Canning Apple Pie Filling Recipe

Today I finally got around to making the apple pie filling and canning it.  I am quite excited about having it, but peeling all the little bitty apples that were given to me was a pain in the butt!  Or more like pain in the hands.  This recipe makes 5-6 quarts, it made 5 for me.

Apple Pie Filling for Canning
3 c. granulated sugar
2 c. brown sugar
1 c. cornstarch
4tbsp apple pie spice or (4 tsp. cinnamon,1/2 tsp nutmeg,1/4 tsp cloves,1/4 tsp allspice)
1/2 tsp cardamom (optional) I like this but not everyone does.
2 tsp salt
10 c. water divided
3 tbsp lemon juice
6 pounds of apples-give or take
quart size canning jars

In a large pan mix sugars, pie spice,cardamom, salt and 8 c. water. Mix well and set aside.
Mix 2c.  cold water, lemon juice, and cornstarch with a whisk and set aside.
Sterilize canning jars, lids and rings.
Peel, core and slice apples.
Pack the raw slices into hot canning jars, leaving 1" of headspace.
Bring sugar mixture to a boil, then stir in cornstarch mixture and whisk it quickly.  When the white of the cornstarch disappears ladle, the mixture over the apples leaving 1/2" of headspace.
Gently remove air bubbles and add lids and rings.
Process in waterbath for 20 min, +10 minutes if over 6000 ft in elevation.
Remove and let cool 24 hrs, then check for seal.  Any that do not seal need to be refrigerated and used right away.

Add 1 qt jar of filling to your favorite crust, bake and now you have apple pie.


Click here to go to google documents and print the recipe card.