Crafting the Perfect Apple Pie Filling Recipe

To embark on this apple canning adventure, I sought inspiration from allrecipes.com, a fantastic resource for countless recipes. I took their base recipe and adapted it to better suit my preferences, particularly concerning the spice balance and syrup consistency. Customizing a recipe is one of the joys of home cooking, allowing you to create something truly unique and tailored to your family’s taste buds. This adaptation process also enabled me to experiment with different apple varieties and find the perfect blend of sweetness and tartness that elevates the final product.

Why Bother Canning Homemade Apple Pie Filling?

Beyond the simple pleasure of a delicious treat, there are numerous compelling reasons to can your own apple pie filling:

• Year-Round Enjoyment: Apples are seasonal, but canned filling allows you to savor that fresh apple flavor long after harvest season ends, bringing a taste of autumn to any time of year.
• Ultimate Convenience: Imagine pulling a jar from the pantry and having a ready-to-go pie filling, eliminating the time-consuming peeling and slicing on a busy weeknight. It’s a true time-saver for desserts and breakfasts.
• No Preservatives or Artificial Flavors: You control every ingredient, ensuring a natural and wholesome product free from unwanted additives often found in store-bought alternatives.
• Customizable Flavor: Adjust the sugar, cinnamon, nutmeg, and even add a touch of allspice, cloves, or cardamom to create your signature blend that perfectly suits your palate.
• Perfect for Gifting: Beautifully sealed jars of homemade apple pie filling make thoughtful, personal, and impressive gifts for friends, neighbors, or hostesses during the holidays or any special occasion.
• Economical: When apples are in season and abundant, canning them is often more cost-effective than buying pre-made fillings throughout the year, allowing you to save money while enjoying premium quality.
• Reduce Food Waste: Canning is an excellent way to utilize a large harvest of apples, preventing them from spoiling and ensuring every delicious fruit finds a purpose.

My Journey into the World of Canning

My foray into canning began somewhat tentatively, inspired by a desire to preserve the freshness of seasonal produce and extend its shelf life. The first project, canning spaghetti sauce with Betsy, was an eye-opening experience that demystified the process. The satisfaction of seeing rows of sealed jars, knowing we had captured and extended the life of our garden’s bounty, was immense. This initial success gave me the confidence to move on to other projects. Making a vibrant berry jam taught me about fruit pectin and setting points, while peach ginger preserves introduced me to the delightful combination of sweet fruit with a hint of spice and the importance of precise measurements. Each project, though initially daunting, has deepened my appreciation for traditional food preservation methods and the incredible flavors they unlock. It’s a skill that empowers you to create delicious, wholesome food from scratch.

Selecting the Perfect Apples for Canning

The success of your homemade apple pie filling largely depends on the apples you choose. For canning, you want varieties that hold their shape well during cooking and have a good balance of sweetness and tartness. Apples that become too mushy won’t provide the desired texture in your final product. Some of the best apple varieties for pie filling include:

• Granny Smith: A classic for pies due to their tartness, which perfectly balances the sweetness of the filling, and their firm texture that prevents them from turning to mush during processing.
• Honeycrisp: Known for their exceptionally crisp texture and balanced sweet-tart flavor, they maintain a pleasant bite even after canning.
• Fuji: Sweet and crunchy, Fuji apples offer a delightful flavor that pairs well with warming spices, contributing a lovely depth to the filling.
• Braeburn: These apples have a complex sweet-tart taste and a firm texture, making them excellent for cooked applications and ensuring they don’t lose their integrity.
• Northern Spy: Often considered the ultimate baking apple, they boast a wonderful tart flavor and retain their shape perfectly through the canning process.
• Golden Delicious: While sweeter, their firm flesh holds up well, and they can be combined with tarter varieties for a balanced flavor.

A blend of two or three varieties can often yield the most complex and delicious flavor profile for your apple pie filling, combining different textures and tastes for a truly exceptional result.

