Pie fillings are an excellent way to preserve an abundance of fruit. The following fruit fillings are excellent and safe products. Each canned quart makes one 8-inch to 9-inch pie. Additionally, the filling may be canned in pints for use as a dessert topping or pastry filling.
Because different varieties 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.
A Note About Thickeners
“Clear Jel®” is a chemically modified corn starch that produces excellent sauce consistency even after fillings are canned and baked. There are other chemically modified corn starch products on the market; however, Clear Jel® is the only one tested in these recipes. Traditional corn starch, flour, tapioca, and other thickeners may break down when used in these pie fillings, causing a runny consistency. You also must use Clear Jel®—not Instant Clear Jel®.
Apple Pie Filling
Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use an additional ¼ cup lemon juice for each 6 quarts of apple slices.
Yield: 1 quart or 7 quarts.
Procedure: Assemble ingredients, using Table 1 as a guide. Wash, peel, and core apples. Cut slices ½-inch wide, and then place them in a solution of ½ teaspoon ascorbic acid powder, or 3,000 milligrams vitamin C tablets, per 1 gallon of water to prevent browning.
Place 6 cups of apple slices at a time in 1 gallon of boiling water. Boil each batch for one minute after the water returns to a boil. Drain but keep the heated fruit in a covered bowl or pot. Combine sugar, Clear Jel®, and cinnamon in a large kettle with water and apple juice. If desired, add food coloring and nutmeg. Stir the mixture and cook on medium-high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for one minute, stirring constantly. Fold in drained apple slices immediately, and fill jars with the mixture without delay, leaving 1-inch headspace. Adjust the lids and process immediately (see Table 6 for processing times).
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Blueberry Pie Filling
Quality: Select fresh, ripe, and firm blueberries. Unsweetened frozen blueberries may be used. If sugar has been added, rinse it off while the fruit is still frozen.
Yield: 1 quart or 7 quarts.
Procedure: Assemble ingredients using Table 2 as a guide.
For fresh fruit: Wash and drain blueberries. Place 6 cups of blueberries at a time in 1 gallon of boiling water. Boil each batch for one minute after the water returns to a boil. Drain but keep the heated fruit in a covered bowl or pot.
Combine sugar and Clear Jel® in a large kettle. Stir. Add water and, if desired, food coloring. Stir and cook on medium-high heat until the mixture thickens and begins to bubble. Add lemon juice, and then boil for one minute, stirring constantly. Fold in drained berries immediately and fill jars with the mixture without delay, leaving 1-inch headspace. Adjust the lids and process immediately (see Table 6 for processing times).
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Cherry Pie Filling
Quality: Select fresh, very ripe, and firm cherries. Unsweetened frozen cherries may be used. If cherries have added sugar, rinse it off while the fruit is still frozen.
Yield: 1 quart or 7 quarts.
Procedure: Assemble ingredients using Table 3 as a guide.
For fresh fruit: Rinse and pit cherries, and then hold in cold water. To prevent stem end browning, place in a solution of ½ teaspoon ascorbic acid powder, or 3,000 milligrams vitamin C tablets, per 1 gallon water to prevent browning. Place 6 cups of cherries at a time in 1 gallon of boiling water. Boil each batch for one minute after the water returns to a boil. Drain but keep the heated fruit in a covered bowl or pot
Combine sugar and Clear Jel® in a large saucepan and add water. If desired, add cinnamon, almond extract, and food coloring. Stir the mixture and cook over medium-high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for one minute, stirring constantly. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1-inch headspace. Adjust the lids and process immediately (see Table 6 for processing times).
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Peach Pie Filling
Quality: Select ripe, firm, fresh, high-quality, yellow-flesh peaches. It is not safe to can white-flesh peaches.
Yield: 1 quart or 7 quarts.
Procedure: Assemble ingredients using Table 4 as a guide. Peel the peaches. To loosen their skins, submerge peaches in boiling water for approximately 30 to 60 seconds, and then place them in cold water for 20 seconds. Slip off the skins and cut slices ½inch thick. Place in solution of ½ teaspoon ascorbic acid powder, or 3,000 milligrams of vitamin C tablets, per 1 gallon water to prevent browning.
Place 6 cups of peaches at a time in 1 gallon of boiling water. Boil each batch one minute after the water returns to a boil. Drain but keep the heated fruit in a covered bowl or pot. Combine water, sugar, Clear Jel®, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium-high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for one minute, stirring constantly. Fold in drained peach slices and continue to heat mixture for three minutes. Fill jars without delay, leaving 1-inch headspace. Adjust the lids and process immediately (see Table 6 for processing times).
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Green Tomato Pie Filling
Yield: About 7 quarts.
Procedure: Combine all ingredients listed in Table 5 in a large saucepan. Cook slowly, stirring often, until tender and slightly thickened (about 35 to 40 minutes). Fill jars with hot mixture, leaving ½-inch headspace. Adjust the lids and process according to the recommendations in Table 6.
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Mincemeat Pie Filling
Yield: About 7 quarts.
Procedure: Assemble the ingredients using Table 7 as a guide. Cook meat and suet in water to avoid browning. Peel, core, and quarter apples. Put meat, suet, and apple quarters through a food grinder using a medium blade. Combine all ingredients in a large saucepan, and simmer for one hour or until slightly thickened. Stir often. Fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 8 or Table 9.
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Additional Resources
Note: This fact sheet uses language, recipes, procedures, and data from reliable sources such as the ones listed below. For the most part the original text has been preserved because safety around food preservation is especially important. For safe and healthy preserved foods, be sure to carefully follow directions.
- The National Center for Home Food Preservation
(nchfp.uga.edu) - USDA Complete Guide to Home Canning
(nchfp.uga.edu/resources/category/usda-guide) - University of Georgia Extension, So Easy to Preserve
(extension.uga.edu/publications/detail.html?number=B989&title=so-easy-to-preserve) - Purdue University Extension, USDA Canning Guide, 2015
(edustore.purdue.edu/aig-539.html)
Originally written in 1989 (no authors credited). Revised 2008 and 2016 by Christine Kendle and Katharine Shumaker, Educators, Ohio State University Extension.