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Canning Apple Pie Filling

Canning Apple Pie Filling Recipe

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4.9 from 10 reviews

Easy canned apple pie filling that will make you ditch the store-bought stuff forever!

  • Total Time: 50 minutes
  • Yield: 6 quarts 1x



67 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


  1. Sterilize your jars, lids, and bands for canning. Fill your large pot half full of water and bring to a simmer.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

  • Author: Carole Jones
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Canning
  • Cuisine: American


  • 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