This homemade canned apple pie filling means you can enjoy warm, cozy pie any time of the year — even when apples aren’t in season. The work of peeling, slicing, and thickening is done ahead of time, so when you’re ready to bake, it’s only a matter of minutes before your pie is in the oven.
Whether it’s for holiday desserts, quick weeknight baking, or giving as thoughtful gifts, this recipe gives you pantry-ready filling with real, wholesome ingredients you already trust.
Paired with my homemade flaky pie crust or used in this apple pie dump cake recipe, you can have dessert ready in a fraction of the time.
Quick Look at This Recipe
- ✅ Recipe Name: Canned Apple Pie Filling
- 🍎 Flavor: Classic apple pie filling with warm cinnamon, nutmeg, and ginger
- 🥣 Method: Water bath canned for safe, shelf-stable storage
- ⏱ Time Commitment: About 45–60 minutes total (plus cooling time)
- 🫙 Yield: Approximately 4 quarts
- 🥧 Best For: Pies, crisps, cobblers, apple pie dump cake, turnovers, or quick holiday desserts
- 🗓 Shelf Life: Best if used within 12 months when properly canned and sealed
- ⭐ Skill Level: Beginner-friendly if you’re comfortable with basic water bath canning
- 👩🍳 Homestead Tip: This is one of those pantry staples that saves you time during the busiest seasons. Do the work when apples are abundant and affordable, and you’ll thank yourself later when you can have pie in the oven in minutes.
✅ Summarize this recipe, or ask for recipe substitutions and dietary information with AI.
Why This Recipe Works
- Ready to Use Anytime – No need to hunt for apples in winter or pay high prices in spring.
- Gifts From the Heart – A jar of homemade pie filling is like a homemade hug.
- Know Your Ingredients – You choose what goes into every jar, including the sugar content, which is something I tend to like less of in my pie filling.
- Long Shelf Life – Safe on the pantry shelf for up to a year (or more) when canned properly.
Key Ingredients & Supplies:
A full ingredients list, including measurements, can be found in the recipe card below.
- Apples - Some apples lend themselves better to pie than others. While Granny Smith is classic, I prefer sweeter apples like Gravenstein, Honey Crisp, Gala, or Fuji — just make sure they’re crisp and ripe for the best flavor and texture.
- Sugar - I like to use either raw sugar or evaporated cane juice. But regular granulated sugar is just fine here. If you'd like to reduce or swap the type of sugar, I recommend reading this resource on sweetening canned fruit from the Extension Foundation.
- Clear Jel - While Clear Jel is optional, it will help thicken your apple pie filling. If you don't have it or want to leave it out, you can! You'll just thicken your apple pie filling at the time of use (do NOT use other thickening agents such as flour or cornstarch when canning, as these are not safe, nor approved methods). Check out this post for more information on how to know if a canning recipe is safe.
- Helpful Canning Tools - Wide-mouth jars, Mason jar funnel, steam canner or water bath canner and a jar lifter. You can grab this pack of canning supplies from Amazon, and I love this canning funnel set from ForJars that has the headspace measuring tool built right in (use code "MODERN10" for 10% off your order)!
How to Make Canned Apple Pie Filling
Step 1: Prepare Your Canner & Jars
Bring your steam or water bath canner water to about 180°F.
Warm jars in hot water or in your canner above the water line.
Step 2: Prepare Your Apples
Peel, core, and slice your apples by hand for the best texture.
Fill a large bowl with water and lemon juice — this keeps peeled apples from browning.
Step 3: Blanch the Apples
Bring a large pot of water to a boil. Working in batches, blanch about 6 cups of apples for 1 minute.
Remove with a slotted spoon and keep apples warm in a bowl with a lid while blanching the remaining apples.
Why blanch? Blanching removes excess air from the apples so your jars don’t siphon during canning.
Step 4: Make the Filling
In a large pot, heat the water, sugar, spices, and ClearJel® over medium-high heat. Stir constantly until thickened and bubbling.
Add lemon juice and boil for 1 more minute. Remove from heat and fold in apples.
Step 5: Fill Jars
Ladle apple pie filling into warm jars, leaving 1" headspace.
Remove air bubbles, wipe rims, and seal with lids.
Step 6: Process Jars
Process in a hot water bath or steam canner for 25 minutes. When time is up, remove the lid and let it sit for 5 minutes. (Important Note: If using a steam canner, do not remove the lid! Set a timer for 5 minutes and keep the lid on; this is part of the processing time.)
Step 7: Cool, Label, Date and Store
Using the jar lifters, transfer jars to a draft-free area of the kitchen and place them on a towel-lined counter.
Let jars cool undisturbed overnight or at least 12 hours.
Then remove the bands, check the lids for a proper seal, label and date the jars, and store in the pantry.
Pro Tip: If any jars didn't seal, you can place them in the refrigerator and use them within a week, or reprocess them with a fresh lid within 24 hours. Learn how to store home-canned food properly.
Altitude Adjustment
Canning adjustments for altitude: If you’re 1,000 to 3,000 feet above sea level, increase processing time by 5 minutes (30 minutes total), 3,001 to 6,000 feet above sea level, increase processing time by 10 minutes (35 minutes total).
Troubleshooting
Here are some of the most common troubleshooting questions around making homemade apple pie filling:
Why Didn't My Recipe Make 4 Quarts?
Each apple variety (and even within the same variety) has a different water content, so once you’ve blanched your apples, you may end up with a smaller volume.
You haven’t done anything wrong; this is just the way it goes when preserving your own food.
The Solution: Measure your apples again after blanching to make sure there are still 12 cups in volume. If not, have some extra apples on hand to make up for the smaller amount. Or, if you don't mind not quite having 4 quarts, I like to have a pint jar on hand, washed and ready, just in case this happens and I can't quite fill a fourth quart jar.
Why Did Pie Filling Come Out of My Jar During Canning?
When food or liquid comes out of the jar during the canning process, this is called "siphoning". Siphoning is a common canning issue that occurs most often when the headspace isn't correct (over- or underfilling the jar) or when bubbles aren't removed before adding the lid.
