Canning Apple Pie Filling (Using ClearJel)

What Makes This Recipe Work

ClearJel is a modified corn starch that thickens evenly and resists breaking down under the heat of water-bath processing, which is why flour and cornstarch are not safe or reliable substitutes for canning.

Ingredients for Canning Apple Pie Filling (Using ClearJel)

• 6 qt (about 6 lb / 2.7 kg) peeled, cored, and sliced apples (York, Golden Delicious, or Granny Smith)
• 5 1/2 cups (1.1 kg) granulated sugar
• 1 1/2 cups ClearJel (modified corn starch, not instant and not flour or cornstarch)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves (optional)
• 1 tsp salt
• 2 1/2 cups (590 ml) unsweetened apple juice
• 1 1/2 cups (360 ml) cold water
• 3/4 cup (180 ml) bottled lemon juice

How to Make Canning Apple Pie Filling (Using ClearJel)

1. Fill a boiling-water canner and bring it to a simmer, and wash the quart jars, lids, and bands; keep the jars hot until filling time.
2. Peel, core, and slice the apples, dropping the slices into water with a little lemon juice to keep them from browning, then drain well.
3. In a large pot, whisk together the sugar, ClearJel, cinnamon, nutmeg, cloves, and salt until evenly blended with no lumps.
4. Stir in the apple juice and cold water, then cook over medium-high heat, stirring constantly, until the mixture thickens and comes to a full boil, about 8 to 10 minutes.
5. Add the bottled lemon juice and boil 1 minute more, stirring continuously, then fold in the drained apple slices and cook 3 to 5 minutes, until the apples are heated through.
6. Ladle the hot filling into the hot jars, packing the apples and liquid evenly and leaving 1 inch of headspace; run a bubble tool around the inside, wipe the rims, and cap with lids and fingertip-tight bands.
7. Process pints and quarts in a boiling-water bath for 25 minutes at 0 to 1,000 ft elevation, adding 5 minutes for every 1,000 ft above that.
8. Cool the jars undisturbed 12 to 24 hours, press the lids to confirm seals, and refrigerate any jar that did not seal.

Tips for the Best Canning Apple Pie Filling (Using ClearJel)

• Use regular ClearJel designed for canning, not instant ClearJel, flour, or cornstarch, which break down or thicken unsafely.
• Keep the ClearJel amount exact, because too much leaves a gummy filling and too little leaves the filling loose.
• To save time, use a food processor or apple peeler to prep the apples evenly so they cook at the same rate.
• Measure ClearJel by spooning it lightly into the cup rather than packing it, for an accurate thickener ratio.

Variations and Substitutions

• For a smooth, spreadable apple preserve instead of pie filling, make apple butter, which needs no thickener at all.
• A hands-off version for spreads is slow cooker apple butter, which cooks down overnight in the crock.
• Once you have apple butter, there are many ways to use apple butter beyond toast and pies.
• Swap in peeled sliced pears for part of the apples and process for the same time in a tested recipe.

How to Store and Reheat

• Store sealed jars in a cool, dark place for up to 18 months, and refrigerate after opening for up to 3 weeks.
• Use one quart of filling per 9-inch pie, and freeze the filling instead of canning if you prefer a softer set.

Canning Apple Pie Filling (Using ClearJel) FAQ