Stock your pantry with homemade goodness—no preservatives required!

By Thyme At Home

There’s nothing like the smell of apple pie baking on a crisp autumn day. But did you know you can preserve that cozy flavor all year long? Canning your own apple pie filling is an easy, satisfying way to stretch your fall harvest—and it makes holiday baking a breeze!

In this post, I’ll walk you through exactly how to safely can homemade apple pie filling (with a printable recipe!) using clear step-by-step instructions.

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🍎 Why Can Your Own Apple Pie Filling?

• Save time during busy holiday weeks
• Control the sugar and spice to your taste
• Preserve excess apples before they go soft
• Perfect gift for friends, family, or food swaps!

🧺 Ingredients (Makes ~6 quarts)

• 6 lbs apples (firm varieties like Granny Smith, Fuji, or Honeycrisp)
• 6 cups water or unsweetened apple juice
• 2 1/2 cups sugar (adjust to taste)
• 3/4 cup Clear Jel (not cornstarch – for safe canning!)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup bottled lemon juice (for safety + brightness)

🔪 Instructions

1. Prep your jars: Wash and sterilize 6 quart-size jars. Keep them hot until ready to use.
2. Peel & slice apples: Use an apple corer/slicer or cut by hand into uniform slices. Toss with lemon juice to prevent browning.
3. Make the syrup: In a large pot, combine water (or juice), sugar, Clear Jel, spices, and salt. Cook over medium heat until thickened—about 10–15 minutes. Stir constantly to prevent clumps.
4. Add apples: Stir in sliced apples and simmer for 5 minutes.
5. Fill jars: Ladle hot filling into jars, leaving 1 inch headspace. Remove air bubbles and wipe rims clean.
6. Process in water bath canner: Process jars for 25 minutes (adjust for altitude). Make sure jars are fully submerged with 1–2 inches of water.
7. Cool & store: Let jars sit for 12–24 hours. Check seals, label, and store in a cool dark pantry for up to 1 year.

✅ Tips for Success

• Use Clear Jel, not cornstarch or flour. It’s the only thickener safe for home canning.
• Mix apple varieties for more depth of flavor.
• Leave generous headspace—it thickens as it cools!
• For pies, dump 1 quart per 9-inch crust.

🥧 How to Use It:

• Apple pie or galette
• Apple crisp
• Hand pies
• Pancake topping
• Stir into oatmeal or yogurt

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🍂 Final Thoughts

Canning your own apple pie filling not only fills your pantry—it fills your home with comfort and tradition. Whether you’re prepping for the holidays or just want to enjoy fall flavors year-round, this recipe is a must-have for any homesteader’s kitchen.

Happy canning!
– Taylor from Thyme At Home