Recipe: Canned Pie Fillings - Blueberry, Cherry, Peach and Apple (USDA)

PIE FILLINGS (preparing and canning)

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 insome stores. If you cannot find it, ask your county Extension home economist about its availability inyour 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 availability prior to gathering other ingredients to make these pie fillings. If you cannot find it, ask your county Extension home economist about sources for Clear Jel .

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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
Fresh or thawed blueberries 3 1/2 cups
Granulated sugar 3/4 cup + 2 tbsp
Clear Jel 1/4 cup + 1 tbsp
Cold water 1 cup
Bottled Lemon Juice 3 1/2 cups
Blue food coloring (optional) 3 drops
Red food coloring (optional) 1 drop

7 Quart
Fresh or thawed blueberries 6 quarts
Granulated sugar 6 cups
Clear Jel 2 1/4 cup
Cold water 7 cups
Bottled Lemon Juice 1/2 cup
Blue food coloring (optional) 20 drops
Red food coloring (optional) 7 drops

Table 2. Recommended process time for Cherry Pie Filling in a boiling-water canner.

Style of Pack: Hot
Jar Size: Pints or Quarts
Process Time at Altitudes of:
0 - 1,000 ft. = 30 min.
1,001 -3,000 ft. = 35 min.
3,001 - 6,000 ft. = 40 min.
Above 6,000 ft. = 45 min.

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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
Fresh or thawed sour cherries 3 1/3 cups
Granulated sugar 1 cup
Clear Jel 1/4 cup + 1 tbsp
Cold water 1-1/3 cups
Bottled Lemon Juice 1 tbsp + 1 tsp
Cinnamon (optional) 1/8 tsp
Almond extract (optional) 1/4 tsp
Red food coloring (optional) 6 drops

7 Quarts
Fresh or thawed sour cherries 6 quarts
Granulated sugar 7 cups
Clear Jel 1 3/4 cups
Cold water 9 1/3 cups
Bottled Lemon Juice 1/2 cup
Cinnamon (optional) 1 tsp
Almond extract (optional) 2 tsp
Red food coloring (optional) 1/4 tsp

Table 2. Recommended process time for Cherry Pie Filling in a boiling-water canner.

Style of Pack: Hot
Jar Size: Pints or Quarts
Process Time at Altitudes of:
0 - 1,000 ft. = 30 min.
1,001 -3,000 ft. = 35 min.
3,001 - 6,000 ft. = 40 min.
Above 6,000 ft. = 45 min.

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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
Sliced fresh peaches 3 1/2 cups
Granulated sugar 1 cup s
Clear Jel 1/4 cup + 1 tbsp
Cold water 3/4 cup 5 1/4 cups
Cinnamon (optional) 1/8 tsp
Almond extract (optional) 1/8 tsp
Bottled lemon juice 1/4 cup

7 Quarts
Sliced fresh peaches 6 quarts
Granulated sugar 7 cups
Clear Jel 2 cups + 3 tbsp
Cold water 5 1/4 cups
Cinnamon (optional) 1 tsp
Almond extract (optional) 1 tsp
Bottled lemon juice 3/4 cups

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APPLE PIE FILLING
United States Department Of Agriculture, Extension Service

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 more information see "Ensuring High-Quality Canned Foods," (HE 8254). 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 headspace. Adjust lids and process immediately according to the recommendations in

Table 1 . See Table 2 for suggested quantities.

Table 1. Recommended process time for Apple Pie Filling in a boiling-water canner.

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

Table 2. Apple Pie Filling.
Quantities of Ingredients Needed For:

1 Quart
Blanched, sliced fresh apples 3 1/2 cups
Granulated sugar 3/4 cup + 2 tbsp
Clear Jel 1/4 cup
Cinnamon 1/2 tsp
Cold Water 1/2 cup
Apple juice 3/4 cup
Bottled lemon juice 2 tbsp.
Nutmeg (optional) 1/8 tsp
Yellow food coloring (optional) 1 drop

7 Quarts
Blanched, sliced fresh apples 6 quarts
Granulated sugar 5 1/2 cups
Clear Jel 1 1/2 cups
Cinnamon 1 tbsp
Cold Water 2 1/2 cups
Apple juice 5 cups
Bottled lemon juice 3/4 cup
Nutmeg (optional) 1 tsp
Yellow food coloring (optional) 7 drops