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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:
Use firm, crisp apples. Stayman, Golden Delicious, Rome and other varieties of similar quality are suitable. If apples lack tartness, use additional ¼ cup of lemon juice for each 6 quarts of sliced apples. Hot Pack-Wash, peel and core apples. Cut apples into slices, ½ 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
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 Cherry Pie Filling
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 Peach Pie Filling
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 ½-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
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 ½-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
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
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All information Courtesy the "University of Georgia - So easy to Preserve Guide ".
CanninAfrica compiled and maintained
by Rosalie Acornley Webmaster.