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Canning apple pie filling during apple season is a great shortcut and lets you get ahead for the holidays. This recipe makes seven quart jars of filling for apple pies. Two quarts make a 9-inch pie. You’ll need to prepare seven 1-quart canning jars, with rings and lids.
Ingredients
- 4 ½ cups white sugar
- 1 cup cornstarch
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 10 cups water
- 2 teaspoons salt
- 3 tablespoons lemon juice
- 2 drops yellow food coloring (Optional)
- 6 pounds apples
Directions
Step 1
Mix sugar, cornstarch, cinnamon, and nutmeg in a large pan. Add water and salt and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
Step 2
Sterilize canning jars, lids, and rings by boiling them in a large pot of water.
Step 3
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch of headspace.
Step 4
Fill jars with hot syrup, and gently remove air bubbles with a knife.
Step 5
Put lids on and process in a water bath canner for 20 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 56 | |
| Calories 97 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium85mg | 4% |
| Total Carbohydrate25g | 9% |
| Dietary Fiber1g | 4% |
| Total Sugars21g | |
| Protein0g | |
| Vitamin C3mg | 13% |
| Calcium5mg | 0% |
| Iron0mg | 1% |
| Potassium54mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I have tried this recipe and just love it. Has a really good
flavor. Have made several quarts of it now. Best recipe for this
I have found so far… -
This is an old family favorite, especially good with pancakes. I had lost the recipe several ago and was glad to find it here. Fast and easy.
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Delicious and easy. The canned apples can be used in other recipes, such as cobbler, etc.
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Excellent recipe! I am a first time canner and found it so simple to follow. I made this recipe during apple season and have used the apples all winter. I haven’t made a pie from it but my family loves it on pancakes, french toast and ice cream. Have served it for breakfast to overnight guest and they always ask for a jar to bring home.
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This is a real tummy pleaser, my family loves this recipe. I added a little more nutmeg.
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This recipe had too much goo for a regular apple pie. I used a jar of apple with about half the sauce and then added half of the apples in another jar to complete the pie. This made the regular pie consistency. The filling will probably be delicious in other recipes.
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This recipe was so easy and fun to make! I used an apple peeler/corer/slicer for the apples, mixed up a batch of the filling, and canned them. Quick and easy! Made a perfect 7 quarts, just like the recipe said! VERY YUMMY TOO! I was wondering if it would be too sweet, but it wasn’t…just perfect! I was surprised how easy it was to make. Will definately make again!
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I’m a Master Food Preserver, and I thought I’d try a different recipe for apple pie filling than my usual. This one never set up – the “syrup” was too liquidy. It made only 6 quarts (and not all of those completely full). I’ll use it as pancake syrup and toast topping, however, to keep it from going to waste. I think I’ll stick with my never-fail Ball Blue Book recipe.
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The recipe canned well for me, made 7 quart jars. My only criticism was that when I tried to make a pie it was very bland (And I added more spices than were suggested). I may try it again while apples are still everywhere, but I’ll probably use 2-3 times more spices. And for my remaining 6 jars I’ll definately add more before I bake. Thanks for the recipe though, it is a great time saver to start my thanksgiving pies now before the rush!
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I just made this recipe today. I am a beginner canner, but found it very simple and precise! I haven’t made a pie with it yet, but I did taste test the syrup and it was soooo yummy! I must admit, I exchanged 1 cup of the granulated sugar for brown sugar and added 1/8 tsp. cloves, 1 extra tsp. cinnamon, 1/4 tsp. extra nutmeg and 1/4 of a tsp. of allspice. (I like my apple pies kinda spicey.) I plan to give it out as Christmas gifts this year along with the dry ingredients for making apple crisp. GREAT RECIPE!!!
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This pie filling is great! I made it for the first time last year and gave it as Christmas presents. Now my family is begging for more! Sure is a good thing that both my parents and my in-laws have 3-4 apple trees each…
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I made this yesterday and so far it turned out beautifully. It is far easier to make this a two person job then a one person…I made the mistake of removing the syrup from heat while cutting apples an I think I would keep it on low next time, so it stays hot. I only had one jar not seal correctly which is not surprising as this is only the second time I’ve ever canned anything.
