The Outdoor Apothecary is reader-supported. When you buy through links on our site, we may earn an affiliate commission. Learn more
Got a surplus of apples this fall? Canning apple pie filling is a fantastic way to preserve the season’s bounty! The best part? It’s incredibly simple, and you won’t need a pressure canner—just a basic water bath will do the trick. This homemade filling will let you savor the flavors of your apple harvest throughout the year. Stick around for the full recipe and important canning safety tips to ensure your jars are ready for the pantry!

Why I Love Canning Apple Pie Filling
We’ve planted a small orchard on our property, and fingers crossed, we’ll be getting apples from it next year. But for now, I have a favorite spot where I forage for apples. These apples aren’t perfect—they’ve got some spots and blemishes, and they’re a bit on the tart side—but they’re absolutely perfect for this Amish recipe for canning apple pie filling.
I love that this recipe helps me make the most of what nature offers, even when the fruit isn’t flawless. Plus, canning apple pie filling has become my go-to way of preserving that harvest. I can enjoy those tart apples in cozy winter desserts like pies and crisps, or even into the spring and summer if I’ve canned enough. It’s a simple way to ensure that nothing goes to waste and that I always have the taste of fall on hand.
If you’re new to canning, I know it might seem a bit intimidating at first. But believe me when I say that canning this pie filling is easy. You don’t even need a pressure canner—just a large pot and the water bath method. It’s a great way to start canning, and soon you’ll have delicious apple pie filling ready to enjoy all year long!

Ingredients for Canning Apple Pie Filling
One of the reasons I like this recipe so much is that it uses ingredients most of us would typically have in our pantries anyway. I also like that you can play around with the amounts of ingredients in this recipe based on your own personal preference. For instance, if you prefer more cinnamon, you can add as much as you like. Just keep the lemon juice amounts the same to keep the needed acidity levels where they need to be for food safety measures. Here’s what you’ll need:
- 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


Supplies for Canning Apple Pie Filling
Now that you’ve decided to dive into canning apple pie filling, it’s time to make sure you’re fully prepared. Having the right tools and equipment will make the process much easier and ensure your pie filling turns out perfectly for your future baking adventures! Here’s what you’ll need to get started:
- Apple Peeler and Corer – While this tool isn’t absolutely necessary, it makes the job of peeling, coring, and slicing pounds of apples so much faster and easier. I have an attachment that connects directly to my Kitchenaid mixer, which saves me a ton of time.
- Quart or pint-sized canning jars – The size you choose depends on how quickly you plan to use the apple pie filling once opened. Pick the size that suits your needs, whether it’s for a few days’ worth or for your favorite recipes. Personally, I like to can enough to fill a 9-inch apple pie, so I typically go with quart-sized jars.
- Jar lids and screw tops – I have a preference for wide-mouth jars over regular ones because they’re easier to fill and clean, but either type works just fine for this recipe.
- Canning tools – These are essential for canning safely! You’ll need a funnel, jar lifter, magnetic lid lifter, and a jar wrench to make the process smoother and ensure everything is handled with care.
- Large canning pot or stock pot – While pressure canning is the faster method, water bath canning in a large pot works just as well and is the technique we’ll be using for this recipe.

Choosing the Best Apples for Canning Apple Pie Filling
When selecting apples for canning, it’s okay if they have a few spots or blemishes, since you’ll be peeling them anyway. Just make sure they’re not mushy—firm, tart apples work best. Freshly picked apples are ideal because they tend to be the most crisp.
While all apple varieties will work, tart apples are usually the top choice for this Amish recipe because the sugar in the filling balances out the tartness. This helps prevent the final product from being overly sweet. Some of my personal favorites are Granny Smith, Pink Lady, and Cortland. You can even mix and match your favorite varieties to create a unique flavor. Don’t be afraid to experiment and have fun with it!
Instructions for Canning Apple Pie Filling
This step-by-step guide will help you easily and successfully can apple pie filling without any mistakes. The whole process should take about an hour and a half from start to finish, giving you enough time to boil water, sterilize your equipment, and prepare your apples.



1.Prepare the canning supplies
Get your water boiling in a water bath canner or large stock pot. Start by sterilizing your jars, lids, and screw-on bands.Â
2. Prepare the apples
Peel, core, and slice the apples into ½-inch slices. Using a mechanical peeler and corer can speed up this step.
3. Fill jars with apple slices
Pack the apple slices tightly into each jar, using the handle of a wooden spoon to pack them down and ensure you fit in as many slices as possible.



