How to Can Apple Pie Filling (Easy, Reliable Method)
Canning Apple Pie Filling
If you want to make homemade apple pie faster without relying on store-bought shortcuts, learning how to can apple pie filling is one of the simplest systems you can add to your kitchen.
As a modern homesteader, I’m not trying to do everything the hard way — I’m building practical systems that make everyday life easier. Canning apple pie filling means you can turn fresh apples into ready-to-use filling that’s shelf-stable, predictable, and made with ingredients you trust.
In this guide, I’ll walk you through exactly how to can apple pie filling, what apples work best, and why this is one of the most useful pantry staples you can have on hand.
When it comes to canning, I always follow tested guidelines and safe practices from Ball and the National Center for Home Food Preservation. This recipe is based on trusted methods so you can feel confident putting it on your shelf and using it for your family.
Check out our other canning recipes too.
Do You Use the Entire Apple for Pie Filling?
No, you don’t use the entire apple for pie filling. You’ll want to peel, core, and slice your apples.
Removing the peel gives you a smoother texture, and consistent slices matter more than most people think — uneven pieces will cook at different rates, which can leave you with a mix of mushy and undercooked apples in the same jar.
If you’re doing this regularly, using an apple peeler/corer/slicer can turn this into a fast, repeatable process instead of a time-consuming one.
How Many Jars Do You Need For a Pie?
We can apple pie filling in quart jars, and one quart is perfect for a standard 9 inch apple pie..
This is one of those small systems that makes a big difference — when everything is already prepped and canned, you can make a pie quickly without peeling, slicing, or cooking filling from scratch.
It turns pie-making from a project into something you can do on a regular weeknight.
And don’t forget canned apple pie filling can also be used to make a quick apple crisp too.
Can You Use Corn Starch When Canning Apple Pie Filling?
It is no longer recommended to use cornstarch. You can use Clear Gel instead for canning your pie filling.
What Kind of Apples Do You Can With?
The best apples for canning apple pie filling are baking apples that hold their shape but still soften when cooked.
We typically use a mix of:
- Granny Smith (for tartness)
- Fuji or Gala (for sweetness)
Mixing apple varieties gives you a more balanced flavor and better texture than using just one type.
I don’t recommend using Red Delicious — they tend to break down too much and can leave your filling mushy after canning.
If you have an apple orchard near you, they may have bags of canning apples available as well.
Why Canning Apple Pie Filling Is Worth It
This is one of those recipes that goes beyond just food — it’s about building convenience and consistency in your kitchen. Instead of starting from scratch every time and peeling apples, you have half the work done in a jar. You can grab a jar of canned apples and make your pies.
That means:
- less prep when you want dessert
- more control over ingredients
- a pantry that supports your daily life
It’s a small step toward a more self-sufficient home without making life harder.
How to Can Apple Pie Filling (So You Always Have It Ready)
Equipment
Ingredients
- 6 quarts sliced apples
- 5 cups sugar
- 1 cup Clear Jel
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 5 cups water (or 5 cups apple juice for syrup)
- 5 cups hot tap water (in addition to above)
- 1/2 cup ½ cup lemon juice
- 1/4 cup lemon juice for soaking
Instructions
- In a pan, have the apples in water with 1/4 cup lemon juice. and allow to soak and bring to boil for 1 minute.
- While apples are cooking (in a separate pan) mix sugar, Clear Jel, cinnamon, nutmeg mix.
- Then add 5 cups hot tap water (or apple juice), and lemon juice in a pan.
- Stir and heat until bubbles.
- Remove apples from heat and drain,
- Pour the boiled syrup mix into apples and stir thoroughly.
- Place mix in jars with clean lids and rings.
- Place in hot water bath for 25 minutes for quarts.
- Remove from pot and allow to cool. To slow down cooling, you can place a towel or blanket around jars.
- Make your favorite apple pie
Video
This sounds wonderful. Will have to try this later this year!
Be sure to pin it for later! Happy canning (once we get apples!)
Thanks so much for all the information about apple pie filling.
I hope you give it a try, it’s pretty simple!
My daughter’s mother-in-law taught her this a couple of years ago and it works great especially when a dessert is needed within a short while. It tastes great.
It’s nice when tips like this are shared. This will help out when you need a dessert in a pinch!
Love it! I can mango jam each year from the mangoes in my tree. When I find apples for cheap, I’m going to try this! Pinned and shared!
Thanks Laura! I’m jealous you have mango trees!
seems pretty simple and yummy. been thinking about trying my hand at canning.
I think you will get hooked once you start doing it Christina! Enjoy!
I have been wanting to do this! perhaps I will this fall! Thanks for the great recipe!
You are welcome Susan. Enjoy your pies!
I love the idea of having apple filling readily available for use. I wish my grandma was around, she loved making fresh apple pies that were so Yummy. She did a lot of canning as well. I personally, don’t do it because of the time involved. But making homemade stuff is always a better option than canned filling.
I miss my grandma too. Having the pie filling available, makes it easy to cook a pie as all the work is done!
This is a great idea and one that I am sure I will use a lot. Thank you
You are welcome. Enjoy!
This looks amazing! I would absolutely love to try this out – especially that it doesn’t seem too hard to make!
Think of it as making lots of apple pies at once for later. Nothing more than that really.
This sounds simple yet yummy. And by preparing it ahead of time, I can save time later in quickly putting together a pie. Looking forward to trying this out.
You are correct. Little effort when it comes to making the pie. It’s just Shake (outta the can) and Bake! 🙂
This is such a great idea.
I am looking forward to trying it.
My pack loves apple pie. I’m sure this will come in handy.
Enjoy Gina. Apple pie is my favorite too!
Oh, I love that this could be used also for empanadas! This looks like it will be delicious. Maybe even as if it would put restaurants to shame!! Thanks so much for sharing. Please, keep the recipes and ideas coming. Awesome post.
You are welcome Rhonda. Look for a recipe soon on how we did make Empanada’s with this pie filling!
Clever, clever! I always think of canning for basic fruits & veggies, but why not take the extra step and do pie filling! Yummy!
It’s like having a pie in a can/jar! And you know exactly what is in it! Very rewarding.