Just pour your homemade pie filling into sterilized mason jars when it is still hot. Close the lids and process in a water bath for 10 minutes. Remove from the water and allow to cool so the lids seal.
Sterilize the canning jars, lids, and rings by boiling them in a pot of water.
Carefully fill the jars with the hot pie filling. Make sure to leave about an inch of space at the top. Use a knife inserted into the filling to remove any air bubbles within the mixture.
Wipe the top rim of the jar with a damp clean towel to get any filling that may have spilled over the edge. This helps assure a tight seal. Center lid and bands on jar and tighten the band.
Put the jars in a hot water canner and fill with enough water to cover the lids of the jars. Cook on high until the water starts to boil or is close to boiling. Once boiling, set the timer for 10 minutes and continue to boil for 20 to 25 minutes.
Carefully remove the jars from the hot water and place on a clean towel on the counter. A jar lifter helps with this process. Allow to cool overnight without moving.
Once cooled, check the seals to make sure they are sealed down.
Wipe down the outside of the jar and store in a cool and dry place for up to 1 year.