Good stuff. I like the idea of attaching ingredients for apple crisp. I may give in an apple basket to son’s teacher as holiday gift. -
Very good!
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This is excellent. For us, one batch of syrup made 6 quarts of pie filling. We left the 1/2″ of headspace as it said, but the filling expanded & oozed out of the jars. Obviously they didn’t seal. We repacked & reprocessed leaving 1″ of headspace with great results. As most other reviews on this recipe suggested, we kicked up the spices (1 T + 1t. cinnamon, 1/2 t. nutmeg, 1/4 t. clove, 1/4 t. allspice). We left out the food coloring. The kitchen smelled fabulous, the jars were beautiful, the taste was delish. We used Jonathans this time, but will try Granny Smith in a few weeks when they’re ready at the local orchard. I’m sure we’ll be making this recipe again & again.
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I just loved this recipe!!! It makes great gifts for family and friends also.I did however increase the cinnamon like others have but other than that it is an awesome recipe and I wanted to say thanks for sharing it..
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The taste is wonderful! i just made 2 batches. I tried one batch with Splenda, but there was a slight after taste, so I would recommend useing the “real stuff”. I did substitute 1 cup of brown sugar for the white sugar and almost doubled the spices as recommended by another reviewer. My mouth is watering just thinking about the pies!
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This is a wonderful pie filling recipe. The trick to the syrup is put your sugar and spices in 8 or 8 1/2 cups of hot water; stir till dissolved and place over low heat. Then mix 2 cups water 3 TBS lemon juice and corn starch and set aside. After you have the apples sliced and packed in the jars bring the sugar mixture almost to boiling stir in your cornstarch mixture and pour it into the sugar mixture. Stir or wisk mixture quickly. When the white of the cornstarch disappears, laddle over sliced apples. I use 3 tsp cinnamon and Florida Crystals unprocessed sugar. I also leave off the food coloring. It makes 9 quarts every time for me, but I pack the apples within 1 inch of the top. I have made 54 quarts already this year. Most to give as Christmas gifts.
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As others mentioned this recipe did need extra spices but it did turn out very well. 7lbs apples filled 4 quart jars and 3 3/4 quart jars. I had just enough syrup for the jars so if you’re doing all quart jars you may want to try only six jars with six pounds of apples. Also, the recipe worked really nicely with cane sugar.
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My aunt gave me some apples (more than I could eat before having them go bad) and found this recipe so I decided to try it. I dont have a canner so I used a big pot like I do when I make jelly. I only had 4 lbs of apples so I used the custom feature to scale this recipe down. I took other suggestions and used part brown sugar and increased the cinnamon and used pumpkin pie spice. *My question is…are the apples supposed to still be “crisp” when you open the jar? When I sampled the next day they were just as crisp and fresh tasting as they were when I filled the jars. I have only made canned jelly and not sure what the texture is supposed to be on this recipe. Nonetheless they do taste great!
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Tastes great hot. We will see how it does after sitting in jars for a spell.
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Wonderful recipe. I plan on decorating the jars and giving them away for Christmas. Thanks so much.
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This was soooo easy and delicious. I didn’t actually can it, I used it as a compote for waffles and to top ice cream and just stored it in the fridge. I scaled it down like another reviewer and it was perfect. Yummmmm!!!
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The recipe was excellent. It was very easy. My only suggestion would be that when you use a knife to get rid of the air bubbles, use a plastic one or spatula. The first time I used a metal butter knife and 2 of my jars busted during processing. I checked the Ball website and they said that using a metal utensil to remove air bubbles may cause the jar to break.
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Several of you mentioned that this pie was bland or needed more spices. That could be because you are using the wrong kind of apples. You must use a crisp, tart pie apple such as jonagold, empire, pink lady, rome, macintosh to attain proper flavor. Never use Red Delicious, it is strictly and eating apple.
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Excellent recipe. I left out the food coloring because I didn’t have any on hand. Looks very pretty in the jar and makes a nice gift.
