We’ve always been fans of the cozy charm in canned caramel apple pie filling recipes, blending tart apples with rich, gooey caramel for a twist on classic Americana desserts. It’s that perfect fall flavor that evokes harvest time and family gatherings, making it a staple in our kitchens.
As food lovers, we’re excited to share how this easy-to-make filling adds convenience to your baking routine. Whether you’re stocking your pantry or whipping up a quick pie, our recipes bring confident, delicious results every time.
Ingredients
In our experience crafting canned caramel apple pie filling recipes, selecting high-quality ingredients is key to achieving that perfect balance of tart apples and luscious caramel. We organize this list in the order ingredients are typically used, with prep specifics noted for accuracy and ease.
Fresh Produce
- Apples: 10 cups sliced and peeled tart apples (such as Granny Smith), which equates to about 8-10 medium apples; toss with lemon juice immediately after slicing to prevent browning.
- Lemon juice: 2 tablespoons freshly squeezed; use this to maintain the apples’ vibrant color and add a subtle tang.
Sweeteners and Fats
- Granulated sugar: 1 cup; forms the base of our rich caramel.
- Brown sugar: 1 cup packed; provides depth and a molasses-like flavor that enhances the caramel’s warmth.
- Unsalted butter: ½ cup cubed and softened; essential for creating a smooth, creamy caramel texture.
Spices and Thickeners
- Ground cinnamon: 1 teaspoon; infuses the filling with that signature fall spice we love in apple pies.
- Ground nutmeg: ½ teaspoon; adds a subtle, nutty warmth to complement the caramel.
- Cornstarch: ¼ cup; acts as a thickener to ensure the filling sets properly when canned, preventing a runny consistency.
| Ingredient | 1 Batch Quantity | 2 Batches Quantity | 4 Batches Quantity |
|---|---|---|---|
| Sliced apples | 10 cups | 20 cups | 40 cups |
| Lemon juice | 2 tbsp | 4 tbsp | 8 tbsp |
| Granulated sugar | 1 cup | 2 cups | 4 cups |
| Brown sugar | 1 cup | 2 cups | 4 cups |
| Unsalted butter | ½ cup | 1 cup | 2 cups |
| Ground cinnamon | 1 tsp | 2 tsp | 4 tsp |
| Ground nutmeg | ½ tsp | 1 tsp | 2 tsp |
| Cornstarch | ¼ cup | ½ cup | 1 cup |
Equipment Needed
To prepare our canned caramel apple pie filling efficiently and safely, we recommend gathering the right equipment beforehand. This ensures that our process flows smoothly from slicing apples to sealing jars, maintaining the perfect balance of flavors as outlined in our ingredient list.
Here’s a detailed list of the essential tools:
- Canning Jars (pint or quart size): We need 6 to 8 wide-mouthed glass jars for storing the filling; ensure they are sterilized to prevent spoilage and extend shelf life.
- Lids and Rings: Use new lids for a secure seal, paired with rings to hold them in place during the canning process.
- Water Bath Canner or Large Stockpot: A 21-quart canner with a rack is ideal for processing jars; if unavailable, a deep stockpot works for submerging jars in boiling water.
- Large Saucepan or Dutch Oven: Essential for cooking the apple mixture; opt for a 6- to 8-quart size to handle the volume without overflow.
- Sharp Knife and Cutting Board: A high-quality chef’s knife for precisely slicing 10 cups of tart apples into even pieces, reducing prep time.
- Measuring Cups and Spoons: Accurate stainless-steel sets for measuring ingredients like sugars and spices, ensuring our recipe scales perfectly for different batch sizes.
- Wooden Spoon or Heat-Resistant Spatula: For stirring the caramelized mixture; choose one that withstands high heat to avoid melting.
- Funnel and Jar Lifter: A wide-mouthed funnel for filling jars cleanly, and a jar lifter for safely handling hot jars during processing.
For batch sizes, here’s a quick reference table to help us plan the equipment scale:
| Batch Size (Jars) | Recommended Pot Size | Estimated Jars Needed |
|---|---|---|
| 4-6 | 6-quart saucepan | 6 pint jars |
| 7-10 | 8-quart Dutch oven | 8 quart jars |
| 11+ | 21-quart canner | 10+ pint or quart jars |
With these tools ready, we can proceed confidently to the next steps in creating our delicious canned caramel apple pie filling.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we can create our delicious canned caramel apple pie filling with ease and precision. Let’s follow these straightforward steps to achieve a filling bursting with the tart sweetness of apples enveloped in rich, golden caramel.
