Tuesday, August 15, 2017

Good Fillings... Rhubarb Blueberry Pie Filling

Rhubarb Blueberry Pie Filling
Found on Canning Only Recipes


2 and 1/2 lbs rhubarb, rinsed, trimmed and sliced into 1/2-inch pieces

1 and 1/2 lbs (about 4 cups) blueberries, rinsed and picked through

Zest and juice of 1 large lemon or use 1 tbsp lemon juice

1 lb (2 cups) sugar

Pinch of sea salt

In large pot, combine rhubarb, blueberries, lemon zest & juice, sugar and salt. Bring to a simmer over medium heat, mixing to dissolve sugar and bring out fruit juices. Reduce heat to low and simmer, covered with a splatter screen if you have one, until rhubarb is softened and mostly broken down and the mixture has thickened, about 15 – 20 minutes.

Ladle hot pie filling into hot jars to 1-inch headspace. Remove any air bubbles, wipe rims, affix lids and process in a boiling water bath for 15 minutes, for quarts 20 mins.

Yields 4 pints or 2 quarts. 

This recipe does not use Clear Jel - if you find your pie mixture is not thick enough mix in a couple of Tbsp of cornstarch before putting it in a pie crust.

Sunday, August 13, 2017

Good Fillings... Raspberry Pie Filling

Raspberry Pie Filling
Found on Canning Only Recipes

To make 1 quart jar of filling

3-1/2 cups raspberries

1 cup sugar

1/4 cup + 1 Tbsp Clear Jel

1-1/3 cups cold water

1 Tbsp + 1 tsp of bottled lemon juice

To make 7 quarts of filling

6 quarts of raspberries

7 cups sugar

1-3/4 cups Clear Jel

9-1/3 cups cold water

1/2 cup bottled lemon juice

You can use either black or red raspberry or a combination of both.

First wash and drain your raspberries to get rid of all the bugs. I normally fill the pail up with water and let sit a bit to allow the bugs to come out of the berries. Drain them well and set them aside.

Now to make your filling you need to put your sugar and clear jell in a large kettle. Mix the sugar and Clear Jel together and then add your water.

Whisk until the Clear Jel and sugar mix in thoroughly. Then switch to a wooden spoon with a long handle. Cook the mixture over medium high heat stirring constantly. Cook until the mixture begins to thicken. It will turn from the milky white color to a clear color.

Once the mixture thickens add your lemon juice and cook for 1 minute stirring constantly.

Remove the filling from the heat and add in your berries. Don't over stir. Just fold them in well. Fill jars leaving 1 inch head space, remove air bubbles.

Wipe the rims clean using a clean cloth. Screw on rings and tighten finger tight. Process in a boiling water bath for 30 minutes. It would be the same processing time if you decide to do pints. Remove from the canner and let sit on your counter to cool. The filling is thick and takes a while to cool. If you have a jar that did not seal put it in the fridge to use up within a week or use right away.

Tuesday, August 8, 2017

Good Fillings... Plum Pie Filling

Plum Pie Filling
Found on Canning Only Recipes - Found on Pinterest

7 lbs plums (mixture of yellow, purple, red or all one kind), rinsed, stemmed, pitted and chopped

Zest & juice of 1 lemon

1 lb (2 cups) sugar

½ tsp ground cardamom

¼ tsp sea salt

6 Tbsp ClearJel

In a large bowl, combine plums, lemon zest & juice, sugar, cardamom and salt. As you chop plums, toss in sugar to prevent browning. Allow to macerate at room temperature for at least 1 hour or refrigerated overnight.

Strain juice from plums into a large, heavy-bottomed pot. Return fruit to bowl, then sprinkle with ClearJel: toss to mix until ClearJel disappears. Bring juice to a full boil over high heat: boil for 2 -3 minutes to allow foam to rise, then skim foam and add plums.

Return to a boil over medium-high heat; reduce heat, then simmer for 10 minutes to soften fruit.

Maintain a simmer while you fill your jars.

Fill hot jars with hot pie filling, leaving a generous 1-inch headspace. Remove air bubbles from jars well, tapping jars on the counter to settle pie filling carefully, then wipe rims, put on lids and process in a boiling water bath for 30 minutes (for either pint or quart jars).

At the end of the processing time, allow jars to rest in the canner, with the heat & lid off, for at least 10 minutes, in order to prevent siphoning. Remove and rest jars, undisturbed, until cooled.

Yields 3 ½ quarts.

Saturday, August 5, 2017

Good Fillings... Pecan Pie Filling

Pecan Pie Filling
(for pressure canner)
Found on Canning Only Recipes - Found on sbcanning

YIELD: 5 / 24oz jars or 4 quarts

7 cups white Karo syrup

7 cups light brown sugar

2 tsp salt

7 tsp vanilla extract (not flavoring)

5 cups pecan halves or pecan pieces

Warm the Karo syrup in a large pot over a medium heat. Add the brown sugar, stirring to incorporate. Let it simmer without boiling. You just want to make sure the sugar dissolves. This takes a few minutes. Stir frequently, and don't go to far away.

