There is no longer a use for the store-bought apple-pie fillings when this simple recipe exists. Avoid the extra preservatives and chemicals in traditional apple pie fillings from the store and make it at home. This recipe from Blain’s Farm & Fleet is simple and fast yet delicious.
You can turn your fresh apples into a treat to enjoy all year long. This recipe has the perfect combination of warm spices and fresh crisp apples. Canning apple pie filling is a great way to preserve your harvest and use any extra apples you have on hand. With this recipe you can have homemade apple pie whenever the craving hits.
You can use this canned apple pie filling in many different ways. It makes the perfect topping to ice cream or pancakes, baked into a tart or cobbler, and of course a quick, effortless pie. This easy apple pie filling also makes a great gift for a loved one and is easy to bring along to any gathering.
Follow this step-by-step guide to making the best canned apple pie filling:
Step 1: Begin by thoroughly washing, peeling, and cutting the 7 pounds of your favorite apples. We recommend a mix of sweet red and granny smith apples for a mix of sweet and tart. You can cut the apples in whatever way you prefer, make sure they are about 1/4 inch thick to ensure even cooking.
Step 2: Heat and sterilize your mason jars, lids, and bands to ensure proper canning and sealing. To do this place them in simmering water for about 10 minutes. Keep the jars, lids, and bands, hot until you’re ready to fill them for proper canning and sealing
Step 3: Combine 10 cups of water, 3 1/2 cups of sugar, 1 cup of cornstarch, 2 teaspoons of cinnamon, and 1/4 teaspoon of nutmeg in a large pot. Bring to a boil and cook mixture over medium heat until sauce thickens while stirring constantly. Then add in the 3 tablespoons of lemon juice and cook for another 1 – 2 minutes.
Step 4: Carefully fold in your apple slices to the hot mixture. Mix the apple slices until they are all completely covered in the sauce. Let the mixture simmer for 2 – 3 minutes to let the apples slightly soften, this will help when packing into the jars.
Step 5: Using a spoon or ladle add the apple mixture to your jars. Allow about 1 inch of headspace at the top of the jar.
Wipe the rims of the jars to remove any residue. This will help with the sealing process. Then, screw on the jar lids and bands.
Step 6: Prepare your water bath canner by filling it halfway with water and preheating it. Place the filled jars on the rack inside the canner. Make sure the water covers the jars by at least one inch. Add more water if needed.
Once boiling, process cans for about 20 minutes, adjust for altitude if necessary.
Step 7: Once processing time is done carefully remove the jars using a jar lifter. Set jars on towel lined counter or cooling rack to allow jars to cool properly. Make sure they have properly sealed by pressing the center of the lid and if it doesn’t pop back it is fully sealed. Then allow cans to fully cool on counter for 12-24 hours.
Once cooled you can store the jars in a cool dark place, the cans will be good sealed for up to a year. Once opened refrigerate and use within a week.
If you enjoyed this article and want more canning recipes and tips, check out our other Canning Articles.