Prepare the Apples
Before we begin, we’ll start by prepping the star of our recipe: the apples. Begin by selecting 10 cups of tart apples, such as Granny Smith, and wash them thoroughly under cold water to remove any dirt.
- Slice the apples: Using a sharp knife and cutting board, peel, core, and slice the apples into even 1/4-inch thick pieces. This ensures uniform cooking and a pleasing texture in the final filling.
- Toss with lemon juice: Immediately place the sliced apples in a large bowl and add 2 tablespoons of fresh lemon juice. This prevents browning and adds a bright, tangy note that balances the caramel’s richness.
Aim for about 10 cups of prepared slices to yield approximately 4-6 pints of filling, depending on how tightly you pack them.
Make the Caramel
Next, we turn our attention to crafting a velvety caramel base that infuses our filling with irresistible depth and warmth. This step requires careful heat control to achieve the perfect glossy consistency.
- In a large saucepan or Dutch oven over medium heat, melt 1/2 cup of unsalted butter until it bubbles slightly, releasing a nutty aroma that signals it’s ready.
- Add 1 cup of granulated sugar and 1 cup of brown sugar, stirring constantly with a wooden spoon to dissolve them evenly. Incorporate 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg for a spicy, autumnal flavor that elevates the apples.
- Cook the mixture for 5-7 minutes, or until it reaches a thick, amber-colored caramel. Watch for the sugars to caramelize without burning—the scent will be sweet and intoxicating, promising a filling that’s both indulgent and flavorful.
Cook the Filling
With our caramel ready, we now combine it with the prepared apples to create a luscious filling that melds tender fruit with a sticky, caramelized glaze. This cooking phase develops the flavors and ensures the apples soften just right.
- Add the sliced apples and lemon juice mixture to the saucepan with the caramel, stirring gently to coat each piece evenly. The apples will release their natural juices, creating a symphony of tart and sweet notes.
- Bring the mixture to a simmer over medium-low heat and cook for 10-15 minutes, stirring occasionally, until the apples are tender but still hold their shape. The filling will thicken, with the aroma of cinnamon-spiced caramel filling your kitchen and hinting at the comforting pie it’ll make.
- For batch scaling, use this quick reference: if doubling the recipe to 20 cups of apples, increase cooking time by 5 minutes to maintain consistency.
| Batch Size (Cups of Apples) | Cooking Time (Minutes) | Expected Yield (Pints) |
|---|---|---|
| 10 | 10-15 | 4-6 |
| 20 | 15-20 | 8-12 |
Can the Filling
Finally, we preserve our cooked filling for long-term enjoyment, ensuring it stays fresh and flavorful for up to a year in your pantry. Proper canning techniques are key to safety and quality.
- Sterilize your pint or quart canning jars, lids, and rings by boiling them in a water bath canner for 10 minutes. This critical step prevents contamination and keeps your filling safe.
- Using a funnel and jar lifter, ladle the hot filling into the jars, leaving 1/2 inch of headspace at the top. Wipe the rims clean to ensure a good seal.
- Secure the lids and rings, then process the jars in the boiling water bath canner. For sea-level altitudes, process pints for 20 minutes and quarts for 25 minutes; adjust for higher elevations as follows:
| Altitude (Feet) | Processing Time for Pints (Minutes) | Processing Time for Quarts (Minutes) |
|---|---|---|
| 0-1,000 | 20 | 25 |
| 1,001-3,000 | 25 | 30 |
| 3,001-6,000 | 30 | 35 |
| Above 6,000 | 35 | 40 |
Once processed, let the jars cool and check for seals—the satisfying pop confirms your filling is ready for storage.
Make-Ahead Instructions
To maximize efficiency in our canned caramel apple pie filling recipes, we can prepare components ahead of time while maintaining freshness and quality. This approach allows us to streamline the process, especially during busy seasons like fall gatherings, building directly on our step-by-step instructions for preparing and canning the filling.
Preparing Apples in Advance
We recommend prepping the apples first, as they are the star ingredient in our recipe. Follow these steps to keep them ready without losing texture or flavor:
- Wash and slice the apples: Start by washing 10 cups of tart apples, then peel, core, and slice them into even 1/4-inch pieces to ensure uniform cooking later.
- Treat with lemon juice: Immediately toss the slices with 2 tablespoons of lemon juice per 10 cups of apples to prevent browning and preserve their vibrant color and tartness.
