I always look forward to apple season. Making homemade apple pie filling and canning it lets me enjoy that fresh-picked flavor all year. There’s something special about opening a jar from my pantry and knowing a pie is just minutes away. This Apple Pie Filling Recipe makes enough for seven pies, plenty for desserts, crisps, or even a quick treat.
Every year my family goes apple picking. We make sure to pick enough apples to make all the apple products we utilize during the year: Apple Pie Filling, Apple Sauce, Apple Butter, and Apple Jelly. There are so many delicious items to can or to make fresh after picking your apples from an orchard.

Canning apple pie filling is one of my favorite ways to use fresh apples. I love to swap the sugar in this recipe for brown sugar and make caramel apple pie filling. The recipe is safe using either type of sugar so pick the one your family likes the taste of better. We love it with brown sugar.
Choosing Apples for the Best Apple Pie Filling
The apples you use matter. Each variety brings its own flavor and texture. Here are my favorites for canning apple pie filling:
- Granny Smith: Tart, crisp, and holds up well so the filling isn’t mushy.
- Honeycrisp: Sweet, juicy, and gives a bright flavor.
- Jonagold: Sweet with a mild tang, tender but keeps shape.
- Fuji: Sweet, crisp, and a little floral.
- Cortland: Mildly sweet, doesn’t brown quickly, soft but not mushy.
- Braeburn: Sweet with spice notes, firm enough for canning.
Mixing a few types can give your filling a nice balance of tart and sweet.
Apple Pie Filling Canning Recipe
This recipe should yield you enough quart jars of apple pie filling to give you 7 pies. Usually, this is enough apple pie filling to get my family through an entire year of apple pies or apple crumbles. This recipe can be found in The Complete Guide to Home Canning from the United States Department of Agriculture on page 2-26.

Supplies for Canning Apple Pie Filling
- Apple Peeler, Slicer, Corer or Vegetable Peeler and Apple Corer.
- Clear Food Storage Container
- Large Stainless Steel Pot
- Slotted Spoon
- Large Bowl
- 1/2 Pint Canning Ladle
- Quart-size Canning Jars
- Water Bath Canner or Steam Canner
- Water Bath Canning Rack
- Jar Lifter
- Headspace measurer
- De-bubbler
- Regular or wide-mouth canning lids (depending on what jars you are using)
- Regular or wide-mouth canning rings (depending on what jars you are using)
- Measuring cups
- Measuring spoons
I always make sure my equipment is clean and in good condition before starting.

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Ingredients for Apple Pie Filling Recipe

- 6 quarts Blanched, Sliced Fresh Apples
- 5 and 1/2 cups Granulated Sugar (Can substitute Light Brown Sugar for Caramel Apple Pie Filling (Pictures on this post use light brown sugar))
- 1 and 1/2 cups Clear Jel (If you don’t have Clear Jel you can still use this recipe by following these instructions)
- 1 Tbsp Ground Cinnamon
- 2 and 1/2 cups Cold Water
- 5 cups Apple Juice
- 3/4 cup Bottled Lemon Juice
- 1 tsp Nutmeg (Optional)
- Ball Fruit Fresh Produce Protector
Step-by-Step: Canning Apple Pie Filling
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Clean jars and lids with warm, soapy water. Ensure the jars do not have any chips or bubbles in the glass.
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Wash, Peel, and core Apples. I use my apple slicer, peeler, and corer to do this job all at once. You could also use a regular vegetable peeler and an apple corer, then slice with a knife.
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Slice the Apples into ½-inch wide slices. As you are slicing the apples, place them into a water container containing the Ball Fruit Fresh Produce Protector. This will keep your apples from browning as you are slicing. I use a large, clear food-safe storage container with water in it. Mine is labeled with quarts on the side, so I know when I have gotten to the 6 quarts of sliced apples.
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Blanch your apple slices: Place sliced apples (in batches) in boiling water. Boil each batch of apple slices for 1 minute after the water returns to a boil. Drain the apples from the water (I use a slotted spoon to remove the apples), but keep the hot fruit in a covered bowl or pot.
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Prepare your canner
Using Water Bath Canner:
Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars or quart jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
Using a Steam Canner:
Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint jars or quart jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
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Combine the sugar, clear jel, cinnamon, water, and apple juice in a large pot. Add nutmeg if using. Stir and cook on medium-high heat until the mixture starts to thicken and bubble.
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Add lemon juice (If the apples you are using lack tartness, use an additional 1/4 cup of lemon juice for the 6 quarts of sliced apples). Bring the mixture to a boil and boil for 1 minute, stirring constantly. Fold your drained hot apple slices into the mixture so evenly distributed.
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Once you have hot jars and hot pie filling
Water Bath Canner:
Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
Steam Canner:
Remove the steam canner lid and remove your jars one at a time using your jar lifter.
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Ladle hot apple pie filling into hot jars, leaving 1 inch of headspace.
-
Use the de-bubbler to remove air bubbles from canning jars. Remeasure headspace and adjust as needed.
-
Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
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Place the jar in the canner using your jar lifter. Repeat until all pie filling is used.
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Processing
Water Bath Canner:
Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
If your water is not boiling, start your processing time when the water is boiling. Process quart jars for 25 minutes. Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off, turn off the heat and remove the canner lid.
Leave the jars in the water for 5 minutes.
Steam Canner:
Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude.
Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.
Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
The processing times for steam canning are the same as for water bath canning. Process quart jars for 25 minutes.
Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
When your timer goes off, turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
Carefully remove the lid by tilting it away from you to avoid steam burns.
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Using your jar lifter, carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars, try not to tilt them to the side, as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
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Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue is on the outside of the jars from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can, and the date will allow you to use the oldest canned goods first.

