Have you ever wished you could capture that warm, cinnamon-kissed aroma of fresh apple pie and tuck it away for a cozy night later on? That’s exactly what this canning apple pie filling recipe delivers—jars of heartwarming homemade magic ready to pour straight into a pie crust, crumble, or quick dessert whenever the craving hits.
I’ll walk you through a homemade apple pie filling for canning that’s rich, comforting, and designed to be shelf-stable, so you can enjoy apple season long after the last leaf falls. Whether you’re brand new to water bath canning or just looking for a reliable, family-friendly staple for your pantry, this recipe turns a simple box of apples into endless cozy desserts with minimal fuss.
Imagine opening a jar on a busy weeknight or during the holiday rush—dessert is already prepped, and all you have to do is bake and enjoy. Let’s preserve that fall flavor together so you have sweet, spiced apple goodness on hand all year round.
Key Benefits of Canning Apple Pie Filling
When you take a little time to can apple pie filling, you’re not just filling jars—you’re stocking your pantry with cozy, ready-to-go desserts. Here’s why this simple project is so worth it:
Instant, Quick Desserts from the Pantry
With canning apple pie filling, dessert is practically done before you even preheat the oven. Just pop open a jar, pour it into a crust, crumble, or cobbler dish, and bake. It’s the ultimate shortcut for last-minute guests or a sweet weeknight treat.
Time-Saving Holiday Dessert Prep
Imagine the holidays without peeling a single apple on the busiest days. By prepping your homemade canned pie filling ahead of time, you free up precious energy for everything else—turkey, side dishes, and actually enjoying your guests.
Cozy Fall and Winter Baking All Year Long
Canning lets you capture peak apple flavor and those warm spices so you can enjoy cozy fall and winter baking any time of year. Even in the middle of summer, you can open a jar and be transported straight back to crisp, leaf-crunching days.
Budget-Friendly Apple Canning
Buying apples in bulk—especially when they’re in season or on sale—keeps this recipe easy on the wallet. Turning them into shelf-stable jars of pie filling means less food waste and more value from every bag of apples.
Perfect for Busy Families and New Canners
This is a confidence-building canning project. The steps are straightforward, and once those jars are lined up on your shelf, you’ve got a reliable, family-friendly dessert base ready whenever life gets hectic.
Long-Term Food Storage and Convenience
Properly processed jars can sit in a cool, dark pantry for months, giving you long-term food storage that still feels like a treat. No last-minute grocery runs, no mystery cans—just a row of beautiful jars filled with homemade comfort.
In short, canning apple pie filling turns a simple box of apples into a powerful little stash of comfort food—ready whenever you need something warm, familiar, and delicious.
Ingredients for Heartwarming Homemade Magic
Before you dive into canning apple pie filling, it helps to have everything prepped and within reach. Think of this section as your mise en place checklist—once these are lined up, the rest of the recipe feels easy and relaxing.
Apples – The Star of Your Jar
For homemade apple pie filling for canning, choose firm, crisp apples that hold their shape:
Granny Smith
Honeycrisp
Braeburn
Golden Delicious
Aim for a mix of tart and sweet apples if you can—this gives your filling a deeper, more complex flavor and a lovely texture that doesn’t go mushy in the jar. These are often considered some of the best apples for apple pie filling because they keep their structure during cooking and baking.
Sugar and Sweetness
You’ll use a mix of sugars to build that classic pie flavor:
Granulated sugar – for clean, balanced sweetness
Light brown sugar (optional) – adds a gentle caramel note and a bit more warmth
Feel free to lean slightly heavier on brown sugar if you love a cozy, caramel-style filling, or stick mostly to white sugar for a brighter, more traditional taste.
Canning-Safe Thickener
For water bath canning apple pie filling, you’ll want:
Cook-type ClearJel (not cornstarch, flour, or instant pudding mixes)
ClearJel is a special starch that stays smooth and stable during canning and long-term storage, which helps your pie filling stay safe, evenly thickened, and not gummy or separated over time. It’s worth seeking out for consistent, reliable results.
Liquids and Bright Acidity
To create that silky, pourable syrup around the apple slices, you’ll combine:
Apple juice – adds extra apple flavor and natural sweetness
Water – keeps the syrup from becoming too heavy or overly sweet
Bottled lemon juice – balances the sweetness and supports safe acidity for canning
Bottled lemon juice is preferred here because its acidity is standardized, which is important for shelf-stable canning projects. Fresh lemons can vary a lot in strength, so we save those for finishing touches instead of the main safety role.
