This Home-canned Amish apple pie filling recipe is so much tastier than anything you can buy – and it’s surprisingly easy too! We use it to make the best gluten-free apple pies every fall.
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 apple harvest, 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 apple pie filling during the dead of winter to make a quick dessert.
Isn’t the change of seasons, and seasonal food amazing? Your taste buds never get bored!
I find that I never really stop canning. In the summer it’s canning green beans, and vegetable soup. Wintertime canning is mostly meats. We’re canning pork a lot, as well as making canned chicken.
In the fall, we freeze pumpkin pie filling a lot, and can this Amish apple pie filling, as well as make canned apple sauce and caramel apple butter. Not to mention also making spiced pear sauce – especially since pears are something we can actually grow here in Texas.
This is a recipe I picked up during my days in the Amish community.
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 this Amish apple pie filling recipe on to you.
What are the best apples for pie filling?
Braeburn apples are top tier for pie filling, and other baking recipes, because they keep their texture so well.
Granny smith are classic, and while they don’t have a lot of flavor – just a lot of tartness, I do like to add some to the mix for that tartness.
Jonathon, and McIntosh are also excellent. But I also like to add a big “do what you can with what you’ve got” caveat to all recommendations. Maybe it’s because I grew up with such “use it or do without” mentality. I’ve done a lot of canning with fruits, vegetables, and even meats that weren’t the varieties you’re “supposed” to use, and guess what? They put food on the table.
Tools needed for making canned pie filling
You don’t really need a lot.
- A water bath canning kettle. You can get a relatively inexpensive one like this, or make more of an investment with one like this.
If you have a large enough stock pot, you can use that too, just be sure you have a rack to put in the bottom to separate your jars from the kettle bottom. - Jars and lids. You can usually pick up jars at a big box store like Walmart, or even Dollar General. Or you can order them from Amazon. I recommend using quart jars for apple pie filling since that’s about the volume of filling you need to fill a pie shell.
- For lids, I really like Denali canning lids. These seal so much better than most of the brands that come with the jars. They also have a 30 day money back guarantee.
- A way to peel and slice your apples. I have an apple peeler which really helps speed things up when you’re making large batches to can. but it’s not strictly necessary. Goodness knows a lot of apples have been peeled with a knife over the years. Also, a note on the peeler, I don’t love the slices it makes – they’re just too skinny to suit my preference – so usually don’t use that function, and slice them with a knife.
So, are we ready? Here we go!
Canned Amish Apple Pie Filling Recipe
Ingredients:
- 12 cups sugar
- 2 ¼ cup Clear Jel (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
Instructions:
- 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 any cool drafts.
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.
PrintHome-Canned Apple Pie Filling Recipe
Ingredients
- 12 cups sugar
- 2 ¼ cup Clear gel
- 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
- Stock pot/large pot
- jar grabber
Instructions
- 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.
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Bonnie Morris says
Can this recipe be put in freezer containers and be frozen
Elise says
Yes. Your only problem might be a bit lumpiness when it thaws. With apple chunks in it, it will be difficult to beat smooth again. I’d try a small batch before going all out with a large one.
Kathy says
Approximately how many pounds of apples did you use for this recipe?
Elise says
I’m not sure about poundage. It seemed like about half a bushel maybe?
Sally says
I used 19 pounds and it came out perfectly 14 quarts
Patty says
When you bake this in a shell what time and temp do you recommend? I was thinking maybe 20-30 minutes/350•?
Elise says
Yes, 350º until the crust begins to brown.
Casey says
How do you measure the apples to find 12 quarts? I have a huge box but it seems like way to much for a pan
Elise says
A measuring cup will work (there are four cups in a quart), or a quart jar. I have a mixing bowl with measurements marked in quarts up the side, so that’s what I usually use. 🙂
Billie says
I got in a hurry to start a second batch of beans with ham in my pressure canner once….one exploded just like you were talking!! I have never before or since had anything like that…I was just sure I was burnt bad but nothing….all except for my ceiling and along my walls being covered in beans…even across my kitchen (14 foot to the other side)!!! So, yes…let your jars cool as much as possible before the air hits them!!
Elise says
Wow, I’m glad you didn’t get burned!
