Apple Pie Filling is a favorite pie filling to preserve.. When the snow flies it is so handy to open a jar to make a pie, apple crisp, or cobbler.

We have 3 apple trees on our property that gave bushels of delicous apples this year. Generally I use a mix of apples for pie filling but this year I used only the ones off of our trees. The deer and goats thought the drops were delicous and so did the yellow jackets.

This pie was made using this sourdough pie crust recipe.

We also have blueberry bushes on our property and they do make a very tasty pie as well. Here is a recipe for blueberry pie filling.

Preserving Apple Pie Filling, Sugar-free

• 16 cups water
• 2 cups Brown Sugar Sweetener Substitute
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons vanilla
• 1 teaspoon salt
• 2 cups cold water
• 2 1/2 cups clear jel, cook type
• 20-24 cups peeled and sliced apples (I use a mixture of apples, Cortland, Granny Smith, Gala, Jonathan, etc)
• wide-mouth quart jars
• Cooking the filling: In a large stock pot combine water, Brown Sugar Sweetener, cinnamon, vanilla, and salt. Bring to a boil. In a separate bowl whisk together 2 cups cold water and the clear jel until smooth. Whisk clear jel mixture into the boil water. Cook until clear and thickened. Remove from heat and mix in prepared apples.
• Filling Jars: Wash and rinse wide mouth quart jars. Add the filling to within 1 1/4 inch of the top of the jar. Wipe the rim of the jar with a wet paper towel. Screw on lid and ring.
• Canning: Prepare your waterbath canner a following manufactors instructions. Add jars and more water if needed to covers the jars by at least 1 1/2 inches. Bring the water to a gentle boil. Boil for 30 minutes. Turn off canner and allow the jars to rest in the canner for 20 minutes. 8 quarts

I have used Clear Jel for many years to thicken pie fillings. This product is not on-plan per Trim Healthy Mama but I do use it as it is a type of resistant starch. Thermflo appears to be the best in resistant starch in this kind of thickeners. These thickeners are a type of waxy maize heat modified starch with is used for some medical conditions to keep their blood sugars stable for hours.

In a large stock pot combine water, Brown Sugar Sweetener, cinnamon, vanilla, and salt. Bring to a boil.

In a separate bowl whisk together 2 cups cold water and the clear jel until smooth.

Whisk clear jel mixture into the boil water. Cook until clear and thickened.

Remove from heat and mix in prepared apples. Add the filling to within 1 1/4 inch of the top of the jar. Wipe the rim of the jar with a wet paper towel.

Add jars and more water if needed to covers the jars by at least 1 1/2 inches. Bring the water to a gentle boil. Boil for 30 minutes. Turn off canner and allow the jars to rest in the canner for 20 minutes.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog andkeeps new recipes coming.. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon 

A Stainless Steel Waterbath Canner is a very wise investment if you are going to preserve a lot of items. They will last forever and also double as a large stockpot to cook soup, etc.

I like to use wide mouth caning jars since they are easier to fill.

This canning set has great tools to make your canning life easier.

Therm-Flo is a type of resistant starch that is a great thickener. Bulk Food stores often carry it if you have one in your area. This starch freezes well, also.

Clear Jel is a thickener that I have used for years. It thickens when you cook it and remains clear after canning. It is FDA approved.

Cinnamon

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

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Preserving Apple Pie Filling

Prep Time 45 minutes

Cook Time 30 minutes

Servings 8 quart

Author Glenda Groff

Ingredients

• 16 cups water
• 2 cups Brown Sugar Sweetener Substitute
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons vanilla
• 1 teaspoon salt
• 2 cups cold water
• 2 1/2 cups clear jel cook type
• 20-24 cups peeled and sliced apples I use a mixture of apples, Cortland, Granny Smith, Gala, Jonathan, etc

Instructions

1. Cooking the filling: In a large stock pot combine water, Brown Sugar Sweetener, cinnamon, vanilla, and salt. Bring to a boil. In a separate bowl whisk together 2 cups cold water and the clear jel until smooth. Whisk clear jel mixture into the boil water. Cook until clear and thickened. Remove from heat and mix in prepared apples.
2. Filling Jars: Wash and rinse wide mouth quart jars. Add the filling to within 1 1/4 inch of the top of the jar. Wipe the rim of the jar with a wet paper towel. Screw on lid and ring.
3. Canning: Prepare your waterbath canner a following manufactors instructions. Add jars and more water if needed to covers the jars by at least 1 1/2 inches. Bring the water to a gentle boil. Boil for 30 minutes. Turn off canner and allow the jars to rest in the canner for 20 minutes. 8 quarts

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits, Baker Kits, and more.