Canned Apple Pie Filling + Printable Labels

There are many things that I have made from scratch, but I have to admit, I have never canned before. I often freeze fruit and vegetables, and even herbs, but have never tried my hand with canning. Growing up, I often watched my Mom can many vegetables from the garden, and fondly remember the popping of the lids coming from the kitchen. I often wish that I would have been interested in what my Mom was doing during those years.

We have been talking about canning for several years, and most recently have had several questions from readers about Homemade Apple Pie Filling. Since I’m a novice at canning pie filling, I knew exactly who I needed to ask…Doug’s Aunt Mary! She is an amazing cook and has canned for over 10 years. Not only was I not really sure which recipe to use, I had also read that cornstarch should not be used. But the alternative, Ultra Gel, was no where to be found.

Apples are in their prime right now! Ever wonder which apple is best for a specific purpose? You can read all about the different varieties and what kind is best for cooking and baking! We used Rome Apples.

We will take you through the canning process, it was a lot easier than I had anticipated. And be sure to stick around, I will share the cute Apple Pie Filling Jar Labels with you! Yep, I tried my hand at a little graphic design work. I’m pretty tickled with how they turned out. But first, let’s make the Pie Filling.

We bought everything at Walmart…the jars, lids and rings, utensil set and all the ingredients for the filling.

Buy canning jars at

1.  After mixing the syrup in a pan on the stove, remove a small amount {1-2 cups} into a bowl, gradually add the cornstarch and whisk after each addition. Be sure there are no clumps at all after each addition.

2.  Add the cornstarch mixture to the syrup on the stove, heat until bubbly and thick

3.  Peel and slice apples, place in water mixed with lemon juice {8 cups water to 3 tablespoons juice}

4.  Begin by ladling the syrup into the bottle, using a funnel makes this step super easy. The funnel comes in the Ball Utensil Set.

5.  Add a couple spoonfuls of apples to the jar, and repeat the layers.

6.  Using the Headspace Tool from the Utensil Set, measure to be sure you leave enough room.

7.  Clean around the rim of the jar with a damp cloth

8. Boil the lids and rings, remove from the pan using the Magnetic Lid Lifter, place on jars and tighten slightly

9.  Place jars in a boiling water bath. We used a canning pot with a wire rack, we had this pot already. But you can find them at Walmart.

10. After 20 minutes, remove the jars using the Jar Lifter and place on a towel to cool.

Even though we are still beginners at canning, we did learn a few tips we would like to share…

  • Have all your jars and tools ready to go, the syrup thickened much quicker than we thought it would
  • We used about 10 apples, next time we will use more.
  • A Peeler-Corer-Slicer makes the apple peeling process much easier
  • After the jars are full, run a knife around the edge to remove air bubbles. We forgot this step.

Now let’s chat about the Apple Pie Filling Jar Labels. Here’s what you need to do…

  • Click to get the FREE Printables
  • Then click on the “Download Printables” link
  • Save and print
  • Cut apart, attach the label to ribbon with an adhesive {glue dot or stick work well}
  • Wrap twine around the jar then add the ribbon, secure with tape in the back if necessary

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Canned Apple Pie Filling

Give this Canned Apple Pie Filling a try, it’s much easier than you might think. Recipe from Original Recipe from Aunt Mary

  • Total Time: 35 minutes
  • Yield: 4 quarts {see notes} 1x


  • 68 pounds of apples


  • 4 1/2 cups sugar
  • 1 cup cornstarch
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 10 cups water
  • 3 teaspoons lemon juice


