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Apple Pie Filling Canning

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A delightful recipe for canning apple pie filling, preserving the sweet and spiced flavors of autumn for year-round enjoyment.

Ingredients

Scale
  • 6 cups apples, peeled and sliced (about 6–8 medium apples)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 cup water

Instructions

  1. Prepare your jars by cleaning them thoroughly and keeping them warm.
  2. Toss apples with lemon juice in a bowl to prevent browning.
  3. Combine dry ingredients in a separate bowl: granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
  4. Cook the apple mixture with sugar mixture in a pot over medium heat, adding water and stirring until apples are tender.
  5. Fill the jars with hot apple filling, leaving about 1/2 inch of headspace.
  6. Clean the rims of the jars with a cloth before sealing them with lids and bands.
  7. Process the jars in boiling water for 20 minutes.
  8. Cool down the jars on a towel or rack for 24 hours.
  9. Check seals after cooling; unsealed jars should be refrigerated.

Notes

Use high-quality, tart apples for the best flavor. Adjust sugar levels to your taste preference.

Nutrition

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