Canning Apple Pie Filling
Recipe as is makes 7 pint jars. I like to make a combination of quart and pint jars for my needs throughout the year. I double the recipe and do just that.
  • 12 cups sliced peeled and cored apples, treated to prevent browning *see notes below
  • 2-3/4 cups unrefined cane sugar (granulated cane sugar can be substituted)
  • ¾ cup Clear Jel
  • 2-1/2 tsp ground cinnamon
  • 2-1/2 cups unsweetened apple juice
  • 1-1/4 cups cold water
  • ½ cup lemon juice
  • *Water and additional lemon juice to prevent browning of apples- See notes
  1. Prepare canning jars, lids and bands as recommended by the manufacturer.
  2. Mix together sugar, Clear Jel, and cinnamon in a large stainless steel kettle. Stir in apple juice and cold water.
  3. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and starts to bubble.
  4. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Return apples to medium high heat, stirring, until apples are heated through.
  5. Ladle hot apple pie filling into hot jars leaving 1 inch headspace.
  6. run a knife around apples to remove air bubbles.
  7. Wipe off the rim.
  8. Apply lid and band.
  9. Process in hot water bath for 25 minutes, adjusting for altitude as needed.
  10. Remove jars and cool, checking for proper sealing in 24 hours.
To prevent browning of apples place slices in a solution of ½ cup lemon juice and 4 cups of water. Drain when ready to use.
Recipe by Pure Grace Farms at