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This Apple Pie Filling recipe is a quick and easy option for canning apples in bulk, When apple season is at its peak. A great desert filling to have ready to go in the pantry for apple pies, cobblers, crisps and cakes!
We love apple season! There’s so much yummy goodness that can be made, canned and preserved to make the apple season last throughout the winter. Try making apple butter, apple sauce or dehydrating apple chips too!
How to make Apple Pie Filling
Apples are in abundance in the fall, find free apples in your backyard or pick your neighbours. They are also at their lowest produce of the year in the grocery store.
Choose tart apples such as Granny Smith, Gala and Golden Delicious. Use firm apples and avoid overripe fruit. The lower pH value of tart apples reduces the amount of pectin that breaks down, so the apples hold their shape and get less mushy.
Pre cooking apple pie filling prevents apples from turning mushy when baked. What you get is a sweet apple pie with bits of tart and slightly crisp apples with no more mushy bits.
Once you’ve sourced apples its time to start processing them.
Set up an apple processing station in your kitchen like what I’ve done here.
You’ll need the following tools ready on hand for this easy canning recipe using the hot water bath method.
APPLES and some water
Sugar, Cinnamon, Nutmeg to taste
How to Can Apple Pie Filling
Start processing the apples by peeling and coring them. Peels and cores go in one side of the sink, apples on the opposite side in warm water with a few drops of lemon juice to prevent browning.
Slice peeled and cored apples into quarters.
Make a the Heavy Syrup
- 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
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.
Makes 14 quarts.
Then it’s time to process jars, eat fresh or store in the fridge for 1-2 weeks.
If you’re new to hot water bath canning I highly recommend you read this guide, Quickstart Guide to Water Bath Canning, before you prepare your jars and use your hot water bath. Water Bath canning is simple and friendly but their a science to this art that needs to be understood for the health and safety of your family.
Prepare jars and lids.
Fill clean jars using a silicon ladle leaving half an inch of headspace.
Wipe rims and add hot seals and lids
Process in a water bath canner for 25 minutes.
Set jars to cool, label and store for eating over the winter months.
1 quart jar fills a 9” pie shell perfect for apple pie!
This is the recipe I use for my BEST Apple Pie! ( Plus a secret ingredient )
Apple Pie Filling
- Hot Water Bath
- 14 Quart Jars, Rims and Lids
- Apple Peeler
- 12 Cup Sugar
- 2.¼ Cup Clear Gel
- 1 tsp Nutmeg
- 4 tsp Cinnamon
- 2 tsp salt
- 5 quarts Water
- 6 tbsp Lemon Juice
- 12 quarts Apples, peeled, cored, and chopped
- Peel and Core Apples using apple peeler
- Quarter Apples
- Blanch Apples
- Make Heavy Syrup
- 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.
- Prepare jars and lids.
- Fill clean jars using a silicon ladle leaving half an inch of headspace.
- Wipe rims and add hot seals and lids
- Process in a water bath canner for 25 minutes.
- Set jars to cool, label and store for eating over the winter months.