Sugarless apple pie filling can be made by substituting the sugar used in traditional recipes with frozen concentrated apple juice, sugar-free apple juice, or the use of sugar substitutes. Once prepared, the sugarless apple pie filling can be processed in a water-bath canner by following the same guidelines for canning apple pie filling which contains sugar. Following the apple pie filling recipe closely and adhering to proper use of your canner will ensure the best result.
Prepare pie filling and set aside. Place the water-bath canner on the center of the largest heat element on your stove. Fill the canner one-half full with water. Place the cover on the canner and heat until water reaches 180 degrees.
Add prepared, hot, sugarless apple pie filling to either pint or quart jars. Ensure you leave one inch of space between the pie filling and the top of the jar. Place lids over jars and add rings, securing them until snug.
Add prepared jars to the water-bath canner by lowering the jars into the water with a jar lifter, or add jars to a canning rack and lower the filled rack into the canner. Add additional boiling water to the canner to raise the water level one inch above the tops of the jars.
Replace the canner cover and turn the heat up to the highest level. Wait for the water to begin boiling vigorously. Set a timer to begin the processing time recommended by your sugarless apple pie filling recipe. Process the pie filling for the required amount of time.
Remove the canner from the heating element once processing time has been reached. Remove the canner cover by lifting away from you, and allow the jars to rest for five minutes before removing from the canner. Remove jars with a jar lifter and place on a wire rack to cool. Allow jars to cool completely before checking each jar lid for an indent in the middle which indicates proper sealing.