• 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.