Warm Spices and Flavor Boosters
This is where the “heartwarming” part of your apple pie filling really shines:
Ground cinnamon – the main cozy note
Ground nutmeg – a gentle, nutty warmth
Allspice or cloves (optional) – for deeper, more complex spice
Vanilla extract (optional) – rounds everything out with bakery-style aroma
You can keep the spice profile classic and simple or lean into bolder, spicier vibes depending on what your family loves. Start with the suggested amounts, then adjust slightly in future batches once you know your perfect balance.
Canning Essentials (Non-Food but Still Key)
To turn your prepared filling into safe, shelf-stable jars, you’ll also need:
Quart or pint Mason jars (wide-mouth are especially easy to fill)
Two-piece lids and bands
Canning funnel, ladle, and bubble remover
Water bath canner with rack
Having these tools ready before you start cooking the filling helps the whole process feel smooth and stress-free. Once your apples, spices, and syrup are measured and lined up, you’re all set for the fun part—bringing everything together on the stove and filling those jars with cozy, spiced apple goodness.
Step-by-Step Instructions for Canning Apple Pie Filling
Ready to turn a pile of apples into jars of cozy dessert magic? Follow this step-by-step canning apple pie filling guide and I’ll walk you through it like we’re working side by side in the kitchen.
Get Your Canning Station Ready
Before you start cooking, set yourself up for smooth, stress-free water bath canning:
Wash your Mason jars, lids, and bands in hot, soapy water. Rinse well.
Place the jars in your water bath canner or a large pot, cover with water, and keep them hot (not boiling) while you prepare the filling.
Set lids and bands aside on a clean towel.
Lay out your canning tools:
Canning funnel
Ladle
Bubble remover or thin spatula
Clean damp cloth
Jar lifter
Having everything within reach makes homemade apple pie filling for canning feel relaxed instead of rushed.
Prep and Blanch the Apples
Peel, core, and slice your apples into even wedges—about ½-inch thick.
As you slice, place the apples in a large bowl of cool water with a splash of lemon juice to keep them from browning.
Bring a large pot of water to a boil.
Working in batches, blanch the apple slices for about 1 minute, just until they’re heated through but still firm.
Lift the apples out with a slotted spoon and transfer them to a large bowl. Cover to keep them warm.
Blanching helps the fruit stay tender-firm in the jars instead of turning mushy, which is especially helpful for apple pie filling for canning.
Make the Spiced ClearJel Syrup
Now you’ll create the silky, spiced syrup that surrounds the apples:
In a large pot, whisk together the ClearJel, granulated sugar, optional brown sugar, and your spices (cinnamon, nutmeg, and any extras you like).
Slowly pour in the apple juice and water while whisking to avoid lumps.
Place the pot over medium heat, whisking often as the mixture warms and thickens.
Once it begins to bubble gently and turn glossy, stir in the bottled lemon juice and optional vanilla.
You’re aiming for a pourable, pudding-like consistency—thick enough to coat a spoon but still fluid so it can move around the apple slices in the jar.
Fold in the Apples
Add the warm, blanched apple slices to the hot syrup.
Gently stir with a large spoon or spatula until all the apples are coated.
Try not to over-stir or mash the fruit. You want visible slices, not applesauce. This “hot pack” method helps remove extra air from the apples and gives more reliable results when canning apple pie filling.
Fill the Hot Jars
Using your jar lifter, remove one hot jar from the canner and place it on a towel-lined counter.
Set the canning funnel on top and ladle in the hot apple pie filling, leaving the recommended headspace (usually about 1 inch—check your trusted canning guidelines).
Slide a bubble remover or thin spatula down the sides of the jar to release trapped air. Add a little more filling if needed to maintain proper headspace.
Wipe the rim with a clean, damp cloth to remove any syrup.
Center a lid on the jar and screw on the band just until fingertip-tight.
Repeat with the remaining jars, keeping the filling hot and returning each filled jar to the canner as you go.
Process in a Water Bath Canner
Once all jars are in the canner, make sure they’re covered by at least 1–2 inches of water.
Bring the water to a steady boil with the lid on.
Start timing the water bath canning process according to a tested recipe for your jar size and altitude (many reliable apple pie filling recipes process pints and quarts for a similar range of time—always follow current, trusted guidelines).
