Have I ever told you how much I love fall time? I love fall. And about this time every year I start getting antsy for it. So it was a super great move for me to make this recipe because it was better than any candle, wax melt, or scented oil I own. The smell of fresh cut apples simmering in cinnamon and nutmeg? Heaven. I just ignored the fact that it was 96° outside. You can make this recipe to can in jars (read our Introduction to Canning and Preserving by clicking here) or pop batches in your freezer. It’s fun to have on hand for quick desserts like apple pie, apple crisp, apple turnovers, and it’s great on waffles, pancakes and ice cream too. It also makes a super cute gift for the holidays or for a hostess gift or new neighbor gift, etc.
If you’re new to canning, read our Introduction to Home Canning and Preserving post first!
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Ingredients
- Fresh apples – Any variety that is crisp and tart works well. If you do not use a crisp apple, your filling will get mushy when you go to use it later!
- Granulated sugar – You can also use brown sugar for a darker, richer, caramel-like flavor.
- Ultra Gel or Clear Jel – See the box below for specific notes on these thickeners. Do not use cornstarch or tapioca if you plan to can your filling. If using immediately or freezing, then those options are ok.
- Ground cinnamon
- Ground nutmeg
- Apple juice
- Bottled lemon juice – Acid from the lemon juice is what keeps this recipe safe for canning. Since fresh lemons can vary in acidity, the safest best for consistency is always bottled lemon juice. If you are using your filling fresh or plan to freeze it, fresh lemon juice will be just fine. I would not skip it all together, as the citric acid helps preserve the color and flavor of the apples.
A Note About Thickeners
I spent a better part of a Wednesday pulling my hair out and cursing driving around town in search of, and making phone call after phone call trying to get information about thickeners! A huge thanks to my friend/canning mentor Britanie for helping me figure out what the heck to use; I must have texted her 47 times this week. Thanks to her, and my new BFF at the extension office, I can sort of pretend I know what I’m talking about around here. It can be confusing because I noticed recipes call for different things depending on when they were written, and I know the #1 rule of canning is to not make substitutions or changes to a recipe that has been tested for canning.
I noticed a lot of older recipes call for corn starch, which is not recommended by the USDA for safe canning (it can make the filling too thick at the start for heat to penetrate and kill spoilage organisms and then can also break down during the canning process, leaving the final filling runny). Then I found lots of recipes calling for ClearJel, but I couldn’t find ClearJel anywhere. I finally got a hold of someone at my local extension service (I seriously love those people!) and she explained that the only products that have been verified after testing are Ultra Gel and Thick Gel. Ultra Gel is just a modified corn starch that’s safe and effective for use in canning (as well as tons of other things). She said ClearJel is the same thing as Ultra Gel, it’s just changed names. I found Ultra Gel in several local canning supply stores, so if you find a well stocked location you should be able to easily find it. You should also be able to find it at cooking stores. If not, then you can order it on-line, but that’s what you should be using. It’s not the same thing as the little boxes of “Sure-Gel” you get to make jam.
If you are a Boise/Meridian local, I bought mine at Karcher Ranch Market in Nampa. And I’ve been told in Utah it’s at Orson Gygi. I hope that’s helpful to someone else since it took me a while to figure out!
Equipment
- Water bath canner – This is the simplest canning method and it’s great for beginners! The water bath method involves placing jars of prepared food into simmering water for a specified amount of time. It’s basically just a big pot. Since this recipe is small, I actually just used my stock pot. As long as the jars can be fully submerged, you’re good.
- Canning funnel – Optional, but helpful! A canning funnel helps keep your jars mess-free while filling.
- Apple peeler/slicer/corer – Again, optional, but especially helpful if you’re making a large batch! Just run the apples through and then, once the are spiral cut, just cut the whole apple right in half to get perfect slices.
How to Make Apple Pie Filling
- First you’ll prep your apples. I recommend having a bowl of cold water with some lemon juice in it to store them until the next step. This will prevent premature browning.
- Next those apples will get a quick blanch in boiling water. You’ll want to measure your apples after blanching, as they will reduce quite a bit. Those get set aside while you make your sauce.
- Sugar, Ultra Gel, and fall spices get simmered briefly with apple juice and water. Then you’ll add your lemon juice and apples.
