5 Easy Steps to Mastering Cinnamon Apple Pie Filling Canning: A Beginner's Guide

Cinnamon apple pie filling is a classic favorite. Its warm, inviting aroma can fill your home and instantly transport you to the heart of autumn. Canning this delightful mixture not only preserves the taste of fresh apples, sugar, and cinnamon, but also allows you to enjoy its sweet flavor at any moment. Imagine pulling a jar off the shelf in the middle of summer and savoring the taste of fall.

In this guide, you’ll discover how to can your very own cinnamon apple pie filling in just five simple steps. Whether you are a seasoned canner looking to add a new recipe or a curious beginner eager to learn, this tutorial will provide you with everything you need.

Step 1: Gather Your Ingredients and Supplies

Before you can start the canning process, it’s crucial to gather all the necessary ingredients and supplies. Here’s what you’ll need:

cinnamon apple pie filling Ingredients:

• Apples: 10 pounds (consider varieties such as Granny Smith, Honeycrisp or Cosmic Crisp for their excellent tartness and firmness).

• Sugar: 3 cups (you can adjust this based on your preferred level of sweetness).

• Brown Sugar: 3 cups (this adds a rich flavor that complements the apples).

• Cinnamon: 3 tablespoons (customize this amount depending on how much you love cinnamon).

• Nutmeg: 1/2 teaspoon (optional, but it adds a warm spice that enhances the overall flavor).

  
  

• Salt: 1 teaspoon

  
  

• Apple Cider: 2 cups (This adds that lovely cider flavor to the pie).

• Lemon Juice: 1/4 cup + 1 cup (this is divided for 2 separate steps and aids in preserving and brightening the flavor).

  
  

• Water: 1 gallon + 4 cups (this is divided for 2 separate steps in this recipe).

• ClearJel (modified cornstarch): 1 1/3 cups (it helps to thicken the filling effectively).

  
  

• Vanilla: 1/8 teaspoon (optional, but it adds a lovely background flavor).

  
  

Supplies:

• Canning jars: 7 Quart-sized jars create the perfect amount for one 9-inch pie.

• Lids and bands: Ensure they are in good condition to guarantee a secure seal.

• 2 Large pots : Used for blanching the apples and cooking the filling.

• Canning funnel: This tool allows for a mess-free transfer of the filling into jars.

• Bubble remover: A handy tool for eliminating air bubbles from the jars. I often use a chopstick for this.

  
  

Now that you have everything, it’s time to get started!

Step 2: Prepare the Apples

With your ingredients and supplies ready, the next step is to prepare your apples. Start by washing, peeling, coring and slicing your apples into thin slices. I like to use the apple corer, slicer peeler for this and then using a paring knife to cut the apple rounds in half. For a more diverse flavor, consider using a mix of apple varieties.

Once sliced, place the apples in a large bowl with 1 gallon of water and 1/4 cup of lemon juice. This prevents them from browning, I gently mix them to coat all the apple slices. This enhances the flavor and keeps the apples looking fresh and appealing.

Step 3: Cook the Filling

Bring a large pot filled with water to a boil for blanching the apples.

In another large pot, combine the sugar, brown sugar, cinnamon, nutmeg, salt and cornstarch. Mix them together well.

Then add 4 cups of water and the apple cider. Cook it until it is thick.

This next part is all about timing. The apples need to be transferred to the boiling water. Immediately after placing the apples in the water, add 1 cup of lemon juice to the syrup and start a 1 minute timer, stirring continuously.

When the timer goes off, remove the apples from the water with a wire ladle and add them to the syrup. I usually stop half way through and give it a good stir. With all the apples transferred over, a new timer needs to be set for 2 minutes. Stir the mixture gently to prevent sticking. The smell of cinnamon and apples warming together is truly irresistible!

Then, remove the filling from the heat and add the vanilla. (If this was added beforehand, the flavor would be cooked off.)

Step 4: Fill the Jars

Once your apple filling has thickened and the apples are softened, it’s time to fill the jars. Ensure your jars are clean and in good repair before proceeding. Using the canning funnel, carefully ladle the apple pie filling into each jar, ensuring to leave about 1 1/2 inch of headspace at the top.

This headspace is vital for creating a proper seal. After you have filled the jars, use the bubble remover or chop stick to eliminate any air bubbles trapped inside. To finish, wipe the rims of the jars with a clean, damp cloth to remove any residue, ensuring a good seal when you apply the lids.

Step 5: Process the Jars

In a large pot or canner, place a rack on the bottom and fill it with hot water. Make sure the jars will be covered by 1-2 inches of water when placed inside.

Carefully lower your filled jars into the pot and process for 25 minutes but don't start the timer until after the water has come to a rolling boil.

After the timer goes off, turn off the heat, remove the lid and allow them to cool for 5 minutes. Carefully remove the jars with a jar lifter and place them on a heat resistant surface. Allow them to cool completely (24 hours) before checking the seals. You’ll know they are sealed when the center of the lid is pressed down and doesn’t pop back up.

Store them in a cool, dry, dark location and use them in the next 1-3 years. If any didn't seal, place them in the refrigerator and use them in the next two weeks.

Wrapping Up

Congratulations! You've just mastered canning your very own cinnamon apple pie filling.

Now you have a delicious treat to enjoy any time you desire. Whether you choose to bake a pie, make apple crisp, top it on ice cream, or spread it on pancakes or waffles, your homemade filling is sure to impress family and friends alike.

So grab a jar or two and indulge in the warm flavors of autumn whenever you wish. Happy canning!