Canning Apple Pie Filling Recipe (2024)

Published: Nov 3, 2022 · Updated: Jan 13, 2023 by Carole Jones · 85 Comments

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If you have extra apples on hand this fall, you HAVE to try canning apple pie filling! This recipe is so easy to make and no, you do not need a pressure canner to do it. You can use a water bath instead. This Amish canned apple filling is the perfect way to enjoy your apple harvest all year round. Keep reading for not only the recipes, but the canning safety instructions you’ll need.

Why I Love Canning Apple Pie Filling

Years ago, we lived in Ohio and I could buy 25-pound bags of the most beautiful apples for only $2.50 each. That first fall, I was swimming in so many apples. It was amazing. That is when I purchased my beloved food strainer to make and can applesauce. 50 quarts of applesauce later and I still had SO many apples left over.

That’s when my friend shared with me her Amish canned apple pie filling recipe. I was hesitant to try it because I’d never tried canning apple pie filling before. But boy oh boy, we cranked through that pie filling much faster than the applesauce because it was just so delicious. I’ve been making it every fall since then.

If you have never tried to can before, it can seem a bit intimidating. Ok, it is really intimidating. Since we’ve been friends since 2008, I hope you know you can trust me when I say that canning this pie filling is simple. I think it is the perfect way to try canning because you don’t need a pressure canner….just your largest pot using the water bath method.

Canned Apple Pie Filling Ingredients

Unlike other canning recipes, you can play around with the ingredients and the amounts based on your personal preferences. Just keep the lemon juice amounts the same to keep the needed acidity levels where they need to be for food safety measures.

Fresh, unbruised apples
Cornstarch
Granulated sugar
Cinnamon
Nutmeg
Kosher salt
Water
Fresh lemon juice

Equipment for Canning Apple Pie Filling

No matter what recipe for canning apple pie filling you use, there are some basic supplies you need before beginning:

Apple Peeler and Corer – while this tool isn’t required and it isn’t perfect, it greatly reduces the large amount of work it would take to peel, core, and slice so many pounds of apples by hand.
Quart or pint-sized canning jars – the size is dependent on how quickly you will use the apple pie filling once opened. Pick the size you will use within a few days.
Jar lids and screw tops – be sure the size you order matches the size openings of your jars. There are either wide-mouth or regular jar openings.
Canning tools – these tools are essential for canning safely! It includes a funnel, jar lifter, magnetic lid lifter, and jar wrench.
Pressure canner or large canning pot – pressure canning is the quickest option for preserving apple pie filling, but water bath canning in a large pot can also be used.

How to Make Canned Apple Pie Filling

Learn how to approach canning pie filling for the first time with this step-by-step guide.

Time needed:1 hour and 30 minutes

Learn How to Make Canned Apple Pie Filling

Prepare the canning supplies
Sterilize the jars, lids, and screw-on bands. Get the water boiling in either your pressure canner or water bath pan.
Prepare the apples
Peel, core, and slice the apples into ½ inch slices. This can be done faster with a mechanical peeler and corer tool.
Fill jars with apple slices
Use the end of a wooden spoon to cram as many apples as you can into every jar.
Make the sauce and fill each jar
Top each jar with a sterilized lid and screw-on band.
Process the jars in a water bath or pressure canner
Remove the jars from the water and allow them to sit at room temperature for 24 hours before storing.

Canning Apple Pie Filling FAQs

How long will canned apple pie filling last?

If stored in ideal conditions of dry, dark, and cool, home-canned apple pie filling will be the best quality for the first 12 months. Even though it begins to lose a bit of quality after that, it is still delicious and safe to eat for 24 months from the time you canned it.

Can you can pie filling?

Yes, pie filling can be easily canned at home. Apple, cherry, and peach pie filling can all be canned using the water bath method, or a pressure canner if you have one. Just be sure to follow all the safety guidelines for home canning listed in this post and you are good to go!

