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Canned Apple Pie Filling

Course Dessert
Cuisine Americana
Keyword Apple, Pie
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 quart jars

Ingredients

  • 5-6 lbs tart pie apples
  • 4 1/2 c sugar
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 c cornstarch
  • 1 tsp salt
  • 8 c water
  • 3 Tbsp lemon juice

Instructions

  • Always start by making sure you have 6 clean and sterilized quart jars, lids, and bands ready. You don’t want all your hard work to be wasted on dirty jars.
  • Peel and core apples. (An old fashioned apple peeler/corer is an essential tool for all apple cooking. If you don’t have one, get one.)
  • Cut the apples into small triangles or long slices.
  • Pre-fill the jars with apples to make sure you have enough apples cut for 6 quart jars. Then empty them into a large bowl and set aside.
  • In a large pot add the sugar, cinnamon, nutmeg, cornstarch, salt and water.
  • Bring the mixture to a boil on high heat, stirring frequently. Boil for just 1 minute. The sauce will thicken and become clearer.
  • Remove from heat, add lemon juice, and stir.
  • Using a jar funnel and ladle, switch back and forth pouring sauce and apples for even mixing. Fill the jars full of pie filling up to 1/2′ from the lip.
  • Seal the jars with lids and bands.
  • Place the jars in a boiling canning pot for 20 minutes to fully process.