Fall is just around the corner and apples will be plentiful in the northeast. During the Autumn season I like to can my own apple pie filling which can be used several different ways. I’ve used my home canned apple pie filling to make cobbler, crisp, muffins, bread, turnovers and of course, apple pies!

The recipe that I like to use is from the Ball Blue Book – Guide to Preserving. This recipe will yield 6 to 7 pint jars. When properly processed, your canned apple pie filling is good for up to 1 year. Please remember to label and date all of your mason jars!

Home Canning: Apple Pie Filling Recipe

10 lbs. apples
Ball Fruit-Fresh Produce Protector
4 cups granulated sugar
4 cups water
1 to 2 tablespoons ground cinnamon

Note: My mom adds ground nutmeg and ground allspice to the recipe, about a 1/2 teaspoon of each. I personally don’t add them, but I’ll leave that up to you.

Wash, peel, core and slice apples. Some people slice them into rings but I like to peel, core and cut into thin wedges. Treat with Fruit-Fresh to prevent apples from darkening.

Combine granulated sugar and water in a large stock pot or saucepan. Bring mixture to a full boil, stirring until the sugar dissolves. Boil for 5 minutes. Remove pan from heat. Drain apples from water and then place them into the hot syrup and let stand for 10 minutes. Bring apples and syrup to a full boil over medium to high heat. Reduce heat to a simmer and simmer for 30 minutes. Remove apples from syrup, keep hot. Return syrup to a boil.

Layer hot apples loosely into a hot canning jar. Ladle hot syrup into the jar leaving a 1/2″ headspace. Wipe rim, add seal and add the band until it’s fingertip tight. Place jar on the rack elevated over simmering water of the canner. Repeat until all jars are filled.

Lower the rack into the simmering water. The water needs to cover the top of the jars by at least 1″ in depth. Adjust heat to medium-high and bring the water to a boil. Process the jars for 20 minutes. Turn off the heat and remove cover. Let jars sit in the hot water for an additional 5 minutes. Remove jars from the caner and place them on top of a towel on your counter to cool. After 12 hours, check to make sure all jars sealed properly.

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For the past 3 years we’ve been sharing with you some of our favorite home canning recipes. A lot of people think that canning is a difficult and time-consuming process. However, once you learn the basics, you can quickly can some of your favorite foods.

My family loves plums…purple or yellow, it doesn’t matter. When plums are in-season I like to visit our local farmer’s market and pick up a few pecks to process for later use. Canned plums are fantastic to enjoy during the winter months when fresh fruit isn’t as plentiful.

When purchasing fresh plums you want to make sure they’re ripe, but not overly-ripe. Don’t use bruised or severely damaged fruits. You want them to be ripe and in great condition. Wash and air dry all fruits before beginning the recipe.

Home Canning: How to Can Plums with Recipe

* This recipe will yield 6 pint or 3 quart jars. Plums can be canned whole w/the pit in them (must prick skin with sharp skewer so they don’t pop during the processing) or slice them in half, leaving the skins on and just remove the pit (which is how I make them).

9 to 15 medium sized plums
1 batch of light syrup (recipe below)

Prep: Wash plums under cold water; drain. Prep the plums for processing (see my notes above).

Raw Pack: Prepare syrup (recipe below) for canning in a medium-sized saucepan. Bring mixture to a boil and then reduce heat to a simmer.

Fill: Pack plums firmly but without crushing into a hot jar. Ladle hot syrup over the plums to fill up the jar leaving a 1/2″ headspace at the top.

Remove air bubbles and clean the jar rim. Center lid on the jar and adjust the band until it’s finger-tip tight. Place jar on the rack elevated over simmering water in your water bath canner. Continue doing this until all of your jars are filled.

Process: Lower the rack into the simmering water. Make sure that the water level covers the top of all jars by at least 1″. Lower the rack into the simmering water. Increase heat to medium-high to bring it to a boil. Process pint jars for 20 minutes or quart jars for 25 minutes. Turn off heat and let the jars sit in the hot water for 5 minutes. Remove basket from the canner and place jars on counter to cool. After 12 hours have passed, check all jars to make sure they sealed properly.

Light Syrup Recipe

2 1/4 cups of granulated sugar
5 1/4 cups of water

To make syrup mix together the granulated sugar with water in a medium saucepan over medium heat until all of the granulated sugar has dissolved.

* Each syrup batch yields enough syrup to can 3 to 4 quart jars of fruit.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!