Making Eats – Bottled Apple Pie Filling

by Kelsey Norwood

in Making Eats

bottled canned apple pie filling

Bottling apple pie filling has been one of my favorite projects of THE WHOLE YEAR. The first jar on the left is said apple pie filling, and I think it’s just beautiful. And sooo delicious. One bottle of pie filling will make an 8 or 9″ pie. Just in time for Thanksgiving!

Here’s the recipe, for your pie-making pleasure:

Bottled Apple Pie Filling (Makes 7 quarts)

6 quarts Fresh sliced apples (blanched)
5 1/2 c. sugar
1 1/2 c. Clear-Jel
1 T. cinnamon
1 t. nutmeg
2 1/2 c. cold water or fruit juice
5 c. apple juice
7 drops yellow food coloring
3/4 c. bottled lemon juice

Use firm, crisp apples like Golden Delicious, Jonathan, or Fuji.

  1. Wash, peel, and core apples
  2. Cut slices 1/2″ wide and place in water containing lemon juice.
  3. Boil apples for 1 minute. Drain and keep blanched apples in a covered pot so they will stay warm.
  4. Combine sugar, Clear-Jel, cinnamon, and nutmeg in a large pot. Stir.
  5. Add water and/or apple juice and food coloring.
  6. Stir and cook on medium high meat until mixture thickens and begins to bubble.
  7. Drain apple slices.
  8. Add lemon juice and boil 1 minute, stirring constantly.
  9. Fold in apple slices.
  10. Fill quart jars leaving 1 1/2″ head space.
  11. Process immediately – 25 minutes at 0-1000 ft., 30 minutes at 1001-3000 ft., 35 minutes at 3001-6000 ft.

Enjoy. I know you will…


1 Alice November 17, 2010 at 6:30 pm

That sounds and looks amazing! That will make my Thanksgiving a little easier, and I think I can still get apples at a local orchard. Thanks for the recipe!

2 Jenny November 18, 2010 at 8:58 am


3 Sue D November 22, 2010 at 7:35 pm

I haven’t canned apple pie filling for a long time and I can’t find my recipe–thanks for sharing yours!

4 Nic-e @ Strings of Me November 23, 2010 at 12:55 am

Thanks so much for sharing. This sounds so good. I do have a question though. What’s the point of the yellow food dye/coloring? Thanks.

5 Kelsey November 23, 2010 at 11:21 am

To give it better color. The cinnamon makes the mixture pretty dark so the food coloring brings the sauce back to more of an apple color. I was glad I used it!

6 Sharon November 23, 2010 at 7:50 pm

I used to can apple slices to use in making pie but have never tried canning the apple pie filling ready to put into the crust and bake. I love this idea! Like all canning projects, it looks like a bit of work up front but the payoff comes when you pull a jar out of the pantry and have a pie in the oven in no time, right?!

I bet this would work great for apple crisp too. Thanks for sharing this recipe.

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