Canned Apple Pie Filling

Canned Apple Pie Filling

206 Reviews 14 Pics
rhonda
Recipe by  rhonda

“This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.”

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Ingredients

Adjust Servings

Original recipe yields 7 quarts

Directions

  1. in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
  2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
  3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
  4. Fill jars with hot syrup, and gently remove air bubbles with a knife.
  5. Put lids on and process in a water bath canner for 20 minutes.

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Reviews (206)

Rate This Recipe
natural sugar
1235

natural sugar

This is a wonderful pie filling recipe. The trick to the syrup is put your sugar and spices in 8 or 8 1/2 cups of hot water; stir till dissolved and place over low heat. Then mix 2 cups water 3 TBS lemon juice and corn starch and set aside. After you have the apples sliced and packed in the jars bring the sugar mixture almost to boiling stir in your cornstarch mixture and pour it into the sugar mixture. Stir or wisk mixture quickly. When the white of the cornstarch disappears, laddle over sliced apples. I use 3 tsp cinnamon and Florida Crystals unprocessed sugar. I also leave off the food coloring. It makes 9 quarts every time for me, but I pack the apples within 1 inch of the top. I have made 54 quarts already this year. Most to give as Christmas gifts.

Shannon
780

Shannon

The recipe was excellent. It was very easy. My only suggestion would be that when you use a knife to get rid of the air bubbles, use a plastic one or spatula. The first time I used a metal butter knife and 2 of my jars busted during processing. I checked the Ball website and they said that using a metal utensil to remove air bubbles may cause the jar to break.

Elaine Kilby
648

Elaine Kilby

This is the same recipe my mom used to use when I was a kid and we loved it. I was in the search for this recipe when my mom found the original book and lent it to me. Here are a few helpful things the original book had to offer. Pack the apples (raw) leaving 1 inch headspace. Fill with hot syrup leaving ½ inch headspace. Process in boiling water bath (pints) 15 minutes; (quarts) 20 minutes. Makes 6 quarts. Before serving: Prepare pastry for a 2-crust 8-or 9-inch pie. Line pie plate with pastry; add 1 quart apple pie filling. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400 degrees for 50 minutes.

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Nutrition

Amount Per Serving (56 total)

  • Calories
  • 97 cal
  • 5%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 25 g
  • 8%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

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