Recipe: More Pie Fillings for GH (2)

Here are the other two I mentioned. Please let us know if you try any of them.Rhubarb-Pear Pie Filling

5# rhubarb
4 cups sugar
4# pears (about 8 large)
1 cup orange juice
1 t. vanilla
6 cups water
2 T. orange peel, thinly sliced
1 t. mace
1 t. cinnamon

Slice rhubarb in 1/2" slices. Add 2 cups of the sugar, the orange juice, and vanilla to the rhubarb in a heavy saucepan. Mix well and set aside while you prepare the pears.

Peel, core and dice pears. Place cut pears into water containing ascorbic acid, until all pears are diced. Add the rest of the sugar, water, orange peel, mace and cinnamon to rhubarb mixture. Stir well and bring to a boil. Drain pears and add to rhubarb mixture, cooking for 3 minutes longer. Ladle hot mixture into hot jars. Release air bubbles, clean rims of jars and seal. Process quart jars in a water bath canner for 25 minutes. Makes 5 quarts.USDA Apple Pie Filling

Blanched, sliced fresh apples
Granulated sugar
Clear Jel A
Cinnamon
Cold water
Apple juice
Bottled lemon juice
Nutmeg (optional)
Yellow food coloring (optional)

Quantities of ingredients needed for --

1 QUART:
3-1/2 cups apples
3/4 cup + 2 T. sugar
1/4 cup Clear Jel A
1/2 t. cinnamon
1/2 cup cold water
3/4 cup apple juice
2 T. lemon juice
1/8 t. nutmeg
1 drop yellow food coloring

7 QUARTS:
6 quarts apples
5-1/2 cups sugar
1-1/2 cups Clear Jel A
1 T. cinnamon
2-1/2 cups cold water
5 cups apple juice
3/4 cup lemon juice
1 t. nutmeg
7 drops yellow food coloring

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.

Procedure:
Wash, peel and core apples. Prepare slices 1/2" wide and place in water containing ascorbic acid to prevent browning. Blanch 2 quarts at a time for 1 minute in boiling water. While blanching other batches of apples, keep those already blanched in a covered pot so they will stay warm. Combine sugar, Clear Jel A and cinnamon in a large kettle with water and apple juice. If desired, add food coloring and nutmeg. Stir and cook on medium-high heat until mixture thickens and begins to bubble. Drain apple slices. Add lemon juice and boil 1 minute, stirring constantly. Fold in apple slices immediately and fill jars with mixture.

(Recipes from "American Country Living.")