Maintaining a gentle but consistent boil the entire time is key for safety and a good seal.
Cool, Check Seals, and Store
When the processing time is up, turn off the heat and let the jars rest in the hot water for about 5 minutes.
Carefully lift the jars out with a jar lifter and place them on a towel-lined counter, leaving space between them.
Let them cool undisturbed for 12–24 hours. You may hear the satisfying “ping” of lids sealing as they cool.
After cooling, remove the bands, wipe the jars if needed, and check the seals:
Lids should be slightly concave and not flex up and down when pressed.
Label each jar with the date and “Apple Pie Filling,” then store in a cool, dark place.
Properly processed and stored, your homemade canned pie filling becomes a shelf-stable stash of comfort food. When you’re ready for dessert, just open a jar, pour it into a crust, crisp, or cobbler dish, and bake your way to apple-filled happiness.
Pro Tips and Variations
Think of this section as the helpful friend standing next to you while you’re canning apple pie filling—the one who tells you what really makes a difference in the jar.
Pro Tips for the Best Apple Pie Filling
Choose apples that stay firm
To keep apples firm when canning, reach for crisp, baking-friendly varieties:
Granny Smith
Honeycrisp
Braeburn
Golden Delicious
Soft apples break down more easily, so if you mix varieties, aim for at least half firm apples to keep that lovely slice texture.
Don’t skip the blanching step
Blanching might feel like “one more pot,” but it’s worth it:
It preheats the apples so they pack more tightly in the jars.
It helps drive out extra air, which supports a better seal.
It helps prevent overly soft, mushy fruit later.
Think of it as the secret move behind a professional-looking jar of homemade apple pie filling for canning.
Use the right thickener
For safe, reliable water bath canning apple pie filling, stick with:
Cook-type ClearJel as your canning-safe thickener
Avoid cornstarch, flour, or instant pudding mixes. They can turn gluey, separate in the jar, or affect heat penetration, which isn’t ideal for quality or food safety.
Watch the headspace and bubbles
Little details matter here:
Keep the recommended headspace (usually about 1 inch—follow your tested recipe).
Use a bubble remover or thin spatula to gently slide around the inside of the jar.
Add a bit more filling if the level drops after releasing trapped air.
Proper headspace helps your jars seal well and minimizes siphoning (when syrup leaks out during processing).
Adjust for high altitude if needed
If you live at a higher elevation, your high-altitude canning adjustments are important:
Add extra processing time according to a reliable canning chart for your altitude.
Keep the boil steady but gentle—vigorous boiling can jostle jars and encourage siphoning.
This small tweak keeps your homemade canned pie filling safe and shelf-stable, no matter where you live.
Taste with future desserts in mind
Before filling jars, taste a spoonful of the hot filling (carefully—it’s hot):
If you mostly serve it in sweet desserts like cobblers or dump cakes, slightly tart is perfect.
If you plan to serve it over pancakes, waffles, or ice cream, you might prefer a bit more sweetness or vanilla.
A quick taste now tailors your stash to the way you actually eat dessert later.
Flavor Variations to Try
Once you’ve mastered the basic canning apple pie filling recipe, these simple twists keep things exciting without complicating the process.
Cozy Caramel-Style Apple Pie Filling
Swap part of the white sugar for brown sugar.
Add a little extra vanilla.
You’ll get a deeper, caramel vibe that’s incredible in crisps, pies, and skillet cobblers.
Maple-Spiced Apple Pie Filling
Replace some of the sugar with real maple syrup (and reduce other liquid slightly to keep the syrup from getting too thin).
Lean into warm spices like cinnamon and nutmeg.
This version is dreamy for breakfast uses—think oatmeal, yogurt, or French toast.
Apple-Pear Harvest Filling
Replace ¼–⅓ of the apples with firm, slightly underripe pears.
It still works beautifully as a shelf-stable pie filling, but with a softer, more floral note that feels extra special in tarts and galettes.
Apple-Cranberry Holiday Filling
Stir in a small handful of fresh or frozen cranberries with the apples.
They’ll add a tangy pop of color and flavor that makes any holiday pie or crumble feel instantly festive.
Gentler, Lower-Sugar Option
If you prefer a less sweet dessert:
Reduce the sugar slightly and rely more on naturally sweet apples.
Keep the bottled lemon juice as written for safe acidity.