Ruth says
I was wondering if the liquid gets thick? I made a batch with a different recipe and the liquid isn’t thick but I used sure gel instead of cornstartch!
Elise says
I’m not sure how well sure gel would set up, or how long it would take since it’s a pectin and much different than cornstarch or clear gel. But yes, the filling should be thick. 🙂
Karla says
I made this and the mix came out very runny not thick at all
Melinda says
Mine too. And I had much left over, so I had to use more apples which was ok. I gues I will just thicken the syrup a bit more when I open a jar.
Natalie says
I think it would be more helpful if instead of quarts you say about how many apples it would take for the recipe.
Mar-Kea says
Apples come in too many sizes for that to work. And, as they are measured AFTER their peeled, cored and chopped, it still wouldn’t work.
Jessica says
I am making your recipe today. I have the second batch in the water bath now. I followed the recipe as written with leaving half an inch of headspace. My apples expanded in the water bath and the lids wouldn’t seal. Maybe if the apples are cooked down a bit before putting into the jars and the water bath for a shorter time? This is my first time making pie filling. Any advice?
I tried to fix my first batch by quickly spooning out some filling, washing the seals and lids and letting them sit upside down while praying they seal. I gave the second batch a one inch head space. Hopefully they all seal up. It all tastes really good.
jane says
Are you sure you put the kids on tight enough to not allow water from canner to enter the canned filling?
Lisa says
i just used thick gel in blackberry pie filling (just like clear gel). it expands so much furing processing that one jar lid completely came off in the canner. the canning instructions called for 1 1/4″ headspace. I reproccessed with 1 1/2″ headspace. They sealed. once cooled the pie filling shrinks back down to your origial head dpace.
Viki says
Just finished making first batch. I have 5 cups of syrup left over! Hate to throw away, any suggestions on what I could use it for?
Elise says
Well, assuming you don’t want to make more pie filling, it would make great pancake or waffle syrup! You could add more seasoning, fruit juice, or purée if you want. 🙂
Lis says
Use it as an ice cream topping. Or can just the syrup, then you’d have it for drizzling over the pies you make when you serve a slice of pie a la mode!
Veronica Gwinup says
I just made half a batch and it seems to have turned out well…but I also have about 2 qts of liquid left. I plan to make more tomorrow…how would you store the syrup until you can use it? And would you just bring it to a boil again before adding the apples? Also, how do you keep your apples from ‘floating’ to the top of the jars?
Thank you for a great, easy to follow recipe!
Elise says
I would just refrigerate the liquid, and if you’re going to can the pie filling, I don’t know that it would be necessary to re-boil it before packing into jars. I’d probably just cold pack it.
As to floating apples, that can be a result of not pre-cooking the apples in the filling before canning, or of the filling not being thick enough to “hold’ the apples.
Either way, it’s not a big deal as it will all be mixed up again when you pour it into a pie shell. 🙂
Martha L. says
Have you ever cut this recipe in half for only half a batch? I am wondering if any adjustments would need to be made. I would like to try it, first, before making the big batch.
Elise says
I never had, but I’d say the you could probably just cut it straight in half. The only risk you would be taking is that it might be a little thicker, or thinner than it should be.
Pamela says
12 quarts of apples is the amount needed after peeling/coring/chopping correct? There’s a discussion happening here…
Elise says
It’s twelve quarts peeled, cored, and chopped. 🙂
Laura says
I’ve tried canning apples for pie filling before. The main problem was mushy apples with little to no flavor. The syrup they are canned in had great flavor so how do I keep the apples from getting mushy and bland? In fact I was hoping the article/recipe would talk about what kinds of apples are best for flavorful and firm apple pie filling. If anybody has ideas about which apples work best please post here. I’ll be pressure canning mine unless waterbath has significantly better results. With pressure canning I can get a batch done in about 10 minutes (no cornstarch or thickener)
Elise says
I’ve never canned pie filling in a pressure cannner, but I know that canning plain apples sure are more firm when water bath canned.
I really like the flavor profile of this recipe, but if it’s not spicing enough for your taste, definitely feel to add more cinnamon, cloves, or nutmeg.
As for apple variety, the tarter, the better. Green apples tend to hold a firmer texture, but I also like fuji and cameo.
