I wrote about Canning apple pie filling at home, with smart spice substitutions, adjustable sugar amounts, and surprising ways to use the jars beyond pie.

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I can’t resist jars of bright apples packed and waiting on the pantry shelf. When I make my batch I always think about texture and shine, and yes I test a few thickeners like Instant ClearJel to see what holds up.

I get nerdy about prep, and sometimes I read everything from Canning Apple Pie Filling to threads titled Apple Pie Filling Canning No Clear Jel just to see how others tweak things. This post will give you ideas, alternatives and a few mistakes I made so you don’t repeat them, and leave you wanting to open a jar before winter’s even here.

Ingredients

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Firm tart apples add fiber vitamin C tart and sweet flavor, keep shape when baked
Sugar brings sweetness and caramel notes, adds calories, not alot of nutrients
Instant ClearJel thickens filling without cloudiness, shelf stable, wont break down fast
Cider adds depth and apple flavor, water is neutral and lighter tasting
Lemon juice stops browning, adds bright acidity, helps preservation and balances sweetness
Cinnamon gives warm spice notes, small amount goes a long way, classic pie aroma
Vanilla adds warm complexity and aroma, tiny amount makes the flavor feel deeper

Ingredient Quantities

Apples, peeled, cored and sliced — 4 cups per quart (about 4 medium apples), use firm tart types like Granny Smith, Honeycrisp or a mix

Granulated sugar — 1 cup per quart (adjust 3/4 to 1 1/4 cups depending on how tart your apples are)

Instant ClearJel (preferred for canning) — 1/4 cup per quart, or substitute 3 tablespoons cornstarch mixed into cold water as a slurry (cornstarch not ideal for long storage)

Apple cider or water — 1/2 cup per quart (cider = more flavor)

Bottled lemon juice — 2 tablespoons per quart (prevents browning and adds needed acidity)

Ground cinnamon — 1 teaspoon per quart, or 1 small cinnamon stick if you prefer

Ground nutmeg — 1/4 teaspoon per quart, optional

Salt — 1/8 teaspoon per quart

Light brown sugar — 1 to 2 tablespoons per quart, optional for deeper caramel flavor

Vanilla extract — 1/2 teaspoon per quart, optional for warmth and complexity

How to Make this

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1. Wash 1 quart jars, lids and bands in hot soapy water, rinse; keep jars hot in simmering water and put lids in hot (not boiling) water until ready. Fill your water bath canner with a couple inches of water and start heating so it’s simmering when jars go in.

2. Peel, core and slice apples to about 1/4 to 1/2 inch thick, about 4 medium apples per quart. Toss the slices with 2 tablespoons bottled lemon juice per quart right away so they don’t brown.

3. In a bowl whisk together granulated sugar and Instant ClearJel (if using Instant ClearJel mix 1/4 cup per quart with the sugar so it disperses), adjust sugar 3/4 to 1 1/4 cups per quart depending how tart your apples are. If you prefer cornstarch, mix 3 tablespoons cornstarch with a little cold water to make a slurry and set aside (cornstarch not ideal for long storage).

4. In a saucepan for each quart combine 1/2 cup apple cider or water, the lemon juice already on the apples, 1 teaspoon ground cinnamon (or 1 small cinnamon stick), 1/4 teaspoon ground nutmeg optional, 1/8 teaspoon salt, and 1 to 2 tablespoons light brown sugar if you want deeper caramel flavor. Heat to a simmer.

5. Add the apple slices to the simmering liquid and cook 2 to 3 minutes until they just start to soften but aren’t mush, then lift them out with a slotted spoon into a bowl so you can thicken the syrup separately.

6. Whisk the sugar/ClearJel mix into the hot cooking liquid, bring to a full boil stirring constantly until thickened (ClearJel thickens reliably), or if you used cornstarch whisk in the slurry and boil 1 minute until clear and thick. Taste and adjust sweetness if needed.

7. Return the apples to the thickened syrup, stir gently to coat, simmer 1 minute more. Stir in 1/2 teaspoon vanilla extract per quart if using, then remove from heat.

8. Pack the hot apple filling into hot jars leaving 1/2 inch headspace, remove air bubbles with a nonmetal spatula, wipe rims clean, center lids and screw bands fingertip tight.

9. Place jars in the simmering water bath with 1 to 2 inches of water above jars, bring to a full rolling boil and process quart jars for 25 minutes (pint jars 20 minutes). Adjust processing time for altitude: add 5 minutes at 1,001 to 3,000 ft, 10 minutes at 3,001 to 6,000 ft and 15 minutes above 6,000 ft.