The result is still rich and cozy but tastes more like fruit-forward, homemade comfort than store-bought pie filling.
Start with the classic version, then choose one variation to try in a small portion of the batch. Over time, you’ll build a little line-up of favorite flavors—each jar a different twist on the same comforting canned apple pie filling.
Serving Suggestions
Once you have a few jars of canned apple pie filling on your shelf, dessert becomes the easiest part of the meal. Here are plenty of cozy ways to put that heartwarming homemade magic to work.
Classic Pies (The Obvious, and Still the Best)
Use your filling exactly how it was meant to shine:
Single-crust pie:
Pour 1 jar of apple pie filling into an unbaked pie shell.
Add a simple crumb topping (oats, butter, flour, sugar) and bake until golden and bubbling.
Double-crust pie:
Line your pie dish with chilled pastry.
Add the filling, dot with a little butter if you like, and cover with a top crust or lattice.
Bake until the crust is deeply golden and the filling bubbles at the edges.
If your filling looks extra thick straight from the jar, gently stir in a spoonful of water or apple juice before baking to loosen it just a touch.
Easy Apple Crumble and Crisp
For quick desserts using canned apple filling, a crisp or crumble is your best friend:
Spread the filling in a greased baking dish.
Top with a mixture of oats, brown sugar, flour, cinnamon, and cold butter.
Bake until the topping is crisp and the apple mixture is bubbling.
This easy apple crumble with canned filling feels special enough for guests but comes together faster than brewing a pot of coffee.
Cozy Skillet Cobbler or Dump Cake
When you want something rustic and fuss-free:
Skillet cobbler:
Pour the apple filling into a buttered cast-iron skillet.
Dollop biscuit dough or spoonfuls of batter over the top.
Bake until the topping is set and golden.
Dump cake with apple pie filling:
Add the filling to a baking dish.
Sprinkle dry cake mix evenly over the top.
Dot with sliced butter and bake until the top is crisp and the filling is bubbling at the edges.
Both options are fantastic served warm with a scoop of vanilla ice cream or whipped cream.
Breakfast and Brunch Upgrades
Your canned apple pie filling doesn’t have to wait for dessert:
Spoon it over pancakes, waffles, or French toast with a drizzle of maple syrup.
Stir it into warm oatmeal or overnight oats for a built-in fall flavor.
Layer it in a yogurt parfait with granola and nuts for a cozy but easy breakfast.
Use it as a filling for breakfast crepes or stuffed brioche French toast.
Warm the filling briefly on the stove or in the microwave so it’s silky and spoonable.
Quick Treats with Store-Bought Helpers
On the busiest days, let the pantry and freezer pitch in:
Fill refrigerated crescent rolls or puff pastry squares with a spoonful of apple filling, fold, seal, and bake for instant turnovers.
Spread the filling over refrigerated pizza dough, sprinkle with cinnamon sugar, and bake for a dessert “flatbread.”
Layer it in a trifle with pound cake or sponge cake and whipped cream.
These shortcuts turn your canned apple filling into impressive treats with very little effort.
Warm Toppings for Simple Sweets
A jar of apple filling can transform the most basic dessert:
Spoon warmed filling over vanilla ice cream or frozen yogurt.
Serve it alongside cheesecake, angel food cake, or plain pound cake.
Use it as a warm topping for cinnamon rolls or baked doughnuts.
If you’d like a thinner sauce for drizzling, stir in a splash of cream, milk, or apple juice while warming.
After Opening: How to Store and Use Leftovers
If you don’t use the whole jar at once:
Transfer leftovers to a clean container (if needed) and refrigerate.
Use within about 5–7 days for the best flavor and texture.
Reheat gently on the stove or in the microwave, adding a spoonful of liquid if it seems too thick.
With a few jars of homemade canned pie filling in your pantry, you’re never more than a few steps away from a cozy dessert, a special breakfast, or a last-minute treat that tastes like you planned it all along.
Conclusion
Canning apple pie filling is one of those simple kitchen projects that quietly changes the way you cook. With just an afternoon of peeling, stirring, and filling jars, you end up with rows of homemade canned apple pie filling ready to turn into warm, cinnamon-scented desserts whenever you want.
