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Canned Apple Pie Filling

Author: Stephanie

Equipment

  • Water Bath Canner and Attachments
  • Apple Peeler
  • Kitchen Scale

Materials

  • 15 lbs apples
  • 5 1/2 cups sugar
  • 1 1/2 cups thick gel or clear jel
  • 1 TBSP cinnamon
  • 1 tsp nutmeg
  • 2 1/2 cups water
  • 5 cups apple juice
  • 3/4 cups lemon juice

Instructions

  • Core, skin, and slice apples to your desired size. We like them pretty thin for in the apple pie. Place them in a bowl full of warm water with a few tablespoons of lemon juice. This will help to prevent browning.
  • Place a large pot of water on the stove and bring to a boil while you are working through all your apples.
  • Once water is boiling and you have peeled and sliced all your apples, blanch them in the boiling water for 1 minute. You will have to work in small batches. Remove the apples after 1 minute and stick them in a pot with the lid on to keep them warm.
  • Fill your water bath canner to about 1/2 full with hot water and place on the stove. Turn your stove onto medium high heat to warm up. Wash 6 quart jars, lids, and rings with hot soapy water. Place your jars in the canner to keep warm until ready to fill.
  • In a separate pot, combine the sugar, thick gel, spices, water, apple juice, and lemon juice. Stir over medium heat until the mixture is thick and bubbly.Add your warm apples to the mixture.
  • Using a jar lifter, remove your jars from the canner and fill each hot jar with the hot apple pie filling. Leave a 1/2 inch of headspace.
  • Using the back of a wooden spoon or canning tool, release any air bubbles in each jar. Add additional filling and liquid as needed.
  • Wipe the rim of each jar with a clean dish towel and white distilled vinegar to remove any spills.
  • Place the lids and rings on, tightening only to finger tip tight.Place jars into canner and make sure the water level is over the jars about 1".
  • Once water has come to a full rolling boil, start timer for 30 minutes. Adjust your processing time for your elevation.
  • Once your timer has gone off, turn your stove off and remove the lid of your canner. Let jars sit in canner for 5 minutes.
  • Remove your jars and place on a clean dish towel to rest undisturbed for 12-24 hours.
  • Remove the rings, wipe the jars down, and label the tops of the jars with the contents and the year. Now your delicious apple pie filling is ready to go on your pantry shelf, out of direct sunlight, to be made into a pie whenever desired! I usually use 2 quarts of apple pie filling for 1 pie.