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Preserving Pie Fillings, HYG-5355-99 Ohio State University Extension Fact SheetFamily and Consumer Sciences1787 Neil Ave., Columbus, Ohio 43210Preserving Pie FillingsHYG-5355-99Pie fillings are an excellent way to preserve an abundance of fruit. Thefollowing fruit fillings are excellent and safe products. Each canned quart makesone 8-inch to 9-inch pie. The filling may be used as toppings on dessert orpastries. "Clear Jel®" is a chemically modified corn starch that producecellent sauce consistency even after fillings are canned and baked. Otheravailable starches break down when used in these pie fillings, causing a runnysauce consistency. Because the variety of fruit may alter the flavor of the fruitpie, it is suggested that you first make a single quart, make a pie with it, andserve. Then adjust the sugar and spices in the recipe to suit your personalpreferences. The amount of lemon juice should not be altered, as it aids incontrolling the safety and storage stability of the fillings.When using frozen cherries and blueberries, select unsweetened fruit. If sugarhas 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 waterspecified in the recipe. Use only 1/4 cup Clear Jel® per quart, or 1-3/4 cups for7 quarts. Use fresh fruit in the apple and peach pie filling recipes.Apple Pie FillingQuality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and othervarieties of similar quality are suitable. If apples lack tartness, use anadditional 1/4 cup of lemon juice for each 6 quarts of slices.Yield: 1 quart or 7 quartsProcedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place inwater containing ascorbic acid to prevent browning.For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil eachbatch 1 minute after the water returns to a boil. Drain, but keep heated fruit ina covered bowl or pot. Combine sugar, Clear Jel®, and cinnamon in a large kettlewith 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 appleslices immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately. (See processing times at end of thisfact sheet.) Quantities of Ingredients Needed for 1 Quart 7 QuartsBlanched, sliced fresh apples3-1/2 cups6 quartsGranulated sugar3/4 cup + 2 Tbsp5-1/2 cupsClear Jel®1/4 cup1-1/2 cupCinnamon1/2 tsp1 TbspCold water1/2 cup2-1/2 cupsApple juice3/4 cup5 cupsBottled lemon juice2 Tbsp3/4 cupNutmeg (optional)1/8 tsp1 tspYellow food coloring (optional)1 drop7 dropsBlueberry Pie FillingQuality: Select fresh, ripe, and firm blueberries. Unsweetened frozenblueberries may be used. If sugar has been added, rinse it off while fruit isstill frozen.Yield: 1 quart or 7 quartsProcedure: Wash and drain fresh blueberries. For fresh fruit, place 6 cupsat a time in 1 gallon boiling water. Boil each batch 1 minute after the waterreturns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combinesugar and Clear Jel® in a large kettle. Stir. Add water and, if desired, foodcoloring. Cook on medium high heat until mixture thickens and begins to bubble.Add lemon juice and boil 1 minute, stirring constantly. Fold in drained berriesimmediately and fill jars with mixture without delay, leaving 1 inch head space.Adjust lids and process immediately. (See processing times at end of this factsheet.) Quantities of Ingredients Needed for 1 Quart7 QuartsFresh or thawed blueberries3-1/2 cups6 quartsGranulated sugar3/4 cup + 2 Tbsp6 cupsClear Jel®1/4 cup + 1 Tbsp2-1/4 cupCold water1 cup7 cupsBottled lemon juice3-1/2 tsp1/2 cupBlue food coloring (optional)3 drops20 dropsRed food coloring (optional)1 drop7 dropsCherry Pie FillingQuality: Select fresh, very ripe, and firm cherries. Unsweetened frozencherries may be used. If sugar has been added, rinse it off while the fruit isstill frozen.Yield: 1 quart or 7 quartsProcedure: Rinse and pit fresh cherries, and hold in cold water. Toprevent stem end browning, use ascorbic acid solution. For fresh fruit, place 6cups at a time in 1 gallon boiling water. Boil each batch 1 minute after thewater 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, addcinnamon, almond extract, and food coloring. Stir mixture and cook over mediumhigh heat until mixture thickens and begins to bubble. Add lemon juice and boil 1minute, stirring constantly. Fold in