Perfect Canning Apricot Pie Filling in 3 Simple Steps

Oh, you’re in for a treat! There’s something magical about opening a jar of homemade apricot pie filling in the dead of winter and getting hit with that summery sweetness. I still remember the first time I tried canning my own—my kitchen smelled like sunshine, and the jars gleamed like little pots of gold. This recipe? It’s your ticket to pie perfection all year round. No more sad, out-of-season apricots or store-bought gloop that tastes like sugar and regret. Just pure, fruity goodness you can stash away for future cravings (or, let’s be real, eat straight from the jar with a spoon). Trust me, once you taste that cinnamon-kissed, jammy filling on a snowy day, you’ll be hooked.

Why You’ll Love This Canning Apricot Pie Filling Recipe

This isn’t just another canning recipe—it’s your new kitchen secret weapon. Here’s why:

• Summer in a jar: Capture that perfect ripe apricot flavor when fruit is at its peak, then enjoy it anytime
• Pie in minutes – Your future self will thank you when you’re assembling a last-minute dessert with pre-made filling
• Better than store-bought: No weird thickeners or artificial flavors, just real ingredients you can pronounce
• Endless possibilities: Swirl it into yogurt, top pancakes, or (my favorite) eat it straight from the jar with a spoon
• Foolproof method: Even if you’re new to canning, the simple steps guarantee success

My grandmother always said good preserves are like edible sunshine—this recipe proves it.

Ingredients for Canning Apricot Pie Filling

Grab these simple ingredients – you probably have most in your pantry already:

• 4 cups fresh apricots, pitted and sliced (about 12 medium)
• 1 cup granulated sugar (adjust to taste)
• 1/4 cup cornstarch (the magic thickener)
• 1/2 teaspoon cinnamon (warm hug for your fruit)
• 1/4 teaspoon nutmeg (just a whisper)
• 1 tablespoon lemon juice (brightens everything up)
• 1/2 cup water (gets things moving)

Ingredient Notes & Substitutions

Let’s talk about these ingredients like old friends:

Apricots: Use ripe but firm ones – too soft and they’ll turn to mush. No fresh apricots? Frozen work in a pinch (thaw first).

Sugar: This is your sweet spot (pun intended). If your apricots are super sweet, cut back a bit. Too tart? Add an extra 1/4 cup.

Cornstarch: The secret to that perfect pie-filling thickness. Arrowroot powder works too, but use 1/3 cup instead.

Spices: Cinnamon and nutmeg are my go-to, but cardamom or ginger make fun twists. Don’t skip the lemon juice though – it balances the sweetness like magic.

Equipment Needed for Canning Apricot Pie Filling

Before we dive in, let’s round up your canning squad – these trusty tools make the job a breeze:

• Large heavy pot: For cooking that luscious filling (non-stick is your friend here)
• Canning jars: Pint-sized with lids and bands (I always grab an extra jar just in case)
• Jar lifter: Saves your fingertips from steam burns – worth its weight in gold
• Canning funnel: Keeps those jar rims clean (no sticky mess!)
• Bubble remover: A chopstick works perfectly in a pinch

That’s it! No fancy gadgets needed – just good old-fashioned kitchen basics with a few canning helpers.

Step-by-Step Instructions for Canning Apricot Pie Filling

Alright, let’s get our hands sticky! Follow these simple steps and you’ll have jars of golden apricot goodness lining your pantry shelves in no time.

Preparing the Apricots

First things first – give those apricots some love. Wash them gently, then slice each one in half to remove the pit. I like to cut them into chunky 1/2-inch pieces – big enough to taste that amazing texture in your pies later. Pro tip: work over the pot so you catch all that delicious juice!

Cooking the Filling

Now for the magic. In your large pot, whisk together the sugar, cornstarch, cinnamon and nutmeg – this prevents lumps later. Dump in the apricots, lemon juice and water. Turn the heat to medium and stir constantly (yes, your arm will get tired, but it’s worth it!). In about 10 minutes, you’ll see it transform from watery to gloriously thick. When it coats the back of a spoon without running right off, you’re golden.