There are other, less common reasons this can happen, such as rapid temperature fluctuations and not resting jars after canning. Learn more about siphoning when canning here.
The Solution: Always properly measure headspace after removing bubbles. Add or remove filling from the jar to make proper adjustments. Keep jars warm and fill with hot apple pie filling, then immediately place them into the hot canner. Remove jars to a towel-lined, draft-free counter and let sit for a full 12 hours, undisturbed.
Pro Tip: Siphoning is also a main cause of jars not sealing (along with not wiping the rim well enough before adding the lid).
Why is My Filling Watery or Runny?
It's possible to have watery or runny filling if you didn't use the Clear Jel® in the recipe or you used the wrong amounts. It's OK to have a thinner filling; you can thicken it before baking. (Instructions for this are in the notes section of the recipe card below.)
The Solution: Always use an approved thickener that's safe for canning. Do not use flour, cornstarch, tapioca or other thickening agents. These break down during the processing time and are not safe for canning. They can also prevent the heat from reaching the center of the jar, creating an unsafe jar of food for shelf storage.
Why is the Texture of My Apples Mushy?
Apples that turn into mush are usually caused by using the wrong variety or over-processing. The apple slices disintegrate into applesauce instead of holding their shape in the pie.
The Solution: Use firm varieties that hold their shape, such as Granny Smith, Rome, Jonathan or Northern Spy. Don't skip the blanching step (this tells you a lot about how the apples are going to act during the canning process - if your apples shrink or get mushy when blanching, that's a sign they'll continue to deteriorate during canning). And finally, avoid overripe apples as they turn to mush instantly.
How to Use Your Canned Apple Pie Filling
When ready to bake:
- Pour 1 quart filling into a prepared, unbaked homemade flaky pie crust.
- Roll out and add the top crust, slit vents in the top crust and bake at 400°F for ~50 minutes.
This filling is also wonderful used in apple crisp, turnovers, cobblers, apple pie dump cake, homemade Pop-Tarts or as a quick topping for ice cream.
FAQs
Yes, you can pressure can apple pie filling, but it really isn’t necessary. Apples are naturally high in acid, which means they’re perfectly suited for water bath canning.
While pressure canning is quicker — about 8 minutes at 10 pounds of pressure — a water bath takes closer to 25 minutes and gets the job done just as safely when you’re working with a tested recipe.
Whichever method you choose, be sure you’re using Clear Jel as your thickener and following proper canning guidelines. That way, you’ll have a pantry full of apple pie filling you can trust and enjoy all year long.
Jars may not seal if you have siphoning of food (from improper headspace - or other reasons listed above), if you didn't wipe the rims well before adding the lid, or if your canning lids are poor quality. Always use new lids from trusted brands.
Yes. Sugar affects flavor, not safety; adjust to taste. You may find this article from the Extension Foundation helpful.
No, the lemon juice is used to create a proper pH. Bottled lemon juice has been tested and is consistent, while fresh lemons vary in their pH. Always use bottled lemon or lime juice in canning recipes, when called for.
Everything Worth Preserving
If you enjoy making homemade pie fillings and preserving seasonal harvests, you’ll find plenty more inspiration in my book Everything Worth Preserving.
Inside, I walk you through traditional, reliable methods for preserving everything from fruit pie fillings and jams to pressure-canned meals, pickles, broths, and pantry staples.
It’s designed to help you confidently stock your pantry with wholesome, from-scratch foods so you can make the most of every harvest and always have delicious homemade ingredients ready for recipes like this apple pie dump cake.
Did you make this canned apple pie filling? If so, please leave a star rating ⭐ and your comments in the recipe card below. Then, snap a photo of your canned jars and tag me on social media @melissaknorris so I can see!
📖 Recipe
Canned Apple Pie Filling
Equipment
- Water bath canner or steam canner (pictured above)
- 4 Quart Jars & Lids
- Canning Tools
- Large Pot for blanching apples
- Large Bowl & Lid
Ingredients
- 12 cups apples peeled, cored, and sliced
- 2 3/4 cups sugar
- 3/4 cup Clear Jel See notes if omitting
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 3 3/4 cups water
- 1/2 cup lemon juice bottled, not fresh
Instructions
- Prepare your water bath or steam canner and have your warm, washed jars ready.
- Place peeled, cored, and sliced apples in a large pot of boiling water for 1 minute, working 6 cups of apples at a time.
- Remove apples with a slotted spoon and place in a bowl. Cover to keep warm.
- Dump the water from the pot and then combine sugar, ClearJel®, spices, and water in the pot. Bring to a boil over medium-high heat (not a hard boil, you should be able to stir the bubbles down), stirring constantly, and cook until it thickens and is bubbling.
- Add lemon juice and gently boil for 1 minute more, constantly stirring.
- Remove from heat and gently fold in apples.
- Ladle apple pie filling into warm prepared jars. Wide mouth jars work best for this recipe, but narrow can be used.
- Leave 1 inch headspace, run a spatula down the inside of the jars to remove air bubbles, and add more filling, if needed.
- Wipe the rim with a damp, clean towel. Center the lid on the jar and screw bands down until fingertip tight (this is tightening the band with your thumb and first two fingers until you feel resistance, then about 1/4 turn more).
- Place jars filled with apple pie filling in a hot water bath (or steam canner) for 25 minutes.
- Turn off the heat, remove the lid, and let sit for 5 minutes (if using a steam canner, keep the lid on for the 5 minutes).
- Using a jar lifter, carefully remove hot jars to a towel and allow to cool without moving overnight (or at least 12 hours).
- After 12 hours, check the seals, remove the bands, wipe down the outside of jars and store in the pantry, out of direct sunlight, for up to 1 year.
Kristen
Is there a difference between instant and regular clear jell when making pie filling? Is there one that is better?
Melissa Norris
Yes that's why this recipe specifically calls for cook type NOT instant.
