You’re in for a treat with this canned apple pie filling recipe! It’s one we’ve en enjoyed for decades.

The best part is that by canning it, you preserve it, and you can enjoy that homemade taste anytime you crave it. 
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Until I started sharing canning online, I just thought the family canning recipes I had were how everyone did it. I quickly found out, that people can food a lot of different ways, and they are very passionate that their way is the right way. So as always, your kitchen, your rules…do your research, and do what feels best to you.
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RECIPE UPDATE from older post…

The recipe that was passed down to me called for 6lbs of apples, and said it would fill 7 quarts. Anytime I have canned apples, I’ve had 40lbs+ that I’ve been putting up, and never tested the 6 lbs. This was my first time just using enough apples for one batch and it took about 8-9 lbs of apples for 7 quarts. Always err on the side of caution and grab a few more, just in case.

👇 Recipe & altitude time adjustments in caption👇

🚨Stock up on high-quality @forjarsusa lids. Use code YRP10 for a 10% discount, the link is in my bio.

(This video and post are not a full canning tutorial, and assume the reader knows the basics of pressure canning. Please refer to your canner’s manual for full instructions on safety and operating instructions.)

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