Home Canning Safety Guidelines

Preserving foods by canning is a great way to save money and extend the harvest of your garden or farmer’s market. However, there are some safety guidelines that will keep you healthy and out of the emergency room.

Only use water bath canning for jams, jellies, relish, pickles, apples, peaches, and cherries. Pressure canners must be used for all other vegetables and salsa because of their low acidity levels.
Use high-quality, ripe produce. Canning produce will not make it better tasting or better quality.
Sterilize everything very carefully. And I mean everything. Your canner, tools, jars, lids, bands, work surfaces, and of course, your hands.
Don’t shorten processing time. Ever. That time kills organisms and pathogens that can make you very sick.
Cool your jars at room temperature for 24 hours and test the seals to be sure each jar is safe to go on the shelf.

Choosing the Best Apples for Canned Apple Pie Filling

While there are benefits to different varieties of apples, it is best to use the apples you have on hand. All types of apples will work. However, if you do have a choice, there are certain apples that will yield an improved result when canning apple pie filling.

Choose fresh apples. This is the most important characteristic to look for when selecting your apples because fresh apples are the most crisp and have the best texture right after being picked. Make canning apple pie filling a fall event when apples are the freshest otherwise your pie filling could turn out more like applesauce.
Use tart apples. Because the Amish canned apple pie filling recipe uses sugar, a tart apple choice will help balance out the sugar and keep the end result from being too overly sweet. A few of my personal favorites are Granny Smith, Pink Lady, Braeburn, and Cortland.
Consider mixing apple varieties. When possible, consider mixing two different varieties of apples in your batch of canned pie filling. The variety of different flavors, sweetness, and texture will only enhance your end result. I love doing 1/2 Granny Smith and 1/2 Fuji apples but play around with it and find a combo that is your favorite!

Tips for Canned Apple Pie Filling

Keep your apple slices thicker. Aim for 1/2 – 3/4″ in thickness so as the apples are processed, they don’t become overcooked and mushy. You want some bite left in the center of each apple slice.
Jam as many apples as you can into each jar. Use the handle of a wooden spoon and don’t be afraid of the apple slices breaking a bit. You want each jar to have a high apple-to-filling ratio but you have to really pack in those apples for that to happen.
If the color of your filling is important to you, feel free to add a few drops of yellow food coloring to the pot of apple pie filling after it has thickened up. Otherwise, it naturally has a beautiful brown hue to it from the spices.
After your jars have completely cooled, be sure that the jars are sealed properly by tapping on the lid of each. They should have a tight, high-pitched sound to them when tapped. If it sounds hollow and lower-pitched, you can process the jar again with a new lid or put it in the fridge to be used over the next week.

Canning Methods for Apple Pie Filling

Water Bath Method

Wash jars and bands in the dishwasher. Keep jars in the dishwasher with the door closed (to keep them warm) and remove them as needed.
Sterilize new lids (you must use new lids each time you do canning; bands can be reused if in good condition) in a small saucepan, cover with water and bring to a simmer (180°F). Lids must be simmered for 10 minutes to “activate” the sealing compound that helps achieve a vacuum seal. Keep lids in simmering water until ready to use. (Do not boil: simmering the lids in water hotter than 180° may interfere with proper sealing.)
Fill hot jars will apples and filling. Wipe the rim well to ensure a good seal.
Place the lids and band on the jars. Tighten bands just until you feel resistance. Don’t over-tighten.
Fill the water canner (or large, deep Dutch oven fitted with a round, metal cooling rack on the bottom) about half full with water. Bring to a full simmer. Lower the filled jars into the simmering water one at a time. Check the water level. If the water does not cover the jars by 1 to 2 inches, add boiling water as needed. Bring to a rolling boil, cover the canner and boil for 20 minutes.
Remove jars and cool on a towel for 12-24 hours. Check to be sure each jar is sealed by pressing down on the center of the lid to be sure it doesn’t pop up.

Pressure Canning

The pressuring canning method is the quickest and safest option. The increased pressure inside the sealed canner creates a much hotter temperature when canning apple pie filling. So, that higher temperature kills bacteria present and produces a much more reliable seal on the jar.