- Store properly: Place the treated slices in an airtight container or resealable bag, then refrigerate for up to 24 hours. For longer storage, freeze them on a baking sheet first to avoid clumping, then transfer to freezer bags for up to 3 months.
Making the Caramel Base Ahead
The caramel base adds that irresistible rich flavor, and we can prepare it in advance to save time during assembly.
- Cook the base: In a large saucepan, melt 1/2 cup of unsalted butter over medium heat, then stir in 1 cup of brown sugar, 1/2 cup of granulated sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg until smooth and caramelized, taking about 5-7 minutes.
- Cool and store: Let the mixture cool completely, then transfer it to an airtight container. Refrigerate for up to 1 week or freeze for up to 3 months. Reheat gently on low heat when ready to use, stirring to restore its silky consistency.
- Scaling tips: If you’re making multiple batches, refer to the table below for storage guidelines based on quantity to avoid waste and ensure safety.
| Batch Size (Cups of Apples) | Caramel Base Quantity (Cups) | Refrigeration Time (Days) | Freezer Time (Months) |
|---|---|---|---|
| 10 | 1-2 | Up to 7 | Up to 3 |
| 20 | 2-4 | Up to 7 | Up to 3 |
| 30 | 3-6 | Up to 7 | Up to 3 |
Assembling and Canning the Filling Ahead
Once components are prepped, we can assemble the full filling and proceed to canning for long-term storage, linking seamlessly to our earlier canning process.
- Combine ingredients: In a large Dutch oven, mix the prepped apples with the caramel base, cooking on medium heat for 10-15 minutes until the apples soften and flavors meld, just as outlined in our steps.
- Portion and can immediately: Ladle the hot filling into sterilized jars, leaving 1/2-inch headspace, then process in a boiling water bath for the recommended times based on altitude (e.g., 20 minutes at sea level). This ensures the filling is ready for pantry storage.
- Storage and usage: Canned jars can be stored in a cool, dark place for up to 1 year. When using for pies, thaw frozen components overnight in the refrigerator and bring refrigerated ones to room temperature for optimal results, guaranteeing that caramel apple magic in every bite.
Conclusion
We’ve shared how canned caramel apple pie filling brings fall flavors to your kitchen with ease. It’s a game-changer for quick bakes that impress at gatherings.
As we wrap up we’re confident you’ll love the homemade touch it adds to your pies.
Give it a try and savor the sweet rewards all year long.
Frequently Asked Questions
What is canned caramel apple pie filling?
Canned caramel apple pie filling is a convenient, homemade treat that combines tart apples with rich caramel for a taste of fall. It’s perfect for quick pies or desserts, capturing the essence of family gatherings while being easy to store and use year-round.
What ingredients are needed for canned caramel apple pie filling?
You’ll need 10 cups of sliced tart apples, lemon juice, granulated and brown sugars, unsalted butter, and spices like cinnamon and nutmeg. Measurements scale for different batch sizes to keep flavors balanced. This mix ensures a sweet-tart filling that’s simple to prepare and full of autumn vibes.
What equipment is required to make canned caramel apple pie filling?
Essential tools include canning jars (pint or quart), lids and rings, a water bath canner or stockpot, a large saucepan, knife, cutting board, measuring cups, spoons, wooden spoon, funnel, and jar lifter. A reference table helps plan based on batch size for safe, efficient canning.
How do I prepare canned caramel apple pie filling?
Start by washing, peeling, coring, and slicing apples, then toss with lemon juice to prevent browning. Make a caramel base with sugars and butter, carefully controlling heat. Combine with apples, cook until softened, then can in jars using a water bath for long-term storage—takes about 30-60 minutes total prep and cooking.
Can I make canned caramel apple pie filling ahead of time?
Yes, prep apples by slicing and treating with lemon juice for fridge storage up to 24 hours. Make the caramel base in advance and refrigerate for up to 3 days. This streamlines the process during busy seasons, keeping ingredients fresh and ready for quick assembly and canning.
How do I can and store the apple pie filling?
Combine prepped apples and caramel in a pot, heat to meld flavors, then pack into sterilized jars. Process in a water bath canner for 20-25 minutes. Store sealed jars in a cool, dark place for up to a year. Always check seals before use for safety and optimal freshness.
What are tips for using canned caramel apple pie filling?
Thaw jars in the fridge overnight before using. Spoon directly into pie crusts or desserts for easy baking—bake at 425°F for 15 minutes, then 350°F until bubbly. It adds delicious caramel-apple flavor to pies, tarts, or toppings, ensuring perfect results every time. Always use within a week after opening.