  1. Peel and slice apples.
  2. Place in a large bowl with 8 cups of water and 3 tablespoon of lemon juice to prevent the fruit from browning.
  3. Add syrup ingredients, EXCEPT cornstarch and lemon juice to a large, heavy saucepan on the stove. Stir to combine
  4. Remove 1-2 cups of liquid and place in a large bowl.
  5. Gradually add cornstarch, whisking very well after each addition, making sure there are no clumps
  6. Add cornstarch mixture to the liquid on the stove
  7. Cook syrup until it bubbles and thickens
  8. Add 3 teaspoons lemon juice, continue cooking until syrup is thick
  9. Rinse apples and drain
  10. Begin ladling syrup into clean jars, add a large spoonful of apples, repeat layers until jars are full
  11. Use the headspace tool to measure the amount at the top
  12. Clean the rim of the jar with a damp cloth
  13. Boil lids, place lid and ring on jar and tighten slightly
  14. Process 20 minutes in a water bath.
  15. Remove to a towel until cool


We got 4 quarts of apple pie filling from the recipe with a couple cups of syrup left over. We only used 10 apples, but should have used a few more.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

 Linking to…Gooseberry Patch


  1. I think I am going to make some of these for little gifts for my family! I love the way it looks with the label and the recipe looks great!

  2. I have a question. I made apple pie filling yesterday, and had left over syrup as well. I was wondering what to do with the syrup? Can you freeze it, and then what do you use it for? This is my first time making the filling. Thanks and have a great day.

    • Hi Correna, we haven’t tried to freeze it yet, so I’m sure if it’s possible, although I don’t see why you couldn’t. If you don’t want to freeze it, just keep it in an airtight container in the fridge to drizzle over ice cream or baked goods.
      Thanks for stopping by!

      • Thank you very much. I think I will try freezing it as I have quite a bit and we wont use very much at one time. Over icecream sounds good, I will have to try that. I may add some caramels to part of it, melt them and mix in and then try that on some dessert. Have a great day and thank you again. love your blog.

        • Hi! I canned my leftover syrup in 1/2 pint jars, and I have so far used it as a glaze on an apple crumb coffee cake, a sweetener in my refrigerator oatmeal, and I put some in my herbal tea the other morning, cause I ran out of honey. I love this stuff!!

  3. I love this. I can myself, but have never done apples. These will make beautiful useful gifts. Great idea!!!

  4. I was wondering if anyone has actually tried this in a pie yet?

  5. jackie ferris says

    I made the pie filling, it’s great !!! I made 7 quarts and had no leftover sauce, i also increased the nutmeg yo 1/2 tsp. and used brown sugar. Love it !! Great way to use the apples in my orchard !! My son want’s pint jars just to eat, it’s nice with granola and ice-cream too !! thank-you !

  6. How long will this keep in the cupboard?

  7. Hey Liz, thanks for the recipe, I put up 32 qts of this apple pie filling. I plan on handing some out at Christmas. This year there is an over abundance of Apples here in east central Illinois. I made my husband some small tarts out of this and he said that it was good. I still work with apples and pears, as long as I don’t eat them I am find. Allergies to both what a bummer, but on a good note the syrup tastes good over ice cream, so thank you again.

  8. I’m freezing in bags, any suggestions on the cooking?

  9. I do make pie filling every year and I use clear jel rather than cornstarch it does make a better filling as for lasting longer on the shelf you can find in on line or in bulk food stores it also keeps well in freezer for next year make sure you leave room in jars for the apples to cook they do expand and will over flow in the jars and not seal if this happens I put them in the freezer

  10. Hi there, I was wondering does a quart make 1 pie or 2 pies.?

  11. I don’t use the water. I make apple juice from the apple peels and cores (boiling them) , doing the same thing. and use the juice instead. Gives it better taste. Any leftover juice can be made into apple jelly.
    Have been doing this for years.
    You can also can PEACH pie filling also , doing the same thing.

  12. Hi,
    A friend uses this recipe. I like it but I wonder about using cider instead of water to help with a more ‘appley’
    taste? I always use cider when making applesauce.

  13. How long do you think the filing will stay good for in the cans? A couple months or longer?

    • Hi Tiffany, yes the apple pie filling will last at least a couple months. Often times canned goods will last up to 6 months.

  14. I would like to know the same thing.

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