How to can Apple Pie Filling
I’m forever tied to the apple country of Washington State. I was born among the orchard of Tonasket, our first home set in a sea of hills lined with rows and rows of fruit trees in all directions.
On my mothers side, my grandma’s first name was Judy, after the Judy apple. And her last name was Apple, but spelled Appel. Her father, my great grandpa Appel, planted his namesake trees all over the Pacific Northwest, especially in Tonasket where he finally settled. Tending orchards goes back several generations for us. To say apples are in my blood in a bit of an understatement. They’re part of who I am.
When we moved to Tennessee, I quickly realized apples were not as big of a deal here. And I was shook. I missed them so much and promptly planted several trees. (Learn how to plant apple trees here)
Though a piece of me will forever reside in the rolling hills of Eastern Washington, I’m learning to bring my love of apples to those in my new community as well as sharing yummy recipes with you too!
Learn more about farming in the PNW with me in WAGrown Season 10!
That’s right, I’m on the big screen! In season 10, we cover local to the PNW farms, recipes, farming in general, and even the restaurant industry. Its expertly put together and very fun to watch. You’ll learn something from each episode. Binge watch them now on their YouTube channel!
Now let’s get to the recipe!
Apple Pie Filling
Canned apple pie filling is so versatile. Not only can it be used as the base for pie, but it’s also great for making a quick apple crisp, using heated up over ice cream, and the list could go on and on. Surprise guests? No biggie! Grab a jar of this, whip together a quick crust or make a crumble top, bake it and just like that it looks like you’re always prepared and ready for guests. Because you are!
You can choose to freeze these fillings as well instead of water bath canning, but in the freezer they should be used in under four months, which is a shorter shelf life than if canned. Something to keep in mind.
It’s easy.
And quick.
Have I convinced you to make it yet? Good, let’s get started.
Materials needed
Canned Apple Pie Filling
Ingredients
- 12 pounds apples
- 4 1/2 cup sugar
- 2 tsp cinnamon
- 1/2 tsp apple pie spice
- 1 1/2 cup clear jet
- 1/4 tsp nutmeg
- 1 tsp salt
- 3/4 cup lemon juice
- 8 cups water
Instructions
Peel and slice apples into small chunks. Place aside in large bowl. Mix together all other ingredients in saucepan on low. Let simmer into a syrup thickness for about 20 minutes.
While the syrup is simmering pack the sliced apples into jars leaving 1/2 inch of headspace at the top. Using a funnel, pour the syrup over the apples into the quart jars.
Take a long end of a wooden spoon and tap down the apples, removing air pockets and allowing the syrup to fill up the jar completely. Clean off rims before placing lids on. Place jars in hot water canner and process for 20 minutes.
Remove canning lid and let cool for 5 minutes. Carefully remove jars and place away from drafts on a counter with a towel placed down under cans and one over the top.
Leave for 12-24 hours without disturbing. Check lids for seal, they should not flex when center is pressed.
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