Canning Pie Fillings

Michigan State University Extension
Preserving Food Safely - 01600841

Canning Pie Fillings

GUIDE 2:17-18                                               
PIE FILLINGS                                                

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             
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     

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. Use only 1/4 cup         
Clear Jel per quart, or 1-3/4  cups for 7 quarts. Use       
fresh fruit in the apple and peach pie filling recipes.     

note: Clear Jel is a registered trademark                   

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