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?

[SheWoff]

Clear jel and Sure jel are NOT interchangable....please do not try to substitute one for the other. Clear Jel is more of a modified corn starch and the one you want for canning is regular Clear Jel, not the instant kind. It is used to replace flour, corn starch and tapioca in older recipes for canning. Most bulk food stores will carry it or you can order it on line also from just about anywhere...even Amazon.com carries it.

So if you have an older recipe you want to adapt to the newer USDA guidelines for safe canning you would substitute the clear jel for the flour, tapioca or corn starch on a 1:1 ratio.

ETA...Now for putting up pie fillings post shtf...we all know running to the store to get clear jel is going to be out of the question. So here is what most older cooks used to get their pie fillings to "set". Corn starch. Yep...plain old corn starch. Use the same amount of that as you would have the clear jel. No, it's not recommended now by the Home Food Preservation Center because they can't say without a doubt it is safe to use all the time every time, okay? But if I was setting here with buckets of fruit and everything but sure jel and couldn't get any, I would sure be using the corn starch post shtf okay? But you are doing so at your own risk. Granny made hers that way for years and years and I was the biggest pie eater around and I'm still here so go figure lol!

She

[SheWoff]

I have used this one for over 10 years now and it works well and has a great taste. I leave out the food coloring and the nutmeg since we don't care for the taste of it. You can substitute the same amount of cinnamon for it instead if you want or just don't add anything in its place.

She




http://web1.msue.msu.edu/imp/mod01/01600842.html

Canning Apple Pie Filling

--------------------------------------------------------------------------------

GUIDE 2:18-19
APPLE PIE FILLING

Quantities of Ingredients Needed
For 1 Quart 7 Quarts
Blanched, sliced fresh apples 3-1/2 cups 6 quarts
Granulated sugar 3/4cup + 2 tbsp 5-1/2cups
Clear Jel 1/4 cup 1-1/2cups
Cinnamon 1/2 tsp 1 tbsp
Cold water 1/2 cup 2-1/2cups
Apple juice 3/4 cup 5 cups
Bottled lemon juice 2 tbsp 3/4 cup
Nutmeg (optional) 1/8 tsp 1 tsp
Yellow food coloring (optional) 1 drop 7 drops


QUALITY: Use firm, crisp apples. Stayman, Golden
Delicious, Rome, and other varieties of similar quality
are suitable. If apples lack tartness, use an additional
1/4 cup of lemon juice for each 6 quarts of slices.

YIELD: 1 quart or 7 quarts

PROCEDURE: Wash, peel, and core apples. Prepare slices
1/2-inch wide and place in water containing ascorbic acid
to prevent browning (see ascorbic acid). For fresh fruit,
place 6 cups at a time in 1 gallon of boiling water. Boil
each batch 1 minute after the water returns to a boil.
Drain, but keep heated fruit in a covered bowl or
pot. Combine sugar, Clear Jel, and cinnamon in a large
kettle with water and apple juice. If desired, food
coloring and nutmeg may be added. Stir and cook on
medium high heat until mixture thickens and begins to
bubble. Add lemon juice and boil 1 minute, stirring
constantly. Fold in drained apple slices and fill jars
with mixture without delay, leaving 1 inch headspace.
Adjust lids and process immediately.


Recommended process time for APPLE PIE FILLING
in a boiling-water canner

Process Time at Altitudes of
Style Jar 0- 1,001- 3,001- Above
of Pack Size 1,000ft 3,000ft 6,000ft 6,000 ft
Hot Pints 25 min 30 35 40
or Quarts

[SheWoff]

Blueberry Pie Filling to can

20 C. blueberries
1 C. water
3 C. sugar
12 TBS. Clear Jel
8 Tbs. lemon juice

Combine water, sugar, lemon juice and Clear Gel in a large, heavy pan and slowly bring
to a boil, stirring continuously to avoid lumping of Clear Gel.

Add fruit and bring up to temperature, cooking for about five minutes, stirring continuously.

Fill jars leaving 1 inch headspace.

Process in boiling water bath for 30 minutes.

Makes 4 quarts pie filling.

[SheWoff]

Cherry Pie Filling to can.

6 quarts Fresh or thawed sour cherries
7 C. sugar
1 3/4 C. Clear Jel
9 1/3 C. water
1/2 C. lemon juice
2 tsp. almond extract (optional)

Wash and pit cherries. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. This will keep your cherries from bursting and turning to mush in your pie filling. Combine sugar and Clear Jel in a large saucepan and add water. Add almond extract now too if using. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries immediately and fill quart jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately in boiling water bath for 30 minutes to 1000 feet, 35 minutes to 3000 feet and 40 minutes to 6000 feet. Makes 7 quarts.