- That mixture gets transferred to your jars. Then you’ll just pop those lids on and process the jars in your water bath canner.
- Alternately, you can let the mixture cool and then freeze. Or use some right away, up to you!
Storing and Other Tips
- Enjoy your canned filling within 1 year. While it should still be safe to eat after that, the apples may gradually lose color, texture, and flavor.
- Once you open a can, refrigerate any unused filling and use within 5-7 days.
- For frozen filling, enjoy within 3 months for best results.
Ways to Enjoy Your Apple Pie Filling
Apple Pie
- From the Can: Whip up a double crust using this Apple Pie recipe, or use a store bought one. Line your pie plate, fill with a can of filling (approximately 4 cups), top with your second crust, add some vents, and bake. With the above crust, I bake at 375°F for approximately 45 minutes, or until the crust is golden and the filling is bubbling.
- From Frozen – You have a few options with frozen filling!
- Thaw – Thaw the filling and use as outlined above.
- Freeze in a pie plate – Place approximately 4 cups of filling in a gallon sized freezer storage bag and lay in a pie plate. After the filling is frozen, you can remove the pie plate. When you’re ready to bake, prepare your pie crust and pop your frozen filling right in. Cover with a second crust, vent, and bake. Expect the pie to bake for 20-30 minutes beyond the normal baking time. If the crust is getting too brown, cover the edges or top loosely with foil and continue baking until filling is bubbling from the vents.
- Freeze a whole pie – Prep your whole pie, with a double crust and vents. Wrap tightly in plastic and then foil. Freeze for up to 3 months. When ready to bake, follow the directions above, but expect to add and additional 20-30 minutes to the baking time.
Apple Crisp
- Dump your filling into a pan and top with Classic Apple Crisp topping, then bake until golden and bubbly.
As a Topping
- You can use this filling just like you would canned pie filling from the store. It’s delicious on waffles and pancakes, or served over cheesecake or ice cream.
Frequently Asked Questions
If you are canning, do not use any of these. See the Note on Thickeners in the Ingredient section above. These are not safe for canning and/or will affect the consistency negatively.
If you are using the filling fresh or freezing, cornstarch or tapioca are ok, but pectin will not work.
You can, just make sure they are uniform sizes. Note that very thin slices may overcook between canning and baking later and may become mushy. Slices about 1/4-1/2 inches thick work well. Cubes or chunks will also work.
Canning is tricky and food safety should be taken seriously. This recipe is designed specifically for apples. I would not substitute another fruit if you are going to be canning. If you are going to eat the filling fresh or freeze it for later, feel free to experiment with other fruits!
This recipe can be safely canned in pint or quart jars, according to the USDA/National Center for Home Food Preservation. Processing time remains the same. Do not use jars any larger than that, as they are not approved as a safe option for home-canned pie filling.
Yes, if you’re canning! This step removes air and excess liquid from the apples, which is a necessary step in reaching to correct consistency and for canning.
If you’re not canning your filling it’s ok to skip this step, although your filling might be a little thinner after your pies bake.
Apple Pie Filling (For Canning or Freezing)
Ingredients
- 6 quarts fresh apples (15-18 pounds, or 24-30 apples.) Use firm, crisp apples. If apples lack tartness, use an additional ¼ cup of lemon juice to the sauce for each 6 quarts of slices.
- 5 ½ cups granulated sugar
- 1 ½ cups Ultra Gel or Clear Jel
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 ½ cups cold water
- 5 cups Apple Juice
- ¾ cups bottled lemon juice plus extra, to prevent browning while slicing
Instructions
- Wash, peel, and core apples. Prepare slices ¼-½ inches wide and place in cold water containing ¼ cup lemon juice for every 4 cups water (or water containing ascorbic acid) to prevent browning.
- Place 6 cups of apples at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot.
- Combine sugar, spices, Ultra Gel, and spices in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately in a waterbath according to the recommendations below.
- Processing time for pint or quart size jars: 0-1000 ft: 25 min, 1001-3000 ft:30 3001-6000 ft: 30 mins Above 6000 ft: 40 mins.
- Freezer Instructions: Alternately this recipe can be placed in freezer bags and frozen for several months. Place approximately 4 cups apple mixture to fill one standard size pie.
Notes
- Make More or Less: If you’d like to make a larger or smaller batch, adjust the yield on the recipe card before printing, or use the chart below.
