Canning apple pie filling in the fall, when apples are fresh and plentiful, makes your winter and summertime pie making a breeze. Kendra Brewer, Education Coordinator at Mother Hubbard's Cupboard offers a walk-through of all the steps in her Food Day demonstration.
She modified the recipe by omitting the Clear Jel. Clear Jel is the only thickener that is recommended for canning. Other types of thickener will not hold up to the canning process. You can skip it, and just add your thickener at the time you bake the pie, and use whichever type you prefer (cornstarch, flour, tapioca, etc.). Check out this discussion on Clear Jel and where to find it.
This recipe comes from So Easy to Preserve from the National Center for Home Food Preservation. If you are not familiar with boiling water bath canning, we advise that you read this primer. If it is your first time canning, you can find everything you need to know in this document, Principles of Home Canning.