4. Make the syrup and fill each jar
Pour the syrup over the apple slices in each jar, leaving 1 inch of headspace. Wipe off the jar rim, then top with a sterilized lid and screw on the bands securely.Â
5. Process the jars
Place the jars in your water bath canner. Be sure the water covers the submerged jars by at least 1 inch. Bring to a rolling boil, cover the pot. Process for 20 minutes.Â
6. Cool the jars
After processing, carefully remove the jars and place them on a towel on the counter. Let them sit at room temperature for 24 hours before storing them.

How long will canned apple pie filling last?
Canned apple pie filling, when properly sealed and stored in a cool, dark place, can last up to 12-18 months. For the best flavor and texture, it’s ideal to use it within that time frame, though it may remain safe to eat beyond that if the seal is intact and there are no signs of spoilage.

Safety Guidelines for Canning Apple Pie Filling
- Use Tested Recipes
Always follow a reliable, tested recipe to ensure the proper ratios of acid, sugar, and fruit for safety. Use high-quality, ripe produce—canning won’t improve taste or quality. Sterilize Equipment
Sterilize your jars, lids, screw bands, canner, tools, work surfaces, and hands to prevent contamination. Everything needs to be sanitized carefully before starting.Check Jars for Damage
Inspect jars for cracks or chips, which can cause breakage during processing or lead to improper sealing.Use the Right Method
Only use water bath canning for high-acid foods like jams, jellies, relish, pickles, apples, peaches, and cherries. For low-acid foods like vegetables and salsa, a pressure canner is required.Maintain Proper Headspace
Leave the recommended headspace, usually around 1 inch for apple pie filling, to allow for expansion and proper sealing.Remove Air Bubbles
Use a non-metallic utensil to release air bubbles from the jars before sealing. I like to use the handle of a wooden spoon to press into the jars to release air bubbles.Don’t Shorten Processing Time
Follow the full processing time to ensure harmful organisms are destroyed. Never cut this step short—it’s essential for safety.Ensure Proper Sealing
Cool your jars at room temperature for 24 hours, then test the seals. Jars that haven’t sealed must be refrigerated and used soon or reprocessed.Store Correctly
Once cooled and sealed, label your jars and store them in a cool, dark place.

Canned Apple Pie Filling
Barbi GardinerEquipment
Ingredients
- 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
Instructions
- Fill a large canning pot or stock pot halfway with water and bring it to a simmer. Sterilize your jars, lids, and bands for canning.
- Pack each jar tightly with apple slices, using a wooden spoon to press them in firmly.
- In a separate pot, combine the cornstarch, sugar, nutmeg, cinnamon, and salt. Add water and cook on high, stirring frequently, until the mixture becomes bubbly and thickened.
- Remove from heat, stir in the lemon juice, and pour the hot syrup into each jar, leaving about 1 inch of space at the top.
- Wipe the rims of the jars clean, then place the sterilized lids and bands on securely.
- Place the jars in the simmering water, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil, cover, and process for 20 minutes.
- Carefully remove the jars and place them on a towel to cool for 24 hours. Check the seals by pressing the center of each lid. Store the sealed jars in a cool, dark place for up to 18 months.
My Favorite Ways to Use Canned Apple Pie Filling
There’s nothing quite like opening a jar of canned apple pie filling in the middle of winter and bringing a little taste of fall into your kitchen. Of course, the most obvious use is for making a classic apple pie—it’s practically effortless when the filling is already prepped and ready to go. But that’s just the beginning!
One of my other favorite ways to use this filling is to warm some up and use it as a topping on vanilla ice cream. The combination is pure comfort food. I also love adding a spoonful to my morning yogurt. It’s an easy way to give a plain yogurt a little boost, especially when I want a quick breakfast that feels like a treat.Â
It’s also a yummy topping for cheesecake. The tartness of the apples perfectly balances the richness of cheesecake, and the cinnamon and nutmeg in the filling give it a nice warm flavor. Another great way to use it is in bread pudding—the apples add a delicious texture and sweetness that complement the custard-like bread.
The possibilities are endless. You can even get creative and use it in crumbles, turnovers, or stuffed into crescent rolls for a quick apple dessert. Whether you’re whipping up something special or just looking for a simple snack, canned apple pie filling has so many uses, and I love finding new ways to enjoy it! I bet you will too!
More to Explore
If you enjoyed this article about canning apple pie filling, you may like these other popular articles featuring apples or ways to preserve the harvest. Enjoy!
- Hot Apple Cider Magic: A Delicious Autumn Ritual of Self-Care
- Spiced Pickled Crabapple Recipe: A Delicious Taste of Autumn
- Homemade Apple Crisp Recipe: Taste the Magic of Autumn
- 15 Breakfast Recipes With Apple that are Perfect for Fall
- A Delicious Crabapple Recipe: Hand Pies For Our Ancestors
- JAMS, JELLIES, AND PRESERVES
As an Amazon Associate, I earn from qualifying purchases.