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This is a pretty good recipe. I cut the number of servings down to 14 because I didn’t have a lot of apples on hand. It made 3 jars for me. I added more spices, including allspice and ginger. I think next time I would use less sugar. I used a pressure cooker to cook mine. It will be nice at Thanksgiving when I can just dump this into a crust but still call it homemade from scratch. Thanks for the recipe.
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Seems like a good recipe!
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this is a great recipe. i can only do so much with canned apple sauce.so this is a great way to use all those apples you get in the fall.this is also good on top of pancakes.
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This is the recipe my mom uses, so of course I’ve used it as well. I like a little more flavor to mine. I like to use apple cider in place of the water. I then reduce the amount of sugar to 3 1/2 cups. I use 2 tablespoons of cinnamon, plus a splash of vanilla. I also cook the bite-size sliced apples in the mixture, just until they are a little soft, before filling the bottles. To each their own!
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I had problems with the canning of this. I couldn’t get all the air bubbles out and the headspace allotment still made the liquid ooze out. My syrup was really really thick. I am wondering if less cornstarch would be better as once I added it, a lot of the flavor went away.???????
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I am happy to have found this recipe and have added it to my collection. I used Macintosh apples and cut back the amount of water to 8 1/2 cups. I use a large pie plate for making pies so my yield was 3 – half gallon jars and one gallon jar.
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I use this to make apple pie and my husband swears it makes the best! Claim it as homemade because it is! I don’t change a thing in the recipe! This is much better than canned apple pie filling! Enjoy!
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I would have given this 5 stars but it uses cornstarch and I prefer using something called Clear Jel it can be purchased on the Internet give it a try it is far superior in the looks and texture also it holds up better than the cornstarch. The apples will still be crisp when you open the jar but leave the jars sit a few months before opening them they have better flavor the longer it sits the better it tastes. I add additional cinnamon and some pumpkin pie spice to mine and I do not use the nutmeg since it’s not my favorite spice. I quart works nicely for a pie or for an 8×8 pan of apple crisp. I always use 1 inch of head space for this because otherwise it will boil over on you and the jars won’t want to seal properly.
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I followed the advice of the others and increased the spices. I made my first pie today with the canned filling and it was fabulous! Thanks so much!
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I always get compliments when I serve the pie made from this recipe! I add a little less water because the first batch I made was just watery enough to make the crust a little mushy. This past time, I added 8 1/2 cups of water, and it was definitely better.
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Great recipe make sure you really stuff the jars full of apples otherwise when you make the pie it’ll have more juice and liquid that you want
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I made this recipe after reading other reviews on it. I doubled the amount of cinnamon and used 7 cups of apple juice + 3 cups of water. The first time I made it I used the amount of cornstartch called for. It was a little thinner than what I would have liked. I made it again using 1 1/2 cups Clear Jel starch instead of the cornstarch. It was great. I then made it two more times and gave it out for Christmas gifts. Everyone really liked it!
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This was a lot of fun to make, and baking it into a pie, WOW it was so yummy. I’ll be making this as gifts from now on.
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I made this twice last fall with a girlfriend. I think we have it down to a science now!
We doubled the cinn. spice and added lots of nutmeg.
The owner of the apple orchard helped us with choosing apples. The crisper the better. I think we may have used regent?
Gave as Christmas gifts to teachers and coworkers. Very very good. We are also from cranberry country and added craisens to a few jars before filling.
Thanks so much for sharing!
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This is awesome! YUMMM
I added all spice and ground cloves too.
I did end up short on the filling of 7 Qts., but I think I could have packed the apples a bit more. -
We tried this recipe, and it’s THE BEST apple pie filling we’ve Ever had! Everyone that tried it wants us to make them a pie. It’s very easy, makes a gorgeous presentation in the jar and taste OUT OF THIS WORLD! THANKS! I’ll use this recipe from now on.
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I found I had sooo much sauce and not that many apples but this recipe is really great and really easy to use with many things. Loved it.
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Wonderful Recipe! It made 7 full Quarts, I use 8.5 cups of water and doubled the cinnamon & nutmeg, the syrup was thick and tastee, my house smelled so good, the jars are beautiful, and the results tasted yummy! A+ Thank you for this recipe.