Think about what you’ve just created:
A shelf-stable dessert base that lives in your pantry, not your freezer
A stash of cozy, ready-to-bake fillings for pies, crisps, cobblers, and quick breakfasts
A reliable way to preserve peak-season apples and reduce waste
Whether you’re brand new to canning apple pie filling or adding this recipe to a long list of favorite preserves, it’s the kind of project that builds confidence. You’ve learned how to choose the best apples, thicken with canning-safe ClearJel, and process jars properly so they’re safe and dependable.
As you grow more comfortable, you can start playing with variations—caramel-style, maple-spiced, or apple-pear blends—while still following tested canning guidelines. Each batch becomes a reflection of your kitchen and your family’s tastes, not something pulled from a store shelf.
Before you tuck those jars away, don’t forget to:
Label them with the date and “Apple Pie Filling”
Store them in a cool, dark place so they stay at their best
Make a note of any tweaks you loved, so you can repeat them next season
Most importantly, enjoy what you’ve made. The next time you need a comforting dessert in a hurry, you’ll only have to reach for a jar of your own heartwarming homemade magic—and dessert is already halfway done.
Explore more irresistible pie recipes you won’t want to miss:
Crustless Pumpkin Pie
Pecan Pie Bark
Canning Apple Pie Filling Heartwarming Homemade Magic
Ingredients
- Before you dive into canning apple pie filling it helps to have everything prepped and within reach. Think of this section as your mise en place checklist—once these are lined up, the rest of the recipe feels easy and relaxing.
Apples – The Star of Your Jar
- For homemade apple pie filling for canning choose firm, crisp apples that hold their shape:
- Granny Smith
- Honeycrisp
- Braeburn
- Golden Delicious
- Aim for a mix of tart and sweet apples if you can—this gives your filling a deeper more complex flavor and a lovely texture that doesn’t go mushy in the jar. These are often considered some of the best apples for apple pie filling because they keep their structure during cooking and baking.
Sugar and Sweetness
- You’ll use a mix of sugars to build that classic pie flavor:
- Granulated sugar – for clean balanced sweetness
- Light brown sugar optional – adds a gentle caramel note and a bit more warmth
- Feel free to lean slightly heavier on brown sugar if you love a cozy caramel-style filling, or stick mostly to white sugar for a brighter, more traditional taste.
Canning-Safe Thickener
- For water bath canning apple pie filling you’ll want:
- Cook-type ClearJel not cornstarch, flour, or instant pudding mixes
- ClearJel is a special starch that stays smooth and stable during canning and long-term storage which helps your pie filling stay safe, evenly thickened, and not gummy or separated over time. It’s worth seeking out for consistent, reliable results.
Liquids and Bright Acidity
- To create that silky pourable syrup around the apple slices, you’ll combine:
- Apple juice – adds extra apple flavor and natural sweetness
- Water – keeps the syrup from becoming too heavy or overly sweet
- Bottled lemon juice – balances the sweetness and supports safe acidity for canning
- Bottled lemon juice is preferred here because its acidity is standardized which is important for shelf-stable canning projects. Fresh lemons can vary a lot in strength, so we save those for finishing touches instead of the main safety role.
Warm Spices and Flavor Boosters
- This is where the “heartwarming” part of your apple pie filling really shines:
- Ground cinnamon – the main cozy note
- Ground nutmeg – a gentle nutty warmth
- Allspice or cloves optional – for deeper, more complex spice
- Vanilla extract optional – rounds everything out with bakery-style aroma
- You can keep the spice profile classic and simple or lean into bolder spicier vibes depending on what your family loves. Start with the suggested amounts, then adjust slightly in future batches once you know your perfect balance.
Canning Essentials (Non-Food but Still Key)
- To turn your prepared filling into safe shelf-stable jars, you’ll also need:
- Quart or pint Mason jars wide-mouth are especially easy to fill
- Two-piece lids and bands
- Canning funnel ladle, and bubble remover
- Water bath canner with rack
- Having these tools ready before you start cooking the filling helps the whole process feel smooth and stress-free. Once your apples spices, and syrup are measured and lined up, you’re all set for the fun part—bringing everything together on the stove and filling those jars with cozy, spiced apple goodness.
Instructions
- Ready to turn a pile of apples into jars of cozy dessert magic? Follow this step-by-step canning apple pie filling guide and I’ll walk you through it like we’re working side by side in the kitchen.
Get Your Canning Station Ready
- Before you start cooking, set yourself up for smooth, stress-free water bath canning:
- Wash your Mason jars, lids, and bands in hot, soapy water. Rinse well.
