Canning Apple Pie Filling
Apple Pie is my husband’s favorite dessert. Of course, I just found that out about a month ago! Yes, that’s right, after more than a decade of marriage, I’m just now finding out his favorite dessert!
The really sad thing is, I’ve only made it twice in that whole time! So to attempt to make up for such a terrible lapse in my cooking patterns, I’ve been making it a lot recently.
The first few times I peeled the apples right before making the pie. But just as I’m never peeling another tomato before canning, I wanted to find a way to reduce my labor every time I wanted to make apple pie filling!
So, I started canning the apple pie filling instead. And after realizing that canned apples make an EVEN better pie, I’m sold on never peeling another apple just to make pies again!
Canning Apples for Baking
This recipe for canned apples is done in a water bath canner, and the apples are hot packed, which means they are boiled in syrup before canning.
You can raw pack the apples instead, and just pour the syrup over the top, but you will lose a lot of liquid during the process and your apples will be partially sitting in the air (inside the jar). That’s a matter of personal preference, but for the recipe we will be hot packing the apples before canning.
This is a water bath canning recipe, so follow those direction here but process the jars for the time indicated below.
Canning Apple Pie Filling
Ingredients
- 12 Pounds of Apples
- 5 Quart Jars with Rings and Lids
- Jar Labels optional
- 5 Cups Sugar
- 3 and 1/4 Cups Water
- General Canning Items as Listed HERE
Instructions
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Prepare jars according to Canning Directions HERE
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Wash, core, and peel Apples.
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Cut Apples lengthwise into 1/4 inch (ish) slices.
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Combine Sugar and Water in a large pan and bring to a boil.
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Add Apples to Syrup, reduce heat, and simmer for 5 minutes.
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Pack Apples into hot jars, leaving 1/2 inch headspace. Ladle syrup over apples, leaving 1/2 inch headspace.
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Use plastic canning knife to remove all air bubbles.
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Process quarts according to Canning Directions for 20 minutes.
To Make Apple Pie with Canned Apples
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With 1 Einkorn Pie Crust ready, drain Canned Apple juice into a sauce pan.
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Stir over low heat until well combined.
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Raise heat to medium and stir until thickened.
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Add apples to Pie Crust and pour thickened juice evenly over the apples.
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Bake for 15 minutes at 425°.
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Reduce heat to 350° and bake for an additional 40 minutes.
Lynn says
Would it be possible to add the flour, cinnamon, and vanilla to the syrup prior to canning? What would be the disadvantage to that? Would it end up getting too thick in the jar? Thank you!
Victoria says
Hi Lynn! Great question! You can include the cinnamon, but the vanilla will break down in the canning process. Flour is not recommended for canning at all.
I hope that helps! Thanks for stopping by!