Essential Canning Equipment

To ensure a safe and successful canning experience, having the right equipment is crucial. Here’s what you’ll need:

• Canning Pot (Water Bath Canner): A large pot with a lid and a rack at the bottom to keep jars off the bottom and allow water to circulate.
• Canning Jars: Pint or quart-sized glass jars specifically designed for canning. Ensure they are clean and free of cracks or chips.
• New Lids and Rings: Always use new flat lids for canning to ensure a proper seal. Rings can be reused if they are rust-free and not bent.
• Jar Lifter: Essential for safely placing hot jars into and removing them from the boiling water bath.
• Canning Funnel: Helps guide the filling into the jars without making a mess, ensuring clean rims.
• Headspace Tool or Ruler: To measure the precise amount of space between the top of the food and the rim of the jar, critical for proper sealing.
• Bubble Remover/Spatula: A plastic tool or thin wooden chopstick to release air bubbles trapped in the jar after filling.
• Large Saucepan: For preparing the syrup and pre-heating the lids.
• Apple Peeler/Corer/Slicer (Optional but Recommended): A great time-saver for processing large quantities of apples.

Versatile Ways to Enjoy Your Canned Apple Pie Filling

One of the greatest joys of having homemade apple pie filling on hand is its incredible versatility. We’ve already discovered some fantastic uses:

• Over Ice Cream: The kids absolutely declared it “like apple pie without the crust!” This simple dessert combines warm, spiced apples with cold, creamy ice cream for an irresistible treat, perfect for any evening.
• With Pancakes or Waffles: Elevate your breakfast or brunch by spooning warm apple pie filling over a stack of fluffy pancakes or crispy waffles. It’s a delightful, healthier alternative to traditional syrup.
• Straight from the Jar: My friend Don suggested he’d happily eat it with a spoon right out of the jar – and honestly, who can blame him? It’s that good, a perfect little snack!

But the possibilities don’t stop there. Consider these other delectable options for your homemade apple pie filling:

• Classic Apple Pie: This is the most obvious and delicious use! Just pour the filling into your pie crust, top with a lattice or full crust, and bake until golden and bubbly. It’s the easiest pie you’ll ever make, with all the hard work already done.
• Apple Crisp or Crumble: Layer the filling in a baking dish, top with a buttery oat or streusel topping, and bake until golden and bubbly. Serve warm with a scoop of vanilla ice cream for a comforting dessert.
• Apple Turnovers or Hand Pies: Spoon filling onto squares of puff pastry or pie dough, fold, seal, and bake for individual, portable delights perfect for a picnic or lunchbox.
• Topping for Oatmeal or Yogurt: A spoonful of warm apple pie filling can transform a plain bowl of oatmeal or yogurt into a gourmet breakfast or a satisfying snack.
• Served with Pork or Poultry: The sweet and savory notes of apple filling pair wonderfully as a side dish with roasted pork loin, grilled chicken, or even duck, adding a touch of sweetness to savory meals.
• As a Cake or Muffin Filling: Swirl into muffin batter before baking, or layer between cake tiers for a delightful, unexpected burst of flavor and texture.
• Cheesecake Topping: A dollop of warm apple pie filling over a slice of cheesecake is a heavenly combination, adding a rustic charm to an elegant dessert.

Like this recipe? Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Apple Pie Filling in a Jar

Homemade Apple Pie Filling – it’s like apple pie without the crust, ready for any occasion!

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Dessert, How-To

Cuisine: American

Keyword: Apple Pie Filling in a Jar, Canning Apples, Preserving Apples, Homemade Apple Filling

Servings: 7 quarts

Calories: 613 kcal per serving

Author: Michaela Kenkel

Print Recipe

Ingredients

• 4 1/2 cups sugar
• 1 cup corn starch
• 2 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 10 cups water
• 2 Tablespoons Lemon juice
• 7 quarts peeled and sliced apples (approximately 20-25 lbs, depending on apple size and variety)