This Apple Pie Filling Recipe means you can have homemade apple desserts any time. I love being able to pull a jar from my pantry and bake a pie in no time.
I found this delicious recipe for Apple Pie Egg Rolls. You would need 12 egg roll wrappers and oil for frying. You would be able to open a jar of your apple pie filling and just skip to step 6 of the recipe to make amazing homemade apple pie egg rolls. Such an easy desert.
Have more apples you would like to can? Try the recipes below:

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Pie Filling Recipes
Here are some additional Pie Filling Recipes for Canning or Freezing.
Recipe Card
Canning Apple Pie Filling
Equipment
Ingredients
- 6 quarts Blanched, Sliced Fresh Apples
- 5 and ½ cups Granulated Sugar Can substitute Light Brown Sugar for Caramel Apple Pie Filling (Pictures on this post use light brown sugar)
- 1 and ½ cups Clear Jel
- 1 tbsp Ground Cinnamon
- 2 and ½ cups Cold Water
- 5 cups Apple Juice
- ¾ cup Bottled Lemon Juice
- 1 tsp Nutmeg (Optional)
- Ball Fruit Fresh Produce Protector
Want to Save this Recipe?
Instructions
- Clean jars and lids with warm, soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Wash, Peel, and core Apples. I use my apple slicer, peeler, and corer to do this job all at once. You could also use a regular vegetable peeler and an apple corer, then slice with a knife.
- Slice the Apples into ½-inch wide slices. As you are slicing the apples, place them into a water container containing the Ball Fruit Fresh Produce Protector. This will keep your apples from browning as you are slicing. I use a large, clear food-safe storage container with water in it. Mine is labeled with quarts on the side, so I know when I have gotten to the 6 quarts of sliced apples.
- Blanch your apple slices: Place sliced apples (in batches) in boiling water. Boil each batch of apple slices for 1 minute after the water returns to a boil. Drain the apples from the water (I use a slotted spoon to remove the apples), but keep the hot fruit in a covered bowl or pot.
- Prepare your cannerUsing Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars or quart jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.Using a Steam Canner: Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint jars or quart jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
- Combine the sugar, clear jel, cinnamon, water, and apple juice in a large pot. Add nutmeg if using. Stir and cook on medium-high heat until the mixture starts to thicken and bubble.
- Add lemon juice (If the apples you are using lack tartness, use an additional 1/4 cup of lemon juice for the 6 quarts of sliced apples). Bring the mixture to a boil and boil for 1 minute, stirring constantly. Fold your drained hot apple slices into the mixture so evenly distributed.
- Once you have hot jars and hot pie fillingWater Bath Canner:Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.Steam Canner:Remove the steam canner lid and remove your jars one at a time using your jar lifter.
- Ladle hot apple pie filling into hot jars, leaving 1 inch of headspace.
- Use the de-bubbler to remove air bubbles from canning jars. Remeasure headspace and adjust as needed.
- Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
- Place the jar in the canner using your jar lifter. Repeat until all pie filling is used.
- ProcessingWater Bath Canner:Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.If your water is not boiling, start your processing time when the water is boiling. Process quart jars for 25 minutes. Make sure to adjust your time for altitude.Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off, turn off the heat and remove the canner lid.Leave the jars in the water for 5 minutes.Steam Canner:Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.The processing times for steam canning are the same as for water bath canning. Process quart jars for 25 minutes.Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.When your timer goes off, turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.Carefully remove the lid by tilting it away from you to avoid steam burns.
- Using your jar lifter, carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars, try not to tilt them to the side, as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
- Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue is on the outside of the jars from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can, and the date will allow you to use the oldest canned goods first.
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