Charlotte King says
Can I use a pressure canner
Kathleen says
I tried this today. I’m new to canning and really don’t know what i’m doing. I really packed the apples in the jars, or so I thought. But after the water bath, the apples had floated to the top, so it’s about 2/3 apples and 1/3 syrup. How do you keep that from happening? It happened with my peaches too, even though I mushed them down and couldn’t fit another piece in! Also, my syrup didn’t get thick. Do you drain it off before putting it in the pie shell? Thanks for the recipe though. I had a taste of a few leftovers and it’s yummy!
Elise says
You could try pouring it into a saucepan, adding a tablespoon of cornstarch, and re-thickening it. As for the floating, check out the troubleshooting tips in this article.
~Elise
Julia says
What is the best Apple’s to use?
Elise says
Granny smith are my favorite for pie filling, but I’ve also used (and loved) cameo. 🙂
Chellie says
I’ve never made a pie with thick chunks of apples but noticed your apples are thick. I tried a different recipe and the uncooked apples went to mush in the water bath. I used the pampered chef apple slice cooler tool. Any advice?
Chellie says
It looks like autocorrect made a few changes to what I wrote. I used the apple slicer corer tool that makes slender spiral slices.
Elise says
I cut mine in chunks because that’s how my mom use to do it, but slices work equally well. I would probably make sure they’re at least a 1/4 inch thick though, because like you said, the peeler/slicer makes them so thin they turn to mush – at least mine does. I think they come out less than 1/8 inch thick using that thing. 😛
Hope that helps!
Sue says
How long does the mixture cook before putting it in the bottles? Until it thickens? Until the apples are cooked through?
Elise says
just until it thickens. 🙂
Robin Murphree says
Hi Elise, thanks for publishing the recipe. My question concerns the amount of sugar in the recipe because I typically make French apple pie, with much of the sugar being in the topping instead of in the filling. Will the amount of sugar in the filling affect it’s canning quallity? Thanks!
Elise says
It won’t affect texture or taste quality, however, it may affect it’s longevity as sugar is a bacteria retardant. I do frequently can apples without sugar for other recipes, and I do find that they are more prone to spoilage, but again, that’s apples with zero sugar.
I guess what I’m saying is go for it, but be aware that some of them may spoil.
Cara @ Fashionably Frugal says
I am loving this! I made a half batch this evening and was measuring out the sugar when I realized to my horror that I didn’t have enough sugar. So I did half white sugar and half brown sugar, and the syrup I ended up with was beautiful. Chocolate brown and rich! I had plenty leftover after spooning the apples into the jars and canned it separately to pour over the baked apple pie and ice cream.
Thank you for sharing this recipe, I can’t wait to bake a pie with this mix.
Elise says
Oh yum! Browns sugar is such a great addition to almost anything!
Sandy says
Interested in fermenting food.
Dawn says
Is it ok to can with cornstarch? I thought you couldn’t?
Elise says
I’ve heard varying opinions on this, but I’ve also known a lot of people who use cornstarch, so I suppose it’s one of those things that’s up to you.
Leon says
If I use Clear Jel instead of regular cornstarch, do I use the same amount (1 1/4 cups)?
Elise says
It’s been a while since I used clear gel, but as I recall, yes.
Sarah says
How do you measure out your “quarts” of apples? Because a quart is 32oz(2lbs), or did you measure it in a 4-cup glass measuring cup after chopped? If so, did you press it down or did you just loosely throw it in the 4c measure? Just asking because I made a recipe he other day and it was off because their measuring methods weren’t clear to me. Thanks so much in advance for clearing up my confusion!
Elise says
For something I’m canning, I measure in volume – in this case, cups – because I’m measuring to fit the space inside the jars. Hope that helps!
Savannah says
Your recipe isn’t a safe recipe for canning. Cornstarch isn’t safe for canning and clear jel should be used instead. Check with ball recipes, usda, or your local county extension office for a safe recipe.
Bethany says
I combined this recipe with another and somehow ended up with 5 min of boiling time, followed by 5 min in covered pot with burner turned off. My jars all sealed, but wondering if boiling less than 20 min will effect safety???