Rogie
Thank you, Melissa. I made it without the clear jel - it almost didn't make it to the canning stage - I tasted it and wanted to eat it all right out of the pot. Ridiculously deliscious! Making a trial run with a pint in a couple of small pastries before making the Thanksgiving pie. I appreciate all your videos and information.
Diane Laszakovits
I made this recipe yesterday with some of my homegrown apples. The flavor is delicious, but I think next time, I'll reduce the clearjel to 2/3 C rather than 3/4 C. I ended up adding some of my cider into the mixture to thin out the filling. It was still difficult to add to the jars, lol. I tasted one out this morning and I love the flavors!
Deb
I also had the problem of too thick to get into jars easily but was so happy with flavor and consistency in a pie that I hesitate to change anything.
Charlene
I'm wanting to try this apple pie filling recipe, but I had a question. In the description you say to blanch the apples, remove them to a bowl and cover with baking sheet to keep them all warm together, but in the comments section you said to do a cold water bath?
Kristy
Watch the video, it’s an empty bowl with pan on top to keep them warm until adding them to the filling. The cold water is with lemon at the beginning while your peeling and coring.
Krista
Dear Melissa,
I am looking to can some apple pie filling this season. Do you have a recipe for peach pie filling?
Melissa Norris
I do inside my fruit canning course https://melissaknorris.com/fruit-preserving-course/
Tara
Dear Melissa can I use pints instead of quarts to can apple pie filling. If so how long would i process the pints. Thank you
Rogie
I did all pints - Processing time depends on the density of the product for heat to penetrate to the center of the jar. If your apple slices are chunky and you have clearjel, you can go the same amount of time as the larger jars - it's always better to go a little longer than shorter - but not so long that your apples turn to mush. I cut mine by 5 minutes because I had bite-sized cubes and no clearjel in the pints. Hope that helps!
Y89 Slots
This homemade canned apple pie filling recipe looks fantastic, Melissa! I love how you made it so simple and easy to follow. Can't wait to try it out for my next baking session. Thank you for sharing!
Rejekibet
I can’t wait to try this apple pie filling recipe! It sounds so easy and perfect for preserving those fall apples. Thanks for sharing your tips, Melissa!
Jalwa Game
I just made the homemade canned apple pie filling from your recipe, and it's amazing! The flavors are so rich and delicious, plus it was super easy to follow. I can't wait to use it for pies this holiday season—thank you for sharing this!
Anahi
Hello Mellisa,
I bought this beautiful apples that have a hint of strawberry taste, I have a few questions, can I make it with less sugar, and no spices....I also was thinking without the clear jell as I can't find it here in Canada, will it work?
Tina
Anahil,
I am also in Canada, I was able to buy the Clear Jelly on Amazon.ca
I have also cut back the sugar and omitted the ginger, and cut back the nutmeg by half. The cinnamon gives it a great taste, so I kept that in.
I have used this recipe and the procedure that Melissa shows here, and it is my go to recipe for Apple pie filling.
As a matter of fact I have just taken my jars out of the canner now, with more ready to go in.
I hope my response reaches you and you do try this recipe.
Blessings!!
Carol Henson
If you don’t have clear jell you can use cornstarch.
Jeff Chornohus
Hey I'm new to canning and plan on making this apple pie filling. I have the clear gel cook type but am confused about how to add it.
The recipie calls for ¾cup of clear gel. The bag of clear gel says to make 1cup of clear gel add 1tbsp of cg to 1 cup of water.
So, do I add ¾cup dry mix or do I prepare with water and add ?
Melissa Norris
You are adding the clear gel to the water and sugar as specified in the printable recipe card. They all go together in the pot and then are brought to a boil.
Jeff Chornohus
Thanks. I thought the clear gel i bought was a concentrated version and only adding 1 tbsp
Hope Gorrondona
I am VERY new to canning. I appreciate all the help you're giving. I was wondering if you can cut the apples in smaller chunks for this recipe?
Melissa Norris
Yes they could be cut smaller but they will have a softer texture (mushier)
Lexie
Melissa, I can’t thank you enough for all the things I’ve learned from you over the years! From growing tomatoes, canning to sourdough to herbs, you do all the things I want to do. Thanks to you, after buying a ridiculous number of sourdough starters, I finally have a beautiful starter that I share with friends and I have nothing in it but flour and water. I have bad shoulders and have read that it’s perfectly acceptable to fill my canner with water, only as high as halfway up the first layer of jars. I get a solid seal and have done it quite a bit but I really would prefer to know for certain. I’m using an All American, if that’s relevant. Thanks so much!
Melissa Norris
For water bath the water needs to be a minimum of 1 inch over the jars, for pressure canning, it should be about 2 inches BEFORE putting your jars in .
Liz
How would you do this with a water bath instead of a steam canner? I usually have a large stock pot that I fill to cover the jars when I can, but idk how much to put for this one. Do I need to fully cover the jars? Or can I just come up to the neck?
Veronica Vatter
Same times and you cover the jars by 1-2" of water
Susan McEwen
I followed your apple pie filling recipe last fall but i seem to have bubbles in them. Are they safe to eat?
Melissa Norris
As long as the bubbles aren't active (move when jar is sitting still) then yes
Sheila
So I just canned some apple pie filling and I have 4 pints of the syrup left over. I’m thinking I can just water bath it for 30 minutes and it’ll be fine for a couple years or when I need it.
Dawna Werbeski
Love your videos! I used less sugar and steam canned without clear gel. I'm not sure where things went sideways but I did not use clear. gel so left only 1/2 inch headspace but my jars overflowed. Somehow three of the four jars have a seal but I will have to refrigerate and use them soon as I'm afraid I will have spoilage and waste all my beautiful Honey Crisp apples, not to mention the time. I opened the one jar that lost most of the juice and found the apples very soft. I wonder if they would turn to mush after cooking in a pie? Probably won't do this again unless I can get some clear gel. Also wonder how to keep the apples from getting too soft. With a 30-minute steam time, it seems impossible for them not to get cooked to that softness. Any thoughts?