Follow the manufacturer’s directions on how much boiling water is needed at the bottom of the pressure canner. No need to cover the jars with water completely.
Start the timer after the canner has reached the proper 10 pounds of pressure and keep an eye on the pressure gauge, adjusting the temperature as needed to keep it at 10 pounds for the full 8 minutes.
Do not open the canner or manually remove the pressure until the gauge reads 0 pounds of pressure. Doing so will crack all the jars inside and cause severe burns when the scalding steam comes out.
Let the jars sit for 24 hours after removing them from the canner. Tap and push on each lid, testing the seal.

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Canning Apple Pie Filling Recipe

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4.9 from 10 reviews

Print Recipe

Easy canned apple pie filling that will make you ditch the store-bought stuff forever!

Total Time: 50 minutes
Yield: 6 quarts 1x

Ingredients

Scale

6–7 pounds fresh apples, peeled and sliced

1 cup cornstarch

4 1/2 cups sugar

1/2 teaspoon nutmeg

2 teaspoons cinnamon

1 1/2 teaspoons kosher salt

10 cups water

3 tablespoons lemon juice

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Instructions

Sterilize your jars, lids, and bands for canning. Fill your large pot half full of water and bring to a simmer.
Fill each jar with as many apple slices as possible. Use a wooden spoon to jam them in tight and don’t be afraid of breaking a few slices to do so.
In a large pot, mix together the cornstarch, sugar, nutmeg, cinnamon, and salt. Add water and cook on high, stirring often, until bubbly and thickened.
Remove from heat and add lemon juice and stir well. Add hot syrup to each jar, leaving about a 1 inch space at the top.
Wipe off each jar rim, add the sterilized lid and band, then add to the simmering water. Be sure there is at least 1 inch of water on top of jars. Bring to a roiling boil, cover the pot, and process for 20 minutes.
Remove jars and let them cool on a towel for 24 hours. Check to be sure each lid is sealed by pressing down in the center.

Notes

A few drops of yellow food coloring can be added to the filling mixture with the lemon juice to enhance the color of the filling.

Author: Carole Jones
Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1/2 quart
Calories: 432
Sugar: 94.5 g
Sodium: 315 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 112 g
Fiber: 5 g
Protein: .5 g
Cholesterol: 0

About Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

Reader Interactions

Comments

Jeannie Johansen says
October 18, 2021 at 8:41 am

Hello. I found your recipe on line and am going to do it! Never canned or made a pie before. I’m excited! So what size jar do you use? I would like to be able to make a 9” deep dish pie…is it one jar for this size pie?
Thank you,
Jeannie
Reply
- Carole says
  October 19, 2021 at 5:47 pm
  
  These are quart sized jars and yes, one jar is enough for a pie!
  Reply
Mary says
October 28, 2021 at 1:34 pm

I had apples coming out of my ears and decided to give this a try. Thank you so much! This will be so handy all winter long.
Reply
- Carole says
  October 28, 2021 at 4:23 pm
  
  Send some of your apples my way Mary!
  Reply
Esther says
November 03, 2021 at 8:24 pm

This looks good! My husband is allergic to corn (and gluten) so I was wondering if arrowroot flour would work instead?
Reply
- Carole says
  November 04, 2021 at 2:09 pm
  
  Hi Esther. I don’t have any experience using arrowroot flour for this recipe so I can’t say for sure but would love to know if you try it!
  Reply
- Brooke says
  November 04, 2021 at 3:48 pm
  
  You can leave out the thickener and add the arrowroot powder before baking. That way you know it’ll be safe. Cornstarch is no longer recommended for canning, the baking version of clear jel is what is recommended. It’s a modified corn starch so I’m sure if that would be an issue for him, but a friend of mine and eat that but not regular corn starch.
  Reply
  - Brooke says
    November 04, 2021 at 3:57 pm
    