drained cherries immediately and fill jarswith mixture without delay, leaving 1 inch head space. Adjust lids and processimmediately. (See processing times at end of this fact sheet.) Quantities of Ingredients Needed for1 Quart7 QuartsFresh or thawed sour cherries3-1/3 cups6 quartsGranulated sugar1 cup7 cupsClear Jel®1/4 cup + 1 Tbsp1-3/4 cupsCold water1-1/3 cups9-1/3 cupsBottled lemon juice1 Tbsp + 1 tsp1/2 cupCinnamon (optional)1/8 tsp1 tspAlmond extract (optional)1/4 tsp2 tspRed food coloring (optional)6 drops1/4 tspPeach Pie FillingQuality: Select ripe, but firm fresh peaches. Red Haven, Redskin, SunHigh, and other varieties of similar quality are suitable.Yield: 1 quart or 7 quartsProcedure: Peel peaches. To loosen skins, submerge peaches in boilingwater for approximately 30 to 60 seconds, and then place in cold water for 20seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in watercontaining 1/2 teaspoon of ascorbic acid crystals or six 500-milligram vitamin Ctablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cupsat a time in 1 gallon boiling water. Boil each batch 1 minute after the waterreturns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combinewater, sugar, Clear Jel®, and, if desired, cinnamon and/or almond extract in alarge kettle. Stir and cook over medium high heat until mixture thickens andbegins to bubble. Add lemon juice and boil sauce 1 minute more, stirringconstantly. Fold in drained peach slices and continue to heat mixture for 3minutes. Fill jars without delay, leaving 1 inch head space. Adjust lids andprocess immediately. (See processing times at end of this fact sheet.) Quantities of Ingredients Needed for1 Quart7 QuartsSliced fresh peaches3-1/2 cups6 quartsGranulated sugar1 cup7 cupsClear Jel®1/4 cup + 1 Tbsp2 cups + 3 TbspCold water3/4 cup5-1/4 cupsCinnamon (optional)1/8 tsp1 tspAlmond extract (optional)1/8 tsp1 tspLemon juice1/4 cup1-3/4 cupsGreen Tomato PieYield: About 7 quartsProcedure: Combine all ingredients in a large saucepan. Cook slowlystirring 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 Chopped green tomatoes 4 qtsPeeled and chopped tart apples 3 qtsDark seedless raisins 1 lbWhite raisins 1 lbMinced citron, lemon, or orange peel 1/4 cupWater 2 cupsBrown sugar 2-1/2 cupsWhite sugar 2-1/2 cupsVinegar (5%) 1/2 cupBottled lemon juice 1 cupGround cinnamon 2 TbspGround nutmeg 1 tspGround cloves1 tspMince Meat Pie FillingRecommended process time for apple, blueberry, cherry, green tomato, or peach pie filling in a boiling-water canner. Process Time at Altitudes ofPie fillingStyle of PackJar Size0-1000 ft.1,001-3,000 ft3,001-6,000 ft.Above 6,000 ft.AppleHotPints or quarts25303540BlueberryHotPints or quarts30354045PeachHotPints or quarts30354045CherryHotPints or quarts30354045Green tomatoHotQuarts15202025Yield: About 7 quartsProcedure: Cook meat and suet in water to avoid browning. Peel, core, and quarterapples. 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 slightlythickened. Stir often. Fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 orTable 2. Quantities of Ingredients Needed for 7 QuartsFinely chopped suet2 cupsGround beef or ground venison4 lbsSausage1 lbChopped apples5 qtsDark seedless raisins2 lbsWhite raisins1 lbApple cider2 qtsGround cinnamon2 TbspGround nutmeg2 tspSugar5 cupsSalt2 TbspTable 1. Recommended process time for mince meat pie filling in a dial-gauge pressure canner. Canner Pressure (PSI) at Altitudes ofStyle of Pack Jar SizeProcess Time0-2,000 ft2,001-4,000 ft4,001-6,000 ft6,000-8,000 ft HotQuarts90 minutes11 lb12 lb13 lb14 lbTable 2. Recommended process time for mince meat pie filling in a weighted-gauge pressure canner. Canner Pressure (PSI) at Altitudes ofStyle of PackJar SizeProcess Time0-1,000 ftAbove 1,000 ft HotQuarts90 minutes10 lb15 lb All educational programs conducted by Ohio State University Extensionare available to clientele on a nondiscriminatory basis without regardto race, color, creed, religion, ual orientation, national origin,gender, age, disability or Vietnam-era veteran status.Keith L. Smith, Associate Vice President for Ag. Adm. andDirector, OSU Extension.TDD No. 800-589-8292 (Ohio only) or 614-292-1868| Ohioline | Search | Fact Sheets| Bulletins | |
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