Canned Apple Pie Filling Recipe

Apples: The main ingredient, providing the sweet and tart flavor.

Lemon juice: Adds a bit of acidity to balance the sweetness and prevent the apples from browning.

Granulated sugar: Sweetens the filling.

Brown sugar: Adds a deeper, molasses-like sweetness.

Cornstarch: Thickens the syrup to the right consistency.

Ground cinnamon: Adds warmth and spice.

Ground nutmeg: Provides a subtle, spicy undertone.

Salt: Enhances the overall flavor.

Water: Forms the base of the syrup.

When preparing the apples for this recipe, make sure to slice them uniformly. This ensures that they cook evenly and achieve the perfect texture. Use a mandoline slicer for consistent slices, which will help the apple pie filling cook more uniformly and look more appealing in the jars.

• Granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• Brown sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a rich flavor, but you may need to reduce the water slightly to balance the liquid content.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great gluten-free thickening agent that works similarly to cornstarch.

• Ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other complementary spices like ginger and cloves, adding a more complex flavor.

• Ground nutmeg - Substitute with allspice: Allspice has a similar warm, nutty flavor and can be used as a direct replacement.

• Salt - Substitute with sea salt: Sea salt has a more complex flavor profile and can enhance the overall taste of the filling.

• Water - Substitute with apple juice: Apple juice adds an extra layer of apple flavor and sweetness to the filling.

• Ensure the canned apple pie filling jars are completely cooled before storing. This helps prevent condensation inside the jars, which can affect the seal and the quality of the filling.

• Store the sealed jars in a cool, dark place such as a pantry or a cupboard. The ideal temperature range is between 50°F and 70°F. Avoid storing them in areas with direct sunlight or fluctuating temperatures.

• Label each jar with the date of canning. This will help you keep track of their freshness. Properly canned apple pie filling can last up to a year, but it's best to use it within 6 months for optimal flavor and texture.

• Once opened, transfer any unused apple pie filling to an airtight container and refrigerate. Use within a week to ensure the best taste and quality.

• For freezing, allow the apple pie filling to cool completely. Transfer the filling to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace to allow for expansion during freezing.

• Label the containers with the date and contents. Frozen apple pie filling can be stored for up to 6 months. Thaw in the refrigerator overnight before using.

• When ready to use, if the filling appears too thick after thawing, you can gently reheat it on the stove over low heat, adding a splash of water or apple juice to reach the desired consistency.

• Always check the seals on your jars before using the canned apple pie filling. If the seal is broken or the filling shows signs of spoilage (such as an off smell, mold, or discoloration), discard it immediately.

• Stovetop Method:

  1. Pour the apple pie filling into a medium-sized saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Cook until the filling is warmed through, about 5-7 minutes.

• Microwave Method:

  1. Transfer the apple pie filling to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splatters.
  3. Heat on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until the filling is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the apple pie filling in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the filling from drying out.
  4. Bake for 15-20 minutes, or until the filling is heated through.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the apple pie filling in the top pot.
  3. Stir occasionally, heating until the filling is warm and ready to serve.

• Slow Cooker Method:

  1. Transfer the apple pie filling to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally until the filling is thoroughly warmed.

• Large pot: Used to combine and cook the ingredients for the apple pie filling.

• Peeler: Essential for peeling the apples.

• Apple corer: Helps in coring the apples quickly and efficiently.

• Knife: Used for slicing the apples.

• Cutting board: Provides a safe surface for peeling, coring, and slicing the apples.

• Measuring cups: Necessary for accurately measuring the water, sugars, and cornstarch.

• Measuring spoons: Used for measuring the cinnamon, nutmeg, salt, and lemon juice.

• Wooden spoon: Ideal for stirring the mixture as it cooks.

• Ladle: Used to carefully transfer the hot apple pie filling into the jars.

• Sterilized canning jars: Containers for storing the apple pie filling.

• Canning lids and bands: Used to seal the jars.

• Jar lifter: Helps in safely removing the jars from the boiling water bath.

• Boiling water bath canner: Used to process the jars and ensure they are properly sealed.

• Towel: For wiping the rims of the jars clean before sealing.

• Timer: To keep track of the boiling water bath processing time.

Prepare ingredients in advance: Peel, core, and slice the apples ahead of time to save prep time.

Use a food processor: Speed up slicing by using a food processor with a slicing attachment.

Pre-mix dry ingredients: Combine sugar, cornstarch, cinnamon, nutmeg, and salt in a bowl before starting.

Sterilize jars early: Sterilize your canning jars while preparing the filling to streamline the process.

Batch cooking: Double the recipe to make extra apple pie filling for future use.