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Three large mason jars filled with Homemade Canned Apple Pie Filling, surrounded by fresh apples and sunflowers for a fall-themed look.

Homemade Canned Apple Pie Filling

Put up the apple harvest with this homemade canned apple pie filling: blanched apple slices in a spiced apple cider syrup, packed into 7 jars and water-bath processed so you have pie filling all year.
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Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings: 7 quart jars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 45 small apples about 12-14 lb, peeled and sliced
  • water with lemon juice for holding the apples
  • 5 1/2 cups sugar
  • 1 1/2 cups unflavored gelatin or ClearJel food starch
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 5 cups apple juice or cider
  • 2 1/2 cups water
  • 3/4 cup lemon juice

Method
 

  1. Peel and slice the apples, holding them in large bowls of water mixed with lemon juice so they do not brown.
  2. Bring a large pot of water to a boil and blanch the apples in batches for about 30 seconds. Remove with a slotted spoon to a large bowl.
  3. In another large pot, combine the sugar, gelatin (or ClearJel), cinnamon, nutmeg and cloves. Pour in the apple juice and water and cook over medium heat, stirring constantly, until it boils and thickens.
  4. Add the lemon juice and stir 1 more minute. Add all the apples and stir (divide into two pots if needed; it will be very thick).
  5. Divide the apples evenly among 7 sterilized jars, then top up with the remaining liquid, leaving 1 inch of headspace.
  6. Press on the lids and screw on the bands fingertip-tight (not too tight, or the jars will not seal). Process in a boiling water bath for 25 minutes. Cool, check the seals, then tighten the bands.

Notes

The filling will be liquidy while warm and set up as it cools. Use it in a traditional apple pie, fried pies or crockpot apple spice cake.