Canned Apple Pie Filling
This canned apple pie filling recipe makes delicious pie every time! Easily can jars of apples to use in your next homemade apple pie!
Servings: 2 Quarts
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Ingredients
- 6-8 apples cored, peeled and sliced
- 1 ¼ cup granulated white sugar
- ¼ cup cornstarch
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ½ tsp salt
- 2 ½ cups water
- 1 Tbsp lemon juice
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Instructions
- Wash and sterilize all of the jars and lids.
- Fill the canner half full with water and turn on to boil.
- Using the apple peeler/slicer/corer, peel, core and cut the apples into slices.
- In a medium saucepan combine sugar, cornstarch, cinnamon, ground nutmeg, salt and water.
- Bring to a boil and cook until the mixture thickens, stirring constantly.
- Remove from heat and add 1 Tbsp lemon juice.
- Place jars on a clean tea towel and fill with fruit.
- Pack the jars very full, drain excess water.
- Fill jars with sauce mixture using the large serving spoon and funnel until the fruit is covered completely.
- Use a butter knife to jostle the apples in the jar and get out any air bubbles.
- Clean the rim of each jar with a damp paper towel.
- Place snap lids on jars and hand tighten rings over the snap lids.
- Place jars in the canner, be sure to have them completely covered in boiling water.
- Process for 25 minutes at a boil with the lid on.
- Remove jars from the canner with a jar lifter and place on a towel on the counter to seal. Snap lids with “pop” and be indented when the cans have sealed.
- Mark with the date and contents.
- Once cooled, store in a cool dark place.
Notes
Homemade apple pie is, of course, the classic and obvious choice! Use a pre-made pie crust that you picked up at the grocery store or whip up a homemade crust. Then, line a 9-inch pie plate with a layer of crust, pour in your canned pie filling, and cover with your top crust.