By September 19, 2012 Read More →

Canning Apple Pie Filling

canning apple pie

Canning Home Made Apple Pie filling

Written By: Jalapeño Gal

You always hear of people canning peaches, and meats, jams or jellies, but I never heard of canning apple pie filling until a woman at my church suggested it.  So I rushed home, excited to have something new to can and of course, getting the lay out of this article together in my mind as well, because I love to share my recipes and adventures with you all so much. :)

Everyone has their own special recipe for baking their delicious apple pies so my advice would be stick to what you know if you would like or try my recipe and see how you like it.  If you have never made apple pie filling, then you can also look around for a recipe that might appeal to you as well.   However, I assure you, the recipe I use has been passed down and is so good you can eat it right out of the jar.  You can always go stock up on canned apple pie filling, but I think in the long run, making your own is always better and might even save you some money.

One of my favorite things about canning apple pie is when the kids come home from school, or the husband comes home from work and they rush to the kitchen expecting to see an apple pie ready to eat.  Then they round the corner and find that the kitchen looks like a tornado hit it.  My daughter always moans, ” I am NOT cleaning this up mom!”   Then I open the oven and she sees the pie and starts helping lol.  Kids are great. :)

So back on topic now, here are the things you will need:





  • 4 1/2 cups white sugar (Or 3 cups white sugar and 1 1/2 cups brown sugar, choice is to your taste.)
  • 1 1/2 cups of Clear Gel (Safe, approved, cornstarch replacement. Also known as Ultra gel) Not to be confuses with sure gel, it is not the same thing.
  • 1 tablespoon + 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon clove (optional)
  • 1/4 teaspoon allspice
  • 2 teaspoons salt
  • 10 cups of water
  • 3 tablespoons lemon juice
  • 6 pounds of apples*

* Using the right kind of apples is important when it comes to the flavor of the pie.  A crisp, tart pie apple such as Jonagold, Empire, Rome, Macintosh, or Ganny Smith is important to attain proper flavor.  I personally would never use Red Delicious, it is strictly and eating apple.


Directions: While putting together the ingredients, begin sterilizing your jars, rings and lids.

  • In a large pan, mix sugar, clear gel and spices in 8 cups of hot water; stir until it is dissolved and then place over low heat.  Bring to a slow boil and cook until thick like syrup.
  • Mix 2 cups of water, 3 tablespoons lemon juice; set aside.
  • Peal, core and slice your apples.  This is much easier and less time-consuming with an apple slicer.
  • After you have the apples peeled, sliced and cored, pack apples into hot sterile jars leaving an inch of head space.
  • Bring sugar mix to a boil and cook until thick like syrup.  As it begins to boil, whisk in the water/lemon juice/corn starch mix.  Whip/stir quickly until there are no white lumps.
  • Once the lumps are gone, ladle over your apples leaving 1/2 inch head space.
  • Using a plastic knife or utensil, remove air bubbles from jars.  (Metal can make the jars bust during processing.)
  • Place rings and lids in a water bath processor for 20 minutes.
  • Using your jar tongs, remove the jars from the canner and place on a dry dish towel to cool.  Allow to cool for several hours before checking the seals.  You should hear the little ping when they do seal.  That’s it! :)


Apple Pie


Now that you have your jars of apple pie filling, let’s make the apple pie:

  • Pre-heat oven to 400 degrees.
  • Pour 1 quart jar of your apple pie filling into a 8-9 inch pie crust and add 3-4 little dollops of butter.
  • Place top crust across pie, then pinch the sides however you like it.  (Everyone in different, I like the lattice look myself.)
  • Cut slit in top crust to vent steam.
  • Sprinkle with sugar if you wish and bake for 30 minutes or until it is bubbly.  One little thing I like to do the last 5-10 minutes of cooking is to take a baster brush and spread melted butter lightly across the top crust for a nice golden brown look.

That’s all there is to it!  If you do not know how to use a water bath canner, here is a wonderful tutorial that will take you through the steps.  I promise it is MUCH easier than it sounds and once you do it for the first time, you will want to do it all the time.  Have fun and feel free to comment or leave your own delicious apple pie filling recipe in the comments section below. :)

Keepin It Spicy,

Jalapeño Gal

Feel Free To Visit My Store: Jalapeño Gal’s Survival Surplus

Posted in: Uncategorized

About the Author:

Cari is an editor and author for American Preppers Network. Her family currently live in Georgia. Cari spends her free time gardening, canning, testing products for review, helping others prepare and going to the gym. She believes preparedness is about love and taking care of your family. Cari also has her own website where she shares all of her preparedness articles and her recipes for canning, dehydrating, juicing, basic cooking. To have a look and hopefully follow her: Click Here! Please Join My New Blog!