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This is fantastic, and so easy. I just began canning and I wanted a good recipe for apple pie filling and tried several. Add this to your recipe box, it’s a keeper
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If your not going to use them right away, should they be store in the fridge? and up to how long can they be stored before using? Thank You in advance!
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THIS IS AN EXCELLENT RECIPE, VERY EASY TO FOLLOW. I MADE SOME CHANGES TO IT, I PUT IN 2 CUPS BROWN SUGAR, AND 2 1/2 CUPS GRANULATED SUGAR. I ALSO ADDED 2 TSP APPLE PIE SPICE. I FOLLOWED THE SUGGESTION OF BOILING 8 CUPS WATER WITH SPICES AND THEN MIXING 3 CUPS WATER WITH CORNSTARCH AND LEMON JUICE, AND I ADDED 2 TSP VANILLA. ADD THIS TO THE BOILING SPICE MIXTURE. BE SURE TO REMOVE FROM HEAT AS SOON AS WHITE OF CORNSTARCH HAS DISAPPEARED OR IT WILL THICKEN TO MUCH. 1 CUP OF CORNSTARCH SEEMS LIKE ALOT, BUT IT’S THE PERFECT AMOUNT. ALSO, BE SURE TO PACK APPLES LEAVING 1 INCH OF HEADSPACE TO ALLOW THE SYRUP A PLACE TO FLOW, FILLING THE JARS TO MUCH AND PACKING THEM TO TIGHT DOESN’T LEAVE ROOM FOR THE SYRUP TO DRAIN INTO YOUR JAR. MAKES A GREAT CHRISTMAS GIFT. I ALSO MADE APPLE SYRUP FROM SAME RECIPE, MAKE SAME SYRUP MIXTURE, AND INSTEAD OF JUST SLICING THE APPLES, CHOP THEM. ENJOY!!!!!!
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I’m rating this a 4 only because I haven’t tasted every thing together. The syrup has a great flavor and I can’t wait to get a pie made. Easy recipe, you don’t need the yellow food coloring, jars turn out beautiful. One of my jar bottoms broke, too bad I didn’t read the review about not using metal knifes before hand.
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I gave this four stars.. because I haven’t made a pie with it yet… recipe was very simple. As suggested by other reviews I put in less water and more spice. Syrup tasted and smelled delicious. Was only able to get 5 quarts out of it. I may next time use a little more than 8 1/2 cups of water… Thanks so much, now I have to go pick more apples! 🙂
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Smelled great! I did have a problem with the canning of it. I had almost all of them break the seal, I called Ball for advice, they say they do not recommend using cornstarch. I had to freeze mine. They only recommend clear jel as stated in another review. I will make again using clear jel
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I have just finished making this. It looks beautiful in the jars. One of my husbands favorite pies is Apple, so I look forward to making one this winter & getting his opinion. I did add extra spices, and vanilla. I had a little extra filling so I chopped 2 more small apples and put it in a pint jar. I will use that one to try the “Fried Apple Pies” recipe also from Allrecipes Website. I give this 5 stars because of the taste when cleaning the pan out.
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I just made this and it looks great. The sauce tastes just like pie filling. I can’t wait to try it later this fall and into the winter. The only thing I had problems with, it seems it made more sauce than I needed, so I had to peel more apples to make it even out right. Don’t forget the bath for the jars either. The first batch I made, I thought it was hot enough to seal on its own…WRONG! I put them in a hot bath, as it said I should do, and they sealed fine.
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I made this recipe using 2 cups of honey instead of 4.5 cups sugar. All else is the same, although like others I added more spices like allspice, cloves, and more cinnamon. Still came out tasty. I haven’t made a pie yet, but it was really easy and the syrup tasted great.
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Ok, apple pie filling doesnt get ANY better than this! I did add 1/2 tsp or a bit more cinnamon. I followed the directions exactly, and it turned out PERFECT. I did have a decent amt of the sugar filling left over. I canned that too, for 2 more future pies. What an easy recipe!!