- To Use in a Pie: Simply prepare your crust as normal, fill the pie with a quart of apple pie filling, cover with a top crust, and bake at 450°F for 20 minutes, then reduce to 375°F and bake 25-35 minutes more. Crust should be golden and the filling should be bubbling through the vents in the crust.
- If Your Filling is Frozen: Thaw overnight in the fridge before using in a pie.
- Freeze and Assemble a Whole Pie: Allow filling to cool completely. Assemble your pie in a freezer-safe pie plate with a bottom crust, approximately 4 cups of filling, and a top crust with vents. Wrap well in plastic then foil and freezer for up to 3 months. Bake directly from frozen, adding about 20-30 minutes to the baking time, until crust is deeply golden and filling is bubbling.
Questions & Reviews
Hurray for Ultra Gel already in my pantry (love Maceys!). What kind of device (medieval or otherwise) do you use to measure the apples? I have one that can measure up to 8 cups so maybe fill that about three times?
Your label is so purdy! hint, hint, hint.
I just use regular ol’ measuring cups. If you’re using a large 8 cup one, just level out the apples and you should be just fine.
We love home canned pie filling!
If anyone is having problems finding Clearjel or Ultra jel in your area, then check with candy/cake decorating supply companies. That is where I get mine here in MN as you cannont find it in the grocery stores.
You can also put the pies together, with the crust, and freeze them like that so it is ready to bake when you want it. Although dumping the pie contents into a crust isn’t so tough either.
Great tips Renae, thanks!
You have inspired me to try canning! I have only one concern and its regarding the sugar. I’ve cut out processed sugars for health reasons and you are understandably adament on not changing recipes for canning. That being said, I can’t eat what I’ve canned if I don’t change it. Bummer! So, is there an impact if I use honey, agave or stevia instead of granulated sugar? Thanks so much for the inspiration!
Melie, definitely call your local extension office; they’re seriously amazing and they have answers for *everything*. They’ll be able to answer that question for sure. You can look up your local office number here:
http://www.csrees.usda.gov/Extension/
Aww, Sara! I work for Extension in Mississippi! I’m so glad your local office has been helpful. Melie, here’s a publication our office put out that might be helpful to you. It was last updated in 2007 and has been reviewed within the last 2 years so should be up-to-date: http://msucares.com/pubs/publications/p1537.pdf
Hope that helps!
Thank You…I’ve printed this out already!
I have used Splenda and it works great.
If you’re using standard pectin it relies on the fruit to pectin to sugar to acid ratio, so canning without sugar makes for a runny product. If you’re using Clear Gel, Ultra Gel or Thick Gel then you can reduce your sugar or change it over to products like stevia, Splenda or agave without losing the quality of your product or risking getting sick. Make sure you still put your acid in there so you don’t encourage nasty molds or other bugs! 🙂
Okay, so I got the mini-canning kit yesterday so I could give canning my first try over the weekend. Now I can’t figure out which one to do first, the peach BBQ or the apples?!?! 🙂 Again, thanks so much for these posts; I’m really looking forward to giving this a go.
You gals rock.
Yes, I’m asking for that adorable label!! 🙂
Noted. 😉
I too am asking for that adorable label! Pretty please 🙂
I never would have thought to freeze pie filling, what a great idea to get ready for fall!
This is a fantastic post!
🙂
ButterYum
I really want to start canning and was wondering if you would do a salsa canning post! i can’t stand that jarred stuff in the store and would love to have some good salsa on hand all the time!
Yes, definitely planning on it; I’m just waiting for my tomatoes to be ripe!
HOORAY!! I’d love the salsa recipe too! I planted a “salsa” garden this year- tomatoes, peppers, cilantro, and onion. Can’t wait!
OOOO! looking forward to seeing that recipe! I have lots of recipes for canning salsa but am always looking for new ones! Thanks for all the amazing recipes. You guys are great!
Approximately how many apples (count or pounds) equals 6 quarts? I can smell it already. Tomorrow I start the hunt for Ultra Gel or Clear Jel.
It depends on the size of your apples, but usually one apple yields about one cup fresh, but these will decrease in volume a little when blanched. So I’d say for every quart jar you’ll probably want 4-6 apples.
I have never canned before… but I just might start, so I can make this!