    Sorry, bad typing…what I meant to say is:
    A friend of mine cannot have corn starch but clear jel doesn’t bother her. I don’t know if it would be the same for everyone though. I hope that’s helpful. No matter what you can leave it out and add either arrowroot or flour before baking. You just need to separate as much liquid as possible, mix your thickener with the liquid and then mix it back in before baking. I’ve done it in the past and it works well. Adding a Tbls of cut up butter to the top before adding your top pie crust adds a nice added pop of flavor too!
    Reply
- Court says
  October 17, 2022 at 8:34 am
  
  I use the minute brand tapioca pearls in my filling and it’s gf thickens up nicely
  Reply
Karen says
June 23, 2022 at 4:39 pm

I was wondering if I could use brown sugar or does it have to be white sugar? Thanks
Reply
- Carole says
  June 24, 2022 at 1:14 pm
  
  Hi Karen! I’ve never used brown sugar so I can’t say for sure. My gut instinct is to reduce the amount of sugar because the brown sugar is sweeter since it has molasses and sugar in it. I also want to be sure your end result isn’t too thick.
  Reply
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  - Deanna Collins says
    November 26, 2022 at 7:15 pm
    
    Hi my name is Dee Collins you can use brown sugar I tweaked the recipe a bit with half teaspoon of all spice and 1/2 cup of brown sugar. They are processing now
    Reply
    - Carole Jones says
      November 28, 2022 at 11:00 am
      
      hi Dee! So glad you made it work for you!
      Reply
Mary cobb says
September 13, 2022 at 9:59 am

how long to get apples so
Reply
- Mary cobb says
  September 13, 2022 at 10:00 am
  
  how long to cook apples
  Reply
  - Carole says
    September 13, 2022 at 12:33 pm
    
    Hi Mary! The apples don’t cook before they go into the jars. Once the jars are packed with the apples and hot syrup, they cook inside the jars as they are processing.
    Reply
Glenna Byrne says
September 26, 2022 at 9:00 am

I have Honeycrisp apples so would I cut down on sugar?
Reply
- Carole Jones says
  September 26, 2022 at 2:01 pm
  
  Hi Glenna! I don’t think so. They are a bit sweeter but also tart. I’ve used them in this recipe before with great success. Enjoy!
  Reply
Caroline says
October 02, 2022 at 4:56 pm

About how many quarts does this recipe yield so I can adjust accordingly?
Reply
- Carole Jones says
  October 02, 2022 at 10:16 pm
  
  Hi Caroline! It makes 6 quarts. Enjoy
  Reply
Justine says
October 03, 2022 at 5:54 am

This recipe is great! I blanch my apple slices for not even a full minute before I pack them in my jars, takes some of the air out of the apple slices so you lessen the chance of siphoning after you take your jars out of the water bath!
Reply
- Carole Jones says
  October 03, 2022 at 5:52 pm
  
  Thanks Justine for sharing your tips and I’m so glad you loved it!
  Reply
Carolyn says
October 03, 2022 at 7:27 am

I made 8 quarts last night they look and taste great! Thank you!
Reply
- Carole Jones says
  October 03, 2022 at 5:52 pm
  
  Love hearing it Carolyn! Thanks for coming back and leaving your review. It helps so much 🙂
  Reply
john dunn says
October 10, 2022 at 8:01 am

can I use cider instead of water thanks
Reply
- Carole Jones says
  October 10, 2022 at 10:03 pm
  
  Hi John! If you do, reduce the amount of sugar or it will be much too sweet.
  Reply
- Christine says
  October 24, 2022 at 5:20 am
  
  I made this recipe yesterday and it turned out amazing ! Everything was perfect. And so easy to do!
  Reply
Lori B says
October 10, 2022 at 1:24 pm

I made this recipe just as it was written
Opened up a jar today just to make sure I like the taste and consistency of the apples before I processed more.
This recipe is fantastic! My apples still had a little bit of crunch which is exactly what I wanted because I knew I would cook them again in fried pies or a baked pie.
Saving this recipe for future use!
Dropping 6 more jars in the canner now.
Thanks for sharing!
Reply
- Carole Jones says
  October 10, 2022 at 10:02 pm
  
