Canned Apple Filling

READY IN: 2hrs
Recipe by kmax

This recipe was given to me years ago and it makes a delicious apple crisp. It makes a lot of juice so you can use a generous amount of apples. I mix all the ingredients together and pack into jars hot as you would for pickles. I'll write the recipe as it was given to me.

Top Review by pickles_ca

I would have to give this recipe a 5* for taste - but I am a bit concerned about the use of cornstarch. I guess you are 'supposed' to use a product called ClearJel because cornstarch is 'unstable'. That said, my sister-in-law uses it all the time with no problem. This is the first time I tried canning apple slices. I made the apple crisp last week when my daughter came home from school (we don't usually eat dessert) and it was delicious! I have 4 more cans in my fruit cellar and I will make it again next year - perhaps using the ClearJel cooking starch, just to be safe.

Ingredients Nutrition


  1. Mix sugars, corn starch, salt, cinnamon and nutmeg in 4-quart duch oven. Stir in water, heat to boiling stirring often.
  2. Reduce heaat, cook stirring constantly until thickened and bubbly.
  3. Stir in lemon juice.
  4. Pack hot sterlized jars 1/3 of apple slices
  5. Pour on enough syrup to cover slices.
  6. Remove air bubbles with handle of wooden spoon.
  7. Continue packing jars 1/3 at a time with apple slices, then syrup.
  8. When filled to within 1 inch of tops, seal jars.
  9. Process in boiling water bath for 20 minute.
  10. When cool, tighten lids, but not too tight.
  11. Apple Crisp.
  12. 375 oven.
  13. Spread apple filling in greased baking dish 8x8.
  14. Mix remaining ingredients with fork, mixture should be crumbly.
  15. Sprinkle on top of filling.
  16. Bake 35 minute.
  17. For a gift I put this in a zip lock bag, except for the butter and put a jar of apple filling with it.

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