar immediately and seal.
• Simmer the jars fully submerged in a hot water bath for 20-25 minutes to ensure food safety .
• Remove with jar tongs and allow to cool. The cap should be indented to show airtight seal has been made.

Notes

*jars may be pre-sterilized in hot water bath, oven or even dishwasher. We just don't want to introduce germs inside the jars. The hot water bath will further sterilize and ensure a safe result.

*or 2 teaspoons of apple pie spice