Michigan State University Extension
Preserving Food Safely - 01600846
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 desserts or pastries. "Clear Jel" is a chemically modified starch made from waxy maize, which produces excellent sauce consistency even after fillings are canned and baked. *DISCLAIMER: MENTION OF CLEAR JEL DOES NOT REPRESENT AN ENDORSEMENT OF THIS PRODUCT. Other available starches break down when used in these pie fillings, causing sauce to be runny. Ask your county Extension home economist about ordering "Clear Jel".
Because the variety of fruit may alter the flavor of the fruit pie, first prepare a single quart, make a pie with it, and serve. Then adjust the sugar and spices in the recipe to suit your preferences. The amount of lemon juice should not be altered, as it affects the safety and storage stability of the filling.
4 qt. chopped green tomatoes 3 qt. peeled and chopped tart apples 1 lb. dark seedless raisins 1 lb. white raisins 1/4 cup minced citron, lemon or orange peel 2 cups water 2-1/2 cups brown sugar 2-1/2 cups white sugar 1/2 cup vinegar (5% acidity) 1 cup bottled lemon juice 2 tbsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. ground cloves
YIELD: About 7 quarts
PROCEDURE: Combine all ingredients in a large saucepan. Cook slowly, stirring often, until tender and slightly thickened (about 35 to 40 minutes). Fill hot jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR GREEN-TOMATO PIE FILLING IN A BOILING-WATER CANNER
Process Times at Altitudes of Style of Jar 0- 1001- over Pack Size 1000 ft. 6000 ft. 6000 ft.
Hot Quarts 15 min. 20 min. 25 min.