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
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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Can this recipe be put in freezer containers and be frozen
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.
Approximately how many pounds of apples did you use for this recipe?
I’m not sure about poundage. It seemed like about half a bushel maybe?
I used 19 pounds and it came out perfectly 14 quarts
When you bake this in a shell what time and temp do you recommend? I was thinking maybe 20-30 minutes/350•?
Yes, 350º until the crust begins to brown.
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
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. 🙂
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!!
Wow, I’m glad you didn’t get burned!
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!
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. 🙂
I made this and the mix came out very runny not thick at all
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.
I think it would be more helpful if instead of quarts you say about how many apples it would take for the recipe.
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.
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.
Are you sure you put the kids on tight enough to not allow water from canner to enter the canned filling?
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?
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. 🙂
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!
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!
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. 🙂
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.
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.
12 quarts of apples is the amount needed after peeling/coring/chopping correct? There’s a discussion happening here…
It’s twelve quarts peeled, cored, and chopped. 🙂
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)
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.
Can I use a pressure canner
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!
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
What is the best Apple’s to use?
Granny smith are my favorite for pie filling, but I’ve also used (and loved) cameo. 🙂
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?
It looks like autocorrect made a few changes to what I wrote. I used the apple slicer corer tool that makes slender spiral slices.
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!
How long does the mixture cook before putting it in the bottles? Until it thickens? Until the apples are cooked through?
just until it thickens. 🙂
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!
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.
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.
Oh yum! Browns sugar is such a great addition to almost anything!
Interested in fermenting food.
Is it ok to can with cornstarch? I thought you couldn’t?
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.
If I use Clear Jel instead of regular cornstarch, do I use the same amount (1 1/4 cups)?
It’s been a while since I used clear gel, but as I recall, yes.
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!
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!
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.
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???
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.
What kind of apples do you use or does it matter?
I try to use baking apples, but when it comes down to it, any apple will work. 🙂
Can you freeze this recipe?
I’ve never tried it.
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.
Thanks Deb! I can definitely attest to the cloudy look of the cornstarch, but the taste is the same. 🙂
Can u freeze this instead of canning
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.
I didn’t see where you said how long to cook them in the water bath.
25 minutes. 🙂
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!
Put your
Apple’s in the jar first
Is clear gel the same as Knox original unflavored geletine?
No – not the same at all. It’s closer to corn starch.
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).
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.