Recipe: Pie Fillings (2)

Several people have requested recipes for pie fillings lately. I posted a few basic ones the past couple weeks, but just came across more (reprinted from the USDA) that have some extra ingredients (and flavor), plus the directions are specific. I'll post blueberry and peach since those fruits are coming into season, but I also have recipes for apple, cherry (sour cherries) and rhubarb-pear pie filling, if anyone is interested.

The introduction to the recipes says, in the author's words, "I prefer to can fruit in a heavy syrup seasoned with lemon and spices. Then, when I want to make a pie, I pour the jar of fruit (a quart will make a nice 8-inch pie) in a pan and thicken it with cornstarch, then let it cool and make the pie. It is easy, not messy, and I can have fresh-tasting pies any time of the year. These fillings are also delicious in breakfast pastries."

Canning fruit fillings can be tricky because of the thickening agent. Fillings using cornstarch or potato starch tend to break down in time. Flour will usually become crumbly with time. All of these thickening agents will tend to be very stiff when you use them. The author recommended use of Clear Jel A instead. But the recipes she posted for blueberry and peach fillings did not list it, but did for the apple and cherry fillings. If you've been looking for Clear Jel A, she listed an address (good in 1992 when the book was printed) for people who wanted to order it by the pound (vs. buying a 400-pound sack for about $1/pound!): Dacus Inc., PO Drawer 2067, Tupelo, Miss., 38803. OK, more than you probably wanted to know about pie fillings . . .

Blueberry Pie Filling

4-1/2 quarts blueberries
1/2 c. bottled lemon juice
rind of 1 lemon, cut in thin strips
1 t. nutmeg
1 t. mace
5-1/2 c. sugar
6-1/2 c. water

Clean blueberries carefully and drain. Combine lemon juice, lemon rind, nutmeg, mace, sugar and water. Cook until the mixture begins to boil. Fold in berries and cook 1 minute more. Ladle mixture into hot jars. Release air bubbles, clean rims of jars, seal and process quart jars in a water bath canner for 30 minutes.

Makes 5 quarts.Peach Pie Filling

6# peaches (about 12 large)
1 c. plus 2 T. bottled lemon juice
3-3/4 c. water
5 c. sugar
2 t. cinnamon
3/4 t. cloves
1 t. nutmeg

Peel, pit and slice peaches. To loosen skin, dip peaches in boiling water for 30 seconds, then submerge in cold water. The peaches will now peel easily.
Place peach slices in water containing ascorbic acid, until all peaches are sliced. Combine lemon juice, water, sugar, cinnamon, cloves and nutmeg in a large saucepan. Stir and cook over medium heat until mixture boils. Drain peaches and add to syrup mixture. Cook for 3 minutes. Ladle into hot jars, release air bubbles, clean jar rims and seal. Process quart jars in a water bath canner for 30 minutes.

Makes 5 quarts.