Making Apple Pie Filling and Home Canning
This apple pie filling recipe is easy to make and can at home. We think it's
best to use a tart apples and we like to add a little cinnamon and nutmeg.

Always select blemish free fruit. We always prefer organic fruit without
pesticides. We add lemon juice to most recipes to help protect the color.
Apples
with any spices you prefer.
 Quart Jar Only
5 cups
Water
 1/4 cup
Sugar
 3/4 cup
Cornstarch or *Clear Gel
 3 tablespoons
Lemon Juice
 2 tablespoons
  1. Calculate total ingredients desired using our conversion chart.
  2. Peel, quarter and remove the seeds.
  3. Combine water, sugar, lemon juice and cornstarch in a large, heavy pan and slowly
    bring to a boil, stirring continuously to avoid lumping of cornstarch.
  4. Add fruit and bring up to temperature, cooking for about five minutes, stirring
    continuously.
  5. Canning using hot pack method with 1” of headspace.
  6. Processing with a Water Bath for 30 minutes at 212 degrees.
  7. For elevations above 1,000 foot level see Altitude Time Adjustments.
  8. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally as quickly as possible
  9. Labeling and Storing
  10. To bake a covered or uncovered pie, use a 9" pie crust. For uncovered, you may put
    dabs of butter on top of the fruit. Bake at 425° for 1/2 hour and then reduce
    temperature to 350° for another 1/2 hour.
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
If not canning, use this link for our single pie recipe.
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© 2004 David G. Blackburn
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Video 2:
Canning Fruit in Syrup
or as a Pie Filling
You can watch our free
video to learn how to can
pie filling.
*Canning pie filling using Clear Gel is
much easier than with cornstarch