Linda
Apples are notorious for siphoning. I used clear jel and still had siphoning. But they sealed. It’s the air content of apples I think . I increased my head space slightly, still siphoned. I wish I had the answer .
Tara
Dear Melissa can I use pints instead of quarts to can apple pie filling. If so how long would i process the pints. Thank you
Melissa Norris
You would process pints the same as quarts.
Holli
This is such a great recipe. Just finished my last batch. The instructions make it so easy! Thanks!
Shelby DeFrenn
Im looking for the link for bulk spices, but I don’t see it anywhere
Can you tell me the name again. I buy spices from Walmart or Publix is it any different thanks
Margot
I made this pie filling for the first time last fall and it’s wonderful! It’s been amazing to be able to make an apple pie or apple crisp anytime throughout the winter and it’s delicious! Thank you! Definitely making it again this fall!
Kaitlyn
Why is this only good for one year?
Melissa Norris
All canning says the best quality used within in one year, it will last longer but best nutrition and color is within one year
Matthew Hand
Hi Melissa. I processed my jars and after they were cooled, a couple had the filling/gooey stuff on the threads of the band. I'm guessing they overflowed sometime. I made sure I was one inch from the top before sealing. The lids are still intact and sealed. Are the jars ok to store?
Melissa Norris
Siphoning is pretty normal with pie fillings, just wipe them clean and as long as the seal is solid then they're fine to store.
Cathy
I have made this recipe once without the clear jel and then thickened up afterwards and added raisins. It was delicious. I want to make it again and this time, will reduce the sugar in half. When I make apple pie or crisp using fresh apples, I do not peel them so wondered if I can omit this step when canning.
Laura
Hello Melissa, can I use citric acid instead of lemon juice?
Dorothy
We put up about 21 quarts of apple pie filling, but the clear gel never thicken. Any ideas on thickening up the pie filling when making pies?
Melissa Norris
Follow the instructions on the printable recipe card in the notes section where it says Processing instructions WITHOUT ClearJel. I give instructions on how to thicken at time of baking.
Danielle moore
Do u have an actual apple pie recipe to make the pie all at once?
Danielle moore
As well as a pumpkin pie one?
Melissa Norris
I use the pie crust recipe that's on the site and simply pour the pie filling into it. Bake at 425 degrees F for 15 minutes and then turn it down to 350 degrees F until the crust is golden brown.
Amanda
We got a bumper crop of apples from our tree this year and I've been wanting to try this recipe since I saw the youTube video. I've got 4 quarts in the canner right now and we had about a cup of extra apples in the sauce leftover and the family devoured it with spoons. I'm really excited to be able to quickly throw together a pie in the middle of winter.
Diane K.
I tried this recipe and it tastes great. This past weekend I canned 4 quarts. Today I noticed that 2 of them have large air bubbles. The jars sealed but the contents have settled and move around if the jar is tipped. Are they no longer safe to use because of the large bubbles? The other 2 jars sealed and have a few smaller bubbles but the contents don't move around. I haven't canned in years and have never canned pie filling before and am worried they have gone bad.
Melissa Norris
As long as the bubbles aren't active (when jar is sitting still bubbles don't move) and it sealed, they're fine.
Tammara
Can I omit 1.5 cups of the sugar? That's way too much sugar for my taste.
Jen
Do you think it would be safe to substitute pears in this recipe? Someone gave me a 5 gallon bucket of extremely hard pears that never soften. If not, any other ideas for them? I was thinking pear sauce, but I’m afraid they might be too hard for that.
Kristine Joubert
Thank you for the apple pie filling recipe. I had been waiting for that. I make applesauce in the crockpot but I don’t have any directions for canning it. Can you help. Also I would like to switch to raw sugar after seeing one of your video’s. Is there anything I need to know about the use, storage, or amount needed in a recipe.
Tiffany
What kind of apples do you recommend using (if you don’t have Gravensteins)?
Melissa Norris
I like honey crisp or gala, something crisp, not mealy
Mary Ann Dettling
What can you use in place of the clear gel? I haven't found it locally. If I do order from Amazon, how many batches can you get from a 1.5 lbs. package?
Sharon Taube Farrell
One pound of CLEAR JEL equals about 3 - 3 1/2 cups.
Laura
This truly is the best pie filling ever! I also had to lick the pan . I have a question. One of my qts had some pie filling escape into the canner. It fells like the seal is ok. Would it be ok for 2 weeks. I will use it first. Laura
Melissa Norris
Yes, siphoning does happen with pie fillings and as long as it sealed all the way, it will be fine.
Darlene Messinger
Melissa, I have learned so much from you! The strawberry jam is the best I've ever tasted and everyone is raving about it. I'm interested in canning but don't have any of the equipment. Maybe later on...
Thank you!
Darlene
Ann Giaquinto Scott
Thank you for an Apple pie filling that is canned. I made pies in the fall but had to freeze them. I have been looking for a recipe to can. Just made your pie crust recipe today for beef pot pie and it was delicious. A perfect match for a meat pie.
Andrea
Just a hint. Mix that Clear Jel with the sugar and spices first, and add the water a little at a time at first and whisk as you go so you don't get lumpy filling. 45 years of using Clear Jel experience.
Margaret
Could we substitute pears for the apples?
Melissa Norris
I've never done it with pear and searching through tested recipes for home canned pear pie filling I didn't find any, so I'll err on the side of caution and say best not to swap it out. I do can a pear butter and pear sauce and I also have a pear spiced canning recipe here https://melissaknorris.com/can-pears-spiced-pear-canning-recipe/
Dona
Hi Melissa, when blanching the 6 cups of apples at a time, do you plunge them into ice water after removing from the one minute boiling... like typically done when blanching?
Melissa Norris
Yes, I pop mine into a large bowl of ice water.
Abigail
you said I could leave the clear-jel out? If I do that do I just follow the recipe otherwise or do you have other recommendations? I love eating unsweetened oatmeal with apple pie filling on top so the thickening in the pie is not as important to me.
