Recipe: Canned Pie Fillings

Selecting, Preparing, and Canning: Pie Fillings

United States Department Of Agriculture, Extension Service

General: 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. Clear Jel is increasingly available among canning and freezing supplies in
some stores. If you cannot find it, ask your county Extension home economist about its availability in
your region. 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 juice from fruit to partially
replace the water specified in the recipe. Clear Jel is available only through a few supply outlets
and is not currently available in grocery stores. Find out about its availabilty prior to gathering other
ingredients to make these pie fillings. If you cannot find it, ask your county Extention home
economist about sources for Clear Jel .

Selecting, Preparing, and Canning:
Blueberry Pie Filling

United States Department Of Agriculture, Extension Service

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 headspace. Adjust
lids and process immediately. See Table 1 for suggested quantities

Table 1. Blueberry Pie Filling.
Quantities of Ingredients Needed For
1 Quart
7 Quart
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 cups
1/2 cup
Blue food coloring (optional)
3 drops
20 drops
Red food coloring (optional)
1 drop
7 drops Selecting, Preparing, and Canning: Cherry
Pie Filling

United States Department Of Agriculture, Extension Service

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: (See Table 1 for suggested quantities) 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 constant-ly. Fold in drained cherries immediately and fill
jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately
according to the recommendations in Table 2 .
Table 1. Cherry Pie Filling.
Quantities of Ingredients Needed For
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

able 2. Recommended process time for Cherry Pie Filling in a boiling-water canner.
Process Time at Altitudes of
Style of Pack
Jar Size
0 - 1,000 ft
1,001 -3,000 ft
3,001 - 6,000 ft
Above 6,000 ft
Hot
Pints or Quarts
30 min
35
40
45
Selecting, Preparing and Canning: Peach
Pie Filling

United States Department Of Agriculture, Extension Service

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: (See Table 1 for suggested quantities.) 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 containing 1/2 tsp. 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.

Table 1. Peach Pie Filling
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
Bottled lemon juice
1/4 cup
1-3/4 cups