This recipe for Mom's Homemade Apple Pie Filling is a shelf stable canning recipe. Made with fresh apples, sweetener, pectin, and spices, Mom's Apple Pie in a Jar can be enjoyed year round.
My family enjoys this homemade apple pie filling in pies, caramel apple cheese danish, apple fritters and more!
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Why You'll Love Apple Pie in a Jar
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Mom's Canning Recipe
This recipe for Mom's Apple Pie in a Jar is one that I received from her later in my mom hood. When she gave it to me, it called for cornstarch as a thickener which is apparently how she has always done it.
After a reader comment on whether cornstarch was safe, I did my research and read that only approved recipes for canning pie filling should use cornstarch. I cannot tell you this is an approved recipe. I do not know where my mother got it from.
At this point, I encourage you to decide what is best for you to do. If looking to use something other than cornstarch, Clear Jel is the recommended thickener (a modified cornstarch).I would use the same amount of clear jel as cornstarch and follow the instructions as written.
The Best Apple To Make Apple Pie
When making a pie you want an apple that is firm and will still hold its shape when cooked. Softer apples will become applesauce. The best apples to use would be Braeburn, Cortland, Honeycrisp (my fav!), Golden Delicious, McIntosh, or Jona Gold.
How Many Apples in a Pound
If you are like me you may be wondering how many apples make a pound and how many cups equal 7 pounds? I did the math for you! Four medium sized apples are approximately one pound. This recipe calls for 7lbs of apples. So approximately 28 medium sized apples.
If going by pounds to cups, one pound of apples will yield approximately 4-⅓ cups of apple slices. This means you would need approximately 37 cups of apples for this entire recipe.
🥘 Ingredients
Cornstarch or Clear Jel
Fresh apples
Water
Granulated Sugar
Lemon juice
Cinnamon
Nutmeg
🔪 Instructions
Step 1:
- Add the water, sugar, Sure Jell, cinnamon, nutmeg, and salt to a large stock pot.
- Cook over medium high heat until sauce has thickened. Add the lemon juice.
Step 2:
- Fill the hot sterile jars with the freshly cut apple slices.
- Pour the hot sauce mixture into jars until 1" from the top.
- Cover with sealing lid and cap. Process in a hot water bath for 20 minutes.
- Allow the jars to cool completely on the counter top. Store any unsealed jars in the refrigerator.
💭 Top Tips
- Use a firm apple as indicated above for this recipe.
- Substitute classic monk fruit for a sugar-free pie filling.
- Brown sugar can be used in place of granulated sugar for a deeper caramel flavor.
More Apple Recipes
- Apple Cider Caramel Sauce
- Baked Apples with Chocolate and Caramel
- Sparkling Cider Pound Cake
- Apple Upside Down Cake
- Salted Caramel Apple Cake
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Mom's Homemade Apple Pie Filling for Canning
Equipment
- Canning set
- Large stock pot
- Canning jars
- Canning seals and lids
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Ingredients
- 7 lbs apples peeled, cored, and sliced
- 3½ cups sugar
- 1 cup cornstarch
- 10 cups water
- 3 tablespoons lemon juice
- 2 teaspoons Cinnamon
- ¼ teaspoons nutmeg
Instructions
- Add the water, sugar, cornstarch*, cinnamon, and nutmeg, to a large stock pot.
- Cook over medium high heat until sauce has thickened. Add the lemon juice.
- Fill the hot sterile jars with the freshly cut apple slices. Pour the hot sauce mixture into jars until 1" from the top.
- Cover with sealing lid and cap. Process in a hot water bath for 20 minutes
Debbie says
my mother used to make this recipe. Thank you for this recipe, I love it.
Kayty says
I’m brand new to canning 😃 any idea if we can use arrowroot powder in place of cornstarch?
Shelby Law Ruttan says
If you are new to canning, I would not substitute anything but the ClearJel I have linked in my post.
Holly Braun says
Can you freeze this in freeze safe containers instead of doing the hot water bath?
Shelby Law Ruttan says
Yes, you could could freeze in freezer safe containers.