Thanks 🙂 very interesting in learning to can this as I’ve only frozen it previously and would love to be able to make shelf stable apple pie filling:)
Melissa Norris
Hi Abigail, yes, just follow the recipe with the omission of the ClearJel. This is one of our favorites!
Nancy Johnston
You are such an inspiration! Thank you for tour videos & recipes! God bless!
Barb Reineke
Why can't I print off this recipe to keep for future use? It's such a good one?
Melissa Norris
There's a print button to print the recipe so I'm not sure why you're having issues printing it, maybe your printer settings?
c
Can this recipe be used for other fruits like peaches, cherry or pineapple?
Annette Lockler
Using your recipe, I canned apple pie filling. I had 14 cups of sliced apples but it only made 3 quarts of apple pie filling. I used a manual slicer and the slices are thin, could that have been the problem? Otherwise, good recipe.
Melissa Norris
That's probably the culprit, I keep mine on the thicker side.
Anna
i was just wondering if the ginger used in his recipe is fresh or powdered?
Melissa Norris
I use powdered
Michele
It is my understanding that Clear Jel is made from corn starch. Is there something else we can use?
Melissa Norris
ClearJel is a cornstarch that's been modified for canning. As stated in the post above, you can just leave it out and when you open the jar of pie filling, use any thickener of your choice just as you do when baking fresh apple pie. There are no other thickeners safe for canning to use.
Barbara
Could you make this sugar free by using some kind of sweetener instead of sugar?
Charity
How many quarts do you put up for your family for the season? Just one recipe doesn’t seem like enough...
Liz
Hi Melissa! In your apple pie filling recipe you call for raw sugar. Is that Sucanet or sugar in the raw? Also, anyway to substitute honey for sugar when doing jams?
Thanks, Liz
Charlene
I canned apple pie filling for years when we lived close to apple orchards. It was so nice having easy delicious pie filling available during the holidays. I may just have to buy apples and can some. Thanks for this recipe.
Tabitha
My son can’t have sugar. If I switched the sugar for honey, will it affect the safety of the pie filling?
Melissa Norris
Here's info on using honey in canning recipes http://www.pickyourown.org/SubstitutingHoneyForSugar.htm
Elaine Bowyer
I have never worked with Clear Jell before...it's in powder form. Do I follow the directions on the jar to boil it first then add the recipe amount of the boiled Clear Jell,? Or do I add it into the recipe as a powder right out of the jar?
Patricia
Hi Melissa!
I've made this recipe twice and we absolutely love it. Funny though the filling never made it into a pie lol. Is it a quart per pie?
Melissa Norris
Haha, it's soo good! Yes, I use a quart per pie.
Mike the Gardener
I used the recipe in the ball canning book. The pie filling is awesome! And much easier than I thought it would be. I have read a number of recipes online and you need an engineering degree to sift through them 🙂
Sally
Have you ever used chia seeds for your apple pie filling? I love the extra protein and the jelling effect. I've had excellent results with all of my jams using chia. My grandmother used to reduce apple juice and pulp to make the thicked part of the filling. Just wondering if you've used either method..
Melissa Norris
Sally, not with canned apple pie filling, chia seeds aren't a safe canning thickener. But for fresh they'd be just fine!
Bill Kerr
Thank you for posting this canning info on apple pie filling. I'm attempting to save a bunch of Delicious apples through the use of our canning equipment, but have never tried to save/can pie filling. Do you think it makes more sense to save it in the freezer? We have plenty or storage space for either method. The total number of bushels of apples are approximately 20. Thank you again.
Melissa Norris
Bill,
You could try some of both and see which way you prefer it. I like having some on the shelf for when I'm busy, I can just open the jar and go.
Exhaustive & Creative List of How to Preserve Fruit - Pure Living for Life
[…] Home Canned Apple Pie Filling Recipe […]
Candice
If you are pressure canning the apple pie filling, do you still need to add the lemon juice? Is the lemon juice needed for taste or for the clear jel to set? I know for water bath canning you need to add lemon juice to bring the acidity up. Can I omit lemon juice if pressure canning?
Melissa Norris
You still need to use the lemon juice for acidity reasons, we're not pressure canning it long enough to omit it.
Emily
Hey Melissa!
Love your blog and podcast! Thank you for all you do! I am new to canning and put up my first jars this year! 😀 You were one who convinced me that I could pressure can! Is it weird that I pressure canned with tattler lids before I ever water bath canned and I still haven't used a regular style lid! haha! When I learned about the sustainable lids, I just knew i had ot try them! And they have been working great! 30 jars of green beans later and we are looking at a mountain of apples to process from my in-laws trees! HUGE BLESSING! Anyway that's how I ended up looking for your apple pie filling recipe! I noticed you used clear jel in this recipe. Because clear jel is modified corn starch and does not come in organic form (so it is almost guaranteed GMO), would it be possible to skip the clear jel and add a thickener in later when you want to bake a pie? (We steer completely clear of GMO foods).
Thanks again! Blessings to you!
In Christ,
Emily
Emily
Oh I just saw one that is labeled as non-gmo! I didn't see that the first go around! My apologies!
Melissa Norris
Emily,
No worries and the manufacturer of ClearJel (it's sold by multiple people but as far as I know, it's all made by one company) is the only manufacturer of non-GMO maize in the US. 🙂
Melissa Norris
So proud of you and those apples will be so delicious, you might want to check out my new recipe for the apple pie jam, too. 🙂
moana
I admire your works and life Melissa K Norris.
Evone
Hi, I precook my apple pie filling and was wondering if I can still can it this way? I precook just enough to make them a little tender, so when put in a pie it really only has to bake about 30 minutes until the pie crust is brown.
Melissa Norris
I hot pack my apple pie filling so this is considered a pre-cook as well.
Amanda
This turned out SO GOOD! Ive already eaten 1 of the 8 qts I filled only a week ago. I do have concern about the canning process and the bubbles that have formed on the inner walls of all my jars. Can I directly contact you?
Melissa Norris
Hey Amanda,
You bet, I'll shoot you an email.
