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Canned Apple Pie Filling
October 04, 2009

Great recipe. Took the advice of other cooks--I doubled the cinnamon and nutmeg; also added 1/4 tsp. ginger and cloves. Instead of using the lemon juice in the syrup; I used it when I was preparing the apples to keep them from turning brown. I also had a little difficulty with the lids not sealing, but this has nothing to do with the recipe. Just remember to leave headspace in the jar. The volume in the jar will actually increase as the apples cook and release their liquid when in the water bath, if you have no room the lids will not seal. UPDATE: 11/9/09--I have used this apple pie filling in an apple pie and also apple crisp--very good fresh flavor! For those of you who are skeptics about using corn starch in a canning recipe in that it would somehow alter the ph level==have no fear, just follow standard canning protocol by using sterilized jars and processing as long as the recipe indicates; you will have no problems.

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