Canned Apple Pie Filling
Capture the taste of autumn year-round with this homemade Canned Apple Pie Filling recipe—a must-have for any pantry! Made with crisp, fresh apples and a luscious blend of warm spices like cinnamon, nutmeg, and allspice, this filling is perfect for effortless desserts whenever the craving strikes. The thick, glossy sauce is sweetened with both granulated and brown sugar, creating a deep, caramel-like flavor that pairs beautifully with the tartness of the apples. Follow easy canning instructions to preserve this delectable blend for up to a year, ensuring a homemade apple pie, crisp, or cobbler is always within reach. Whether you're stocking up for holiday baking or gifting jars of this golden delight, this recipe is the ultimate guide to creating a ready-to-use apple pie filling bursting with homemade goodness.
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Recipe Information
Ingredients
- 12 medium (peeled, cored, and sliced) Apples
- 4.5 cups Granulated sugar
- 1 cup Brown sugar
- 1 cup Cornstarch
- 2 tablespoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Salt
- 10 cups Water
- 3 tablespoons Lemon juice
Instructions
Peel, core, and slice the apples into 1/4-inch thick slices. Set them aside in a large bowl filled with cold water and a splash of lemon juice to prevent browning.
In a large pot, combine the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, allspice, salt, and 10 cups of water. Whisk the mixture until all the dry ingredients are dissolved and no lumps remain.
Bring the mixture to a boil over medium-high heat, stirring constantly. Allow it to boil for 2-3 minutes until it begins to thicken into a glossy sauce.
Reduce the heat to low and stir in the lemon juice for added brightness.
Drain the sliced apples and add them to the pot of thickened sauce. Stir gently to coat the apples evenly. Simmer for 5 minutes to soften the apples slightly and allow the flavors to combine.
Sterilize quart-sized canning jars and lids according to proper canning practices (boiling jars and lids for at least 10 minutes). Keep the jars hot while preparing the filling.
Carefully ladle the hot apple pie filling into the sterilized jars, leaving 1-inch headspace at the top. Remove any air bubbles by running a knife or spatula along the inside of the jar. Wipe the rim of each jar with a clean, damp cloth.
Place sterilized lids on the jars and secure them with canning rings until finger-tight.
Process the jars in a boiling water canner for 25 minutes (adjusting to altitude as necessary). Make sure the jars are completely submerged with at least 1 inch of water covering the tops.
Remove the jars with a jar lifter and let them cool undisturbed on a towel-lined counter. Check the seals after 24 hours. The lids should not pop when pressed.
Properly sealed jars can be stored in a cool, dark place for up to 1 year. Unsealed jars should be refrigerated and used within a week.
Nutrition Facts
Calories |
5427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 1418.1 g | 516% | |
| Dietary Fiber | 62.6 g | 224% | |
| Total Sugars | 1270.2 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2667 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
