Apple Pie Filling | Canning Instructions - Binky's Culinary Carnival

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Apple Pie Filling | Canning Instructions

Canning apple pie filling is the perfect way to preserve your harvest of apples and enjoy a sweet treat all year long.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

processing time 25

Total Time 1 25

Servings servings

Calories 128kcal

Cost $8

Before starting, wash and heat jars and lids. We heat them in the canning pot because we need to have that heating anyway. Jars do not need to be sterilized because process time is over 10 minutes.
Start another large pot of water boiling.
Wash apples well. Peel and core apples. Slice into a bowl of cold water and lemon juice or ascorbic acid.
lemon juice or ascorbic acid, 3½ cups apples
Once pot is boiling add a up to 6 cups of apples to the pot for 60 seconds, after water begins to boil again.
Remove with a slotted spoon. Place in a covered bowl to keep them warm and continue with remaining apple slices.
Combine the water, sugar, clear jel and spices in a large saucepan. Stir and cook over medium heat until it thickens. (Don’t be concerned if the clearjel clumps. This is common. Just keep stirring until the clumps go away.)
¾ cup Sugar, ¼ cup Clear Jel modified cornstarch, ½ cup water, ¾ cup apple juice, ½ teaspoon ground cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice, pinch cloves
Add lemon juice. Boil one more minute.
2 tablespoons Bottled Lemon Juice
Fold in apples.
Immediately fill hot jars with the pie filling leaving a 1 inch headspace.
Remove air bubbles with a bubble removal tool or a plastic or wooden chopstick.
Wipe rims of jar clean with a damp paper towel. Center lids on jars. Screw on bands finger tip tight. Process immediately.

Makes one quart as written.

One quart will make a nice, full 9 inch pie.

Adjustment for Altitude

For pints or quarts

0-1000 feet above sea level 25 minutes

1001-3000 feet above sea level 30 minutes

3001-6000 feet above sea level 35 minutes

above 6000 feet above sea level 40 minutes