Few things capture the taste of cozy, homemade goodness quite like canning apple pie filling. Not only does it make your kitchen smell like autumn, but it also puts that nostalgic, sweet-tart comfort right at your fingertips all year long. Whether you’re prepping for festive holidays, gifting jars to friends, or simply want to make dessert easier on busy nights, you’ll find this is a true staple worth mastering—and enjoying over and over again.
Ingredients You’ll Need
The beauty of this canning apple pie filling recipe is that every ingredient plays a critical role. From juicy apples to aromatic spices, each component brings flavor, structure, and a delightful homemade touch. Let’s peek at what you’ll need (and why you’ll love it!).
- Apples: Choose firm, tart-sweet varieties like Granny Smith, Honeycrisp, or Braeburn for the best texture and balanced flavor in every bite.
- Granulated sugar: Sweetens the filling and helps preserve the fruit, with enough punch to highlight the natural apple flavor.
- Brown sugar: Adds a warm, molasses depth that enhances the apples and gives the filling extra character.
- Cornstarch: The secret to that glossy, luscious pie filling texture—no runny pies here!
- Ground cinnamon: Brings classic cozy warmth and pairs perfectly with apples.
- Ground nutmeg: Just a hint goes a long way to round out the filling’s spiced aroma.
- Lemon juice: Keeps the apples from browning and balances sweetness with a pop of brightness.
- Water: Creates the base for your syrup, helping blend all the flavors beautifully.
- Salt: Just a pinch to make every other flavor sing.
How to Make Canning Apple Pie Filling
Step 1: Prepare the Apples
Start by peeling, coring, and slicing your apples into uniform pieces. Uniform slices cook evenly and look gorgeous suspended in your pie filling. To prevent browning, drop the apple slices into a bowl of cold water with a squeeze of lemon juice as you work. This is the first secret to beautiful, flavorful canning apple pie filling.
Step 2: Make the Syrup
In a large pot, whisk together the granulated sugar, brown sugar, cornstarch, water, cinnamon, nutmeg, salt, and lemon juice. Bring the mixture to a gentle boil over medium heat, stirring constantly to avoid lumps and sticking. Once thickened and glossy, you’ll know you’ve created a base worthy of the best homemade pies.
Step 3: Combine Apples and Syrup
Add the sliced apples directly into the hot syrup, stirring to coat every single slice. Simmer the mixture for 5-6 minutes until the apples begin to soften but are still holding their shape. This step ensures that the apples will finish cooking perfectly during the baking process, whether in a pie or crisp.
Step 4: Fill the Jars
Sterilize your canning jars according to safe canning guidelines. Using a wide-mouth funnel, ladle the hot apple pie filling into the jars, packing gently to remove air bubbles but not crushing the fruit. Wipe the rims clean, then seal with lids and rings, ensuring they’re fingertip-tight.
Step 5: Process for Long-Term Storage
Process the filled jars in a boiling water bath, following your elevation’s recommended processing time (typically 25-30 minutes for quart jars). Allow the jars to cool completely on a towel-lined countertop before checking seals. That satisfying pop as your jars seal is the anthem of successful canning apple pie filling!
How to Serve Canning Apple Pie Filling
Garnishes
This filling is a blank canvas for delicious extras! A dollop of freshly whipped cream, a scoop of vanilla ice cream, or a sprinkle of toasted pecans take things from delightful to unforgettable. For a festive look, add a pinch of extra cinnamon or a dusting of powdered sugar right before serving.
Side Dishes
Serve your homemade apple pie filling with a flaky, buttery crust and a simple green salad (for that sweet-savory balance). It also works wonderfully with sharp cheddar cheese, roasted nuts, or alongside a mug of mulled cider for the full autumn experience.
Creative Ways to Present
Canning apple pie filling doesn’t just belong in pies! Try spooning it over pancakes, swirling it into oatmeal, layering it into parfaits, or folding it into turnovers. You can even gift jars tied with plaid ribbon for heartfelt, homemade holiday presents that are sure to delight.