Instructions

1. Sterilize Jars and Lids: Begin by sterilizing all of your canning jars and lids. Place the clean jars and new flat lids in a large canning pot, completely submerged in boiling water, for about 1 minute. Carefully remove the jars and let them dry and cool on a clean towel. Transfer only the flat seals to a small saucepan of simmering (not boiling) water until ready to use; this softens the sealing compound and helps ensure a proper seal.
2. Prepare the Syrup: In a large, heavy-bottomed saucepan, combine the sugar, corn starch, cinnamon, nutmeg, salt, and water. Whisk everything together thoroughly to prevent lumps. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent it from sticking to the bottom of the pan. Reduce the heat and simmer until the syrup thickens and becomes visibly bubbly, typically about 5-7 minutes. Once thickened, remove the saucepan from the heat and stir in the fresh lemon juice, which helps preserve the apples’ color and flavor.
3. Pack Apples: While the syrup is simmering, peel, core, and slice your chosen apples. Work quickly to prevent browning, or place them in a bowl with a little lemon water if you’re taking your time. Neatly pack the sliced apples into the sterilized jars, leaving approximately 1 inch of headspace from the rim of each jar. Don’t overpack them, as you need space for the syrup.
4. Fill with Syrup: Carefully pour the hot syrup mixture over the packed apples in each jar, ensuring the apples are fully submerged. Gently tap the jars on the counter a few times to help the syrup settle and release any trapped air bubbles. Use a clean, non-metallic utensil to run along the inside of the jar to further release bubbles. Add more syrup if needed to ensure all apples are covered and the 1-inch headspace is maintained.
5. Clean Rims: Using a damp, clean cloth or paper towel, thoroughly wipe the rims of the jars. Any sticky residue or food particles on the rim can prevent a proper seal, so this step is crucial for canning safety.
6. Secure Lids: Place the warm, flat seals (lids) onto the clean jar rims. Then, screw on the metal rings until they are fingertip-tight. Do not overtighten, as this can interfere with the sealing process by preventing air from escaping.
7. Process Jars: Carefully place the filled and lidded jars into your canning pot, which should be filled with boiling water. Ensure there is enough space (at least 1 inch) between each jar for water to circulate freely. The jars must be submerged in at least 1-2 inches of water. Bring the water back to a rolling boil and process the jars for 20 minutes. (Note: Always adjust processing time according to your altitude. For higher altitudes, consult a reliable canning guide for recommended increases.)
8. Cool and Store: After 20 minutes, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place them on a towel-lined counter or a wire rack, ensuring there is space between them to cool undisturbed for 12-24 hours. As they cool, you should hear a distinctive “ping” sound, indicating that the lids have sealed. Once completely cool, check all seals by pressing on the center of the lid; it should not flex. Any unsealed jars should be refrigerated and consumed within a few weeks. Label and store sealed jars in a cool, dark place.

Notes

• I found pint-sized jars to be perfect for this recipe, offering convenient portions. Quart jars are also suitable if you prefer larger quantities per use.
• Always refer to a reputable canning guide, such as those from the USDA or your local extension office, for specific processing times based on your altitude. This is critical for food safety.
• The cooking time for the syrup may vary slightly depending on your stove and the size of your saucepan. Look for the visual cues of thickening and bubbling.
• For the best texture and flavor, use a variety of firm, crisp apples as recommended in the section above.

Nutrition Information

Serving Size: Approximately 1 quart

Calories: 613 kcal

Carbohydrates: 158g

Sodium: 321mg

Fiber: 4g

Sugar: 135g

Final Thoughts on Preserving the Harvest

Canning homemade apple pie filling has become a cherished annual tradition, transforming a simple act of preserving into a creative and fulfilling culinary endeavor. There’s profound satisfaction in opening a jar of vibrant, sweet-spiced apples, knowing you’ve captured the essence of a season and prepared a wholesome treat for your family. It’s a testament to the timeless appeal of homemade food and the joy of sharing delicious creations with loved ones. This process not only fills your pantry with delicious provisions but also connects you to a deeper understanding of food and self-sufficiency. I wholeheartedly encourage you to try your hand at this rewarding process. Not only will you stock your pantry with a versatile ingredient ready for countless recipes, but you’ll also create lasting memories and perhaps even spark a new passion for food preservation. Happy canning!