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How to Can Apple Pie Filling

Ready-to-use apple pie filling for instant homemade pies and desserts.

The Short Answer

Apple pie filling is water bath canned. Process quarts for 25 minutes. Must use Clear Jel as thickener, not regular cornstarch or flour.

Canning Method at a Glance

🫙 Water Bath
Quarts: 25 min
212°F (100°C) boiling water

Source: USDA NCHFP | Last verified: March 30, 2026

Water Bath Canning Apple Pie Filling

Quarts only. Must use Clear Jel.

Headspace: 1 inch

Step-by-Step: Canning Apple Pie Filling

  1. Peel, core, slice apples 1/2 inch.
  2. Treat with ascorbic acid.
  3. Combine Clear Jel, sugar, cinnamon, and water. Cook until thick.
  4. Add apples and lemon juice.
  5. Pack into hot quart jars. Remove air bubbles, wipe rims, apply lids.
The Professor
The Professor says:

Clear Jel is non-negotiable. Regular cornstarch breaks down and creates unsafe pockets. Order it online if your local store does not carry it.

Safety Notes

Important: Use only Clear Jel. Regular cornstarch and flour break down during processing and create unsafe density.

The Bottom Line

Apple Pie Filling can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.

Frequently Asked Questions

A modified cornstarch designed for canning. Unlike regular cornstarch, it withstands high-heat processing. The only USDA-approved thickener for canned pie fillings.