What can be more satisfying than seeing your pantry shelves filling up with food that you’ve canned with your own hands? Not much, I’d submit, but there’s something extra special about canning pie filling. It’s like making convenience food, and you can use gluten-free recipes to do it.
Once you’re done, it just sits on the shelf, and literally all you have to do is open a jar and dump it into a pie shell when you’re ready for it. Hey presto! You just made homemade apple pie from scratch!
Needless to say, I’m excited about the onslaught of Fall apples, and the opportunities to buy in bulk through local food co-ops, because there’s nothing like being able to pop open a jar of home-canned pie filling during the dead of winter to make a quick dessert. Yeah, that super easy blackberry crumble I was making back in the summer? That’s gonna turn into apple crumble this winter.
Isn’t the change of seasons, and seasonal food amazing? Your taste buds never get bored!
This is a recipe I picked up during my days in the Amish community. (No, I wasn’t technically Amish, but an outsider would never have known the difference. My dad thought it was the pathway to heaven back then – but that’s another story for another time)
Amish food has a well deserved reputation for being delicious, and when it comes to canning and preserving, they really know their stuff. I’m blessed to have spent much of my childhood learning from them and now, being able to pass that on.
So, are we ready? Here we go!
Home-Canned Apple Pie Filling Recipe
Ingredients:
- 12 cups sugar
- 2 ¼ cup Clear gel (my amish friends use cornstarch, but according to Ball, it’s not safe)
- 1 teaspoon nutmeg
- 4 teaspoons cinnamon
- 2 teaspoons salt
- 5 quarts water
- 6 Tablespoons lemon juice
- 12 quarts of apples, peeled, cored, and chopped
Equipment:
- canning jars
- lids and bands
- water bath canner setup
- Stock pot/large pot
- jar grabber
setup
Mix first five ingredients together in a large stock pot.
Stir in water and bring to a boil over medium heat.
Add apples and lemon juice. Stir well.
Fill clean jars leaving half an inch of headspace.
Wipe rim of each jar before capping with new lids, and clean rings.
Process in a water bath canner for 25 minutes.
1 quart jar fills a 9” pie shell.
Makes 14 quarts.
A brief overview of waterbath canning:
(You can see an overview of canning methods here.)
Waterbath canning is essentially boiling jars of food in a large stock pot. Your pot needs to be taller than your jars by at least three inches to allow for a rack (or, in a pinch, kitchen towel), on which to set the jars so that they are not in direct contact with the source of heat, and also, to allow for two inches of water over the jars.
You will place the jars in the water bath canner, and add water ideally of the same temperature as the contents of the jars to at least a two inch depth above the jars.
Timing of the canning process begins when the water comes to a rolling boil.
After the processing time is over, it is very important to cool the jars carefully. If lifted from the canner immediately, the jars could explode upon contact with a any cool breeze.
Sounds scary, I know! To tell the truth, I’ve never personally had one explode, it’s just important to take precautions when dealing with hot glass.
If you can’t let the canner and jars slowly cool together, let them cool as much as you can, and then remove them them, making as sure as you can that there are no stray breezes coming through, while shielding yourself with a towel. Place on another towel, and finally, cover the jars with yet another towel to minimize chances of cracking glass.
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Marilyn says
I followed this recipe exactly and used Honeycrisp apples – I only wound up with 7 quarts of finished product and 7 EXTRA quarts of “syrup”. Hate to throw it out because it’s such a waste.
Where did I go wrong?
Jessica says
Some say honey crisp are too juicy.
Jo says
Is Cleargel the same as Sure gel? Can’t find Clear in California!
Thanks
Amandamerriman says
I have always used cornstarch, for many years
Hilda says
If you have always used it for canning apple pie filling – then use it… I have never canned apples other than to make applesauce… & when I try something new to can, I usually make it in a much smaller batch as I’m on my own & don’t can as many jars but love canning.
Is your recipe the same?
Maureen says
I use Hoosier Farm Clear Jell cook type. Works perfect. Make sure it’s cook type. I found it on Amazon.
Stacy says
You can get it off Amazon, but make sure you get the cooking type and not the instant.
Jessica says
Is the 12 quarts measurement after or before peeling & chopping? It seems like it’s written as measuring before, but measuring in quarts would be much easier after dicing & chopping.. Just want to make sure my amounts/ratio is correct – this is a big recipe to make a mistake on.
emily finau says
I would like to know this answer, too!
Pearl says
So would I. I had the same question when reading the ingredients list. 12 quarts of whole apples is way different than 12 quarts of chopped apples.
LAUREEN R ROMEY says
are you using liquid or powdered sure-jell?
Karen Bennett says
I am looking forward to making this, but I need to know how long the water bath is.
I can’t wait to try this!
Gail says
After you put the apples into the sugar mixture..how long do you cook the apples?? All you say it’s… Add apples and stir well!
Hilda says
My thoughts are this: If the Amish use cornstarch when canning this & they are still alive & well, then there is nothing wrong with using it. It’s really annoying when a company who makes a product different than originally is used makes out as though the original product should not be used.
When you think about it, why not make an apple jam & use that as pie filling. It’s thick, sweet & you can spice it as you like. Might be worth the try. I prefer to use what I have in my cupboard than to have to run to the store to buy a new product to replace an ingredient someone doesn’t want to use.
Kathleen says
Hi there! So glad to see a recipe using clear gel! Have you ever added fresh cranberries to this? If so, how does the canning process change, if at all? Thanks!