Go Back
home bottled apple pie filling | gypsy magpie

Beautiful & Tasty Bottled Apple Pie Filling

Delicious home-canned apple pie filling that looks like store-bought but tastes so much better!
Prep Time 30 minutes
Cook Time 15 minutes
Process 35 minutes
Course Canning and Freezing, Dessert, From Scratch
Cuisine Back to Basics, Homesteading
Servings 7 quarts

Ingredients
  

  • 15 lbs. apples about 6 wide mouth quarts full of 1/4" thick peeled and cored apples
  • 5 ½ cup sugar
  • 1 ¼ cup clear gel Cornaby's yellow bag
  • 1 TBL cinnamon
  • 1 tsp nutmeg
  • 2 ½ cup water
  • 5 cup apple juice
  • ¾ cup lemon juice

Instructions
 

  • 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.

Notes

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. 
Keyword apple, autumn, cinnamon, garden, harvest