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Canning - Pie Fillings

  The following pie fillings are excellent, safe products when processed according to the directions in each recipe. Each canned quart makes one 8-to 9-inch pie.

The recipes for fruit pie fillings all use a modified food starch called Clear Jel. This starch produces the correct thickening, even after the fillings are canned and baked. Other starches, such as corn starch, break down and result in runny filling. Check the canning and freezing supply area of your store for Clear Jel. If it is not available there, contact your county Extension agent for information on how you can obtain it.

Because the variety of fruit may alter the flavor of the fruit pie, can a trial quart and make a pie with it. Then adjust the sugar and spices in the recipe to suit your personal preferences. The amount of lemon juice should not be altered, because it helps with the safety and storage stability of the fillings.

Caution! Altitude Adjustments

 

The processing times and pressures given for canning pie fillings are for altitudes of 0-1000 feet. If you are canning at a higher altitude, follow these altitude adjustments:

  • In a Boiling Water Bath, see appropriate processing times.
  • In a Pressure Canner, see specific recipe for directions.

  Apple Pie Filling

 
  Ingredients Needed For
  1 Quart Jar
7 Quart Jars
Blanched sliced apples
Sugar
Clear Jel
Cinnamon
Nutmeg (optional)
Cold Water
Apple Juice
Yellow food coloring (optional)
Bottled lemon juice
3 cups
+ 2 Tbsp.
cup
teaspoon
1/8 teaspoon
cup
cup
1 drop
2 tablespoons
6 quarts
5 cups
1 cups
1 tablespoon
1 teaspoon
2 cups
5 cups
7 drops
cup

 

Use firm, crisp apples. Stayman, Golden Delicious, Rome and other varieties of similar quality are suitable. If apples lack tartness, use additional cup of lemon juice for each 6 quarts of sliced apples.

Hot Pack-Wash, peel and core apples. Cut apples into slices, inch wide. Place in an anti-darkening solution. Remove from anti-darkening solution, and drain well. To blanch the fruit, place 6 cups at a time in one gallon of boiling water. Boil each batch for one minute after the water returns to a boil. Remove fruit from blanch water, but keep the hot fruit in a covered bowl or pot while the Clear Jel mixture is prepared. Combine sugar, Clear Jel, cinnamon and nutmeg in a large saucepot with water, apple juice and food coloring. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice to the boiling mixture and boil 1 minute, stirring constantly. Immediately fold in drained apple slices and fill hot jars with hot mixture. Leave 1-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately in a Boiling Water Bath.

Pints or Quarts..................................................................25 minutes

Blueberry Pie Filling

 
  Ingredients Needed For
  1 Quart Jar
7 Quart Jars
Fresh blueberries
Sugar
Clear Jel
Cold water
Blue food coloring (optional)
Red food coloring (optional)
Bottled lemon juice
3 cups
cup + 2 Tbsp.
1/4 cup + 1 Tbsp.
1 cup
3 drops
1 drop
3 teaspoons
6 quarts
6 cups
2 cups
7 cups
20 drops
7 drops
cup

 

Hot Pack-Wash and drain blueberries. To blanch, follow the directions for apple pie filling given above. Combine sugar and Clear Jel in a large saucepot. Stir. Add water and food coloring. Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly Fold in drained berries immediately. Fill jars with mixture without delay leaving 1-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately in a Boiling Water Bath.

Pints or Quarts..................................................................30 minutes
NOTE: Frozen blueberries can be used in the above recipe. Follow the same basic recipe, making the following adjustment. Select unsweetened frozen blueberries if possible. If sweetened fruit is used, rinse the fruit while it is still frozen. As the fruit thaws, collect any juice and use it for part of the water specified in the recipe. Use cup Clear Jel for one quart; 1 cups for seven quarts.

Cherry Pie Filling
  Ingredients Needed For
  1 Quart Jar
7 Quart Jars
Fresh sour cherries
Sugar
Clear Jel
Cinnamon (optional)
Cold water
Red food coloring (optional)
Almond extract (optional)
Bottled lemon juice
3 1/3 cups
1 cup
cup + 1 Tbsp.
1/8 teaspoon
1 1/3 cups
6 drops
teaspoon
1 Tbsp. + 1 tsp.
6 quarts
7 cups
1 cups
1 teaspoon
9 1/3 cups
teaspoon
2 teaspoons
cup

 

Hot Pack-Select very ripe, firm cherries. Rinse and prevent stem end browning, place in an anti-darkening solution. To blanch, follow the directions for apple pie filling. Drain cherries well before adding to the thickening mixture. Combine sugar, Clear Jel and cinnamon in a large saucepan. Add water, food coloring and almond extract. Stir mixture and cook over medium-high heat until mixture thickens and begins to bubble, Add lemon juice and boil I minute, stirring constantly. Fold in cherries immediately. Fill jars with mixture without delay, leaving 1-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately in a Boiling Water Bath.

