Apple Pie Filling for Canning
Have apple pie any time you want with this easy apple pie filling! To make just one pie's worth, divide the recipe by 3.
Servings: 24
Ingredients
- 12 cups peeled, cored, and sliced apples about 4 pounds
- 3 3/4 cups cold water
- 2 3/4 cups granulated sugar
- 3/4 cup Clear Jel
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup lemon juice
Instructions
- Fill a canning pot with water and heat to boiling. Set aside 3 quart jars or 6 pint jars, lids, and rings.
- Fill a large pot with water and heat to boiling. Blanch apple slices in 2 batches, cooking for 1 minute per batch. Remove to a bowl and cover to keep warm.
- Pour out water from the pot you just used and refill with cold water, sugar, Clear Jel, and spices. Whisking constantly, heat over medium-high and cook until bubbles begin to form. Break up any clumps using the back of a wooden spoon. Add lemon juice and boil for 1 minute.
- Remove from heat and stir in apple slices.
- Ladle into hot jars, leaving a 1-inch headspace. Remove air bubbles with a wooden or plastic stick (do NOT use a metal utensil). Wipe off any spilled filling, giving special attention to the jar rims. Place lids, screw on bands, and process in a water-bath canner for 25 minutes.
Notes
- Place sliced raw apples in a mixture of 4 cups water and ¼ cup lemon juice to prevent browning while preparing recipe.
- Makes 3 quarts. Use 1 quart per 9-inch pie.
