Learn the art of preserving the goodness of homemade apple pie filling with our comprehensive guide. We’ll walk you through the steps for both pressure canning and water bath canning, ensuring you can enjoy that perfect pie filling all year long. Get ready to can like a pro!
When I gave you my apple pie filling recipe, I told you that a great pie filling is key to the best apple pie. But what do you do when you make more apple pie filling than you have pies you need to bake?
You preserve it by canning it! Once canned it will be shelf stable for years!
Canning apple pie filling is one of my favorite things to can. Okay, I love canning food period because it provides a great way to keep yummy shelf stable food on my shelves, but ya’ll, there’s nothing better than popping the seal on a jar of sweet homemade canned apple pie filling.
It’s the perfect taste of fall when the apples and spices blend together to create that amazing blend of tartness and sweetness!
Seriously. My mouth is watering just thinking about the apples I have in the kitchen ready to make delicious apple pie filling out of!
What Supplies Do I Need to Can Apple Pie Filling?
If you’re new to home canning food, you will need to pick up some supplies. Canning can be expensive to get started, but it doesn’t have to be. I’ll explain what I mean in the list of supplies below.
To can apple pie filling, you will need:
- Pressure canner or water bath canner – if you don’t have either, a large stockpot with a lid that fits well and a canning rack. You can fashion a DIY canning rack if you need with THESE instructions if necessary.
- Canning jars – Quart canning jars if you are using my apple pie filling recipes. Pint canning jars also work if you need a smaller serving.
- Canning lids and rings
- Magnetic lid lifter
- Jar lifter
- Headspace tool/bubble popper
- Canning funnel
- 1-2 tsp white vinegar
Is it safe to use cornstarch for canning?
Technically no. Cornstarch is not a recommended thickener for canning. The reasons behind this include the fact that the cornstarch can clump up during the canning process and that it could thicken too much making it harder for heat to penetrate the center of the jar. If that happens, mold and botulism toxin could grow.
Clear Jel is what is recommended for thickening items that will be canned such as pie filling recipes.
With that said, I know plenty of rebel canners who can with cornstarch with no issues. You do you, boo, but always be safe about it. Do your own research and testing.
Personally, I don’t actually like apple pie filling that has been canned with cornstarch. To me, it has a different taste. This means in my own pie filling, I use Clear Jel only when I can it.
Clear Jel Vs. Sure Jel
As I just said, my apple pie filling recipe uses Clear Gel to help thicken it instead of modified corn starch. But, I wanted to mention this before we move on to how to can apple pie filling. Most stores sell a product called Sure Jell.
Sure Jell and Clear Jel are not the same product and Sure Jell should not be used to can pie filling. They are two totally different products with different ingredients and different uses.
Sure Jell is pectin. Clear Jel is a thickener. Be sure you don’t use the wrong one or your final product will not be the same and may not be safe to consume.
Sure Jell is pretty common in stores, but Clear Jel may not be. If you’re having an issue finding it, you can purchase it on Amazon.
What is headspace when canning food?
Headspace is the space between the top of your food and the top of the jar. It’s important to pay attention to how much headspace your recipe tells you to leave since not leaving the proper amount can lead to false seals, seal failures, siphoning and even broken jars.
Prep work for canning apple pie filling
Before you process the pie filling, you’ll need to do the prep work. Some of this is time management and other prep tasks are safety related.
First, sort your apples. Do not use fruit that is heavily bruised. Don’t use fruit that has started to rot. If they have only a small bruised spot, cut it away with a sharp knife, but otherwise, pass on preserving damaged fruit. Not only can it affect the flavor of your finished product but it can also introduce bacteria into your jars that otherwise would not be there.
Take the time to use an apple peeler and corer to peel and slice apples into uniform pieces when you make your batch of filling. This will ensure that your jars heat more evenly than it would if your sizes are of different thickness. A mandolin slicer can help with this.
Next, simmer your lids. Technically, you can skip this step if you’re pressure canning, but I don’t because it does help to soften the sealant on the lids giving an easier seal.