Add the salt and vanilla, and stir to mix well.

Remove from heat, ladle into the 24oz jars, filling the jars about 2/3rds of the way to the bottom of the band. I used a ladle and did one ladle per jar until I used it up to make sure the jars were even. You can also use a measuring cup, and measure two cups of filling into each jar. Pour in the 1 cup of pecan halves or pieces into the jars on top of the filling.

Wipe top of jars to make sure there is nothing on the glass to prevent them from sealing. Place bands on and rings, and tighten. Place jars in a pressure canner, process 15 minutes at 10lbs of pressure. Filling will be good for up to 18 months.


Place 3 med/large eggs or 2 Xlarge eggs in mixing bowl....beat slightly.

Add 1/3 cup melted and cooled unsalted butter.

Blend the eggs and butter together.

Remove lids from jar, place jar in the microwave for about 1 - 1.5 minutes on high. This will soften the filling making it easier to remove from the jar. If you need additional time, do it in increments of 5-10 seconds....you don't want to really heat the filling or it will harden. Pour it into the bowl with the eggs and butter and blend well.

Pour into 9" deep, unbaked pie crust. Bake at 325 for about 1 hours. Pie is done when the center temps at 200 degrees. Let pie cool for about 3 hours before cutting.

Friday, August 4, 2017

Good Fillings... Pear Cranberry Pie Filling

Pear Cranberry Pie Filling
Found on Canning Only Recipes - Found on Pinterest

Yield: 2 quarts

2 lbs pears (6 cups sliced)

2 cups fresh cranberries

1-1/2 cups sugar

1/2 cup Clear Jel®

1 cup cold water

1-1/2 cup apple juice (pear or white grape could also be used)

4 T. bottled lemon juice

1/4 t. Nutmeg or Allspice

Wash, peel, and core pears. Prepare slices 1/2-inch wide and place in water containing ascorbic acid or lemon juice to prevent browning.

Boil water and add each batch of pears then cranberries for 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 spice in a large kettle with water and apple juice. 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 pears slices and cranberries immediately and fill hot jar with mixture without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jar with a dampened clean paper towel.

Adjust lid and process immediately.

Process in water bath for 25 minutes.

Wednesday, August 2, 2017

Good Fillings... Pear and Raisin Pie Filling

Pear and Raisin Pie Filling
Found on Canning Only Recipes

6-1/2 quarts Pears -- peeled and sliced or cubed

2 cups of Raisins

1-1/2 cups Clear Jel

10 cups Water

4-1/2 cups Sugar

1 Tablespoon Cinnamon

1 teaspoon ground cloves

1 teaspoon allspice

1 teaspoon ground ginger

1 teaspoon Nutmeg

1 teaspoon canning Salt

Bring ingredients except pears and raisins to a boil and cook until thick and bubbly like syrup. Once this starts to boil it will thicken pretty quickly. Don't let it boil for more then 1 min. You want it syrupy, it will thicken in the jars once processed.

Put drained pear slices and raisins (carefully turn over in syrup to coat) into syrup and quickly pack into jars.

Add 3 Tbsp bottled lemon juice to each jar to bottom of jar before adding in pear and raisin pie filling.

Leave 1"-1 1/2" headspace; don't overfill or the filling will ooze out of your jars. (It is best to leave just the 1 1/2" headspace, yep trust me on this 1 1/2" is better but 2" would be better). These pears and raisins swell when they heat but once they cool down they shrink a little.

Process in a water bath 25 minutes for quarts or pints, add 5 minutes for 1000-3000 feet altitude.

Makes 7 quarts of Pear and Raisin Pie Filling

Tuesday, August 1, 2017

Good Fillings... Peach Pie Filling

Peach Pie Filling

Makes 12 quarts

60 cups peaches (­There are 16 cups in a gallon... so 3 gallons, 2 quarts, and 1 pint)

12 cups Granulated Sugar

1 Tbsp. Nutmeg (Optional)

1 Tbsp. Cinnamon (Optional)

9 cups Water

3 cups Lemon Juice

3-3/4 cups ClearJel

If desired, blanch and peel peaches. Quarter and remove pits from peaches and then placing fruit in bowl of water with 1 tablespoon of lemon juice or an ascorbic acid solution (1 Teaspoon ascorbic acid or 3000 mg well­ crushed Vitamin C Tables perg allon of water) to avoid browning until ready to boil.

Combine water, spices, sugar and ClearJel in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken.

Add lemon juice and then fold in peaches and bring up to simmer.

Simmer for 5- 10 minutes until peaches begin to soften and then can immediately.

Can using hot pack method with 1" of headspace. Processing with a Water Bath boiling for 30 minutes for quart jars.
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