Canning Homemade Apple Pie Filling: A Step-by-Step Guide

Happy Monday, Everyone!
Today, we’re diving into the delightful process of canning homemade apple pie filling. I’m excited to share this recipe with you, as it’s a favorite in our household and perfect for those cozy winter months. Join me in the kitchen as we transform a blend of Granny Smith and Honeycrisp apples into delicious pie filling that will keep you coming back for more.

Ingredients:
Apples: Granny Smith and Honeycrisp
Granulated Sugar: 6 cups
Clear Gel (Cook Type): 2 cups
Cinnamon: 1 heaping tablespoon
Nutmeg: 1 heaping teaspoon
Pumpkin Pie Spice: A small sprinkle
Apple Juice: 8-8.5 cups (organic, no sugar added)
Lemon Juice: 1 cup (bottled)
Water: For blanching and sterilizing
Equipment:

Wide Mouth Quart Jars: 6
Electric Water Bath Canner
Lids and Rings: Soaked in hot water
Pot for Pie Filling
Towel, Funnel, and De-bubbler
Spoon and Vinegar: For cleaning jar rims
Preparation:
Step 1: Soaking and Preparing Apples
Chop Apples: With the help of Matt, chop the apples into desired sizes.
Soak and Sterilize Jars: Place your jars in an electric water bath canner and bring them to a boil to sterilize. Let them simmer.
Step 2: Making the Pie Filling
Combine Dry Ingredients: In a large pot, combine 6 cups of granulated sugar and 2 cups of Clear Gel. Add 1 heaping tablespoon of cinnamon, 1 heaping teaspoon of nutmeg, and a sprinkle of pumpkin pie spice.
Add Apple Juice: Pour 8-8.5 cups of organic, no sugar added apple juice into the mixture. Stir well to combine.
Heat and Thicken: Set the pot on medium heat. Stir continuously until the mixture begins to thicken and bubble.
Add Lemon Juice: Once the mixture starts bubbling, add 1 cup of bottled lemon juice. Stir for one minute to incorporate.
Step 3: Blanching the Apples
Blanch Apples: In a separate pot, bring water to a boil. Blanch the chopped apples for one minute.
Combine with Filling: Drain the blanched apples and add them to the thickened pie filling mixture. Stir to coat the apples evenly.
Canning Process:
Step 4: Filling the Jars
Fill Jars with Pie Filling: Using a funnel, fill each sterilized jar with the hot pie filling, leaving about an inch

of headspace.
De-bubble: Use a de-bubbler to remove air pockets, ensuring proper headspace.
Clean Rims: Wipe the rims of the jars with vinegar to ensure a clean seal.
Seal Jars: Place the lids and rings on each jar, tightening them to fingertip tightness.
Step 5: Processing
Process Jars: Place the filled jars back into the electric water bath canner. Process for 25 minutes (adjust time based on your altitude).
Cool Down: Once processed, turn off the canner and let the jars sit for an additional 5 minutes.
Final Steps:
Remove and Cool Jars: Carefully remove the jars from the canner and place them on a towel to cool. Listen for the "ping" sound, indicating a proper seal.

Check Seals: After 24 hours, check the seals. If any jars haven't sealed, refrigerate and use them within a week.
Enjoy Your Homemade Apple Pie Filling!
This apple pie filling is perfect for making delicious pies, crisps, and other desserts throughout the year. If you have any leftovers, consider making an apple crisp for a tasty treat tonight!

Pro Tips:
Sterilization: Always ensure jars and lids are properly sterilized to prevent contamination.
Headspace: Proper headspace is crucial to prevent jar explosions during processing.
De-bubbling: Removing air pockets ensures even cooking and sealing.
Conclusion:
I hope this step-by-step guide helps you confidently can your own apple pie filling. Happy canning