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Apple Pie Filling (yield about 7 quart jars of apple-pie filling)

This homemade apple pie filling recipe is pretty straightforward.  There's no greater pleasure than whipping up a homemade apple pie in minutes using your own home-canned apple pie filling! #TexasHomesteader

Course Dessert
Cuisine American
Keyword apple pie, apples, canning, water bath canning
Prep Time 15 minutes
Cook Time 8 minutes
Water-Bath Canning Time 20 minutes
Servings 7 quarts
Author www.TexasHomesteader.com



  • 21 cups peeled, sliced and cored apples
  • 5 cups white sugar
  • 1 cup ClearJel modified cornstarch (REGULAR, not instant)
  • 1 Tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons salt
  • 10 cups water
  • 3 Tablespoons lemon juice
  • 1 Tablespoon vanilla



  1. Sterilize canning jars by washing, rinsing & then boiling them in a large pot of water, preferably your water-bath canner. In separate pan boil a small amount of water, remove the pan from heat and drop the two-part canning lids into the water and cover the pan to keep them hot. (NOTE - do not boil the lids)
  2. Peel, core, and slice apples. As each apple is prepared drop slices into a solution of 2 quarts water and 1/2 cup lemon juice to keep the apples from turning brown.
  3. In a large pan, mix sugar, ClearJel cornstarch, cinnamon, nutmeg and salt. Your syrup will expand as it bubbles so a large stockpot is best. Stir water into the dry mixture and bring to a boil, stirring constantly. Continue cooking, stirring constantly, until syrup is thick and bubbly - approximately 8-10 minutes. Remove syrup from heat and add lemon juice and vanilla, stirring to combine.
  4. Pack the sliced apples into hot canning jars, and top apples with hot syrup, leaving a 1 inch head-space. Gently remove air bubbles with the plastic handle of a spatula, then wipe the rim of each jar to remove any juice or bits of apple that would keep the jar from sealing properly.
  5. Put 2-part lids 'finger tight' on the jars and carefully place in water-bath canner. When water begins boiling again set timer and process apple pie filling in water bath canner for 20 minutes.
  6. After 20 minutes, turn off the heat but let the jars stay in the canner for about 5 minutes more. Then carefully move them to a draft-free spot and leave them undisturbed for 8 hours before testing seal, wiping them down, labeling jars and storing in your pantry.