Pie fillings are an excellent way to preserve an abundance of fruit. The following fruit fillings are excellent and safe products. Each canned quart makes one 8-inch to 9-inch pie. The filling may be used as toppings on dessert or pastries. "Clear Jel®" is a chemically modified corn starch that produces excellent sauce consistency even after fillings are canned and baked. Other available starches break down when used in these pie fillings, causing a runny sauce consistency. Because the variety of fruit may alter the flavor of the fruit pie, it is suggested that you first make a single quart, make a pie with it, and serve. Then adjust the sugar and spices in the recipe to suit your personal preferences. The amount of lemon juice should not be altered, as it aids in controlling the safety and storage stability of the fillings.
When using frozen cherries and blueberries, select unsweetened fruit. If sugar has been added, rinse it off while fruit is frozen. Thaw fruit, then collect, measure, and use the juice from the fruit to partially replace the water specified in the recipe. Use only 1/4 cup Clear Jel® per quart, or 1-3/4 cups for 7 quarts. Use fresh fruit in the apple and peach pie filling recipes.
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.
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 immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately. (See processing times at end of this fact sheet.)
Quantities of Ingredients Needed for | ||
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1 Quart | 7 Quarts | |
Blanched, sliced fresh apples | 3-1/2 cups | 6 quarts |
Granulated sugar | 3/4 cup + 2 Tbsp | 5-1/2 cups |
Clear Jel® | 1/4 cup | 1-1/2 cup |
Cinnamon | 1/2 tsp | 1 Tbsp |
Cold water | 1/2 cup | 2-1/2 cups |
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: Select fresh, ripe, and firm blueberries. Unsweetened frozen blueberries may be used. If sugar has been added, rinse it off while fruit is still frozen.
Yield: 1 quart or 7 quarts
Procedure: Wash and drain fresh blueberries. 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. Combine sugar and Clear Jel® in a large kettle. Stir. Add water and, if desired, 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 and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately. (See processing times at end of this fact sheet.)
Quantities of Ingredients Needed for | ||
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1 Quart | 7 Quarts | |
Fresh or thawed blueberries | 3-1/2 cups | 6 quarts |
Granulated sugar | 3/4 cup + 2 Tbsp | 6 cups |
Clear Jel® | 1/4 cup + 1 Tbsp | 2-1/4 cup |
Cold water | 1 cup | 7 cups |
Bottled lemon juice | 3-1/2 tsp | 1/2 cup |
Blue food coloring (optional) | 3 drops | 20 drops |
Red food coloring (optional) | 1 drop | 7 drops |
Quality: Select fresh, very ripe, and firm cherries. Unsweetened frozen cherries may be used. If sugar has been added, rinse it off while the fruit is still frozen.
Yield: 1 quart or 7 quarts
Procedure: Rinse and pit fresh cherries, and hold in cold water. To prevent stem end browning, use ascorbic acid solution. 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. Combine sugar and Clear Jel® in a large saucepan and add water. If desired, add cinnamon, almond extract, and food coloring. 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 jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately. (See processing times at end of this fact sheet.)
Quantities of Ingredients Needed for | ||
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1 Quart | 7 Quarts | |
Fresh or thawed sour cherries | 3-1/3 cups | 6 quarts |
Granulated sugar | 1 cup | 7 cups |
Clear Jel® | 1/4 cup + 1 Tbsp | 1-3/4 cups |
Cold water | 1-1/3 cups | 9-1/3 cups |
Bottled lemon juice | 1 Tbsp + 1 tsp | 1/2 cup |
Cinnamon (optional) | 1/8 tsp | 1 tsp |
Almond extract (optional) | 1/4 tsp | 2 tsp |
Red food coloring (optional) | 6 drops | 1/4 tsp |
Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable.
Yield: 1 quart or 7 quarts
Procedure: Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30 to 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 containing 1/2 teaspoon of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. 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. Combine water, sugar, Clear Jel®, and, if desired, cinnamon and/or almond extract 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 3 minutes. Fill jars without delay, leaving 1 inch head space. Adjust lids and process immediately. (See processing times at end of this fact sheet.)
Quantities of Ingredients Needed for | ||
---|---|---|
1 Quart | 7 Quarts | |
Sliced fresh peaches | 3-1/2 cups | 6 quarts |
Granulated sugar | 1 cup | 7 cups |
Clear Jel® | 1/4 cup + 1 Tbsp | 2 cups + 3 Tbsp |
Cold water | 3/4 cup | 5-1/4 cups |
Cinnamon (optional) | 1/8 tsp | 1 tsp |
Almond extract (optional) | 1/8 tsp | 1 tsp |
Lemon juice | 1/4 cup | 1-3/4 cups |
Yield: About 7 quarts
Procedure: 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 1/2-inch headspace. Adjust lids and process. See below for processing times.
Quantities of Ingredients Needed for 7 Quarts | |
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Chopped green tomatoes | 4 qts |
Peeled and chopped tart apples | 3 qts |
Dark seedless raisins | 1 lb |
White raisins | 1 lb |
Minced citron, lemon, or orange peel | 1/4 cup |
Water | 2 cups |
Brown sugar | 2-1/2 cups |
White sugar | 2-1/2 cups |
Vinegar (5%) | 1/2 cup |
Bottled lemon juice | 1 cup |
Ground cinnamon | 2 Tbsp |
Ground nutmeg | 1 tsp |
Ground cloves | 1 tsp |
Recommended process time for apple, blueberry, cherry, green tomato, or peach pie filling in a boiling-water canner. | ||||||
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Process Time at Altitudes of | ||||||
Pie filling | Style of Pack | Jar Size | 0-1000 ft. | 1,001-3,000 ft | 3,001-6,000 ft. | Above 6,000 ft. |
Apple | Hot | Pints or quarts | 25 | 30 | 35 | 40 |
Blueberry | Hot | Pints or quarts | 30 | 35 | 40 | 45 |
Peach | Hot | Pints or quarts | 30 | 35 | 40 | 45 |
Cherry | Hot | Pints or quarts | 30 | 35 | 40 | 45 |
Green tomato | Hot | Quarts | 15 | 20 | 20 | 25 |
Yield: About 7 quarts
Procedure: 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, and simmer 1 hour or until slightly thickened. Stir often. Fill jars with mixture without delay, leaving 1-inch head space. Adjust lids and process according to the recommendations in Table 1 or Table 2.
Quantities of Ingredients Needed | |
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for 7 Quarts | |
Finely chopped suet | 2 cups |
Ground beef or ground venison | 4 lbs |
Sausage | 1 lb |
Chopped apples | 5 qts |
Dark seedless raisins | 2 lbs |
White raisins | 1 lb |
Apple cider | 2 qts |
Ground cinnamon | 2 Tbsp |
Ground nutmeg | 2 tsp |
Sugar | 5 cups |
Salt | 2 Tbsp |
Table 1. Recommended process time for mince meat pie filling in a dial-gauge pressure canner. | ||||||
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Canner Pressure (PSI) at Altitudes of | ||||||
Style of Pack | Jar Size | Process Time | 0-2,000 ft | 2,001-4,000 ft | 4,001-6,000 ft | 6,000-8,000 ft |
Hot | Quarts | 90 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
Table 2. Recommended process time for mince meat pie filling in a weighted-gauge pressure canner. | ||||
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Canner Pressure (PSI) at Altitudes of | ||||
Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
Hot | Quarts | 90 minutes | 10 lb | 15 lb |
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