You will also want to heat your jars. This has less to do with sterilization than it does broken jars. Yes, your jars do need to be sterilized if you’re canning in a boiling water canner, but you can’t put a hot product into a cold jar. Doing so can cause shock to the glass which leads to shattered jars and wasted product.
Lastly, set all of your supplies out and have them within reach and ready to go. This isn’t necessary, but it can help streamline things making it easier for you.
How to pressure can apple pie filling
Pressure canning is by far the fastest method for canning, but it’s also the most expensive to start. Plus, some people simply aren’t comfortable with the idea of using a pressure canner.
It is my chosen method though. Honestly, I pretty well pressure can everything at this point simply because I know it gets hot enough and it really is faster.
How to Pressure Can Apple Pie Filling
Equipment
- 1 Pressure Canner, 10.5 quart size or larger
- 7 Quart canning jars, with lids and rings
- 1-2 tsp White Vinegar
Ingredients
Instructions
- Cook apple pie filling according to the recipe you are using.Apple Pie Filling Recipe
- Heat jars. While jars are heating, simmer lids and rings.
- Check pressure canner to ensure it is in safe working order. Add 2-3" water to the bottom of canner and begin to heat over low heat.
- Ladle apple pie filling into jars leaving 1" headspace.
- Pop any bubbles in each jar then dip a kitchen towel into the vinegar and wipe the rims of each jar to remove any food residue.
- Add a lid and ring to each jar tightening the ring only to fingertip tight.
- Place jars in canner and add canner lid. Bring up to heat until you get a steady stream of steam from the vent pipe.
- Vent canner 10-minutes.
- Add weight or close vent pipe and bring pressure canner up to pressure at 10lb PSI.
- Process apple pie filling at 10lb PSI for 8 minutes for both pints and quart jars.
- Once done, allow canner to sit and naturally release pressure. Let the canner sit for 15-20 minutes after pressure has fully released and your pressure lock has dropped.
- Remove jars and sit in a place where they will not be disturbed for at least 12-hours. After 12-hours, remove rings and check seals. Refrigerate or reprocess any jars that did not seal properly.
Notes
- PSI may need to be adjusted based on altitude.
- Do not use a metal tool to pop bubbles. It may scratch the jar which can cause breakages.
How to water bath can apple pie filling
Canning in a hot water bath is also known as boiling water canning. It is generally a safer, more gentler way of canning, but it does take more time. It is also much easier though and great for beginners who are just getting into food preservation.
It’s also cheaper to start. In fact, if you have a pressure canner, you don’t actually need to purchase a separate canner. Your pc can double as a water bath canner.
Or if you don’t have anything, a large stockpot with a lid will do. As long as you have a canning rack like this one or you can make a DIY one like this one, you’re good to go. Honestly, a kitchen towel on the bottom of your pot will do in a pinch if you need it to. You just need something to keep the jars from being directly on the pot.
How to Water Bath Can Apple Pie Filling
Equipment
- 1 Water Bath Canner, Or large pot with lid
- 7 Quart canning jars, with lids and rings
- 1-2 tsp White Vinegar
Ingredients
Instructions
- Cook apple pie filling according to the recipe you are using.Apple Pie Filling Recipe
- Heat jars. While jars are heating, simmer lids and rings.
- Fill canner or pot halfway full of water. Begin to heat until it has a rolling simmer.
- Ladle apple pie filling into jars leaving 1" headspace.
- Pop any bubbles in each jar then dip a kitchen towel into the vinegar and wipe the rims of each jar to remove any food residue.
- Add a lid and ring to each jar tightening the ring only to fingertip tight.
- Place jars in canner and check water level to make sure water is approx. 2" above the top of jars. If not, add more boiling water.
- Turn heat to medium high and bring canner to a full rolling boil.
- Process pint jars for 20 minutes. Process quarts for 25 minutes.
- Remove jars and sit in a place where they will not be disturbed for at least 12-hours. After 12-hours, remove rings and check seals. Refrigerate or reprocess any jars that did not seal properly.
Notes
- Do not use a metal tool to pop bubbles. It may scratch the jar which can cause breakages.