Linda says
The first time I canned apple pie filling was in 2015; we are now hooked! I love the way it looks in the jar for gift-giving (although my husband doesn’t let too many jars out of the house), and it is so easy to use for pies, crisps, turnovers, etc. I have even mixed some into greek yogurt for a yummy breakfast! Like you, I do get a certain amount of satisfaction out of knowing that I canned this, and I know exactly what is in it, with no chemicals or artificial ingredients.
Barry Embry says
What kind of apples do you use or does it matter?
Elise says
I try to use baking apples, but when it comes down to it, any apple will work. 🙂
Denise Novakovic says
Can you freeze this recipe?
Elise says
I’ve never tried it.
Deb says
I have done some investigating on the corn starch / clear gel thing. It isn’t that corn starch isn’t SAFE to use, but visually, it isn’t as nice looking. It does NOT affect the safety of the product, as many many years of usage will attest to. Corn starch will make a more cloudy appearance, and could separate into clumps, causing it to be visually unappealing. Clear gel is available in many Amish or Mennonite stores under the name of Perma Flow. According to the label, it is a modified food starch refined from waxy corn.
Elise says
Thanks Deb! I can definitely attest to the cloudy look of the cornstarch, but the taste is the same. 🙂
Debbie says
Can u freeze this instead of canning
Kim Boyden says
Hi, I made your recipe for apple pie filling and it is very thin, watery. I purchased clear gel online and followed the directions carefully. Definitely not my first time canning. Please tell me it will thicken up, or I just wasted a lot of good apple and a whole bunch of my time.
Judy says
I didn’t see where you said how long to cook them in the water bath.
Elise says
25 minutes. 🙂
Deborah DeGreeff says
I made a 1/2 batch (7 quarts) as that’s all my canner can hold. It looks like there’s more liquid than apples in each jar. Do you put the apples in first and then pour the syrup in? Just trying to get the apples and syrup ratio correctly in each jar. I have a ton more apples to prepare and can. Thanks for any help anyone can give me!
Frank tola says
Put your
Apple’s in the jar first
Carla Chapman says
Is clear gel the same as Knox original unflavored geletine?
Elise says
No – not the same at all. It’s closer to corn starch.
Cathy Segrell says
Hi, my name is Cathy and I would love to can your pie filling, but I have a question…. What is…. Clear gel (my amish friends use cornstarch, but according to Ball, it’s not safe).
Elise says
It’s a modified food starch. I’ve only ever seen it at an amish store, but you may be able to oder it on Amazon.
jennifer mcclure says
How much cornstarch would I use in this recipie I can’t find clear gel anywhere
Elise says
I would do a 1:1 ratio, but I have to warn you that using cornstarch in canning recipes is not recommended.
Debbie M says
Amazon offers clear gel in several sizes and brands
Sandra says
Where is the recipe ? I can not find it. Everyone says how wonderful it is but its not here. Where do i have to go to get it?
Iris says
Oh my that’s a lot of sugar.
Depending on the type of apples, I guess.
My apples Goodland are sweet to begin with.
Robin says
Hi. Last year I made 20 qts or so of this fabulous apple pie filling. This year I came into a very large slam of pure caramel candy. Mmm fingertip licking good.
what I’d let to know is, have you ever put caramel into the canned filling, or should I wait until in put my pie together? My kids are eating it quickly is why I wonder!
Debbie says
I’m not really sure how much cornstarch to water to make the gel
Joy says
Hi I have a dumb question. I. Totally new to canning and I’m wondering if the clear gel is liquid pectin?
Elise says
Hi Joy, it’s actually a modified food starch that, for lack of better terminology, behaves better during the canning process than cornstarch.
Cheryl says
Have you used a steam canner? I have been using this instead os the big bailing water canner. The steam canner is so much faster and easier to use.
Elise says
I have heard of them, but haven’t tried one. 🙂
Chris Scott says
This is the 2nd time I have made this recipe. Absolutely delicious! I added 4 extra quarts of apples and used 4 cups of brown sugar to replace 4 c. sugar the 2nd time I made it.
This makes a fabulous apple crisp and cobbler also.
Jada says
I made this using cornstarch because my grocery store didn’t have clear gel!! It looks wonderful and smells delicious!! Thank you for sharing your recipe.
Edye says
I’d like to give this as gifts to friends. Can you tell me instructions for cooking the pie?