17 Comments on "Canning Apple Pie Filling"

Trackback | Comments RSS Feed

  1. You’ve discovered my Kryptonite… the yummy, cinnamony Kryptonite that goes well with crumbs from a Dutch apple pie.

  2. Cornstarch is not recommended by the USDA for canning pie filling, apparently you have to use “clear gel” I have just been through this fiasco! I also just made the most fabulous peach pie filling! Apparently cornstarch breaks down throughout the high heat of the canning process??? Who knew???

    • AW says:

      That is correct about the cornstarch or any other thickener. I recently took a canning class from a lady who is certified to teach through the state and also at our many colleges and I asked her about this recipe. She said cornstarch CANNOT be used for long term storage as it will start to separate and form little white clumps after a few months. Only the clear gel will allow it to be stored for long periods. I was also informed if using a canning recipe that has not been tested by a reputable source after the year 1985 is not recommeded because of all the new canning/pressure canner equipment and different ways we now grow food as compared to before 1985. Any book that has tested recipes will clearly state who, normally a college or test kitchen, on the front cover or the first few pages. An example is the Ball Complete Book of Home Preserving states it as a Disclaimer on the copyright page about halfway down. It is recommended to never use long term storage recipes from a book that has not had the recipes properly tested.

  3. Has anyone ever canned the fruit pie with crust? I have eaten it before right out of the canning jar. I have never been able to find a recipe for canned pie. I find recipes for the canned filling. I want a recipe for the whole pie canned. I think it must be baked like a cobbler and then spooned into the canning jars and canned. Any ideas or recipes?

    • Kathren Capps says:

      You can bake the pie in the jar, then put your sterilized lids on it as soon as it comes out of the oven and it will seal itself, of course the jars would need to be sterilized before putting your pie crust then filling and top with crumb topping if you wish. When opened you can eat it right out of the jar.

    • It’s is not safe at all to bake whole pies or cobblers or breads in canning jars and then seal them. Adding bread products to canning recipes increases their density and increases the pH – both of these factors increase your risk for botulism poisoning. On top of this, water bath canner and/or oven temperatures do not get the food in the middle of canning jars safely up to temperature to sterilize it – water bath canning mainly relies on acidity to be safe not heat. A sealed jar is not always a safe jar. Please look at this article for research that has been done on the matter.

  4. Cornstarch isn’t recommended because it prevents the contents of the jar from reaching the correct temperature and tends to glob up. I use ClearJel, which makes a big difference in texture.

  5. C Ann Prep says:

    I was just thinking of trying this! Your timing is perfect. Thanks for sharing and I’ll try the Clear Jel. I’m thinking it makes it thicker, MaryAnn, is that correct?

    • To answer all comments. ClearJel has been around for a long time! There’s quite a few pie filling recipes available using it, and it is recommended in the Ball Big Book of Canning. I’m making apple pie filling this afternoon, and made raspberry a few weeks ago. Big difference from cornstarch! Thickens better and makes a much prettier product that tastes excellent. You want to use regular ClearJel, not instant. Also, regular cornstarch can get watery when the canned filling is used, ClearJel doesn’t. It can also be used in stews and in regular cooking.

  6. Were can I buy a canner from in the uk really wanna start doing this but don’t know were to buy one ebay they all come from states and charges are so much for shipping x

  7. watergirl says:

    Try Asda online. They have a large stock pot for 20 pounds, very similar to the pan I purchased at WalMart here in the States (Walmart is Asda UK).

    You’ll have to improvise with something to lift the jars off the bottom. I’ve used a vegetable steamer and cake cooler (metal grid) in the past and both work well. You just have to ensure that the jars are covered with water in order to have them seal. Good luck – Its addictive once you get started!

  8. Jason Snell says:

    Everything I have found for pie filling now recommends using clear gel.  It’s a modified food starch that stays in a liquid state while hot and thickens when it cools down.  This allows a much more even heat distribution throughout the pie filling. I also found the filling comes out looking amazing. 

    So far I have canned apple, blackberry, and peach pictures. e filling with it and its come out great.  

  9. I did this one year. It was so nice to have apple pie filler already made up even if it was not for pies. I tell you it made great Christmas presents too. Everyone loves something home made.

  10. yup, thats what we did for a few people. i like it because its a quick dessert for missionaries. You can either bake the pie or serve them warm over vanilla ice cream :)

  11. AW says:

    I get it from Wal-Mart.

  12. Evangeline says:

    Hi, There is an ad that is covering up part of the instructions for your Apple Pie Filling recipe, such that I cannot read all of it. Can you email me a full copy of your recipe? Thanks! I wanted to try your version. :)

    • Evangeline says:

      That is okay. Once I printed it, the ad that was covering the recipe did not print so I was able to print most of the recipe. Thanks!