  So glad to hear it Lori! Thanks for coming back and leaving your review 🙂
  Reply
Nicole says
October 12, 2022 at 12:07 pm

How long do the jars keep for?
Reply
- Carole Jones says
  October 12, 2022 at 11:52 pm
  
  Depends on the temperature, light, and humidity of where you store them. Usually 3-4 years.
  Reply
Dianna says
October 15, 2022 at 7:56 am

How many quarts does the recipe yield?
Reply
- Carole Jones says
  October 15, 2022 at 7:03 pm
  
  Hi Dianna! At the top of the recipe card, you’ll see that it makes 6 delicious quarts of filling 🙂 Enjoy
  Reply
Jay says
October 15, 2022 at 2:48 pm

Just finished 20 quarts. Looks like I will have plenty of pie in the future! I used Gala apples. Hope they won’t be too sweet.
Reply
- Carole Jones says
  October 15, 2022 at 7:02 pm
  
  It will be slightly more sweet but still delicious!
  Reply
Rebecca says
October 15, 2022 at 5:15 pm
See Also
BEST Stuffed Bell Peppers Recipe With Ground Beef | foodiecrush.com

I just popped all my apples and syurp in jars and can’t wait to taste them! I have lots of syurp left over – any good ideas what to do with it? I’m out of apples but it’s too good to toss.
Reply
- Carole Jones says
  October 15, 2022 at 7:02 pm
  
  Hey Rebecca! How about using it as syrup for pancakes or waffles 🙂
  Reply
Jane Braun says
October 19, 2022 at 6:09 pm

I made 39 quarts in the last 3 days. I used a jar today and discovered my filling is the consistency of a gel. So disappointed, I was hoping for a sauce consistency. Has anybody else’s turned out this way??
Reply
- Carole Jones says
  October 20, 2022 at 8:29 pm
  
  Hi Jane! That is a bummer that your filling turned out that way. I’ve never had that happen in the 20+ years I’ve been using this recipe. My first thought is that you might have cooked the filling down too far, or processed the jars for too long. Second would be to double check your measurements of the corn starch, water, and the apples. If any of those measurements were off, that would change the sauce to a gel for sure. I hope you give the recipe another try!
  Reply
Kimberly says
November 29, 2022 at 9:22 am

How do you tweak this recipe to use other fruits? Or do you have other fruit pie filling canning recipes?
Reply
- Carole Jones says
  November 29, 2022 at 11:05 am
  
  Hi Kimberly! Use this same recipe using peaches, just eliminate the nutmeg and reduce the cinnamon to 1 teaspoon. I’ve never canned cherry pie filling so I can’t say for sure but think it would also work well using this recipe and eliminating both the nutmeg and cinnamon.
  Reply
Jana says
December 06, 2022 at 9:08 pm

My nice thick sauce became very thin after pressure canning. What went wrong ? 10 lbs pressure 8 min.
Reply
- Carole Jones says
  December 07, 2022 at 11:22 am
  
  That’s a bummer Jana! I’ve never had that happen before. It should thicken up again as it cools down from the pressure cooker.
  Reply
NEW CANNER says
March 22, 2023 at 11:18 am

Just a quick question. when you fill the jars do you fill to the top or leave any headroom?
Reply
- Carole Jones says
  March 22, 2023 at 11:54 am
  
  Hello! Yes, leave about an inch of headroom on the top anytime you can anything. Otherwise, it can boil over and mess up the seal of your lids to the jar.
  Reply
Katie says
July 01, 2023 at 4:26 pm

Hello. My mother always cooked her apples before water bathing.
I skipped the lemon juice bc I never use it in my pies but now I’m afraid my pie filling isn’t the right ph to be shelf stable.
Do you think I will have an issue?
Reply
- Carole Jones says
  July 01, 2023 at 6:47 pm
  