Lynn says
Hello,
I just made this apple pie filling recipe as described, using cornstarch and canned it in quart sized jars. I am fairly new to canning. When I took the jars out after processing, some of the filling leaked out of each jar. Nonetheless, they all sealed. Would this be prevented by leaving them in the pot for a few minutes off the heat?
Also, the filling mixture washing when I added it to the jars, but after processing, it looks really watery. Will it thicken up again? Its been 24 hours.
Thanks very much!
Lynn
Shelby Law Ruttan says
From the information provided, it sounds to me like the following could have happened: the jars were filled too full (you need to leave headspace in the jar) causing the expansion that happens when canning to pull filling out. It seems like maybe the jars not only were over filled but because of this water got inside the jars while canning. I would not recommend using the product after having an issue with it canning like this, I do not feel it would be safe.
Jessica says
Thank you for amazing your family recipe! I made this today it was easy and so delicious! I used the cornstarch, I am a stick with what you know kinda gal and it came out perfect! I had a little left over (I didn't have enough jars) so I made a small pan of apple crisp that didn't last long! Thank you again!! I will share this with my family ❤️
Alisha says
So sorry if I missed it, I tried hard to find it. How many and what size jars does this recipe fill?
Shelby Law Ruttan says
Hi Alisha, expect about 3 quarts and 1 pint (I believe that is what I got the last time I made this).
Lynn says
Lynn again**
The previous comment was meant to read, "the filling mixture was really thick when I added it to jars, but after processing it looks really watery..."
Owen says
I just made this exact recipe (after picking more than 50lbs of apples yesterday) and got more than 6 quarts! Didn’t have enough quart jars so I guess we’re having apple pie for dessert!
Lisa says
I am a canning chicken but I made half a batch and stored it in the freezer. So good and now I will be topping my ice cream with this!
Kristin says
I can't wait to make this Homemade Apple Pie Filling! The combination of fresh apples, sugar, and those warm spices like cinnamon and nutmeg is sure to create a delicious filling for pies. I appreciate the clear canning instructions to preserve this sweet goodness. It's a wonderful way to enjoy the taste of homemade apple pie throughout the year. Thanks for sharing this recipe!
Eileen Ann Kelly says
This apple pie in a jar is pure comfort food. It was super easy to make and absolutely delicious.
Gwynn Galvin says
We went apple picking and this was the perfect recipe to make with all those apples! We enjoyed having a bowlful of warm apple pie filling topped with ice cream! Excited that we have more jars to enjoy!
CAZ says
Made it without canning it (since I am clueless about hot water baths etc.). It was delicious! Now I need an in person canning class!
Trudy says
I made it, didn't have any trouble making it came out perfect. The flavor was outstanding, I put extra cinnamon and nutmeg in very tasty.
Cindy Gerber says
Can I use half granulated white sugar and 1/2 brown sugar?
Shelby Law Ruttan says
Hi Cindy, Yes, I believe it will work, and just add a deeper caramel flavor.
Lucy says
This recipe is very confusing if your new to canning it says 3 different times about the gel ? Clearly needs to say clear gel not sure ? And when the mixture is done it definitely does not go over the apples way to thick. Had to modify mostly. But all in all came out good.
Shelby Law Ruttan says
I am not sure what you found so confusing. I went through and read this post several times before responding to make sure I was not missing anything. I made it very clear in my post that it is clear-gel that can be used in place of cornstarch in equal amounts if you felt the need to do so. I also link to the specific product I was talking about. You do not indicate exactly what you did so I cannot offer up any advice as to why your mixture was too thick. I am happy to hear that it turned out good for you anyway. Thanks for trying. Shelby
Debbie says
I tried this also! I had to use cornstarch as I couldn't find anything called Clear Jel only Sure -Jel. So used cornstarch the liquid tasted delicious but also was very thick. We struggled getting it to the bottom of the jar. I believe we probably cooked it to long and got too thick to flow in the jars nicely. But as I said it tasted good.
Tammy Pendleton says
On my last batch I forgot the lemon juice😮 will it be ok!
Shelby Law Ruttan says
The lemon juice adds acid, I would be hesitant to store it on my shelf but rather in the fridge, even if it did seal. It also would affect the flavor a little. I would recommend using it up as soon as possible and keep what you made in the fridge, or put it in freezer safe containers and freeze.