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Two quart sized mason jars of Apple Pie Filling that have been water bath canned. Apple pie made with apple pie filling with two red and yellow apples sitting on a blue background.
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Canning Apple Pie Filling

A step-by-step guide to making and water bath canning Apple Pie Filling. This recipe can be found in The Complete Guide to Home Canning from the United States Department of Agriculture on page 2-26.
Water Bath Canning Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Apple, Canning, Pie Filling, Water Bath Canning
Servings: 7 Quart Jars

Equipment

Ingredients

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 the 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.
  • Put your water bath canner on your stove. Add your canning rack to your water bath canner. Add your 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. Bring to a low boil and allow the jars to boil for 10 minutes.
  • 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 mixture to a boil and boil for 1 minute stirring constantly. Fold your drained hot apple slices into the mixture so evenly distributed.
  • 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.
  • 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 steps 8-11 until all apple pie filling is used.
  • Ensure the jars in your water bath canner are covered completely by 2-3 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 to your 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.
  • Using your jar lifer 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 on the outside of the jar 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.

Notes

This recipe can be found in The Complete Guide to Home Canning from the United States Department of Agriculture on page 2-26.