  Yeah, the lemon juice is important to keep the bacteria from growing.
  Reply
Roy says
August 15, 2023 at 11:56 am

I am frustrated with the all recipes for canning apple pie filling.
Some recipes call for corn starch.
Multiple sources say that cornstarch is unsafe.
Instead of corn starch they recommend Clear Gel or no starch.
Clear Gell is not sold anywhere within 400 miles.
Ordering Clear Gell online takes a week.
Your recipe says to cook on high, stirring often, until bubbly and thickened.
Without starch, it will never be thickened.
I wish there was a recipe that can be used in the real world.
Reply
- Carole Jones says
  August 15, 2023 at 2:28 pm
  
  Hey Roy – I can understand your frustration but to clarify, my recipe calls for a cup of cornstarch so it will thicken
  Reply
  - Moranda says
    August 24, 2023 at 10:14 am
    
    Yes but now the internet is saying adding cornstarch to canned apple pie filling is not good. It’s so confusing
    Reply
    - Mira says
      September 09, 2023 at 10:50 am
      
      Create the recipe as written but omit the cornstarch. When you are ready to use your pie filling, heat it in a pan and slowly add a cornstarch’s slurry until it is thickened to the proper consistency.
      Reply
- Jill says
  August 23, 2023 at 2:09 pm
  
  Tapioca may work as a thickener. I’ve never tried it, so cannot guarantee, but my grandmother used to use it in her pie fillings, rather than corn starch.
  Reply
- Paul says
  September 04, 2023 at 2:56 pm
  
  I have used corn starch for 30 years,still here!! They say you can’t can potatoes either but I have been canning them over 30 years also.
  Reply
Pat says
August 23, 2023 at 1:41 pm

Can you add the cornstarch when baking pie, instead of canning it.
Reply
- Carole Jones says
  August 23, 2023 at 5:10 pm
  
  I worry that it won’t thicken properly.
  Reply
- Mira says
  September 09, 2023 at 10:52 am
  
  I’ve done this before and had no problems at all.
  Reply
Heidi says
August 27, 2023 at 9:13 pm

My husband is diabetic. Can I substitute stevia or trivia and what would the measurements be?
Reply
- Carole Jones says
  August 28, 2023 at 1:28 pm
  
  I’ve never made it with a sugar substitute so I don’t know for sure. I worry about the filling setting but I think it is worth a try!
  Reply
Laura Linn says
September 01, 2023 at 7:28 pm

Carole this recipe is delicious! The extra sauce will be amazing on pancakes or my Norwegian waffles! I’m going to try it on vanilla ice cream tonight! Thanks for sharing!
Reply
- Carole Jones says
  September 02, 2023 at 10:58 am
  
  So glad you loved it laura!
  Reply
Liz Christofferson says
September 01, 2023 at 8:33 pm

Hi… I tried your recipe, but I must’ve not left enough headroom. As soon as I took them out of the hot water bath, the filling started overflowing. I know that means they didn’t seal properly. I’m wondering if I keep them in the refrigerator, how long will they last? Or, could I take some filling, and reprocess? It looks and smells yummy!
Reply
- Carole Jones says
  September 02, 2023 at 10:58 am
  
  Yeah, you need more headroom in your jars. They will last about 10 days in the fridge, or yes, you can reprocess the filling. It will be softer because it gets cooked twice.
  Reply
- Mira says
  September 09, 2023 at 10:54 am
  
  You could always freeze the filling. When I freeze a pie filling I put it in a gallon bag, set the filled bag into my favorite pie plate and freeze that way. When I want to use it, I know it’s the perfect amount for my pie.
  Reply
Lorie A Miller says
September 03, 2023 at 4:28 pm

I just made 7 quarts, had some issues getting the filling through to all the apples, but I just used a wooden spoon and made some space. Looks and smells great, my question, how long do you have to wait to try one and when can I find a recipe for making the pie with homemade canned filling, I am assuming it will bake different?
Reply
- Carole Jones says
  September 05, 2023 at 12:12 pm
  
  so glad you loved it!
  Reply
Mckenna Cutler says
September 09, 2023 at 11:30 pm

What elevation are you canning these at? Just checking if I need to add time for 4300 elevation in Utah!
Reply
Megan says
September 27, 2023 at 2:45 pm