- Place the jars in your water bath canner or a large pot, cover with water, and keep them hot (not boiling) while you prepare the filling.
- Set lids and bands aside on a clean towel.
- Lay out your canning tools:
- Canning funnel
- Ladle
- Bubble remover or thin spatula
- Clean damp cloth
- Jar lifter
- Having everything within reach makes homemade apple pie filling for canning feel relaxed instead of rushed.
Prep and Blanch the Apples
- Peel, core, and slice your apples into even wedges—about ½-inch thick.
- As you slice, place the apples in a large bowl of cool water with a splash of lemon juice to keep them from browning.
- Bring a large pot of water to a boil.
- Working in batches, blanch the apple slices for about 1 minute, just until they’re heated through but still firm.
- Lift the apples out with a slotted spoon and transfer them to a large bowl. Cover to keep them warm.
- Blanching helps the fruit stay tender-firm in the jars instead of turning mushy, which is especially helpful for apple pie filling for canning.
Make the Spiced ClearJel Syrup
- Now you’ll create the silky, spiced syrup that surrounds the apples:
- In a large pot, whisk together the ClearJel, granulated sugar, optional brown sugar, and your spices (cinnamon, nutmeg, and any extras you like).
- Slowly pour in the apple juice and water while whisking to avoid lumps.
- Place the pot over medium heat, whisking often as the mixture warms and thickens.
- Once it begins to bubble gently and turn glossy, stir in the bottled lemon juice and optional vanilla.
- You’re aiming for a pourable, pudding-like consistency—thick enough to coat a spoon but still fluid so it can move around the apple slices in the jar.
Fold in the Apples
- Add the warm, blanched apple slices to the hot syrup.
- Gently stir with a large spoon or spatula until all the apples are coated.
- Try not to over-stir or mash the fruit. You want visible slices, not applesauce. This “hot pack” method helps remove extra air from the apples and gives more reliable results when canning apple pie filling.
Fill the Hot Jars
- Using your jar lifter, remove one hot jar from the canner and place it on a towel-lined counter.
- Set the canning funnel on top and ladle in the hot apple pie filling, leaving the recommended headspace (usually about 1 inch—check your trusted canning guidelines).
- Slide a bubble remover or thin spatula down the sides of the jar to release trapped air. Add a little more filling if needed to maintain proper headspace.
- Wipe the rim with a clean, damp cloth to remove any syrup.
- Center a lid on the jar and screw on the band just until fingertip-tight.
- Repeat with the remaining jars, keeping the filling hot and returning each filled jar to the canner as you go.
Process in a Water Bath Canner
- Once all jars are in the canner, make sure they’re covered by at least 1–2 inches of water.
- Bring the water to a steady boil with the lid on.
- Start timing the water bath canning process according to a tested recipe for your jar size and altitude (many reliable apple pie filling recipes process pints and quarts for a similar range of time—always follow current, trusted guidelines).
- Maintaining a gentle but consistent boil the entire time is key for safety and a good seal.
Cool, Check Seals, and Store
- When the processing time is up, turn off the heat and let the jars rest in the hot water for about 5 minutes.
- Carefully lift the jars out with a jar lifter and place them on a towel-lined counter, leaving space between them.
- Let them cool undisturbed for 12–24 hours. You may hear the satisfying “ping” of lids sealing as they cool.
- After cooling, remove the bands, wipe the jars if needed, and check the seals:
- Lids should be slightly concave and not flex up and down when pressed.
- Label each jar with the date and “Apple Pie Filling,” then store in a cool, dark place.
- Properly processed and stored, your homemade canned pie filling becomes a shelf-stable stash of comfort food. When you’re ready for dessert, just open a jar, pour it into a crust, crisp, or cobbler dish, and bake your way to apple-filled happiness.
Notes
Nutrition Information (per serving – approx. 1 cup)
| Nutrient | Amount (Approx.) |
| Calories | 190 kcal |
| Carbohydrates | 48 g |
| – Sugars | 38 g |
| – Fiber | 4 g |
| Protein | 1 g |
| Fat | 0.5 g |
| – Saturated | 0 g |
| Sodium | 5 mg |
| Potassium | 200 mg |
| Vitamin C | 6–8% DV |
FAQs
Can I can apple pie filling without ClearJel?