Karen says
Hi,
What kind of “Clear gel” are you talking about? Can you give an example?
Elise says
Clear Gel is a thikcener used in canning in place of cornstarch. It has more stable results in jars, and is less prone to growing bad bacteria, so it’s safer. You can order it from Amazon, and sometimes find it in the canning section at Walmart.
Sue says
What is the clear jel product called ?
Jessica Hamm says
I just wanted to thank you for writing a complete canning recipe. So many, do not include the process time. I am a newbie to canning, so I just wanted to reach out and show my appreciation for your work. Plan on giving it a whirl and trying your recipe. Thank you.
Mama Sita says
Hi! I’ve been canning homemade apple pie filling for YEARS with cornstarch and never had a problem! Don’t believe everything you read ????
The best use for this recipe is making apple crisp. I use 2 quart jars, dump them into a 9×13 pan & throw a nice oatmeal crumb topping on it! Great for breakfast too!
Nancy says
I agree … cornstarch works great.
Morgan says
If using cornstarch in this recipe how much would you use??
Constance says
The problem I’ve run into in making my own filling and canning it is it gets over cooked by the time it’s baked up in a pie. Can I leave the apples undercooked? I like gluten free flour in mine, hope ball isn’t against that.
Misty says
Exactly how many apples are needed for 12 quarts?
Sue says
You say your Amish friends use corn starch for thickening instead of clear jel. Do you happen to know how much corn starch they would use for the apple pie filling recipe? Thank you so much. Sue
KATHLEEN ALEXANDER says
I have used clear gel.and sold it at Ace hardware where i worked. The difference is that the gel looks so much better than cornstarch. I made rhubarb sauce one time , with cornstarch. The filling discolored and became clumpy. The clear gel can handle the heat without breaking down. The next time with clear gel it was great! I also use it in soup for thickening if I don’t have cornstarch and canning soup is great with it.
Barb says
Hi, would like to try this apple pie filling. Would it be possible to thicken with flour as I don’t care for them”jelly like” texture of the other thickeners.
Millie says
How long do you cook the apples before the water bath??
Darcy Varney says
Has anyone had leftover liquid that did not fit in the 14 jars after the 12 quarts of apples were put in?
Also, how long does it usually take to set/gel up?
Donna patrick says
I use cornstarch in my apple pie filling and no body has gotten sick.
Karen says
How much do you use
Cyndie says
Is the clear gel just pectin or something else?
Elise says
It’s a modified food starch that is more consistent during processing and storage than cornstarch, which can get chalky.
Lydia says
So happy to find this recipe! I grew up on home bottled apple pie filling. Never asked my mother how she made it, bit I definitely remember she used minute tapioca. Perhaps I’ll experiment with that. Thanks!!
Patricia says
Can Certo liquid pectin work?
ME in MT says
Add some flour like most recipes suggest, and stir it in when you actually used the pie filling. KISS Keep it simple stupid-it only took me 5 years to come up with this idea-I guess I’m kinda slow. Works great!
Rhonda Tenderholt says
Was wondering if you’re trying to cut down on sugar intake, is there a way to use less sugar or some other kind of sugar?
Lisa says
Please verify whether the measurement on the apples is after peeling, coring, and chopping.
Kelsey says
Hello,
I really enjoyed reading your apple pie recipe! Apple pie is one of my favorite parts of fall. I have recently started my own blog and posted my apple pie filling recipe and would love to have you stop by and check it out! My blog is Minnesotaminifarm.com. I look forward to following your blog and learning more of your wonderful recipes.
Nancy says
Are you sure it takes 12 cups of sugar to 12 cups of apples? That seems as the ratio is a bit off.
Hearher says
It says 12 CUPs of sugar to 12 QUARTs of apples. I had to re-read it to make sure, lol
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!
channa says
its clear jel not sure jell. Sure jell is for making jam, very different. clear jel is with one L they have cook or instant. when canning use the cook not instant.
Wanda Waller says
Can trivia baking blend be used instead of all sugar
Harryetta Pennington says
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Chrissy says
I’m a rebel and have canned with cornstarch before. How much cornstarch would your Amish friends use with this recipe?
Renee says
How long do you cook the and pled once added to the stockpot? Thank
Pie lady says
25 minutes
Cheryl Buchanan says
Why doesn’t the recipe state this? I did NOT cook the apples 25 minutes after adding them to the liquid.
