Canned Apple Pie Filling

Canned Apple Pie Filling

A few weeks ago my sister and I went apple picking. Kayla gave me her half of the apples to bake with. She just wanted to run around the orchard eating apples and generally getting sticky! I made apple butter with one half of the apple assortment (which is delicious by the way). I wanted to try my hand at something new with the other half of the apples but wanted to stick with canning so I could keep perfecting my technique.

Now that I have room to store the extra jars and a much bigger pot I can’t wait to try more exciting seasonal canning recipes. I’ve had good luck so far. I had one can on this batch pop near the end of the twenty minutes (but I should have reduced the time since I used smaller jars).

I would recommend using 64 oz jars and not the smaller jelly jars I used here. My apples ended up looking a little squished in the smaller jar but they canned fine. To fill one pie you would realistically need to use two of these small ones anyway. I still have a few jars in the pantry and I plan to teach Alex how to make his own apple crumble. He always complains I don’t make him enough apple desserts!

I used an assortment of apple varieties that I picked in the orchard. I don’t remember the names but I had a mix of tart and sweet which tasted fine in both recipes I made.

Canned Apple Pie Filling

Canned Apple Pie Filling


5 pounds of apples, peeled, cored and cut into 8ths

2 cups sugar

2 cups water

1/2 tbs cinnamon


  1. In a large heavy bottomed pan bring the sugar, water and cinnamon to a boil. Add in the apples and boil gently for 5 minutes.
  2. While the apples are boiling get your jars ready. Sterilize them and keep the jars and lids hot until your ready.
  3. Fill the jars with apples leaving a half inch of headspace. Ladle in the hot syrup over top. Remove the air bubbles and remeasure the headspace. Add in more hot syrup if necessary.
  4. Tighten the rings and lids to fingertip tightness. Place jars in a canner and check they are completely covered with water. Process for 20 minutes. Remove and leave jars to cool.

adapted from Canning Granny

You Might Like: