If you have extra apples on hand this fall, you HAVE to try this Amish Canned Apple Pie Filling recipe! It is so easy to make you no, you do not need a pressure canner to make it. It is the perfect way to enjoy your apple harvest all year round.
If you have never tried to can before, I know it can seem a bit intimidating but since we’ve been friends since 2008, I hope you know you can trust me when I say that canning this pie filling is so easy. I think it is the perfect way to try out canning because you don’t need a pressure canner….just your largest pot!
Which apples are best to use?
The simple answer is whichever apples you have on hand because any apple will work but yes, there are certain apples that will yield an improved result if you have the choice:
- Choose fresh apples. This is the most important characteristic to look for when selecting your apples because fresh apples are the most crisp and have the best texture right after being picked. Make canning apple pie filling a fall event when apples are the freshest otherwise your pie filling could turn out more like applesauce.
- Use tart apples. Because the Amish canned apple pie filling recipe uses sugar, a tart apple choice will help balance out the sugar and keep the end result from being too overly sweet. A few of my personal favorites are Granny Smith, Pink Lady, Braeburn, and Cortland.
- Consider mixing apple varieties. When possible, consider mixing two different varieties of apples in your batch of canned pie filling. The variety of different flavors, sweetness, and texture will only enhance your end result. I love doing 1/2 Granny Smith and 1/2 Fuji apples but play around with it and find a combo that is your favorite!
Amish canned apple pie filling recipe tips for success
- Keep your apple slices thicker. Aim for 1/2 – 3/4″ in thickness so that as the apples are processed, they don’t become overcooked and mushy.
- Jam as many apples as you can into each jar. Use a wooden spoon and don’t be afraid of the apple slices breaking a bit. You want each jar to have a high apple to filling ratio but you have to really pack in those apples for that to happen.
- If the color of your filling is important to you, feel free to add a few drops of yellow food coloring into pot of filling after it has thickened up.
- After your jars have completed cooled, be sure that each jar sealed properly by tapping on the lid of each. They should have a tight, high-pitched sound to them when tapped. If it sounds hollow and lower pitched, you can process the jar again with new lid or put it in the fridge to be used over the next week.
How to use a water bath for canning
- Wash jars and bands in the dishwasher. Keep jars in dishwasher with the door closed (to keep them warm) and remove them as needed.
- Place new lids (you must use new lids each time you do canning; bands can be reused if in good condition) in a small saucepan, cover with water and bring to a simmer (180°F). Lids must be simmered for 10 minutes to “activate” the sealing compound that helps achieve a vacuum seal. Keep lids in simmering water until read to use. (Do not boil: simmering the lids in water hotter than 180° may interfere with proper sealing.)
- Fill hot jars will apples and filling. Wipe the rim well to ensure a good seal.
- Place the lids and band on the jars. Tighten bands just until you feel resistance. Don’t overtighten.
- Fill a boiling-water canner (or large, deep Dutch oven fitted with a round, metal cooling rack on the bottom) about half full with water. Bring to a full simmer. Lower the filled jars into the simmering water one at a time. Check the water level. If the water does not cover the jars by 1 to 2 inches, add boiling water as needed. Bring to a rolling boil, cover the canner and boil for 20 minutes.
- Remove jars and cool on towel for 12-24 hours. Check to be sure each jar is sealed by pressing down on the center of the lid to be sure it doesn’t pop up.
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Easy canned apple pie filling that will make you ditch the store-bought stuff forever!
6–7 pounds fresh apples, peeled and sliced
1 cup cornstarch
4 1/2 cups sugar
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 1/2 teaspoons kosher salt
10 cups water
3 tablespoons lemon juice
- Sterilize your jars, lids, and bands for canning. Fill your large pot half full of water and bring to a simmer.
- Fill each jar with as many apple slices as possible. Use a wooden spoon to jam them in tight and don’t be afraid of breaking a few slices to do so.
- In a large pot, mix together the cornstarch, sugar, nutmeg, cinnamon, and salt. Add water and cook on high, stirring often, until bubbly and thickened.
- Remove from heat and add lemon juice and stir well. Add hot syrup to each jar, leaving about a 1 inch space at the top.
- Wipe off each jar rim, add the sterilized lid and band, then add to the simmering water. Be sure there is at least 1 inch of water on top of jars. Bring to a roiling boil, cover the pot, and process for 20 minutes.
- Remove jars and let them cool on a towel for 24 hours. Check to be sure each lid is sealed by pressing down in the center.
A few drops of yellow food coloring can be added to the filling mixture with the lemon juice to enhance the color of the filling.
- Serving Size: 1/2 quart
- Calories: 432
- Sugar: 94.5 g
- Sodium: 315 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 112 g
- Fiber: 5 g
- Protein: .5 g
- Cholesterol: 0
Keywords: canning recipe, apple recipe