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I made two batches of this today — 14 quarts. Wide mouth jars made it much easier. I used 8 1/2 cups of water like many suggested and found that I had about 1 to 1.5 cups of leftover syrup which was a relief!!! PACK THE APPLES TIGHTLY into the jars, otherwise you end up with half a jar of floating apples and half a jar of syrup. Cram em’ in! I left out the nutmeg as I’m not a big fan of it in my apple pie. Also left out the food coloring. Really fun recipe to make, and you really feel like you’ve accomplished something when you’re done! I gave it 5 stars for the simplicity of the recipe and steps. Will make a pie this winter and evaluate taste then!
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I followed the instructions precisely, except that I switched out 1 cup of brown sugar for 1 cup white sugar and increased the spices, but I still only wound up with 4 quart jars of apples. I have probably 3 cups of syrup left over, which I am going to process with some more apples, but I am so confused because I started out with 6# as required.
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I added only 3C sugar and no nutmeg the 2nd time. Upped the cinnamon to taste.
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I’m not 100% sold on this recipe just yet… I have 7 quarts of pie filling, I will decide if it’s a keeper after making a pie. I advise not to pack your jars as tight as I did…. I had trouble with getting the syrup to sink down in amongst the apple slices… We used the food processor to slice, maybe that’s where I went wrong… I was probably overfilling them. Anyways I did try.
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Wonerful pie filling! My family was thrilled the first time I fixed a pie. Very easy to can. I will always use large-mouth jars. The small mouth are very difficult to load.
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This was very easy to follow. I added an extra teaspoon of cinnamon, and 1/4 teaspoon of cloves. It smelled great and tasted good too!
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Very easy. I loved it. I do everything in pressure cooker so I pressure it 8 minutes at about 5 lb.
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i will have to say that i was very impressed with this recipe!! i wound up making 4 batches. i also made a pie with it and my husband fell in love with me all over again. i plan to tie bows onto the jars and attach a recipe and give as christmas gifts!!
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This was pretty good but I did add a lot more cinnamon, ginger and allspice and 1/2 brown sugar with the white.
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I’ve made three batches of this wonderful recipe. I found it to be easy and had great results. I have used the filling to bake several pies using a streusel topping. (1/4 cup butter, 1 cup flour, 1 cup brown sugar) I used a 9 inch pie plate and only 1 qt. of apple pie filling. The pies were great and didn’t cook over in my oven.
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Haven’t baked with the filling yet, but tastes great! I used only 2 1/2 cups of sugar, added 1/2 cup sugar and extra cinnamon and nutmeg as recommended. This is the second time I’ve made it. The first time was not in a wide-mouth jar. I didn’t “cram” the apples in and ended up with apples on top and syrup on bottom. Next time I used wide-mouth jars, packed the jars tightly with apples, then poured the hot syrup in. At first I thought the syrup was too thick, but by the time I filled all the jars the syrup in the first ones had made its way down the jars. Just to see what I would get, I saved the peels and cores and made applesauce with them. I used the extra syrup for the applesauce spice and jarred it as well!
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This is an awesome recipe, easy and great great tasting!
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This was so simple to make and they made great Christmas gifts.
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I doubled the recipe and used 12 lbs of (2.5inch) fuji apples yield 9 quarts. Looks amazing in the bottles! The sugar mix cooked to almost a thick pudding consistancy and I added it in layers mix layers mix layers mix. Very pleased- thank you for sharing this one
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We made 56 quarts of this last fall and it was wonderful. I have a friend whose family is on a gluten free diet and it fit her criteria too. I usually made crisp with it and the last quart I threw in about a cup and a half of fresh blueberries when I made the crisp and it was even better. Plan to make it again this year. Only problem I had was that I didn’t have any wide mouth quart jars and that would have made it easier to fill the jars. Tried it with peaches last night – so far so good. Instead of the cinnamon and nutmeg, I substituted the cinnamon plus from Pampered Chef. The peaches pack tighter than the apples so I had enough for 11 quarts in the recipe. I only had time to do 10 so I saved the leftover syrup for French toast syrup and it was wonderful.
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This was great! I used apple pie spice instead of the cinnamon and nutmeg. Had left over syrup that my daughter poors on ice cream, its great!