Make Ahead and Storage
Storing Leftovers
Keep any opened jars of canning apple pie filling in the refrigerator for up to two weeks. Make sure the jar is tightly sealed and always use a clean spoon to serve—it’ll keep your filling tasting fresh and vibrant until the very last bite.
Freezing
If you’d like to freeze the filling instead, transfer cooled apple pie filling to freezer-safe bags or containers, leaving some room for expansion. It will keep well for 6-8 months. Thaw overnight in the refrigerator before using, and stir gently before filling your pies or crumbles.
Reheating
When you’re ready to use your filling, gently warm it on the stove or in the microwave. Stir occasionally to ensure even heat distribution. This brings back the fragrant, just-cooked aroma that makes apple pie so irresistible!
FAQs
What types of apples are best for canning apple pie filling?
Firm apples like Granny Smith, Honeycrisp, or Braeburn are top choices because they hold their shape and offer a perfect tartness that balances the sweetness of the filling.
Can I use less sugar in the recipe?
While you can adjust the sugar a bit to taste, keep in mind that it helps preserve the apples and gives the syrup body. Don’t reduce it too dramatically or the filling may not have the right consistency or shelf life.
How long does canned apple pie filling last?
Properly processed and sealed, jars of canning apple pie filling can be stored in a cool, dark place for up to a year. Always check the seal and quality before using.
Do I need to peel the apples?
Peeling is recommended for the most traditional, smooth texture, but leaving the skins on creates a rustic look and adds a bit of extra fiber if you prefer.
Is it safe to can apple pie filling with cornstarch?
Current safety guidelines recommend using Clear Jel (a canning-approved starch) instead of cornstarch for long-term storage, but many home canners still use cornstarch when planning to store the filling for just a few months and keep jars refrigerated. Always follow the latest canning advice for best results.
Final Thoughts
There’s something incredibly satisfying about having jars of canning apple pie filling lined up in your pantry, ready for whenever pie cravings (or guests) strike. It’s a simple way to bottle up homemade comfort and share it with everyone you love. Give this a try—you might find yourself making extra batches just to keep up with all the requests!
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Canning Apple Pie Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Approximately 8 pints 1x
- Category: Dessert
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make delicious homemade apple pie filling that you can enjoy year-round by canning it. This recipe preserves the flavors of fresh apples with warm spices in a sweet syrup, perfect for making pies or enjoying over ice cream.
Ingredients
Fruit Mixture:
- 12 cups of apples, peeled, cored, and sliced
- 2 tablespoons lemon juice
Syrup:
- 4 1/2 cups granulated sugar
- 1 cup cornstarch
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 10 cups water
Instructions
- Prepare Jars: Sterilize your canning jars and lids in boiling water. Keep them hot until ready to use.
- Prepare Fruit: In a large bowl, combine the apple slices and lemon juice, tossing to prevent browning.
- Make Syrup: In a large pot, whisk together sugar, cornstarch, cinnamon, nutmeg, salt, and water. Bring to a boil, stirring constantly until thickened.
- Add Apples: Add apple slices to the syrup and cook for 5 minutes, stirring gently to coat the apples.
- Fill Jars: Using a slotted spoon, pack the hot apple slices into hot jars. Pour hot syrup over the apples, leaving 1/2-inch headspace.
- Can Filling: Wipe jar rims, place lids on jars, and process in a boiling water bath for 25 minutes.
- Cool and Store: Remove jars from the water bath and let cool. Check seals, label, and store in a cool, dark place.
Notes
- Make sure to use apples that are suitable for baking, such as Granny Smith or Honeycrisp, for the best results.
- Adjust the spices in the syrup to suit your personal taste preferences.
- Label your canned apple pie filling with the date so you can keep track of freshness.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
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