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Jars of home canned apple pie filling sitting on a counter next to apples, cinnamon sticks and other spices.

Canned Apple Pie Filling

Melissa Norris
Follow this easy apple pie filling recipe and can it at home to have it ready and waiting on your shelf for a quick dessert anytime of the year.
4.07 from 30 votes
Prep Time 20 mins
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 4 Quarts
Calories 753 kcal


  • 12 cups apples peeled, cored, and sliced
  • 2 3/4 cups raw sugar
  • 3/4 cup Clear Jel. See notes if omitting
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 3 3/4 cups water
  • 1/2 cup lemon juice


  • Place peeled, cored, and sliced apples in 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.
  • In a large stainless steel pot, combing sugar, ClearJel®, spices, and water. Bring to a boil over medium-high heat (don't use a hard boil), stirring constantly, and cook until it thickens and bubbles.
  • Add lemon juice and boil for 1 minute more, constantly stirring.
  • Remove from heat and 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.
  • Wipe rim with a damp clean towel. Center lid and screw bands down until tight.
  • Place jars filled with apple pie filling in  a hot water bath for 25 minutes.
  • Turn off heat, remove lid, and let sit for 5 minutes.
  • Using a jar lifter, carefully remove hot jars to a towel and allow to cool without moving over night.
  • The next day, check seals, remove bands, wipe down outside of jar and store in out the pantry of direct sunlight for up to 1 year.



Altitude adjustment: 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).
Processing instructions WITHOUT ClearJel: To make this without ClearJel, omit, and fill jars to a 1/2 inch headspace and process for 30 minutes in a steam canner or hot water bath. At baking time, drain 1/3 cup of the liquid from the jar into a small saucepan, whisk in 3 Tablespoons cornstarch until combined. Add rest of jar and bring to a boil over medium-high heat. Simmer for 1 minute. 


Calories: 753kcalCarbohydrates: 192gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 19mgPotassium: 473mgFiber: 9gSugar: 176gVitamin A: 203IUVitamin C: 29mgCalcium: 51mgIron: 1mg
Keyword apple pie filling, how to can apple pie filling
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