10. Turn off heat, remove jars to a towel, let cool undisturbed 12 to 24 hours. Check seals, label with date, store in a cool dark place up to 12 to 18 months. Refrigerate after opening. Use for pies, galettes, tarts, ice cream topping, pancakes and more.

Equipment Needed

1. Quart canning jars with lids and bands (clean and hot)
2. Water bath canner or large stockpot with a rack
3. Jar lifter or long tongs for removing hot jars
4. Canning funnel for neat packing
5. Wide slotted spoon to lift apples from syrup
6. Nonmetal spatula or bubble remover to extract air pockets
7. Ladle for filling jars while keeping headspace consistent
8. Medium saucepan for simmering the syrup
9. Cutting board and a sharp chef’s knife (plus a peeler if you prefer)
10. Measuring cups and measuring spoons

FAQ

Q: Do I have to peel, core and slice the apples? A: Yes, peel and core them and slice to about 1/4 to 1/2 inch thick so they hold up in jars and bake well later, smaller slices get soft fast.

Q: Can I use cornstarch instead of Instant ClearJel? A: You can, use 3 tablespoons cornstarch mixed into cold water per quart as a slurry, but cornstarch isnt ideal for long storage because it can break down and make the filling watery; Instant ClearJel is made for canning and stays stable.

Q: Is bottled lemon juice really necessary? A: Yes, use the 2 tablespoons per quart of bottled lemon juice — it keeps the apples from browning and ensures safe acidity for water bath canning.

Q: How do I can this safely? A: Hot pack the prepared apples in clean jars, leave 1/2 inch headspace, remove air bubbles, wipe rims, use new lids and fingertip-tight bands, process in a boiling water canner (pints about 20 minutes, quarts about 25 minutes at sea level), then cool jars 12 to 24 hours. Adjust processing time for altitude: add 5 minutes for 1,001 to 3,000 ft and 10 minutes for 3,001 to 6,000 ft.

Q: Why do some jars float or turn dark? A: Floating usually means trapped air or not packing hot enough; make sure to remove air bubbles and use hot syrup or cider. Darkening comes from oxidation if not enough acid or long storage in light; bottled lemon juice and a cool dark pantry help prevent it.

Q: How long will canned apple pie filling keep and how do I use it? A: Store sealed jars in a cool dark place up to 12 to 18 months for best quality. After opening refrigerate and use within 7 to 10 days. Use it straight from the jar for pies, crisps, turnovers, or warm it as a topping for pancakes and ice cream.

Canning Apple Pie Filling Recipe Substitutions and Variations

Granulated sugar -> Honey or maple syrup: use about 3/4 cup honey or 3/4 cup maple syrup for every 1 cup sugar, and reduce the apple cider/water by ~2 tablespoons per quart since these are liquid. They’ll sweeten and deepen flavor but may darken the filling and make it a touch thinner.
Instant ClearJel -> Cornstarch slurry or quick tapioca: swap with 3 tablespoons cornstarch mixed into cold water and added near the end, or 2 to 3 tablespoons quick cooking tapioca per quart. Cornstarch is fine short term, tapioca gives a clearer glossy finish.
Apple cider or water -> White grape juice or pear juice: use the same volume (1/2 cup per quart) for more fruit flavor, just cut back the granulated sugar a bit if the juice is sweet.
Bottled lemon juice -> Bottled lime juice or citric acid: bottled lime juice works 1 for 1, or use about 1/4 teaspoon citric acid dissolved per quart for consistent acidity. Avoid relying on fresh lemon juice for canning because acidity varies and that can affect safety.

Pro Tips

1) Use Instant ClearJel if you want jars that stay glossy and syrupy months later. Cornstarch will thicken nicely short term but tends to weep or go cloudy with long storage.

2) Keep slices uniform and handle them gently. Same-size pieces cook evenly, and tossing them right away in a little acid prevents brown spots and keeps the texture better.

3) Layer flavor, not heat. Add brown sugar for caramel notes and vanilla at the end for aroma, and bloom whole spices in the hot liquid then remove them before packing so you get clean flavor without gritty bits.

4) Minimize jar float by packing hot fruit and pressing out air bubbles with a flexible spatula. Jars that start out hot and without trapped air seal more reliably and give better looking results.

