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I love apple pie. Warm with a buttery crust and a scoop of ice cream on top. What I don’t like is the runny, expensive pie fillings that you have to buy when apples are not in season just to enjoy a good piece of pie. Lucky for all of us though, apples are in season and fairly cheap so guess what that means? Home canned apple pie filling! Woot!
Home Canned Apple Pie Filling
By canning your own apple pie filling, you’ll have it on hand during those cold months when you just want a fresh apple pie. Plus, the holidays are coming up and this makes a fantastic addition to a gift basket! Just add the dry ingredients in another jar, write out instructions and package together with a pretty ribbon and basket! As you’re making this and canning it up, keep in mind that 1 quart equals one 9″ pie. If you need an awesome apple pie recipe to use this filling with, THIS one is amazing!
I think what I like best about making my own homemade apple pie filling is that it is water bath canned. There’s no heavy pressure canner to drag out and there are no long canning sessions. In fact, from the time that you get this one the stove to the time you process the jars, you’ve only got about 30 minutes of time spent! That doesn’t account for the time spent peeling, but it is still much faster than a lot of other canning recipes!
You will need:
- 3 cups sugar
- 3/4 cup cornstarch
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 teaspoons salt
- 5 quarts water
- 2 Tablespoons lemon juice
- 3 quarts of apples, peeled, cored, and chopped (about 12 medium apples)
- Water bath canner
First, sterilize your canning jars, lids and rings.
Then, using an apple peeler, peel your apples then chop into rough pieces. Once you’ve got them all peeled, drop them a few cups at a time into boiling water for 1 minute to blanch them. Remove them with a slotted spoon and set aside in a warm place.
Next, mix the sugar, cornstarch, nutmeg, cinnamon and salt together in a large stock pot.
Stir in the water and bring to a boil over medium heat then add the apples and lemon juice and give it a good stir. Let boil for 1 minute as the mixture thickens making sure you stir it constantly.
Fill each of your sterilized jars making sure to leave around a half inch of head space at the top. Wipe the rim of the lid clean to remove any filling that was spilled and put on a lid and ring onto each jar. Tighten to fingertip tight. Process in your water bath canner for 20 minutes. Remove jars and listen for the ping!
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