Canning apple pie filling is one of the best ways to preserve apples and have homemade desserts ready in minutes. With the right apples, safe canning methods, and a touch of warm spice, this recipe makes shelf-stable pie filling that tastes just like fresh-baked apple pie.
There’s nothing cozier than cracking open a jar of homemade apple pie filling on a chilly day. Whether you picked up bushels at the orchard or just want to make use of a grocery-store sale, this recipe lets you preserve apples in a way that’s ready to pour into a crust, fold into turnovers, or spoon over ice cream.
This isn’t just canning for the sake of “pretty shelves," this is canning for real life, so dessert is always within reach.
Imagine pulling a jar off the shelf and having homemade apple pie filling ready for crisps, cobblers, and pies in minutes... this recipe makes it possible.
Why You’ll Love This Recipe
Convenient. Skip peeling apples for every pie; you’ll have jars ready to go.
Versatile. Use it for pies, crisps, cobblers, turnovers, or spooned over pancakes.
Better than store-bought. No weird thickeners or metallic-tasting filling.
Shelf stable. Lasts 18 months or more when properly canned.
PS: I keep my favorite water bath canner and apple peeler/corer linked in my Amazon Storefront if you’re looking for the tools I actually use.
Refrigerating the apples before you make it helps to keep them nice and firm while slicing, slows down the browning process, as well as makes it so not quite as much of the apple comes off with the peel.
Best Apples for Canning Pie Filling
Not all apples are created equal when it comes to canning. You want ones that hold their shape under heat and have good flavor.
Top picks:
- Granny Smith - tart, crisp, classic.
- Jonathan or Jonagold - balanced sweet/tart.
- Honeycrisp - sweet, firm, and flavorful.
- Cortland or Braeburn - great texture for baking.
👉 Mixing varieties gives you the richest flavor. I like pairing tart Granny Smiths with something sweeter from the orchard.
Ingredients
- Apples - peeled, cored, sliced ½” thick.
- Unsweetened apple juice.
- Sugar & brown sugar - for depth of flavor.
- Clearjel (cook type) - the only approved thickener for canning pie filling.
- Cinnamon, nutmeg, allspice - warm spices without overpowering the fruit.
- Lemon juice - prevents browning.
(Find Clearjel here if you don’t already have it. It’s a pantry must for safe pie fillings.)
Step-By-Step Instructions
Prep your jars. Wash jars and lids in hot, soapy water. Keep jars hot in your water bath canner while you prep the filling.
Prep the apples. Peel, core, and slice apples ½” thick. Toss them with lemon juice as you go. Blanch in boiling water (6 cups at a time, 1 minute) to remove air. Keep them warm.
Make the syrup. In a large pot, whisk together apple juice, sugar, brown sugar, water, Clearjel, and spices. Bring to a boil, stirring constantly, until thickened and bubbling. Stir in lemon juice.
Combine apples & syrup. Add blanched apple slices into the thickened syrup. Heat through.
Fill jars. Ladle hot filling into hot jars, leaving 1½” headspace. Remove bubbles, wipe rims, apply lids & bands.
Process jars. Place jars in a boiling water bath canner, cover with 1” water, and process for 25 minutes (pints or quarts). Adjust for altitude.
Cool & store. Remove lid, wait 5 minutes, then carefully transfer jars to a towel-lined counter. Let cool 12–24 hours before checking seals. Store up to 18 months.
Pro Tips
Slice apples thick enough so they hold up after baking.
Refrigerate apples before peeling for firmer slices.
Never substitute cornstarch or tapioca. Only Clearjel is safe for canning pie fillings.
Other Apple Recipes to Try
- 🍎 Homemade Applesauce for Canning
- 🥧 Apple Butter
- 🍨 No-Churn Apple Pie Ice Cream
- 🍏 Apple Cider Donuts (coming soon!)
🫙 You don’t need more opinions. You need a starting point.
The Everyday Canning Guide is a free, practical walkthrough of canning basics. No fluff, no fear tactics, just what works in a real home.
If you’ve been overthinking canning, this is your sign to stop and start.
📖 Recipe
Canning Apple Pie Filling (Homemade Pie in a Jar)
This homemade apple pie filling recipe is perfect for canning and makes it easy to enjoy fresh-baked pies anytime of year. With the right apples, warm spices, and ClearJel for safe thickening, you’ll have jars of cozy, ready-to-use pie filling stocked in your pantry. Perfect for quick pies, crisps, turnovers, and more.
Ingredients
- 12 Cups sliced, peeled, cored Apples
- 2 Cups White Sugar
- ¾ Cup Brown Sugar
- ¾ Cup Clearjel
- 1 ¼ teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Allspice
- 1 ¼ Cups Cold Water
- 2 ½ Cups Sweetened Apple Juice (substitute apple cider)
- ½ Cup Lemon Juice
Instructions
- Prep the apples. Peel, core, and slice apples about ½ inch thick. Toss slices in lemon juice as you go so they stay fresh and don’t brown.
- Blanch for better texture. Working in batches of 6 cups, dunk apple slices in boiling water for 1 minute. Scoop them out and keep warm in a covered bowl. This keeps them firm once canned.
- Make the syrup. In a large pot, whisk together sugar, ClearJel, spices, water, and apple juice. Bring to a boil, stirring constantly, until thick and bubbling. Stir in the bottled lemon juice and let it boil for one more minute.
- Combine apples & syrup. Add your warm apple slices into the thickened syrup. Stir gently until the apples are coated and heated through.
- Fill jars. Ladle hot filling into hot quart jars, leaving 1 ½ inches headspace. Run a bubble remover or spatula through to release air pockets and adjust headspace as needed.
- Wipe rims & cap. Wipe jar rims clean, place lids on top, and screw bands finger-tight.
- Process. Place jars in a boiling water bath canner with at least 1 inch of water covering the tops. Process quarts (or pints) for 25 minutes, adjusting for altitude.
- Cool & store. Turn off heat, remove canner lid, and let jars rest 5 minutes before lifting out. Place jars on a towel-lined counter, undisturbed, for 12-24 hours. Remove bands, check seals, and store in a cool, dark pantry up to 18 months.
Notes
Altitude Adjustments:
Pints or Quarts: 25 minutes at altitudes of 0–1,000 feet.
If above 1,000 feet:
Nutrition Information:
Yield:
12Serving Size:
1 CupAmount Per Serving: Calories: 260Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 67gFiber: 3gSugar: 62gProtein: 0g
Kathryn A. Hemming says
What's the purpose of the lemon juice, is it necessary for safe canning?
Bottled lemon juice usually contains preservatives.
Can I substitute citric acid? How much should I use ?
Many thanks!
Elle says
Yes, it is necessary for the safety. Yes, you can substitute citric acid. You can substitute 1/4 teaspoon citric acid for each tablespoon of bottled lemon juice called for in the recipe.