Apple Pie Filling {for canning}

Apple Pie Filling

We love apples and try to can some every year for our pantry.  This year was the first time we lived near an apple orchard, so we went apple picking.  It was fun and I must say apple picking is way easier than blueberry picking.  It may take 1 hour to get 15lbs of blueberries, but it only takes 3.5 seconds to get 15lbs. of apples.

The apples pictured are about 50lbs of apples we picked on a Saturday.  We had so much fun, we went back the next day and got another 50lbs.!  Most of them sat in my kitchen for two weeks as we took a trip to New Hampshire to visit the great grandparents.  Once I got back home I decided it was high time I get to work and start putting up the abundance.  Apple pie filling is one of the first things I normally can with apples.  My goal is always 12 quarts, for one pie each month of the year!

When canning anything, you must follow the directions carefully and do not make substitutions unless you are a long time canner and know all the in’s and out’s of the process.  Omitting an ingredient can change the process time or how that particular food needs to be processed (say in a water bath or pressure canner).

Canning apple pie filling gives you homemade pies to tuck away in your pantry for when you want a quick dessert without all the hassle and mess making a pie from scratch each and every time can create.  Don’t have time for baking?  Simply divide the pie filling into bowls and top with whipped cream for a quick but very satisfying dessert or use your apple pie filling for a ice cream topping. Pie filling can also be added to a bowl of oatmeal for a truly indulgent breakfast.

When you want to make a pie, simple open a jar and pour the entire contents into one pie shell, top with another pie crust or a crumb topping and bake at 350 for 45 minutes or until done.

Apple Pie Filling {for canning}

Rating: 51

Yield: 12 quarts

Serving Size: 1 quart

Apple Pie Filling {for canning}

This recipe assumes you have basic canning knowledge. This apple filling recipe is quite easy with minimal ingredients.


  • 40 cups of apples, peeled and sliced (about 10 quarts)
  • 6 1/2 cups sucanat, rapadura, sugar or brown sugar (I use sucanat, but any of these will work)
  • 1 1/2 cups Clear Jel*
  • 1 tablespoon + 1 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon all spice
  • 1 1/4 teaspoon salt
  • 14 cups water
  • 1/4 cup lemon juice


  1. In a large pot add the apples, sugar, clear jel, spices/salt, and water. Cook over medium/medium high heat until hot, stirring occasionally to make sure the apples on the bottom do not burn.
  2. Add lemon juice once apples are cooked and hot, stir to mix well.
  3. While apples are cooking sterilize quart jars, and prepare lids and rings.
  4. Once the apple mixture is hot, fill quart jars will apple filling only to the neck of the jar, you want a generous 1 1/2 inch headspace.
  5. Wipe the rims of the jars clean, place lids and bands on, tighten, and place into a water bath canner.
  6. Process 20 minutes, makes 12 quarts.


*You can omit the Clear Jel if preferred. If you do omit the Clear Jel, your filling will not thicken, can it as the recipe describes. Once you are ready to fill a pie, open the jar, add 1-2 tablespoons of corn starch or arrow root powder, cap jar and shake vigorously to incorporate the starch into the apples. Then pour the entire contents into one pie shell, the filling will thicken as it cooks. **Clear Jel is the only approved starch for canning.

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Katie is a military wife and mother of 4 with 1 on the way. She is passionate about family, food and serving the LORD. By day you may find her changing diapers, folding laundry, home educating her older children, and cooking three meals a day with a baby on her hip next to a sink of dirty dishes. By night she writes and shares recipes, tips, and tutorials for economical, nourishing and simple gluten-free foods at Simple Foody.

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  1. says

    Looks YUMMY! I’m an apple pie junkie, however I don’t make it often because I haven’t mastered the art of homemade crust 🙁 Sadly that was my grandmother’s speciality and she’s with the Lord now. Thanks for sharing your delicious words today – I’m visiting from Mamas Story Monday link-up.

    • Katie says

      Jacqueline, you are welcome. It’s very simple and with some help it cans up quickly. I have a sample of clearjel that I am using now, but in the past I just used arrowroot at the time of filling.

  2. Tawnya says

    Any idea how many pounds of apples it took to fill 12 (or 1) quarts of apple pie filling. We got about 30lbs and I want to make sure we have enough.

    • Katie says

      Tawnya, That is a good question. I had about 100lbs. and had plenty leftover so I am going to say it took about 20-25lbs.

  3. says

    I love the idea of having an apple pie ready to go with just a crust! Plus, it’s so much cheaper to get apples straight from the orchard! Thanks for linking to Let’s Get Real this week!

  4. says

    Katie, your apple pie filling looks delicious. Thanks so much for sharing it with our Let’s Get Real readers. I love how you plan to have one per month. That is organization at its finest. I can really see how this would simplify things. You always have an easy and beautiful dessert ready to go.

  5. says

    Hi Katie, Please join in on our Food Preservation and Pantry link up this week. You have a lot of goodies to share in these topics 🙂 Have a wonderful week, JES

  6. says

    Yum, that looks delicious! I love your goal to can enough each year to have a pie each month. I’ve canned apple pie filling before, but mine doesn’t look as flavorful as yours, you must have more spices or else it’s that brown sugar. 🙂

    Thank you for linking up to the HomeAcre Hop. I hope you’ll join us again this Thursday.

  7. Andrew Jackman says

    My canning training includes trying to jam as much fruit into the jar as possible. In this case, I think it worked against me. While maintaining the required head-space, I only managed to bottle 7 quarts. I would have to nearly half the amount of apples in each jar to get up to 12 quarts, which is the expected yield of this recipe. My apples were cut into 8ths using a cheap slicer/corer. In your photographs, it looks like you used one of those rotary peelers/slicers. Either way, I’m looking forward to trying these when they cool down — I removed them from the steam bath about 20 minutes ago.


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