No Pectin - Canning Homemade Apple Pie Filling (Easy)

Nothing says “hello, fall” quite like the crisp Midwest air in September, and the start of canning season. My family loves enjoying this homemade apple pie filling throughout the year (and long winter). It is the perfect filling for a Thanksgiving or Christmas apple pie, and having it canned and ready to go significantly cuts down the time it takes to actually assemble and bake the pie. This pie filling recipe is perfect for whipping up a quick apple crisp, or throwing together my Sourdough Discard Apple Pie Cinnamon Roll recipe - the yummiest breakfast treat. The possibilities are endless with no Pectin - Canning Homemade Apple Pie Filling (Easy).

Something really special about the homemade pie filling the past few years, is that my hubby planted the tree we pick the apples from on our little homestead back when he lived here as a young boy. Last year we added 2 honey crisp apple trees and 2 state fair apple trees to the homestead, so we are looking forward to finally having apples from those trees. Also, new to the homestead this year is a cherry tree, 6 pear trees, and 6 more apple trees. Adding trees to the homestead is truly an investment, but it will pay for itself many times over as the years go on. 

What is special about this method and recipe?

Canning can be intimidating and scary for those who have never done it, but it doesn’t have to be! I personally know people who will only eat their garden produce fresh, or who will process and freeze their harvest rather than canning it. This is simply because they are afraid of using a pressure canner or scared something will go wrong and the whole family will end up with botulism or food poisoning. There is nothing wrong with eating the produce fresh or freezing it, of course, but canning isn’t as difficult or scary as it may seem! Personally, we only have so much freezer space, so freezing everything isn’t a logical option. Plus, there is an easy way that simply uses boiling water - water bath canning.  No Pectin - Canning Homemade Apple Pie Filling (Easy) is the perfect step by step guide from preparing the canning jars to making the apple pie, to safely water bath canning the filling.

 This recipe is a tried and true recipe that our family has followed for years, and great for a beginner canner! In addition, most people have all ingredients on hand - no pectin or clearjel necessary. Instead, I use corn starch (clearjel is actually a modified corn starch). 

Note - I always keep a Mrs. Wages Fruit Pie Filling Mix on hand in case I run out of ingredients. This is an extremely simple way to make homemade apple pie filling in a pinch.

Why make apple pie filling when you can just buy it?

In general, we like to avoid the highly processed foods where we can. So this means skipping the grocery store if we are able. If I can make it myself, that is typically my first choice. Plus, once you have tried this recipe for homemade apple pie filling, store-bought options just won’t cut it anymore. This recipe is 100x more delicious, flavorful, and has such a yummy warmth to it. Additionally, there is something very rewarding about being able to grow, harvest, and preserve your own food. These skills have been passed on for years (and generations) and I think that is pretty neat. So in short, it is healthier, cheaper, and more delicious. 

Ingredients Needed

• Approximately 26 cups of apples prepared (cored, peeled, and sliced) - use fresh apples 
• 4 ½ cups sugar
• 1 cup corn starch
• 2 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 10 cups cold water
• 3 tablespoons lemon juice

Equipment Needed:

• Canning Equipment - Large hot water bath canner 
• Canning Tools - a great kit makes life easier! (jar lifter, funnel, magnetic lid lifter)
• Apple Peeler, Corer, Slicer - trust me, you will want this. This one clamps to the tabletop!
• Chopping Knife
• Large Stock Pot (non-reactive)
• Canning Jars - Wide Mouth Quart Jars (new mason jars and lids or used jars with new lid - seal must be intact)

Instructions  

Sterilizing the Mason Jars and Lids

There are multiple ways to do this:

• Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method. 
• Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
• Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use. 

For the lids - place in a small sauce pan of hot water until it is time to add them to the jars. 

Preparing the apples:

Peel, core, and slice apples. Remove any bruises or blemishes/ bug holes. THIS tool is a lifesaver and significantly cuts down on the time it would take to do this with a knife. 

Cooking the Filling

In a large, non-reactive cooking pan combine sugar, corn starch, ground cinnamon, nutmeg, and salt. Mix well. 

Add 10 cups of cool water to the dry ingredients and cook over medium-high heat until thick and bubbly. 

Turn off the burner and add 3 tablespoons of store bought lemon juice. Mix well.

Water Bath Canning Process

Using a canning funnel and a ladle, layer sliced apples and the hot mixture in the sterilized mason jars (quart jars). 

