“This is a delicious apple pie filling and easy too! From the Ball Blue Book of Canning. Prep time includes peeling and slicing apples.”
1hr 15mins
6 pint about

Ingredients Nutrition


  1. Wash, peel, core and slice apples.
  2. Treat to prevent darkening.
  3. Combine sugar, flour and spices.
  4. Rinse and drain apples; stir into sugar mixture.
  5. Let stand until juices begin to flow, about 30 minutes.
  6. Stir in lemon juice.
  7. cook over medium heat until mixture begins to thicken.
  8. Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace.
  9. Cool at room temperature,not to exceed 2 hours.
  10. Seal, label andn freeze.
  11. Yield: about 6 pints.
  12. Note: You can can this recipe if you put hot filling into hot sterilized jars and seal properly.
  13. You may cook in hot water bath for 15 to 25 minutes.
  14. I made immediately into an apple pie and cooked at 425* for 15 minutes, then lowered temperature to 350* for 30 more minutes.

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