Sara
Hi Melissa,
I am excited to try this recipe this year. I was reading about Clear Jel (trying to find it locally- looks like only online unfortunately). The website I was on said that a one-pound bag (3-3/4 cups) would be sufficient for 7 quarts of pie filling, but your recipe calls for only 3/4 cup for four quarts? Would it hurt to put more in, or are you purposely only putting in 3/4 cup for some reason?
Thanks!
Melissa Norris
Sara,
You don't want to use too much, no more than 1/4 cup per quart jar or it can be too thick and that can cause issues with canning safety.
Nancy
Melissa,I have just discovered the joys using a pressure canner. I really don't want to ever do a hot water bath again, but I can accept only doing that for jams, jellies, or pickles (which I rarely do anyway).
Thank you for the post. I just bought a bushel of apples and will get to work on the this weekend.
Nancy
Ginny
After blanching, do you plunge the apples in ice cold water?
Cindy
Going to try your recipe this week. I don't have any clear jel so just going to can it without. I live at a little over 6000' elevation, would I process at 15 lbs of pressure? Thank you for sharing your recipe!!
Melissa Norris
Cindy,
Yes, at 15 pounds of pressure with our elevation if using the pressure canner. 🙂 I'm getting more apples Wednesday and can't wait to whip up another batch.
Mary
Thank you for inspiring me to can and freeze this season more than I ever have!
I am intrigued to try this apple pie filling except I keep thinking about the clear jell being gmo. Do you know if there is a good non gmo option or is this one gmo free?
Thanks so much! I appreciate you sharing your knowledge and experience so freely with others!
Melissa Norris
Mary,
I'm so thrilled to have inspired you and what an awesome job you're doing!
When I first used and purchased the ClearJel it said on their website it was GMO free, it's not certified however. I've done extensive research and haven't been able to confirm one way or the other for certain if it is GMO free, but I can't confirm that it isn't either. One option is to make the pie filling without the thickener and then just add some flour/cornstarch at the time of baking your pie or using the pie filling. I wish I could confirm one way or the other for my own self as well. Thanks so much for asking as I do try to keep all GMO items out of our home and pantry.
Cheryl
Thank you for this post. I have a couple of questions for you. How long does it take for your pressure caner to reach temperature? I find mine takes a couple of hours. I did dry beans yesterday and it took a total of 3.5 hours to can! Am I doing something wrong?
#2 - Do you have to have lemon juice in the pie filling? I thought I would try caning my husbands grandmothers recipe but her's does not call for Lemon juice.
Thanks you for your time if you get a chance to answer. 🙂
Melissa Norris
Cheryl,
What type of stove are you using and are you turning it up to medium high? After allowing my pressure canner to vent steam for 10 minutes, it only usually takes about 5 minutes to reach 10 pounds of pressure, perhaps about 20 to 25 minutes from when I first turn the stove on, including venting time.
You do need to use the lemon juice, it's there for acidity reasons. My older recipes didn't have it either, but different apple varieties vary on their acidity (depending upon harvest time as well) so using lemon juice helps make sure it stays in the safe range.
Sandra
I just pressure canner apple filling. Why did filling ooze out of my jars when I removed them? They were clean & lids were sterilized beforehand. Would I be better off to use glass lids?
Also, won't blanching make them mushy? How long did you do that for? The apples I had (don't know the variety) went quite soft after being canned.
Melissa Norris
Sandra,
The jars vent while being processed, so sometimes part of the liquid will leak out. It's pretty normal, which is why you should wash the jars off and remove the bands before storing. And no, blanching them before packing doesn't make them mushy (actually, not blanching usually creates a mushier product), it actually creates a better end product because the apples are evenly coated as they go into the jars. I walk through the time and procedure in the above instructions in the post, but for 1 minute. They will be soft after their canned because they're cooked. I usually pick crisp apples and slice them thick instead of using my peeler, corer, spiral slicer.
Betty
Melissa,
I have several of your books. I love your website and blog. I just received your book, The Made from Scratch Life. I am excited to try your recipes and now your apple pie filling. Thank you for all the information on gardening and canning and cooking.
Betty
Judy Johnson
What kind of pressure canner/cooker do you have and how do you like it? Is it an electric one? And how many quarts does it hold?
This recipe looks yummy, a must try!
Melissa Norris
Hi Judy,
I use a Miro pressure canner, it's not electric, I don't believe any pressure canners are electric, at least not ones I"ve seen or used. Mine hold 4 quarts at once, but you can get bigger ones that will hold up to 7 quarts at once. Here's a link to my guide on deciding which pressure canner is best for you.
Patricia Hanes
I used this recipe exactly and all of my jars ozzed out in the canned a n d did not seal .what could I have done wrong. Last year I used cornstarch and all sealed
Melissa Norris
Did you pressure can or water bath? I've never had that happen before.
Susan
Can you use white or brown sugar in place of raw sugar?
Melissa Norris
I'd use white sugar, as that's probably bit closer to the raw sugar.
Deborah
Thank you for sharing this wonderful recipe, I wanted to do this today, my apples are getting soft on me. I have Sure Jel on hand, can I use this instead of the clear jel. This is my first year at canning, so there is a lot for me to learn, I just want to be safe. Thanks and Blessings
Melissa Norris
Deborah,
No, Sure Jel won't work for pie filling, because it will set too firm like a jam. You can can the pie filling without the thickener and then just add it in when you bake the pie like you would with fresh fruit pie recipes.
Phoenix
5# pressure for 13 minutes. At sea level? We live in SE Idaho, at over 4,000 feet. How do I adjust time and pressure?
Melissa Norris
Yes, that's at sea level. Here's a PDf for high altitude canning. http://www.freshpreserving.com/tools/altitude-adjusting
Ginger Martin
My pressure canner keeps making my jars boil over in canner leaving me with 3/4 jar full. What am I doing wrong. My canner is a carey canner electric canner. Says 20 minutes is it to long of a time?help..
