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Homemade Apple Pie Filling

Easy and So Delicious!
Course Canning, Fruit
Cuisine All-American
Keyword apple, apple pie filling, canning
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 6 quarts peeled, cored and sliced apples
  • 3 cups sugar
  • 1 cup clear-jel
  • 1 tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 2 1/2 cups cold water
  • 5 cups apple juice
  • 3/4 cup bottled lemon juice

Instructions

  • Sterilize Jars in one of three ways:
  • In the dishwasher. Washed in soapy water, rinsed and boiling the jars for 10 minutes in water and then keep jars in hot water until needed, or In the oven.
  • Peel Apples:
  • Use an apple peeler or peel apples by hand. Remove stems, seeds, and any brown spots.
  • Slice apples using an apple slicer or slice by hand.
  • Blanch Apples:
  • Place sliced apples, 1 quart at a time, in a large pot with at least 1 gallon of boiling water. Boil each batch for 1 minute, after the water returns to a boil..remember your only blanching the apples. Keep the hot apples in a covered bowl or pot. Set aside.
  • Make Filling:
  • Combine the sugar and spices in a large pot with the apple juice and water.
  • Mix the Clear-Jel with the lemon juice and add this to the juice mixture in the pot. Boil 1 minute on medium heat, stirring constantly, just until it starts to bubble and thicken. Remove from heat. It should be thick but still able to flow.
  • Fill Jars:
  • As the liquid is now very thick, it won't easily flow, so you will need to fill the jars by alternating layers of liquid, then apple slices, then liquid, until the jars are full to 1 inch below the top.
  • After each layer, use a spoon to press down to fill any air spaces.
  • Gently jostle the jars and lightly press the slices down to help settle the slices in the jar and fill any air spaces.
  • Wipe any spilled apple pie filling off the jar tops, seat the lid and tighten the ring, you will need 1 inch of headspace per jar. Put jars in canner and keep them covered with at least 1 inch of boiling water.
  • Boil for 25 minutes. Lift the jars out of the water and let them cool without touching or bumping each other overnight. Make sure the jars are completely sealed and store jars in your pantry until ready to use.