Canned Apple Pie Filling for the Pantry
Having homemade apple pie filling in the pantry makes it a snap to bake up a pie, cobbler, or crisp for dessert. It’s also delicious spooned over vanilla ice cream or stirred into hot oatmeal.
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Servings: 16 cups
Equipment
- 9 pint jars
- 9 canning lids and rings
- canning funnel
- water bath canner with lid or large stock pot
- jar tongs
- canning bubble popper/measurer optional but handy
Ingredients
Recipe yields 8-9 pints
- 1 to 1 ½ cups packed brown sugar
- 4 ½ teaspoons Pomona’s Universal Pectin
- 22 ½ cups apples 8 to 10 pounds, peeled and sliced
- 1 ⅓ cups water or apple juice
- ½ cup lemon juice bottled
- 4 ½ teaspoons calcium water
- 2 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
Instructions
Prepare for Canning
- Wash and rinse jars, lids, and rings, inspecting jar rims for chips or cracks that could impede sealing.
- Fill water bath canner with water, submerge empty jars, and begin heating.
Prepare the Apples
- Thoroughly combine sugar and pectin in a bowl. Set aside.1 to 1 ½ cups packed brown sugar 4 ½ teaspoons Pomona’s Universal Pectin
- Place apples in an 8-quart (or larger) stock pot and add water, lemon juice, calcium water, and spices. Bring to a boil over medium heat, stirring apples; boil several minutes until apples are heated through.22 ½ cups apples 1 ⅓ cups water ½ cup lemon juice 4 ½ teaspoons calcium water 2 tablespoons ground cinnamon 2 teaspoons ground nutmeg
- Add sugar mixture, stirring gently to dissolve pectin; return to a full boil and remove from heat.
Process the Jars
- While mixture is returning to a boil, remove the empty jars from the canner, draining the water back into the pot.
- Ladle hot apple pie filling into prepared jars, leaving a generous 1-inch headspace. Remove air bubbles using a plastic knife or debubbler.
- Wipe jar rims to remove any syrup that may have spilled.
- Set jar lids in place. Screw bands on finger tight.
- Use a jar lifter to gently submerge jars into hot (180°F) water in the canning pot. Water should cover the top of the jars by one to two inches. Bring water to a boil and set the timer.
- Process jars for 15 minutes at 0-1,000 feet altitude in the boiling water bath. Add an additional 1 minute to the processing time for every 1,000 foot above sea level.
- Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for at least 12 hours.
Notes
The amount of sugar you use will depend on the type of apple; use less for sweeter apples, more for tart apples.
It takes two pint-size jars to make a 9-inch apple pie.
Nutrition
Serving: 0.5cup | Calories: 175kcal | Carbohydrates: 46g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 9mg | Potassium: 229mg | Fiber: 5g | Sugar: 39g | Vitamin A: 99IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 0.5mg
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