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This worked out very well. We just made a batch and I have enough apples to make a double batch tomorrow. I made one change to the recipe. I used apple cider instead of the water and cut the sugar. It gives the pie filling a much more deep rich apple flavor.
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I love this recipe. It also works really well for peaches! I usually put more spices in though!
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I wasn’t very happy with this recipe. So many people gave rave reviews. I started with 6# of gala apples but only got 3.5 quarts of pie filling. It also tasted too salty to me and not enough cinnamon. I had about 1.5 cups of leftover syrup. Thank goodness I had an additional 42 lbs of apples on hand. I ended up needing over 12 lbs of apples for this recipe. I think the original submitter meant 6 quarts and not lbs. And I think there needs to be 1 inch of head space instead of 1/2 inch because the filling started oozing out all over the place. Anyways, I have lots of apples left for tomorrow’s canning. But I will make some modifications to the recipe.
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5 stars isn’t enough for this recipe. Came out better than I ever dreamed of. Used it for some old time apple bars and the compliments never stopped coming. I’m gonna try making a Splenda version of this for all the diabetics in my family.
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I also really enjoyed this recipe. I had BOXES of apples so I just started filling the jars and adding filling. I also found it needed some additional spice. I omited the yellow coloring too. I feel it didn’t need it and for the glutin free people, do you really know the coloring is free of it? I was helping a friend and she didn’t know of any colors that were glutin free.
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The filling tastes great! I think eventually when I get around to actually making a pie from these I will add a touch more spice and possibly a touch more sugar but I like that I can do that later with this 🙂 I think this is excellent as is and I really appreciate the recipe. I ended up only having 8 large apples so this made 4 Quarts of Apple Pie Filling and I just canned the filling only in the other jars 🙂 Why Not? I ended up with roughly 2 Quarts of Filling Only (without apples). I will just use those with fresh apples one day 🙂 I will definitely be using this recipe over and over again. I did add about 1/2 tsp allspice to mine for personal preference and my teaspoons of cinnamon were heaping 😀 I will update when I make a pie 🙂
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This was just awful, the jars refused to seal and I had boil over-what a mess! Never again
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Was very happy that the sauce made exactly enough for 7 quart jars. We added some spices as mentioned on the first page and it was a “spicier” apple pie filling when we tasted it but my husband likes it this way. 🙂 Thanks!
UPDATED: We’ve made all but two of the pies now, 1 jar makes a decent pie but a jar and a half makes a nicely filled pie. We follow other apple pie recipes for baking times. The thing about this filling is that when the pie is cold (in the fridge) it becomes all goopy and almost solid where a normal apple pie does not so it’s not very good cold and really only good warm. It’s not as good as a regular apple pie but it’s close and definitely fills that craving when you want a fast pie or wouldn’t otherwise be able to make an apple pie. I’d still can these we’re just finishing using them more than a year later but I’m not sure how many quarts I’d do. Still like the recipe but I’ve definitely learned a few things from it. 🙂
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this is the first time i’ve ever made apple pie filling and it turned out great! the sauce was very tasty. i like my filling very spicy so i added extra cinnamon and didnt have nutmeg so i added a dash of cloves. turned out very good. made about 7 quarts.
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I used this recipe, as is, for my first time canning apple pie filling. I think it turned out PERFECT! I tried one batch with the food coloring, but omitted it for my other 3 batches… I did not see a difference, and therefore saw no purpose. My favorite is to open a jar and make a quick and easy apple crisp. Also makes great gifts!
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This is the best apple pie filling recipe ever! I make and give out at Christmas. I put a couple of the red cinnamon candies inside and they turn the syrup red! just beautiful for the holidays…
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Great recipe. Took the advice of other cooks–I doubled the cinnamon and nutmeg; also added 1/4 tsp. ginger and cloves. Instead of using the lemon juice in the syrup; I used it when I was preparing the apples to keep them from turning brown. I also had a little difficulty with the lids not sealing, but this has nothing to do with the recipe. Just remember to leave headspace in the jar. The volume in the jar will actually increase as the apples cook and release their liquid when in the water bath, if you have no room the lids will not seal.