Using a packing tool (or the handle side of a butter knife) release any air bubbles and pack in the apples and filling tightly. Pack the apple pie filling within one inch of the top of the jar (1 inch headspace).

Wipe jar rim with a clean damp cloth or wipe rim with a damp paper towel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the tops of the jars. Loosely screw the rings onto the lids to ensure the lids stay in place.

Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner. 

Process for 30 minutes in boiling water. 

After the 30 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes. 

Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.

Important Notes:

• When I first started canning I would submerge the jars under the water, ensuring at least an inch of boiling water would cover the jars. This has been successful. However, I have since learned that is not necessary, and less water is required. 
• Processing time listed is for altitudes less than 1000 feet. At Altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude.
• Store bought lemon juice is required to ensure sufficient pH levels. 

Alternative Preservation Methods: 

No Pectin - Canning Homemade Apple Pie Filling (Easy) is by far the tastiest and simplest method for making and preserve apple pie filling. Definitely my preferred method!

• Pressure canning - this is a great method, however can be a little more intimidating for first time canners. And of course requires a pressure canner.
• Freezing - this is a great way to preserve the homemade apple pie filling, however, if freezer space is limited it may not be the best option. I like to use this as a back-up option (if for some reason a jar doesn’t seal properly). To freeze, pour into freezer safe containers [we like these]and then vacuum seal. 

Storage:

If a jar does not completely seal, store in the refrigerator and consume within 1 week or repackage for freezing (pour into freeze safe containers and let cool, then freeze for up to 1 year). Jars that seal will be pantry shelf stable for up to 1 year. Do not store with the metal rings on.

Using the Homemade Apple Pie Filling:

Add a jar to your favorite delicious apple pie crust, or use it in a homemade apple crisp. We love a jar of this homemade apple pie filling in my sourdough discard apple pie cinnamon rolls, too! Apple turnovers, another recipe passed down through the family, is another perfect pie filling recipe. 

No Pectin - Canning Homemade Apple Pie Filling (Easy)

Porchontheprairie

Step by step instructions for preparing the apples and water bath canning homemade apple pie filling without pectin! So easy and delicious!

Print Recipe Pin Recipe

Course Breakfast, Dessert, Side Dish

Cuisine American

Equipment

• Canning Equipment - Large hot water bath canner
• Canning Tools - a great kit makes life easier! (jar lifter, funnel, magnetic lid lifter)
• Apple Peeler, Corer, Slicer - trust me, you will want this. This one clamps to the tabletop!
• Chopping Knife
• Large Stock Pot (non-reactive)
• Canning Jars - Wide Mouth Quart Jars (new mason jars and lids or used jars with new lid - seal must be intact)

Ingredients

  

• Approximately 26 cups of apples prepared cored, peeled, and sliced - use fresh apples
• 4 ½ cups sugar
• 1 cup corn starch
• 2 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 10 cups cold water
• 3 tablespoons lemon juice

Instructions

 

Sterilizing the Mason Jars and Lids

• There are multiple ways to do this:

  - Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method.

  - Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.

  - Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.

  For the lids - place in a small sauce pan of hot water until it is time to add them to the jars.

Preparing the apples:

• Peel, core, and slice apples. Remove any bruises or blemishes/ bug holes. THIS tool is a lifesaver and significant cuts down on the time it would take to do this with a knife.

Cooking the Filling

• In a large, non-reactive cooking pan combine sugar, corn starch, ground cinnamon, nutmeg, and salt. Mix well.
• Add 10 cups of cool water to the dry ingredients and cook over medium-high heat until thick and bubbly.
• Turn off the burner and add 3 tablespoons of store bought lemon juice. Mix well.

Water Bath Canning Process

• Using a canning funnel and a ladle, layer sliced apples and the hot mixture in the sterilized mason jars (quart jars).
• Using a packing tool (or the handle side of a butter knife) release any air bubbles and pack in the apples and filling tightly.
• Pack the apple pie filling within one inch of the top of the jar (1 inch headspace).
• Wipe jar rim with a clean damp cloth or wipe rim with a damp paper towel.
• Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the tops of the jars. Loosely screw the rings onto the lids to ensure the lids stay in place.
• Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner.
• Process for 30 minutes in boiling water.
• After the 30 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.
• Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.

Notes

• When I first started canning I would submerge the jars under the water, ensuring at least an inch of boiling water would cover the jars. This has been successful. However, I have since learned that is not necessary, and less water is required.
• Processing time listed is for altitudes less than 1000 feet. At Altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude.

Keyword No Pectin - Canning Homemade Apple Pie Filling

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