Melissa Norris
Ginger, it sounds like the canner is too hot or not keeping consistent pressure. I've never used an electric canner,can you adjust the temperature? Liquid loss usually happens when you have too much pressure or too much variant in temperature changes.
Kimberly
Hello! This is the first time
visiting your site and I love it. I can't wait to try this recipe. I am just wondering how long the apple pie filling will keep. This would make a great addition to my Christmas presents.
Melissa Norris
Hi, Kimberly and welcome,
I've had jars two years old that were great. As long as your seal is good and they're stored in a cool and dark area, they'll last for at least a year. And they do make wonderful Christmas gifts.
Rosz
I really look forward to making this but was wondering if pressure canned then baking a pie with it if turns to mush?
Melissa Norris
Rosz,
No, it doesn't turn to mush, the apples aren't as firm as fresh, but it's still delicious and texture and appearance is good. One of the benefits of having cooked pie filling is you don't need to bake the pie as long, just until the crust is done, so no more burnt edges of pie crust because the apples aren't done.
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[…] pressure canner. That includes, beef, poultry, seafood, vegetables, and combination recipes. I also pressure can my apple pie filling, applesauce, and tomato sauce. I find a pressure canner to be faster than water bath canning and it […]
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[…] saving tip- I also use my pressure canner to can my applesauce and apple pie filling (how to pressure can apple pie filling), though you can use a water-bath because this is an acidic food. One of the benefits to the […]
Samantha
if we are cooking the filling with out the gel and waiting to thicken until we actually use the filling for a pie how would we incorporate the thickener... i am going to use the corn starch method of thickening. thanks sam
Melissa Norris
Samantha,
You'd just add the corn starch to the pie filling when you bake the pie. Open the jar, stir in the corn starch, and then dump into your pastry lined pie plate and bake as normal.
Ashley
Is it the same amount of corn starch as the clearjell or is the amount different? Thanks!
Melissa Norris
As corn starch isn't recommended for canning and breaks down, I'd can it without the thickener and when you bake your pie, just add in the flour/cornstarch amount you would when making it with fresh apples.
Ashley
Sorry my question was confusing. I was planning to add the corn starch/flour in when I was ready to cook the pie. I was just curious if you had a specific amount you added to this recipe. Hope that makes more sense. Thank you!
Melissa Norris
Ohh, oops, I misunderstood. 🙂 So the amount of cornstarch or flour when baking the pie is 2 Tablespoons flour or cornstarch.
Ashley
Perfect! Thanks!
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Evelyn
Could this pie filling be frozen instead of being canned?
Melissa Norris
Evelyn,
Yes, it can. A friend of mine does that frequently!
SANDRA GAILE
THIS SOUNDS YUMMY! I just put up 14 pints of apple sauce, some with red hots for color. I should have put up some apple pie filling!
Amanda
Hello! I just discovered your site and love it! Can't wait to explore all the wonderful information.
I was wondering if perhaps gelatin would work in place of the Clear Gel? I try to stay away from cornstarch and corn-based products, and would prefer to use something healhier like Great Lakes gelatin powder. I have no experience with Clear Gel. Thanks for your help!
Melissa Norris
Hey, Amanda, welcome!
I've not tried the gelatin with canning so I can't say how it stands up to shelf stability and the high heat used with canning. It would be fine for freezing or fresh pie filling I would think. You could always can the pie filling without the thickener and add the gelatin at baking time. Hope that helps.
9 Ways to Preserve Apples at HomeMelissa K. Norris
[…] 1. Apple Pie Filling.Is there anything better than lovely jars of home canned apple pie filling? Yes, there is, diving head first into said jar with a spoon… or no spoon. Ever notice how apple prices go up during the holidays? Plus, when I'm busy with Thanksgiving and Christmas, I can bake a homemade pie with just popping open a jar of this filling… and it also has both water bath and pressure canning instructions, here's how to pressure can apple pie filling. […]
jeanine mcclure
instead of water, could you use the same amount of no sugar apple juice?
Melissa Norris
Jeanine,
Yes, you could. I never thought of that...
Jaimie
I live at an elevation of 2300 feet. I know to adjust the time in my pressure cooker but should I add more weight to my gauge? My canner only has 5, 10, and 15lbs weights. I feel like 10lbs is too much for pie filling but want to be safe.
Melissa Norris
Jaimie,
My canning books says if you're above 1000 feet to add an additional 5 lbs of weight, so 10 lbs sounds right according to that. However, you could also waterbath it for 25 minutes at regular altitude, so I'd guess 30 minutes with your altitude.
Kathi
Do you share your grandmother's pie crust recipe? I sure could use a good recipe 🙂
Melissa Norris
Kathi,
Just click on the words in the post and it will take you right to it!
Sheena
I tried your recipe tonight, but I made a big mistake! As I was ladling the filling into the prepared jars, I realized I forgot the lemon juice. I finished the jars in the pressure caner for the specified time. Without the lemon juice, will the filling still be safe? Thank you!
Melissa Norris
Sheena,
They should be fine. Sharon from Simply Canning (she's a certified master canner) is someone I trust when I have questions and she answered your very question here. http://www.simplycanning.com/apple-pie-filling-recipe.html
Linda Sims
Clear jel can be purchased directly from BarryFarms.com at a much lower price than Amazon.com
Alexa McAllister
Interesting about the clear jell. I'll have to look into that and see what it can be used for. It's obviously good for gluten free cooking. Must check that too.
Great site Melissa. I hadn't visited you in a while but enjoyed a lovely wander through a peaceful place. Thank you
Alexa from Sydney, Australia
http://www.Alexa-asimplelife.com
Debbie Sykes
There is another gel that is gluten and non GMO free it is called Cornaby's Gel and it can be ordered from Amazon too . Just a thought. As the clear gel is a GMO product. Debbie S.
Melissa Norris
Debbie,
Clear gel states it is non-GMO.