UPDATE: 11/9/09–I have used this apple pie filling in an apple pie and also apple crisp–very good fresh flavor! For those of you who are skeptics about using corn starch in a canning recipe in that it would somehow alter the ph level==have no fear, just follow standard canning protocol by using sterilized jars and processing as long as the recipe indicates; you will have no problems. -
Very Easy to make! I also use red hot candies in my syrup. It gives it a stronger cinamon taste. Thank you for sharing this recipe!
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I bottled 12 quarts of this today and it was exactly what I was looking for. I did add a little more spice for our taste. Thankyou for sharing it!
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This is totally awesome.I did add just a little more cinn.My kids loved it and it is so simple.
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This was a great and simple recipe to make. I used some Rum-Brandy I had left from the holidays to add a little flavor, about 1/2 cup. I also put 1 T. cinnamon and 1 tsp. nutmeg in mine. It is so good. The only issue I had was that after packing my apples into the jars and adding the hot syrup…once they all cooled the apples sort of settled and there ended up being too much headspace in my jars. I am going to either tap the apples down more or try cubing the apples the next time I make it. But it is a keeper for sure.
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I haven’t tasted any of this yet so I can’t vouch for the flavor, but I wanted to comment that the recipe requirements are very off. It took me well over 6 pounds of apples to get 7 quarts…probably closer to 10 pounds. The recipe for the syrup made way too much. I was overly generous with the syrup in each jar hoping that I would use most of it and I still had a lot left over. I probably could have 2/3 the recipe and still had plenty.
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I upped the spices and replaced 8 cups of the water with apple cider. All of my quart jars overflowed even with well over a 1/2 inch headspace! I repacked the filling in pint jars, left an inch of headspace, and reprocessed the jars.
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Worked perfectly, didn’t have quite enough sauce, but I probably could have packed the jars a bit tighter.
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Great idea for canned apples, not sure how many pounds were used but I got eight 2 quart jars. I changed the sauce to my personal taste-1T cmon + 2 cmon sticks in the pot until sauce thickened, 1T nutmeg, 1T ginger, 1T allspice, 1t salt. This would go into the pies anyway so I added it now. I did not add the food coloring, and used 1/2 white sugar and 1/2 br sugar, personal preference that apples need br sugar. Thanks for the recipe, even though I altered it, it was a great starting place for me.
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Turned out good, I did add a few extra spices, for my own personal taste. Jars looked good and later pie tasted great.
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This is very yummy! were gonna use it for christmas gifts for the office/school.
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This is a great recipe! I love having a quick dessert option on the pantry shelf. So far we have only used this as an apple crisp, sooo yummy! I did not add the food coloring, don’t think it needs it. I did get 8 quarts from this recipe.
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I’ve used this recipe for two years in a row now and it gets rave reviews from everyone. I added 1/4 cup whiskey to each batch for a little extra kick.
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We live in an area where apples are plentiful. Each fall I bottle several batches of this recipe and give it out all through the year. I have yet to make an actual apple pie with it, but know people who have and loved it. I make apple cobbler and apple crisp with it. It’s delicious and easy.
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love this recipe!! so very easy! and yummy. for about the cost of 4 cans of pie filling, I can make about 12 jars.!! i like a bit more spice and added more cinnamon, and clove
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Very tasty, but doesn’t look so great in the jars. It all seemed to settle and needs a good stir before using. “Syrup” seems a little thin, but works great for the coffee cake recipe I intended it’s use for.
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very easy recipe and makes terrific pies
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Used my food processor to slice the apples into thin slices. The recipe is exact…and very delicious.
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I wanted to use this for a dessert that called for canned apple pie filling. I had apples so wanted to make my own. I also cut the recipe into 4th since I only wanted a single batch. After I added the apples I kept them on simmer about 10 minutes for them to soften. WONDERFUL and so much better than the canned stuffed. I skipped the lemon juice and food coloring since I wasn’t actually canning the mixture.
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My family really enjoys this recipe. We were able to enjoy fresh apple pie in the Winter when the apples weren’t falling from the trees. Thanks for sharing!
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