Apple pie is my weak spot. Don’t tell anyone but I ate about 3/4ths of an entire apple pie all by myself about three weeks ago. Within 24 hours… Like I said, let’s just keep that between you and me mmmkay?
Anyway, for someone with apple pie problems like myself, it only makes sense to cook my own. No need to pay a dealer when I can get the uncut stuff at home. Unfortunately, I completely forgot to post this back when I made it in September when the apple trees around here were ready for canning. But better late than never! So even if it’s too late for you to use for your own apples this year, buy a bunch when they go on sale or just pin this recipe for next fall.
Homemade Canned Apple Pie Filling
A delicious canned treat perfect to have on hand when you want to throw together a homemade dessert in a pinch.
- 6 pounds Apples
- 10 cups Water
- 4 1/2 cups White Sugar
- 1 cup Cornstarch
- 3 tbsp Lemon Juice
- 2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 2 tsp Salt
In a large pot, combine the white sugar, cornstarch, ground cinnamon, ground nutmeg, salt and water over medium-high heat. Mix well with a whisk and bring to a boil. Let it continue to boil until it has a nice, thick consistency. Add lemon juice.
Sterilize your canning jars, lids and rings.
Peel, core and slice your apples then pack them into your hot canning jars. Fill with hot syrup. You’ll want to leave 1/2″ headspace.
Slide a plastic knife around the inner edges to remove as many air bubbles as possible.
Fasten lids and rings and process in a water bath or steam canner for 20 minutes. NOTE: time starts when water is boiling.
Let them sit undisturbed in the canner with the heat off for 5 minutes after processing then remove carefully and allow them to process for 24 hours. Any cans that don’t seal can be reprocessed within that 24-hour window.
One of my favorite kitchen tools is my Johnny Apple Peeler which makes peeling, coring and slicing 6 pounds of apples a breeze. In fact, it makes it kinda fun. And just look at those pretty apple slices.
When you are heating up the syrup be sure to keep it moving pretty consistently until all of the sugar has melted to avoid it burning. It starts out looking pretty runny but when it’s finished cooking it should have this nice thick consistency.
When you are filling your jars and removing the air bubbles, I recommend using a plastic knife because using a metal knife can crack the jar. Which makes me sad. And don’t forget to leave that 1/2″ of headspace for a good seal.
Tips for processing:
- Make sure the jar necks and your lids are completely clean and dry before sealing
- Do not start your timer until the water is at a rolling boil in your canner
- Do not allow the jars to touch in the canner
- After they have bathed for the 20 minutes, turn off the heat and let them sit undisturbed in the canner for an additional 5 minutes before removing
- Do not allow the jars to touch while they are processing on the counter
- If a jar doesn’t seal after the first time, you can reprocess it within 24 hours
Once these suckers are finished, you will immediately start planning when your next apple pie will be made. You’re probably already day dreaming about it right now aren’t you?
Pin it for later!