Basic Apple Pie Filling Formula (Per Quart Jar)
This is a per-quart guide so you can scale the recipe up or down, based on the number of jars you want. It follows proportions similar to tested home-canning recipes for safety.
Per 1 quart of pie filling (about enough for part of one pie):
3½ cups blanched, sliced apples
¾ cup sugar (you can slightly reduce or increase to taste)
¼ cup Clear Jel® (cook type)
½ cup water
¾ cup apple juice
2 tablespoons bottled lemon juice (not fresh – for consistent acidity)
½ teaspoon cinnamon (optional)
Pinch of nutmeg (optional)
To fill a standard 9-inch pie generously, you’ll usually need around 2 quarts of filling.
💡 Tip: It’s often easiest to make a big batch for 7 quarts at once (a common canner load). Just multiply everything by 7.
Equipment You’ll Need
Water-bath canner (or a deep pot with a rack and lid)
Quart or pint canning jars with two-piece lids
Large stockpot
Large bowl for apples
Jar lifter, ladle, bubble remover or spatula, and canning funnel
Step-by-Step: How to Can Apple Pie Filling
1. Prep your jars and canner
Wash jars, lids, and bands in hot soapy water and rinse well.
Keep jars hot (in simmering water or a warm oven, not boiling).
Fill your water-bath canner with enough water to cover the jars by at least 2–3 cm and start heating it so it’s hot but not boiling yet.
2. Prep and blanch the apples
Peel, core, and slice apples into even slices (about 0.5–1 cm thick).
Drop slices into a bowl with cool water and a little lemon juice to prevent browning.
Bring a large pot of water or apple juice to a boil.
Blanch the drained apple slices for about 1 minute in the simmering liquid.
Drain and keep the apples hot in a covered pot or bowl.
Blanching helps the apples heat evenly in the jars and improves texture in the finished filling.
homemade canned apple pie filling jars
3. Cook the spiced syrup
In a large pot:
