Canned Apple Pie Filling

Canned Apple Pie Filling

Canned Apple Pie Filling

Use cooking or baking type apples to make homemade, canned apple pie filling.

  • 7 cups sugar
  • 1- 3/4 cup cornstarch
  • 3-1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 3-1/2 tsp. salt
  • 2-1/2 quarts water.
  • 1/4 cup lemon juice
  • 10 pounds tart apples - peeled, cored and sliced
  • 3 drops yellow food coloring (optional)

Preparation -
In a stockpot, mix the sugar, cornstarch, cinnamon, nutmeg and salt together. Add the water and stir to mix well. Bring to a boil and cook until thick and bubbly, stirring frequently. Remove from heat. Add the lemon juice and food coloring; set aside. Peel, core, and slice the apples into wedges (about 8 wedges per apple). Pack the apples into hot, sterilized canning jars, leaving a 1/2" headspace. Fill the jars with the prepared hot syrup. Draw a non-metallic knife through the contents of each jar to remove the air bubbles. Wipe the rims and place the caps on the jars. Adjust the lids and process in a boling water bath canner for 20 minutes. (If you need more information boiling water bath canning, see Successful Home Canning.)

21.5-qt. Covered CannerCovered Canner
This 21½-quart enameled steel pot with lid and wire rack is the traditional favorite for making jams, jellies, and preserves. It has a jar capacity of 7 quarts, 7 pints, or 7 half pints jars. Without its rack, this old-fashioned, porcelain-on-steel pot becomes a perfect kettle for cooking large quantities. It's 14" in diameter and 12½" high with the lid on. It's available for purchase online at

You Should Also Read:
The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
Successful Home Canning

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