I’m looking to follow this recipe but I’d prefer to use pint jars. Would the water bath time be the same?
Reply
- Carole Jones says
  September 27, 2023 at 8:51 pm
  
  It would be just a bit shorter, but only like 5 minutes.
  Reply
Sha says
September 28, 2023 at 8:04 am

Can I only use 2 cups of sugar?
Reply
- Carole Jones says
  September 28, 2023 at 4:01 pm
  
  Since I’ve never made it with this amount of sugar, I can’t say for sure if the syrup will set up properly.
  Reply
Annie Buck says
September 28, 2023 at 9:17 pm

Hello Carol many many years ago I used a recipe for canning apple pie filling of which I used vanilla pudding
Reply
Mark mauceri says
September 30, 2023 at 6:26 pm

No comment. Just a question. Can we use cornstarch? I’m reading on many blogs that cornstarch is a no no when preserving. I’m confused. Is it Clear-Jel marketing, or truth?
Reply
Carla Lopez says
October 03, 2023 at 7:43 am

Do I need to worry about the apples browning while I’m doing all the preparing? First time canner here. I’ll be peeling, coring and slicing by hand. I know the apples will brown during this process. Should I squeeze lemon juice on them after every apple is done? Or should I not worry about them browning?
Reply
- Kelli says
  November 23, 2023 at 6:56 am
  
  To keep your apples from browning until you are ready to can them, place them into a large bowl of cool water with a couple tablespoons of lemon juice added. It works every time.
  Reply
Deborah says
October 07, 2023 at 11:47 am

Hoping this comes out well as I tweaked the amount of sugar by substituting a 12 ounce can of apple juice concentrate for 21/2. cups of sugar. I also like a spicer apple filling but that can be adjusted at pie baking time with a little ginger and cloves. Thanks for the recipe , as I have never made pie filling before
Reply
Karen Schmidt says
October 19, 2023 at 6:20 pm

Made this last year and loved it so much that I made it again today!
I love lots of apples to crust ratio for pies so I use 1 quart for a small pie and 2 quarts for a deep dish if that’s helpful to anyone. Thanks for a great recipe!
Reply
Sandra Sherman says
October 27, 2023 at 7:23 am

I started this recipe last night and put it in a jar that I now realize I need for something else. It is a half gallon jar that has a lid attached to it. Can I now take it and put it into another jar or will that mess up the process? it has been less than 12 hours since I started the recipe. Thank you.
Reply
Clare G says
October 29, 2023 at 12:00 am

This recipe tastes soooo good and I’m so glad it doesn’t use gelatin! I would love to see baking guidelines for use of the filling in pie.
Reply
Cynthia says
November 17, 2023 at 1:48 am

I’m a bit confused. The serving size says one pint but you say one quart per pie. I would like to make them in pint jars to give us gift for Christmas but I can’t do that if it’s not enough for one pie..
Reply
- Carole Jones says
  November 17, 2023 at 1:34 pm
  
  The serving size is for nutritional purposes only. the directions are written using quart jars. Enjoy!
  Reply
Pat says
November 19, 2023 at 12:17 pm

I’ve always heard cornstarch breaks down after sitting awhile can I use therm flo instead of the cornstarch?
Reply
- Carole Jones says
  November 19, 2023 at 12:45 pm
  
  Ive never had a problem with this recipe. And I’ve never used therm flo so I can’t say how it would work.
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  - Pat says
    November 20, 2023 at 1:46 pm
    
    Thank you
    Reply
Carolyn says
December 28, 2023 at 7:35 pm

I am using winter apples. They aren’t as crisp as fresh ones. Any suggestions?
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- Carole Jones says
  December 28, 2023 at 8:01 pm
  
  They should work the same as fresh!
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