Apple Pie Filling — water bath canning

These are also delicious  to just “fry” in a pan with a little butter.

This recipe makes 3-4 quarts, I always double it and it works well. A batch any bigger would be hard to handle.

  • 12 cups sliced, peeled, cored apples (treated to keep from browning with citric acid or lemon juice)
  • 2 3/4 cups brown sugar (white sugar is fine but brown is so much better)
  • 3/4 cup ClearJel (this is NOT sure jel or pectin)
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/4 cups cold water
  • 2 1/2 cups unsweetened apple juice
  • 1/2 cup lemon juice


  1. In a Large pot of boiling water blanch apples in small batches for 1 minute. Remove with apples and keep warm in a covered dish or pan.
  2. In a Large pan combine sugar, clearjel, cinnamon, nutmeg, water and apple juice. bring to a boil over medium heat. Stir CONSTANTLY and cook until the mixture begins to bubble and thicken don’t forget to STIR CONSTANTLY. Add lemon juice and and boil for 1 minute while STIRRING CONSTANTLY.
  3. Remove from heat and add the warm apples to the hot mixture and stir well.
  4. Ladle hot pie filling into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace, clean rims and place lids on the jars.
  5. Process in a water bath for 25 minutes of pints and 35 minutes for quarts.



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