Canning Process

While the filling cooks, get your jars ready. I sterilize mine in boiling water for 10 minutes – just enough time to prep the lids in warm (not boiling!) water. Fill each hot jar with the bubbling filling, leaving 1/2 inch at the top. Run a chopstick around the edges to remove air bubbles, wipe the rims spotless, then screw on the lids finger-tight. Process in a boiling water bath for 25 minutes (start timing when the water returns to a full boil). The satisfying “ping” of sealing lids is your reward!

Tips for Perfect Canning Apricot Pie Filling

Listen up, because these little tricks make all the difference between good filling and knock-your-socks-off amazing:

• Test your thickness: Drop a spoonful on a cold plate—if it holds its shape without running, you’re golden
• Headspace matters: That 1/2 inch isn’t a suggestion—too full and lids won’t seal, too empty and you risk spoilage
• Keep it moving: Stir that pot like it owes you money to prevent scorching (trust me, burnt apricot is NOT a flavor we want)
• Label with love: Write the date and add “PIE TIME!” so future you knows exactly what treasure awaits
• Wait for the ping: Let jars cool undisturbed for 12 hours—no peeking! Those sealing pops are music to a canner’s ears

My grandma always said canning is equal parts science and love—these tips deliver both.

Serving Suggestions for Canning Apricot Pie Filling

Oh honey, this filling isn’t just for pies (though it makes an amazing one). Here’s how I use those golden jars all year:

• Breakfast magic: Swirl into oatmeal or dollop on pancakes still hot off the griddle
• Dessert hack: Layer with whipped cream and crumbled cookies for instant parfaits
• Baking buddy: Fold into muffin batter or thumbprint cookies before baking
• Cheese board star: Pair with brie and crackers for a fancy-simple appetizer

My personal favorite? A heaping spoonful straight into my mouth when no one’s looking. Just between us.

Storing and Reheating Canning Apricot Pie Filling

Listen, these little jars of sunshine deserve proper care so they last! Store them in a cool, dark place (that pantry shelf you never use is perfect). Properly sealed jars will keep for a solid year—though mine never last that long before getting gobbled up. Once opened, refrigerate and use within two weeks. To reheat, just scoop what you need into a saucepan with a splash of water and warm gently—stirring until it’s that perfect spoonable consistency again. Pro tip: Thaw frozen pie crust while reheating for instant pie magic!

Nutritional Information for Canning Apricot Pie Filling

Here’s the scoop on what’s in that delicious apricot goodness (per 1/2 cup serving): About 150 calories, 38g carbs (with 2g fiber), and just a trace of protein. Now, let’s be real—this is homemade food, not a lab experiment. These numbers are estimates that’ll vary slightly based on your exact fruit sweetness and how much you lick the spoon (no judgment here!). While we’re talking numbers—zero fat, zero cholesterol, and a happy little dose of vitamin A from those sunny apricots. Not bad for something that tastes like dessert!

Frequently Asked Questions About Canning Apricot Pie Filling

Q1. Can I use frozen apricots instead of fresh?
Absolutely! Thaw them first and drain any excess liquid—you might need to reduce the water in the recipe by a tablespoon or two. The texture will be slightly softer, but the flavor will still be fantastic.

Q2. Why did my filling turn out too runny?
Chances are it needed more cooking time. The mixture should coat the back of a spoon thickly before canning. If it’s already in jars, don’t worry—just use it as a delicious sauce over ice cream!

Q3. How do I know if my jars sealed properly?
After cooling, press the center of each lid—if it doesn’t pop up and down, you’re good! Unsealed jars need refrigeration and should be used within two weeks.

Q4. Can I reduce the sugar in this recipe?
You can, but sugar helps with preservation. For safety, I wouldn’t go below 3/4 cup. The lemon juice helps balance the sweetness beautifully.

Q5. What if I don’t have a water bath canner?
No problem! Any large pot with a rack (or folded towel at the bottom) works. Just make sure jars are covered by at least 1 inch of water during processing.

Share Your Canning Apricot Pie Filling Experience

Did you make this recipe? I’d love to hear about your canning adventures! Drop a comment below telling me your favorite way to use the filling—or confess how many spoonfuls you ate straight from the jar (we’ve all been there). Happy canning, friends! You can also find more canning inspiration on Pinterest.

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