Apple Pie Filling for Canning

24 servings
1 hr 25 min

Learn how to can apple pie filling with Clear Jel. This is a family favorite recipe, and we use it to make apple pie, apple crisp, and other apple desserts. This is a water bath canning recipe, so you will need a water bath canner.

You'll need to use Clear Jel to learn how to can apple pie filling. Clear Jel is a modified corn starch product. It's been modified to withstand the high heat of canning.

Cornstarch and other thickeners can break down during processing, which can make your pie filling runny.

Your apple pie filling canning recipe will last about 18 months on the shelf. Once opened, it will last about two weeks in the refrigerator.

I use this apple pie filling to make a quick pie, apple crisp, or use it in other desserts. It's really good mixed with cinnamon rolls or use it to top French toast or pancakes.

Apple Pie Filling for Canning
Recipe details
  • 24  servings
  • Prep time: 1 Hours Cook time: 25 Minutes Total time: 1 hr 25 min
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  • 24 cups (6 quarts) peeled and sliced apples
  • 3 cups sugar
  • 1 cup Clear Gel
  • 1 tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • 2 1/2 cup cold water
  • 5 cups apple juice or water
  • 3/4 cup lemon juice

Wash the apples. Then peel, core, and slice as thin or as thick as you want.
Bring a large pot of water to a boil. Add apples to the boiling water and cook for 1 minute. Drain apples and keep in a covered bowl.
Combine the sugar, cinnamon, cloves, nutmeg, allspice, and ginger with the juice and water in a large pan. Heat over medium heat.
Mix the Clear Jel and lemon juice in a small bowl. Add to the juice and spices. Heat over medium heat while stirring. Heat until thickened and remove from heat.
Fill jars by alternative apples and filling. Use the bubble popper to remove air bubbles. Leave a 1 inch headspace.
Wipe the rims and place a lid and ring on each jar. Process in a water bath for 25 minutes for pints or quarts. When the time is up, turn off heat and remove the lid. Let the jars sit for 5 to 10 minutes to reduce siphoning.
Then set the jars on a towel or other heat proof surface and let cool for 24 hours.
Cari @ Homesteading in Ohio
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