For safe, reliable canning apple pie filling, it’s best to use cook-type ClearJel as your thickener. Flour, cornstarch, and instant pudding mixes aren’t recommended for home canning because they can:
Turn gummy or cloudy
Break down during storage
Interfere with heat circulation inside the jar
If you can’t find ClearJel, the safest option is to can the lightly sweetened apples and liquid without any thickener. When you’re ready to bake, simply thicken the filling on the stovetop with cornstarch or flour like you would for a fresh pie, then use it in your dessert.
How long does home-canned apple pie filling last?
When homemade canned pie filling is processed according to a tested recipe and stored properly, it typically keeps its best quality for about 12–18 months. For safe, long-lasting storage:
Keep jars in a cool, dark place (like a pantry or cupboard away from heat sources).
Avoid direct sunlight and big temperature swings.
Always check for signs of spoilage before using (off smells, mold, broken seals, or fizzing).
After opening, refrigerate any leftover filling and use it within about 5–7 days.
Do I really have to peel the apples?
For apple pie filling for canning, peeling is strongly recommended. Apple skins:
Can become tough and chewy in the jar
Don’t always pack neatly, which affects texture and headspace
May make it harder to spot early signs of spoilage
If you love the rustic look of peels, reserve that for fresh pies or quick skillet desserts made from already canned, peeled apples. Your jars will be prettier, safer, and more pleasant to eat with peeled slices.
Why did some of my syrup siphon out of the jars?
Siphoning (when some liquid leaks out during processing) is a common canning hiccup and doesn’t always mean the batch is unsafe. It can be caused by:
Jarring the canner or boiling too hard
Filling jars too full or leaving insufficient headspace
Skipping the step of releasing air bubbles
To reduce siphoning in future batches:
Maintain a gentle, steady boil during water bath canning
Keep the recommended headspace (usually around 1 inch)
Use a bubble remover to release trapped air before sealing
If jars sealed properly and the food stays submerged in syrup, they’re usually fine. If you’re unsure, refrigerate that jar and use it soon.
Can I reduce the sugar in canned apple pie filling?
You can slightly reduce the sugar in homemade apple pie filling for canning, but there are a few things to keep in mind:
Sugar helps with flavor, color, and texture during storage.
Cutting the sugar too much may make the filling softer and less “jammy.”
If you prefer a less sweet dessert, it’s often better to:
Use naturally sweeter apple varieties
Reduce sugar modestly rather than dramatically
Adjust sweetness when you serve (for example, pairing it with unsweetened yogurt or lightly sweetened toppings)
Always keep the lemon juice and other canning-acidity ingredients the same for safety.
Can I pressure can apple pie filling instead of using a water bath canner?
Most tested recipes for canning apple pie filling are designed for a boiling water bath canner, using ClearJel and specific processing times. While fruit products can often be pressure canned, it’s important to follow a recipe that’s been tested for that exact method.
If you prefer pressure canning:
Use a reputable, tested recipe that specifies times and pressure levels for apple pie filling.
Don’t “guess” processing times—stick to trusted guidelines.
If you’re ever in doubt, water bath canning with a reliable, up-to-date recipe is a great, beginner-friendly choice.
What should I do if a jar doesn’t seal?
It happens to everyone, even experienced canners. If a jar doesn’t seal within 24 hours:
Refrigerate that jar and use it like a ready-made dessert within a week.
Or, for a very fresh batch, you can reheat the filling, re-pack into a clean hot jar with a new lid, and reprocess using the full recommended time.
Never store an unsealed jar at room temperature—even if it “looks” fine.
How many jars of filling do I need for one pie?
It depends on the size of your jars and how generous you like your filling, but a good rule of thumb is:
One quart (about 4 cups) of canned apple pie filling for a standard 9-inch pie
Two pints usually equal one quart, so that works too
If you love extra-deep, bakery-style pies, you may want to add an extra half jar for a really full, mounded filling.
My filling is too thick or too thin—can I fix it?
Absolutely. You can adjust the texture when you open the jar and use the filling:
Too thick:
Stir in a splash of apple juice, water, or a bit of cream while gently warming the filling on the stove.
Too thin:
Simmer the filling briefly on the stove to reduce it,
Or thicken with a small amount of cornstarch slurry if you’re using it right away in a pie or crisp (no need to re-can).
These small tweaks let you customize each jar of homemade canned pie filling to the dessert you’re making, whether that’s a classic pie or a quick skillet crumble.