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Beautiful & Tasty Bottled Apple Pie Filling
Delicious home-canned apple pie filling that looks like store-bought but tastes so much better!
Peel, core, and slice apples then place in water containing lemon juice or Fruit Fresh to prevent browning.
Drain apples and blanch in boiling water for 1 minute. Using a slotted spoon, place blanched apples in a large bowl and cover to keep warm until ready to use.
Combine sugar, clear gel, and spices along with the water, apple juice, and lemon juice in a large stockpot. Cook over medium heat until thick and bubbly.
Drain the warm, blanched apples and fold into the thickened juice mixture.
Fill jars leaving 1/2″ headspace.
Wipe rims and add lids and rings.
Process in canner for 35 minutes. (Increase processing time by 5 minutes for 1,000 to 3,000 feet and 10 minutes for 3,000-5,000 feet elevations. See the blue Ball book or Ball’s website for more info.)
Turn off canner and let sit for 10-15 minutes before removing jars from canner to cool.
Always let pie filling sit for 10-15 minutes before removing from canner. This will help decrease siphoning aka the filling leaking out of the top of the jar and making a big old mess.