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Publication #FCS8290

Selecting, Preparing, and Canning: Apple Pie Filling 1

United States Department of Agriculture, Extension Service2

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.

Yield: 1 quart or 7 quarts

Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning. For more information see "Ensuring High-Quality Canned Foods," (FCS 8254).

For fresh fruit, 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 fruiit in a covered bowl or pot. Combine sugar, Clear Jel®, and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately acording to the recommendations in Table 1. See Table 2 for suggested quantities.


Table 1. 

Recommended process time for Apple Pie Filling in a 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 min




*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.

Table 2. 

Apple Pie Filling.


Quantities of Ingredients Needed For

1 Quart

7 Quarts

Blanched, sliced fresh apples

3-1/2 cups

6 quarts

Granulated sugar

3/4 cup + 2 tbsp

5-1/2 cups

Clear Jel®

1/4 cup

1-1/2 cup


1/2 tsp

1 tbsp

Cold Water

1/2 cup

2-1/2 cups

Apple juice

3/4 cup

5 cups

Bottled lemon juice

2 tbsp

3/4 cup

Nutmeg (optional)

1/8 tsp

1 tsp

Yellow food coloring (optional)

1 drop

7 drops



This document is FCS 8290, a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension Publication date: May 2003. Revised: July 2005. Reviewed: April 2014. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8148, Guide 2: Selecting, Preparing, and Canning Fruit and Fruit Products. Please visit the EDIS website at


Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, UF/IFAS Extension , Gainesville FL 32611.

The use of trade names in this publication is solely for the purpose of providing specific information. It is not a guarantee or warranty of the products named, and does not signify that they are approved to the exclusion of others of suitable composition.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.