I love creating recipes that make my kitchen smell like fall, and this caramel apple pie filling canning recipe does just that. It’s the perfect way to preserve the flavors of crisp apples and rich caramel for all year round.
Whenever I have extra apples, I turn them into this delicious filling, so I always have it on hand for quick desserts. This recipe is simple to follow and doesn’t require much effort. Once canned, the filling stays fresh for months.
I can’t tell you how great it feels to open a jar of this filling and whip up a homemade pie in no time. If you’re a fan of apple pie, you’re going to love this! Let’s get started.
How To Prepare Caramel Apple Pie Filling Canning Recipe?
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Yield: 4
Equipment Needed:
- 4 pint-sized canning jars (or 8 half-pint jars)
- Canning lids and rings
- A large stockpot
- A medium saucepan
- A spoon for stirring
- A ladle
- A canning funnel
- A jar lifter
- A clean cloth or paper towels for wiping jar rims
- A large mixing bowl for prepping apples
Ingredients:
- 6 cups peeled and sliced apples (about 6-8 medium apples, Granny Smith or Honeycrisp work best)
- 2 tablespoons lemon juice
- 1 ½ cups brown sugar (packed)
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 3 tablespoons cornstarch mixed with 3 tablespoons water (for thickening)
- 1 tablespoon unsalted butter
- ½ cup heavy cream (for the caramel flavor)
Step-by-Step Instructions
1. Prepare the Apples:
Start by peeling, coring, and slicing the apples. I love using Granny Smith apples for their tartness and firmness, but any good baking apple works. Place the sliced apples into a large mixing bowl, and toss them with lemon juice to prevent browning.
2. Cook the Syrup:
In a medium saucepan, combine the brown sugar, granulated sugar, water, cinnamon, nutmeg, ginger, and salt. Stir over medium heat until the sugar dissolves, and bring the mixture to a simmer. Add the butter and vanilla extract, stirring until smooth. Once the syrup is well-combined and simmering, it’s time to add the cornstarch slurry.
3. Thicken the Syrup:
In a small bowl, mix the cornstarch with 3 tablespoons of water. Add this slurry to the simmering syrup, stirring constantly. The syrup will begin to thicken as it cooks. Continue cooking for about 2-3 minutes, until it reaches a gravy-like consistency.
4. Combine with Apples:
Add the prepared apple slices to the thickened syrup. Stir to coat all the apples evenly. Cook for an additional 5-7 minutes, just until the apples are tender but still hold their shape. You don’t want them to be too soft since they’ll cook more during canning.
5. Fill the Jars:
Carefully ladle the hot caramel apple filling into sterilized canning jars, leaving about ½ inch of headspace at the top. Be sure to wipe the rims of the jars with a clean cloth to remove any residue.
6. Seal and Process:
Place the lids and rings on the jars, tightening them just until they’re fingertip-tight. Process the jars in a boiling water bath for 25 minutes, making sure the water covers the jars by at least 1 inch. After 25 minutes, remove the jars and let them cool completely.
7. Store the Canned Apple Pie Filling:
Once the jars have cooled, check the seals. If the lids have popped down and the jars are sealed, you’re ready to store them in a cool, dark place. Let the jars sit for 24 hours before using to ensure they’ve fully sealed.
Nutrition Facts Per Serving (1/4 cup)
- Calories: 135
- Fat: 4g
- Carbohydrates: 29g
- Sugars: 27g
- Protein: 0g
- Fiber: 1g
- Sodium: 30mg
- Potassium: 100mg
Serving Suggestions
You can enjoy this caramel apple pie filling in so many ways. I love using it as a classic pie filling by pouring it into a buttery crust and baking it until golden and bubbly.
It also makes a perfect topping for pancakes, waffles, or even oatmeal when you want a sweet fall flavor in your breakfast. Sometimes, I warm it up and drizzle it over vanilla ice cream for a quick dessert, or layer it in parfaits with yogurt and granola.
You can even fill pastries or turnovers for a bakery-style treat at home. It’s also amazing on cheesecakes or inside crepes for something special.
Tips and Variations
- For a thicker filling: If you want your filling to be extra thick, use a bit more cornstarch, or cook the mixture longer to allow it to reduce further.
- Spices: Experiment with adding a pinch of allspice or clove for a different flavor profile.