5) Label jars with date and store in a cool dark place; if any jar fails to seal, refrigerate and use within a few weeks rather than reprocessing blindly.

Canning Apple Pie Filling Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I wrote about Canning apple pie filling at home, with smart spice substitutions, adjustable sugar amounts, and surprising ways to use the jars beyond pie.

Servings

servings

Calories

158

kcal

Equipment: 1. Quart canning jars with lids and bands (clean and hot)
2. Water bath canner or large stockpot with a rack
3. Jar lifter or long tongs for removing hot jars
4. Canning funnel for neat packing
5. Wide slotted spoon to lift apples from syrup
6. Nonmetal spatula or bubble remover to extract air pockets
7. Ladle for filling jars while keeping headspace consistent
8. Medium saucepan for simmering the syrup
9. Cutting board and a sharp chef’s knife (plus a peeler if you prefer)
10. Measuring cups and measuring spoons

Ingredients

Apples, peeled, cored and sliced — 4 cups per quart (about 4 medium apples), use firm tart types like Granny Smith, Honeycrisp or a mix
Granulated sugar — 1 cup per quart (adjust 3/4 to 1 1/4 cups depending on how tart your apples are)
Instant ClearJel (preferred for canning) — 1/4 cup per quart, or substitute 3 tablespoons cornstarch mixed into cold water as a slurry (cornstarch not ideal for long storage)
Apple cider or water — 1/2 cup per quart (cider = more flavor)
Bottled lemon juice — 2 tablespoons per quart (prevents browning and adds needed acidity)
Ground cinnamon — 1 teaspoon per quart, or 1 small cinnamon stick if you prefer
Ground nutmeg — 1/4 teaspoon per quart, optional
Salt — 1/8 teaspoon per quart
Light brown sugar — 1 to 2 tablespoons per quart, optional for deeper caramel flavor
Vanilla extract — 1/2 teaspoon per quart, optional for warmth and complexity

Directions

Wash 1 quart jars, lids and bands in hot soapy water, rinse; keep jars hot in simmering water and put lids in hot (not boiling) water until ready. Fill your water bath canner with a couple inches of water and start heating so it’s simmering when jars go in.
Peel, core and slice apples to about 1/4 to 1/2 inch thick, about 4 medium apples per quart. Toss the slices with 2 tablespoons bottled lemon juice per quart right away so they don’t brown.
In a bowl whisk together granulated sugar and Instant ClearJel (if using Instant ClearJel mix 1/4 cup per quart with the sugar so it disperses), adjust sugar 3/4 to 1 1/4 cups per quart depending how tart your apples are. If you prefer cornstarch, mix 3 tablespoons cornstarch with a little cold water to make a slurry and set aside (cornstarch not ideal for long storage).
In a saucepan for each quart combine 1/2 cup apple cider or water, the lemon juice already on the apples, 1 teaspoon ground cinnamon (or 1 small cinnamon stick), 1/4 teaspoon ground nutmeg optional, 1/8 teaspoon salt, and 1 to 2 tablespoons light brown sugar if you want deeper caramel flavor. Heat to a simmer.
Add the apple slices to the simmering liquid and cook 2 to 3 minutes until they just start to soften but aren’t mush, then lift them out with a slotted spoon into a bowl so you can thicken the syrup separately.
Whisk the sugar/ClearJel mix into the hot cooking liquid, bring to a full boil stirring constantly until thickened (ClearJel thickens reliably), or if you used cornstarch whisk in the slurry and boil 1 minute until clear and thick. Taste and adjust sweetness if needed.
Return the apples to the thickened syrup, stir gently to coat, simmer 1 minute more. Stir in 1/2 teaspoon vanilla extract per quart if using, then remove from heat.
Pack the hot apple filling into hot jars leaving 1/2 inch headspace, remove air bubbles with a nonmetal spatula, wipe rims clean, center lids and screw bands fingertip tight.
Place jars in the simmering water bath with 1 to 2 inches of water above jars, bring to a full rolling boil and process quart jars for 25 minutes (pint jars 20 minutes). Adjust processing time for altitude: add 5 minutes at 1,001 to 3,000 ft, 10 minutes at 3,001 to 6,000 ft and 15 minutes above 6,000 ft.
Turn off heat, remove jars to a towel, let cool undisturbed 12 to 24 hours. Check seals, label with date, store in a cool dark place up to 12 to 18 months. Refrigerate after opening. Use for pies, galettes, tarts, ice cream topping, pancakes and more.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.