Not sure if I will recommend this recipe for a variety of reasons.
★
Patsy Price says
You cook the apples until they thicken. Then you place it into jar, wipe top or jar/ put lid and rings on/ place all in a water bath and boil for 25 minutes. Remove from canner onto a folded towel on counter to cool and seal. Note: I usually place another kitchen across the top
Renee says
How long do you cook the apples once added to stockpot?
Auto correct kills me sometimes.
Pamela L Dylina says
In another recipe, they cooked the apples 1 minute in stockpot.
Cheryl Johnson says
What is clear gel and where do you get it. I have never heard of that
Tammy says
I had difficulty finding Clear Gel. After checking for it at several different places, I finally found it at a Mennonite/Amish store. I wasn’t quite sure of what it was so I googled “what is the difference between Clear Gel and Sure Jell” and the answer became much clearer. Clear Gel is a modified food starch that is used as a thickening agent in canning recipes. It is most commonly used in canned apple pie filling, but can also be used in other pie fillings, other preserves, canned soups, etc. It is actually a modified corn starch (not regular corn starch) that is resistant to breaking down under high temperatures and various pH levels. It has no flavor and comes as a white powder. The advantage of Clear Gel is that it is able to thicken the food evenly (without lumps) even when it is subjected to the sustained temperatures of the canning process. When used in canned pie filling, it will bake into a beautiful pie with just the right amount of thickening and you never even know it is there. Clear Gel has nothing to do with the safety of your canned product. IMPORTANT: FOR CANNING, YOU WANT TO STICK WITH REGULAR CLEAR JEL, NOT INSTANT… INSTANT CLEAR JEL IS CLEARLY MARKED AS SUCH. The instant does not work as well for canning because it breaks down when heated for long periods of time.
Sure Jell is a standard pectin. It comes in a standard and a low-sugar version. It is used to gel or “set” your preserves such as jam and jelly and as you know, it can be easily found. Sure Jell does not work as an apple pie filling. It would turn your filling into jam!
NOTE: I have seen some recipes that call for this Clear Gel during the canning phase. However, if you don’t have it available, some say that you can go ahead with the canning recipe, leave out the Clear Gel and just thicken the pie filling when you are actually making the pie. Hope this helps! Have a great day!
Stacy Dawson says
Will it thicken in the crust? Because there is lots of liquid in each jar
Cheryl Trussell says
Where can i buy Clear gel? Ive never used it.
Dorrie says
Question. My son was helping me make the apple pie filler and he grabbed the regular sure gel not the clear one. I didn’t notice till it was to late and we were finishing up. Is it going to me ok to eat and use or do we just throw it out.
Amy M says
How long can this be stored?
Cheryl Buchanan says
I measured the chopped apples exactly 12 quarts. However, when packing the jars, the apples only filled 4 quart jars. This recipe claims that it makes 14 quarts. I finished with a total of four. What happened to the other ten quarts?
★★
Mary says
This was excellent! I canned 28 quarts! Do you bake the pie shell first when using it? Hen add the filling and brown the top crust? Please advise!
Holly says
I bake my crust slightly 10 mins or so, put filling in and add crumb topping! It’s the best
★★★★★
Melanie says
Can you safely reduce the sugar?
Holly says
We use apple cider instead of the water and do 6 cups of sugar instead. Turned out wonderful
Caroline Pestka says
Hi there. My neighbor has celiac and won’t eat clear gel because it’s made in a facility with wheat. I’m trying to make her my Christmas apple pie filling without gluten products. Help!
Jenny says
I have made it with corn starch and it was amazing pie filling!!!!
Kimmie Hinerman says
Would it be equal parts corn starch to the clear gel?
Jeannie says
I used about 40 medium to small apples. I cut the recipe in half. It came out great. I used the clear gel. I got 7 quarts with a small amount left over. My husband will love it for ice cream.
★★★★★
Nancy says
I love this recipe! First time I made anything like this. Read through the comments. I noticed my first batch (7) in canner didn’t gel up. Second batch did because I boiled water correctly. So I just boiled the others additionally to get them to gel.
My only question is how long of a shelf life do these have?
★★★★★