Learn the art of preserving the goodness of homemade apple pie filling with our comprehensive guide. We'll walk you through the steps for pressure canning your favorite apple pie filling recipe, ensuring you can enjoy that perfect pie filling all year long. Get ready to can like a pro!
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.