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Canning apple pie filling is a great shortcut to get ahead of the pie-making game during apple season. This recipe makes seven quart jars of filling for apple pies. Two quarts make a 9-inch pie. You'll need to prepare seven 1-quart canning jars, with rings and lids.

Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
20 mins
total:
1 hr
Servings:
56
Yield:
7 quarts
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Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix sugar, cornstarch, cinnamon, and nutmeg in a large pan. Add water and salt and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.

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  • Sterilize canning jars, lids, and rings by boiling them in a large pot of water.

  • Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch of headspace.

  • Fill jars with hot syrup, and gently remove air bubbles with a knife.

  • Put lids on and process in a water bath canner for 20 minutes.

Nutrition Facts

97 calories; protein 0.1g; carbohydrates 25g; fat 0.1g; sodium 85mg. Full Nutrition
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