Deliciously Sweet Canned Apple Pie Filling
Elevate your desserts with this homemade canned apple pie filling, bursting with the rich flavor of fresh apples and aromatic spices. Perfectly balanced with sweetness and a hint of tartness, this filling can be used in classic apple pies, decadent apple crisp, or as a delightful topping for pancakes and waffles. Layer it in yogurt parfaits with crunchy granola for a wholesome snack or warm it up and serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for a comforting treat. This recipe is adapted from Ball’s 'Complete Book of Home Preserving' and highlights the benefits of using ClearJel®, an innovative thickener that maintains the quality and flavor of your delicious filling. Enjoy the taste of homemade goodness all year round!
N/A
Servings
571
Calories
8
Ingredients
Ingredients
Sliced peeled cored apples
12 cups (Sprinkled with lemon juice and tossed to coat)
Granulated sugar
2 3/4 cups (None)
Clear Jel
3/4 cup (None)
Ground cinnamon
1 1/2 teaspoons (None)
Ground nutmeg
1/2 teaspoon (None)
Unsweetened apple juice
2 1/2 cups (None)
Cold water
1 1/4 cups (None)
Lemon juice
1/2 cup (None)
Instructions
1
Prepare your boiling water canner and ensure that all equipment is clean and sanitized. Heat 7 pint glass preserving jars with their lids in simmering water (do not boil) until ready for use. Set aside the bands.
2
In a large stainless steel saucepan, combine granulated sugar, ClearJel, ground cinnamon, and ground nutmeg. Gradually stir in the apple juice and cold water. Place the saucepan over medium-high heat, stirring consistently, and bring the mixture to a boil. Cook until thickened and bubbling vigorously.
3
Once it reaches a boil, add the lemon juice and continue to boil for 1 minute while stirring constantly. Remove from heat. Drain the prepared apple slices to eliminate excess moisture, and gently fold them into the hot mixture until they are evenly coated and warmed through.
4
Using a ladle, fill the preheated jars with the hot apple pie filling, leaving 1 inch of headspace at the top of each jar. Remove air bubbles by gently tapping the jars. Wipe the rims with a clean, damp cloth to ensure a proper seal. Center the lids on each jar and apply the bands until they are fingertip tight.
5
Process the jars in the boiling water canner for 25 minutes, making sure to adjust the processing time for your altitude. Once processed, carefully remove the jars and let them cool on a clean kitchen towel or rack. After 24 hours, check the lids for a proper seal; the center should not flex when pressed.
Nutrition Information
0.86
Fat
143
Carbs
1.43
Protein
11.43
Fiber
114.29
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is this recipe for?
This recipe is for a Deliciously Sweet Canned Apple Pie Filling that can be used for pies, crisps, or toppings.
How many jars does this recipe yield?
This recipe is designed to fill approximately 7 pint-sized glass preserving jars.
What is the required headspace for the jars?
You should leave 1 inch of headspace at the top of each jar when filling them with the apple mixture.
How long should the jars be processed in a boiling water canner?
The jars should be processed in the boiling water canner for 25 minutes, adjusted for your local altitude.
What thickener is used in this recipe?
This recipe uses 3/4 cup of ClearJel, which is a specialized thickener for home canning.
Why is ClearJel used instead of other thickeners?
ClearJel is an innovative thickener that maintains its quality and flavor during the canning process without breaking down.
How should the apples be prepared before starting?
The apples should be peeled, cored, and sliced, then sprinkled with lemon juice and tossed to coat.
What spices are included in the filling?
The recipe includes 1 1/2 teaspoons of ground cinnamon and 1/2 teaspoon of ground nutmeg.
Can I use this filling for something other than pie?
Yes, it is excellent for apple crisp, as a topping for pancakes and waffles, or layered in yogurt parfaits.
How much sugar is required for this recipe?
The recipe calls for 2 3/4 cups of granulated sugar.
What liquids are used for the syrup?
The syrup consists of 2 1/2 cups of unsweetened apple juice and 1 1/4 cups of cold water.
When do I add the lemon juice?
Add the 1/2 cup of lemon juice once the mixture reaches a boil and has thickened, then boil for one more minute.
How do I ensure a proper seal on the jars?
Wipe the rims with a clean, damp cloth before applying lids and check that the center of the lid doesn't flex after 24 hours of cooling.
Should I boil the lids before using them?
No, the lids should be kept in simmering water but not boiled until they are ready for use.
How do I remove air bubbles from the jars?
Gently tap the jars or use a non-metallic tool to release any trapped air bubbles before sealing.
What is the source of this recipe?
This recipe is adapted from Ball’s 'Complete Book of Home Preserving'.
How long do the jars need to cool after processing?
Let the jars cool on a clean kitchen towel or rack for 24 hours before checking the seals.
Is there any fat in this apple pie filling?
The recipe contains a very low amount of fat, approximately 0.86g per serving.
What is the calorie count for this recipe?
The recipe is listed with 571 calories per specific serving measurement provided in the data.
How much protein is in the filling?
There is approximately 1.43g of protein per serving.
What is the fiber content?
Each serving contains approximately 11.43g of fiber.
Can I serve this warm?
Yes, you can warm it up and serve it with vanilla ice cream or whipped cream for a comforting treat.
How many cups of apples do I need?
You will need 12 cups of sliced, peeled, and cored apples.
What kind of saucepan should I use?
A large stainless steel saucepan is recommended for combining the ingredients and boiling the syrup.
Do I need to cook the apples in the syrup?
The drained apple slices are gently folded into the hot syrup mixture until warmed through before jarring.
What should I do if a jar doesn't seal?
If the lid flexes when pressed after 24 hours, the jar did not seal properly and should be refrigerated and consumed or re-processed.
How tight should the bands be?
The bands should be applied until they are 'fingertip tight' to allow air to escape during processing.
What is the carbohydrate content per serving?
There are 143g of carbohydrates per serving.
Is this a good recipe for fall?
Yes, it is highly recommended as a fall recipe for preserving fresh harvest apples.
Does this recipe use fresh or bottled lemon juice?
The recipe specifies 1/2 cup of lemon juice; for canning, bottled lemon juice is often preferred for consistent acidity.