Pie Fillings

[September]

Does anyone have any good pie filling recipes for freezing or canning?

[SheWoff]

I have a bunch of them! Any ones you would like first? lol!

She

[obleo]

I'll take the peach one!!!! Me first, me first!!!! LOL!

[SheWoff]

Peach pie filling to can

6 quarts fresh peaches, peeled and sliced
7 cups sugar
2 C. + 3 TBS Clear-Jel
5 1/2 C. cold water
1 3/4 C. lemon juice




Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in water with a little bit of lemon juice in it to prevent browning. Combine water, sugar, Clear Jel in a large kettle. 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 in drained peach slices and continue to heat mixture for 5 minutes. Fill jars without delay, leaving 1 inch headspace. Adjust lids and process immediately for 30 minutes in a boiling water bath. Makes 7 quarts.

[Walkin' Away]

SheWoff---

Thank You. How's about blueberry and cherry?

Also, what is Clear-Jel and where do I find it? Is it like Sure Jel?

I've never used it before...

Thank You in advance. I surely do appreciate

you and all the other "Canning Gals" here at TOL.

You give me inspiration.

All the Best--- W.A.

[September]

Thanks, SheWoff....and what about apple?

[alytwo]

Did a search and found this thread. I can't wait to start canning pie filling. I made apple last year and it was a huge hit with the family. Does anyone add cinnamon to their peach filling?

Peach pie filling to can

6 quarts fresh peaches, peeled and sliced
7 cups sugar
2 C. + 3 TBS Clear-Jel
5 1/2 C. cold water
1 3/4 C. lemon juice




Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in water with a little bit of lemon juice in it to prevent browning. Combine water, sugar, Clear Jel in a large kettle. 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 in drained peach slices and continue to heat mixture for 5 minutes. Fill jars without delay, leaving 1 inch headspace. Adjust lids and process immediately for 30 minutes in a boiling water bath. Makes 7 quarts.

[alytwo]

I have an apple pie filling recipe that calls for cornstarch, which I have on hand. Is there any reason why this would be a bad thing?

Thanks, can't wait to can some filling.

[Summerthyme]

Cornstarch will work, but may not give exactly the same results as using ClearJel. The best thing I can tell you is to try a SMALL batch and see if the results are edible/acceptable for you. The home economists who developed the clear jel recipes for canning used it for a reason... I believe it's better for the heat involved (it might have something to do with the "twice heated"- first for canning and then baking the pie, but it's been many years since I read about it)

Summerthyme

[alytwo]

Thanks, the twice heating makes sense. I guess I will try it with what I have on hand then purchase the Jel for future batches. Do you add food coloring? I am trying to avoid additives. Also, why does the recipe here include putting the apples in boiling water?

Sorry for all the questions, I am just so excited to be canning.