Now that we have all the ingredients ready, let’s walk through the process of making this canned apple pie filling recipe. Whether you’re preparing for a holiday feast or simply want to enjoy the flavors of homemade apple pie any time of the year, this step-by-step guide will ensure your filling turns out perfectly thick, flavorful, and ready for long-term storage.

Peel, Core, and Slice – Use a sharp peeler or an apple core to remove the skin and cores. Slice the apples evenly to ensure they cook at the same rate. Aim for about ¼-inch thick slices for the best texture.

Prevent Browning – Place the sliced apples in a large bowl of cold water with lemon juice to keep them fresh while you prepare the syrup.

In a large pot, combine water, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt over medium heat. Stir until the sugar dissolves completely.

Add apple cider vinegar and bring the mixture to a gentle simmer. This step enhances the flavor and prevents excessive sweetness.

In a separate bowl, mix cornstarch or Clear Jel with a little cold water to form a smooth slurry. Slowly pour this into the simmering syrup, stirring constantly.

Continue stirring until the syrup thickens to a smooth, glossy consistency. This should take about 2–3 minutes.

Drain the apple slices and add them to the syrup mixture. Stir gently to coat all the apples evenly.

Simmer for 5–7 minutes, allowing the apples to soften slightly while absorbing the rich, spiced syrup. Be careful not to overcook—apples will continue to soften during canning and baking.

Sterilize your Mason jars by boiling them in water for 10 minutes. This step is essential for safe canning.

Using a wide-mouth funnel, carefully ladle the hot apple filling into the jars, leaving about ½ inch of headspace at the top.

Remove air bubbles by running a butter knife or a sterilized skewer around the inside of the jar.

Wipe the jar rims with a clean, damp cloth to ensure a proper seal.

Place sterilized lids and rings on the jars, tightening them just until fingertip-tight (not too tight, to allow air to escape during processing).

Process the jars in a boiling water bath for 25 minutes (adjusting for altitude if necessary). This ensures the filling is properly preserved for long-term storage.

Carefully remove the jars from the water bath and place them on a towel-lined surface to cool.

Let the jars sit undisturbed for 12–24 hours. Listen for the satisfying “pop” sound, which confirms a proper seal.

Once cooled, check the seals by pressing the center of each lid. If it doesn’t flex, the seal is secure.

Store in a cool, dark place for up to 12–18 months.