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[…] How to pressure can apple pie filling from Melissa K. Norris […]
Janice
I just finished one batch of the pie filling. I had never used Clear Jel before, but I love it. Thanks for a great recipe. I did leave out the ginger and added 2 pears to make the 12 cups of fruit. We aren’t fans of ginger, and I had a couple of pears left from our food coop, that I needed to use. The syrup is yummy! I may have scraped the pot!?♀️
Melissa Norris
Scraping the pot is a good sign!! Pear is one of my other favorite fruits and I bet that gave it a great flavor.
Stephanie nadeau
If I'm using this recipe for non canning what should I change except no clear gel?
Melissa Norris
Do you mean to use fresh or freeze if you're not canning it?
17 apple recipes: breakfast, snacks, soups, and desserts — A Life in Balance
[…] How to pressure can apple pie filling from Melissa K. Norris […]
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[...] How to pressure can apple pie filling from Melissa K. Norris [...]
Tammy Laursen
I'm planning on making pie filling, I bought instant clear gel? Is it prepared the same way? Confused about instant and regular clear gel? What are the difference in the two?
Melissa Norris
Tammy, unfortunately, I believe the instant is for use in cold items you want thickened. It doesn't require heat to set like the one for canning. People use it to make candy, homemade gummies, etc. I don't think it will can, but you could call the company and ask them for sure.
Melissa Norris
If you purchased through Amazon, you should be able to return it for the correct one I think.
Nicole
What size jars did you use, and how many?
Melissa K. Norris
Nicole, I used 4 quarts. If you don't want to use quarts, it will make 7 pints.
[email protected]
I have just one suggestion for the pie crust. On top sprinkle milk, then sprinkle a generous amount of sugar. Makes the top crust even more delicious, crispy, and decadent. We can always use more sugar in our diet, right? Hey, this is not a daily food so why not!!
Melissa Norris
I'll have to try the milk trick. I already sprinkle sugar on top. 🙂
June Fraser
I have used milk on my pie crust tops since I learned to make pies...1960s. It makes them golden and a bit of a shine.
Michelle
This is my 2nd time making your recipe for apple pie filling, my family loved it with the homemade pie crust that I also got from your website. I topped the pie crust with a cinnamon &sugar sprinkle I put together, and also did a lattice style pie crust.I have been making this pie crust ever since, and I've also used it for my plum cobbler. Thanks so much for the recipes.
Melissa Norris
Michelle,
So happy to hear that. And I've topped my pie crusts with sugar, but not cinnamon. I'll give that a try next time I bake some. Yum on the plum cobbler. Our plums aren't quite ready yet, another week.
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[...] love with her pioneering ways and encouraging spirit, plus her tutorials are awesome! I tried her apple pie filling tutorial and it was fabulous. I still had ton of apples, and when she encouraged me to give canning a try, I [...]
Savannah
You can do this in a pressure cooker? Not a pressure canner?
Melissa Norris
Mine is both. I can pressure can and cook in it. What kind is yours? I'd check the manufacturer's website.
Kim Wright
I'm viewing this in 2023, several years since originally made. But in the video you processed your pie filling in a steamer canner.
I have a presto pressure canner and cooker. It says to process at 6 pounds for 8 mins (both pints and qrts).
In your experience is it better to pressure can or doing the boiling water method for apple pie filling. I don't have a steamer can read show in the video.
Kim Wright
I'm viewing this in 2023, several years since originally made. But in the video you processed your pie filling in a steamer canner.
I have a presto pressure canner and cooker. It says to process at 6 pounds for 8 mins (both pints and qrts).
In your experience is it better to pressure can or doing the boiling water method for apple pie filling. I don't have a steamer canner that was used in the video.
Joanne Bischof
I'm going to make this today! I have bags and bags of apples after we went picking. We pressed cider and I have some plans for making baby food, but we're going to make a ton of cobbler for the book launch party next Saturday and I'd so much rather make the filling homemade! Thank you for sharing your recipe 🙂
Melissa Norris
Yea! It's so yummy and what an awesome item to serve at your book launch party. I can't wait to start reading it next week for the book club. Have fun, your house will smell amazing.
Update to Apple Pie Filling Recipe | Melissa K. Norris
[...] Post navigation ← Previous [...]
Valerie McCauley
What was the water bath canner you were using in the video? I have a big pot that I cover the jars completely with water, but it looked liked the one you had was some sort of a steam canner. Can you tell me what it was that you were using to process the pie filling?
Melissa Norris
Yes, it's a steam canner, safe to use in place of a water bath canner on water bath recipes. This is the one I have https://amzn.to/2Sixdbu
Penny
I got confused in the video when later reading your instructions. I have an aluminum steam canner on the way. Since you obviously cannot fill water over the top of the jars with this. I do leave the lid on this one for 5 min or no?
Pam Bricker
Love this recipe! I am just wondering if it is possible to safely add cranberries to the filling prior to canning. Thanks!
Lee Ann
I left a 1”headspace but there is no headspace now in my jars. I have air bubbles in the jar now instead. What did I do wrong? Will it still be safe to use? The jars are sealed
Melissa Norris
Nothing wrong, it's normal for pie filling to expand like that (called siphoning) during processing. As long as they're sealed they're fine to use.
Samantha
Love your recipes and your YouTube channel!!!
Question about the recipe. I made the recipe for 12 quarts worth of pie filling but it only ended up being enough for 6 quarts...I omitted the clear jel and referred to the notes for that.
Not sure why it only did half the amount? Maybe my apple slices are too big?
Sue
Am I right to assume the apples are blanched 6 cups at a time then the 12 cups are added with the rest of the ingredients to make 4 quarts of pie filling?
Dawn Lewis
I followed your apple pie filling recipe to a tea with the exception of omitting ginger, and using pint jars instead of quarts. My question is the filling is very thick, set like jelly. I have one jar that is half full, planning to put it in the fridge to taste. I can literally turn the jar, upside down, and the contents do not move. Did I do something wrong? Thanks in advance.
Melissa Norris
No, some apples have higher levels of pectins than others. Next time you can reduce the amount of ClearJel. But once heated in a pie or cobbler it won't be that thick. From a safety stand point it's fine.