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Canned Apple Pie Filling

Heidi
Canned Apple Pie Filling is a great way to preserve fresh apples for the entire year. The filling can be used in pies, cobblers, dump cakes, and other desserts.
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 7 quarts

Ingredients
  

  • 45 small cooking apples about 12-14 pounds without cores, peeled and sliced
  • 1 lemon
  • 5 1/2 cups white or brown sugar
  • 1 1/2 cups unflavored gelatin
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 5 cups apple juice or cider
  • 2 1/2 cups cold water
  • 3/4 cup lemon juice

Instructions
 

  • Fill two large bowls half full with cold water. Squeeze 1/2 the lemon into each bowl.
  • Core and slice the apples and put into the water to keep from browning.
  • Fill a large pot half full of water and bring to boiling. Drain the apples from the lemon water.
  • In small batches, scoop the apples into the boiling water and cook about 30 seconds.
  • Remove apples with a slotted spoon and put into another bowl. Repeat until all apples are cooked.
  • In another large pot, combine the sugar, gelatin, and 3 spices. Add the juice and water.
  • Cook over medium heat until boiling, stirring constantly. Mixture should thicken.
  • Once boiling, add the lemon juice and cook one more minute.
  • Add the apples. Stir for a minute; mixture will be thick.
  • Separate the apples equally into 7 separate sterilize quart jars.
  • Once the apples are in the jars, add the cinnamon liquid into the jars. Leave 1 inch headspace.
  • Wipe the rims and secure lids and bands on just until snug. Do not tighten.
  • Process apple pie filling using the water-bath method for 25 minutes.
  • Begin timing when the water returns to a boil. Remove and let cool on a wire rack.
  • Once cooled, check to make sure lids sealed and then tighten bands.