This apple pie filling recipe is perfect to make during apple season. It makes seven jars of canned filling, which lets you get ahead for the holidays!
Canned Apple Pie Filling
This apple pie filling recipe is perfect to make during apple season. It makes seven jars of canned filling, which lets you get ahead for the holidays!
Ingredients
- 4 ½ cups white sugar
- 1 cup cooking starch used for preserving such as ClearJel
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 10 cups water
- 2 teaspoons salt
- 3 tablespoons lemon juice
- 2 drops yellow food coloring Optional
- 6 pounds apples
Instructions
- Gather all ingredients.
- Mix sugar, cooking starch, cinnamon, and nutmeg in a large pan. Add water and salt and mix well.
- Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
- Sterilize canning jars, lids, and rings by boiling them in a large pot of water. Peel, core, and slice apples.
- Pack the sliced apples into hot canning jars, leaving a 1/2 inch of headspace.
- Fill jars with hot syrup, and gently remove air bubbles with a knife.
- Put lids on and process in a water bath canner for 25 minutes.
- Enjoy!
Notes
From the Editor
This recipe was updated to use cooking starch used for preserving (such as ClearJel) instead of cornstarch. Process time in the water bath was increased from 20 minutes to 25 minutes based on best practices.
This recipe makes seven quart jars of filling for apple pies. Two quarts will fill a 9-inch pie.
