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 apple pie filling recipe