Having canned apple pie filling is something I remember alway having at our house! Mom used to can a lot (with a family of 6, it made things a lot easier!), and having the pie filling ready to go always made pie making a million times easier! And getting canned pie filling from the store just isn’t the same 😉

I asked mom a few weeks ago if she’d be interested in canning them again. Of course, who’s going to say no to homemade pie filling?? We decided to make both apple and peach filling, though we’d only done apple in the past. Chris is a big fan of peach cobblers, crisps, and pies, so now I have plenty to last a long time!

We canned the apples and peaches on separate days, and each time it took about 2 hours to can. We got a bushel of each, and ended up with over 35 apple pie jars, and over 25 peach jars. For few of the peach jars, we just put them in a simple syrup so you can eat them straight from the jar.

The two days of work is SO worth it to have my pantry filled with delicious pie filling! These are so great to give away as gifts too, because all you have to do is dump it in a pie crust and bake!

Scroll to the end for four delicious recipes!! We used classic recipes from the Esther Shank cookbook, and you can never go wrong with classic!

Apple Pie Filling to Can
Ingredients
9 1/2 cups water
4 1/2 cups sugar
1 cup Clearjel or cornstarch
1 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
3 Tbsp lemon juice
7 quarts apple slices
We used cornstarch, and did 1/2 tsp for the nutmeg and allspice! We also chose Golden Delicious apples.

Directions
Combine the water, sugar, clearjel/cornstarch, salt, cinnamon, nutmeg, and allspice in a large saucepan. Cook until thickened, stirring constantly. Remove from heat and add the lemon juice. Slice apples directly into jars, adding layers of syrup as you fill (otherwise there will be too many air pockets). Leave at last 1 inch headspace (if jars are filled too full, syrup will spew out during processing!). Tighten lids and process in boiling water bath for 25 minutes.

Peach Pie Filling to Can
Ingredients
9 cups water
5 cups sugar
1 cup cornstarch
1 3/4 cups lemon juice
7 quarts peaches

Directions
Combine the water, sugar, cornstarch, and lemon juice in a large saucepan. Cook until thickened, stirring constantly. Remove from heat. Peel and slice peaches directly into jars, adding layers of syrup as you fill (otherwise there will be too many air pockets). Leave at last 1 inch headspace (if jars are filled too full, syrup will spew out during processing!). Tighten lids and process in boiling water bath for 25 minutes.

Crumbs for Topping Pies
Ingredients
1 1/2 cups flour
1 1/2 cups rolled oats
1 cup brown sugar
3/4 cup margarine
1 tsp cinnamon

Directions
Mix ingredients together until crumbly. Store in a freezer safe bag in the freezer until desired. Use about 1 cup crumbs for each pie. Yields enough for 4-5 pies.

Fruit Cobbler
Ingredients
2 cups flour
2 Tbsp sugar
3 tsp baking powder
1 tsp salt
6 Tbsp margarine
1 1/4 cups milk

Directions
Pour pie filling into baking dish. Sift dry ingredients into separate bowl. Cut in butter until crumbly. Stir in milk until just moistened, then drop by spoonfuls over pie filling. Bake at 350 degrees for 25-30 minutes. Serve warm with milk or ice cream.

Happy pie making!!

Canning Peach & Apple Pie Fillings

September 16, 2019

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