Pints or Quarts..................................................................30 minutes
NOTE: Frozen cherries can be used in the above recipe. Follow the same basic recipe, making the following adjustments. Select unsweetened frozen cherries, if possible. If sweetened fruit is used, rinse the fruit while it is still frozen. As the fruit thaws, collect any juice and use it for part of the water specified in the recipe. Use cup Clear Jel for one quart of filling; 1 cup for seven quarts.

Peach Pie Filling

 
  Ingredients Needed For
  1 Quart Jar
7 Quart Jars
Fresh sliced peaches
Sugar
Clear Jel
Cold water
Cinnamon (optional)
Almond extract (optional)
Bottled lemon juice
3 cups
1 cup
cup + 1 Tbsp.
cup
1/8 teaspoon
1/8 teaspoon cup
6 quarts
7 cups
2 cups + 2 Tbsp.
5 cups
1 teaspoon
1 teaspoon
1 cups

 

Hot Pack-Select ripe, but firm peaches. To loosen skins, submerge peaches in boiling water for approximately 30 to 60 seconds. Then place in cold water for 20 seconds. Slip off skins. Cut peaches into -inch wide slices. Follow directions to prevent darkening. To blanch, follow the directions for apple pie filling. Combine sugar, Clear Jel and cinnamon in a large saucepot. Add water and almond extract. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly Fold drained peach slices into the thickening mixture and continue to heat mixture for 3 minutes. Fill jars without delay leaving 1-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately in a Boiling Water Bath.

Pints or Quarts..................................................................30 minutes

Green Tomato Pie Filling
(about 7 quart jars)

 
4 quarts chopped green tomatoes
3 quarts peeled and chopped tart apples
1 pound dark seedless raisins
1 pound white raisins
cup minced citron, lemon peel or orange peel
2 cups water
2 cups brown sugar
2 cups white sugar
cup vinegar
1 cup bottled lemon juice
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves

 

Hot Pack-Combine all ingredients in a large saucepan. Cook slowly stirring often, until tender and slightly thickened (about 35 to 40 minutes). Fill jars with hot mixture, leaving -inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process in a Boiling Water Bath.

Pints or Quarts..................................................................15 minutes

Mincemeat Pie Filling
(about 7 quart jars)

 
5 pounds ground beef
or 4 pounds ground venison
and 1 pound sausage
5 quarts chopped apples
2 cups finely chopped suet
2 pounds dark seedless raisins
1 pound white raisins
2 quarts apple cider
2 tablespoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg
5 cups sugar
2 tablespoons salt

 

Hot Pack-Cook meat and suet in water to avoid browning. Peel, core and quarter apples. Put meat, suet and apples through food grinder using a medium blade. Combine all ingredients in a large saucepan. Simmer 1 hour or until slightly thickened, stirring often. Fill jars with mixture without delay, leaving 1-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints or Quarts..................................................................90 minutes

CAUTION: If you are processing at an altitude over 1000 feet, follow the altitude adjustments given for canning vegetables.

Boiling Water Bath Processing Times for Pie Fillings at Altitudes Over 1000 Feet

 
  Process Time (Minutes)
at Altitudes of
Pie Filling Style of Pack Jar Size 1001-3000 ft. 3001-6000 ft. over 6000 ft.

Apple Pie Filling Hot Pints or Quarts 30 35 40

Blueberry Pie Filling Hot Pints or Quarts 35 40 45

Cherry Pie Filling Hot Pints or Quarts 35 40 45

Peach Pie Filling Hot Pints or Quarts 35 40 45

Green Tomato Pie Filling Hot Pints or Quarts 20 20 25

 

All information Courtesy the "University of Georgia - So easy to Preserve Guide ".

CanninAfrica compiled and maintained

 by Rosalie Acornley Webmaster.