Apple Pie Filling


Quantity: 7 quarts

Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices.

Jar size: Quarts


6 quarts sliced fresh apples
5 1/2 cups granulated sugar
1 1/2 cups Clear Jel®
1 tablespoon cinnamon
2 1/2 cups cold water
5 cups apple juice
3/4 cup bottled lemon juice
1 teaspoon nutmeg (optional)
7 drops yellow food coloring (optional)


  1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
  2. Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning.
  3. Blanch apples: place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot.
  4. Combine sugar, Clear Jel®, and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added.
  5. Stir and cook on medium high heat until mixture thickens and begins to bubble.
  6. Add lemon juice and boil 1 minute, stirring constantly.
  7. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch headspace.
  8. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  9. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner


Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft

1,001 – 3,000 ft

3,001 – 6,000 ft

Above 6,000 ft


Pints or Quarts

25 minutes

30 minutes

35 minutes

40 minutes

Source: National Center for Home Food Preservation