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Apple Pie Filling Recipe For Home Canning

  • Author: Mavis Butterfield


  • 6 quarts sliced firm/tart apples {I used Rhode Island Greening}
  • 5 cups white sugar
  • 1 ½ cups clear jel {cooking type}
  • 1 tablespoon + ¼ teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 7 ½ cups water
  • ¾ cup bottled lemon juice


Peel, cut and slice apples ¼” thick and set aside.

In a large pot, combine the sugar, clear jel, cinnamon, nutmeg and water. Bring the mixture to a boil over medium-high heat, stirring constantly to prevent scorching. Cook until the mixture thickens and begins to bubble.

Add the lemon juice to the mixture, boil for 1 minute, making sure to stir constantly to prevent scorching. 

Remove from heat. Fold apple slices into the mixture.

Heat until the apple mixture is heated through. 

Ladle hot apple pie filling into a hot jars leaving 1 inch headspace. Remove any air bubbles. 

Time for Canning

Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.

If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps. 

Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by  2 inches. Add boiling water, if necessary.}

Cover; bring water to a boil. Process 25 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours. 

After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}. 

For Weck jars, check to make sure your seal is pointing downwards. 

Remove rings or clamps and store jars in a cool dark place. 

This recipe yields 7 Quart Jars