- Apples: Mix and match different varieties of apples for a layered flavor in your filling. A combination of tart and sweet apples works great!
Health Benefits
Although this recipe is indulgent, it does offer some health benefits:
- Apples: They are high in fiber, vitamin C, and antioxidants, which can help improve digestion and boost immunity.
- Cinnamon: This spice contains antioxidants and has anti-inflammatory properties, making it a great addition to any dish.
How To Store?
Cool the Jars: After processing the jars in a water bath canner, remove them and let them cool completely on a clean towel or cooling rack. This usually takes about 12-24 hours.
Check the Seals: Once cooled, check that each jar has sealed properly. The lid should be concave, and you shouldn’t be able to press it down. If the lid pops back, that jar hasn’t sealed properly and should be refrigerated and used within a few days.
Store in a Cool, Dark Place: Place the sealed jars in a cool, dark, and dry location, like a pantry or cupboard. The temperature should be between 50°F and 70°F (10°C to 21°C).
Label the Jars: For easy identification, label your jars with the date they were canned. This way, you can track how long they’ve been stored.
Note
Make sure you’re following proper canning procedures to ensure your caramel apple pie filling is safe to store for long periods. If you’re new to canning, be sure to check resources on safe canning practices to avoid contamination or spoilage.
FAQ
Can I use any type of apples for this recipe?
I recommend using firm, tart apples like Granny Smith or Honeycrisp. They hold their shape well during canning and give the perfect balance of sweetness and tang.
How long does canned caramel apple pie filling last?
If sealed properly in sterilized jars, it can last up to 12–18 months in a cool, dark place. Always check the seal before using.
Do I need to use a water bath canner?
Yes, a water bath canner is essential for safely preserving this filling. It ensures the jars are sealed and safe for long-term storage.
Can I adjust the amount of sugar or caramel?
You can slightly reduce sugar, but don’t cut it too much as it helps with preservation. The caramel amount can be adjusted to your preference for sweetness.
What can I make with caramel apple pie filling?
You can make pies, turnovers, cheesecake toppings, crêpe fillings, or even serve it over ice cream, pancakes, or waffles for a sweet treat.
Conclusion
In conclusion, this caramel apple pie filling canning recipe is a game-changer for anyone who loves the warm, comforting taste of apple pie. By canning this filling, I’ve made it easier than ever to enjoy homemade pies all year long.
The process is simple, and the results are incredibly rewarding. Whether you’re baking a pie, topping a dessert, or just indulging in the rich caramel apple flavor, this recipe will never disappoint.
Caramel Apple Pie Filling Canning Recipe
Ingredients
Equipment
Method
- Start by peeling, coring, and slicing the apples. I love using Granny Smith apples for their tartness and firmness, but any good baking apple works. Place the sliced apples into a large mixing bowl, and toss them with lemon juice to prevent browning.
- In a medium saucepan, combine the brown sugar, granulated sugar, water, cinnamon, nutmeg, ginger, and salt. Stir over medium heat until the sugar dissolves, and bring the mixture to a simmer. Add the butter and vanilla extract, stirring until smooth. Once the syrup is well-combined and simmering, it’s time to add the cornstarch slurry.
- In a small bowl, mix the cornstarch with 3 tablespoons of water. Add this slurry to the simmering syrup, stirring constantly. The syrup will begin to thicken as it cooks. Continue cooking for about 2-3 minutes, until it reaches a gravy-like consistency.
- Add the prepared apple slices to the thickened syrup. Stir to coat all the apples evenly. Cook for an additional 5-7 minutes, just until the apples are tender but still hold their shape. You don’t want them to be too soft since they’ll cook more during canning.
- Carefully ladle the hot caramel apple filling into sterilized canning jars, leaving about ½ inch of headspace at the top. Be sure to wipe the rims of the jars with a clean cloth to remove any residue.
- Place the lids and rings on the jars, tightening them just until they’re fingertip-tight. Process the jars in a boiling water bath for 25 minutes, making sure the water covers the jars by at least 1 inch. After 25 minutes, remove the jars and let them cool completely.
- Once the jars have cooled, check the seals. If the lids have popped down and the jars are sealed, you’re ready to store them in a cool, dark place. Let the jars sit for 24 hours before using to ensure they’ve fully sealed.