Mjpatter / Pixabay.com / 2013/ CC0 1.0. Page 173), Brandied Fruit Mincemeat (No Clearjel, meatless. Don’t dial it back too much on fillings with no bulk otherwise, such as raspberry. Read on to see the answers provided by the ThriftyFun community or ask a new question. OREGON STATE UNIVERSITY Extension Service. An issue commonly expressed with the Clearjel pie fillings is filling oozing out of the jar during processing and subsequently often preventing a seal. Blueberry Pie Filling: you can use berry or grape juice instead of the water; Cherry Pie Filling: you can use cherry or berry juice instead of the water; Peach Pie Filling: you can use orange or apple juice or other light colored fruit juice instead of the water. Can be a more calorie / ww friendly option. Your email address will not be published. Only pie fillings for freezing; none for home canning. You know the phrase: when in doubt, throw it out. Botulism is not a major risk with this product because of the high acid content of the apple filling. September 2010. Page 6. How to make canned cherry pie filling taste better. Notify me via e-mail if anyone answers my comment. Page 171), Raspberry Pie Filling (Clearjel. There are over 50 lab-tested recipes from reputable sources to choose from, so you are almost certain to find a few that interest you. You just need to plan ahead to have it on hand, if you have a recipe you plan to use it for. Click this link if you want to skip the background pre-amble and just get right to the recipe list for home-canned pie fillings. Canning Apple Pie Filling: Outdated and Current Recipes. Pie filling recipes for home canning as of June 2016 on the Bernardin web site. Homemade pie crust (this recipe makes 2 crusts; 1 for bottom 1 for top) 2. They give these guidelines: Pie fillings made with Clear-Jel can be frozen. To prevent runniness when thawed, cook filling for 2-3 minutes after the fruit is added to the thickened sauce. Canning apple pie filling using tapioca or cornstarch as the thickener is an outdated and risky method. Accessed June 2016. jQuery("#footnote_plugin_tooltip_2486_8").tooltip({ tip: "#footnote_plugin_tooltip_text_2486_8", tipClass: "footnote_tooltip", effect: "fade", fadeOutSpeed: 100, predelay: 400, position: "top right", relative: true, offset: [10, 10] }); Both the University of Wisconsin Extension and respected canning author Linda Ziedrich suggest dialing back a bit on the amount of Clearjel thickener you use (yes, it’s always safe to reduce the density in canning recipes.) recipe list for home-canned pie fillings. Ingham, Barb. That hasn’t happened. Page 5. jQuery("#footnote_plugin_tooltip_2486_2").tooltip({ tip: "#footnote_plugin_tooltip_text_2486_2", tipClass: "footnote_tooltip", effect: "fade", fadeOutSpeed: 100, predelay: 400, position: "top right", relative: true, offset: [10, 10] });: Peach Pie Filling: instead of sliced, peeled peaches use the same volume quantity of Apricots, Nectarines, Pears, Plums, Prunes, or Rhubarb. Garris, Eleanor L. Home-canned pie filling will carry summer to winter. Fold creamed cheese mixture into the whipped cream carefully. Dot with butter. Some people don’t like pie fillings with a lot of thickener in them — the kind of supermarket pies that have more filling than fruit, to save money on the fruit. to the syrup is put your sugar and spices in 8 or 8 1/2 cups of hot water; stir till dissolved and place over low heat. I noticed my recipe binder now has a considerable collection of pie recipes. Do not reduce in these recipes any acid called for in the form of vinegar, lemon or other fruit juice. I'm posting the ingredients per quart, to make it easy to scale up as needed. Blog posting. Page 130), Apple-Pear-Cranberry Pie Filling (No Clearjel. crust. Brownie Mix. In these Clearjel recipes, each standard 1 litre (US quart) jar of pie filling calls for 3 ½ cups of fruit. Frozen Sweet Treats. Other household starches break down, resulting in a runny sauce. Accessed 2015 at https://fyi.uwex.edu/safepreserving/2015/10/07/safe-preserving-apples-the-best-of-the-fall-harvest/, If you need FAST or relatively immediate canning help or answers, please try one of these. This recipe is a favorite in our house. Although you will discover that the time spent is worth the great taste! Washington State University. Hello, I’m wanting to make a mixed fruit filling – hoping to have cherries, strawberries, and raspberries. It is very important that the fillings be thoroughly cooled before freezing. But, you can home can pumpkin and squash in cubes, which you can just drain, and turn them into a pie the same as you would when you buy pure tinned pumpkin purée from the store (which is squash some of the time, anyway.). When canning pie fillings, be sure to purchase the “regular” Clear Jel® product. More sugar may be required for tart berries. We do give guidance on how to swap the sugar out to lighten up the calories, and also give weights in addition to volume for the fruit, to help you know better how much to buy. So many of us cut the amount called for. Refrigerated Sweet Treats. To avoid this: For details on these tips, read Barb Ingham’s masterly tips on making the ClearJel fillings over at the University of Wisconsin Extension. But what makes a homemade fruit pie delicious is that it highlights the actual flavor of the fruit. This adds more fruit and less thickener to your pies.” [10] Peterson, Sharon. Fill jars immediately leaving 1" headspace. ), Pear Mincemeat (No Clearjel, meatless. Add butter to a 1-1/2 quart casserole dish and place into a cold oven. A Gardeners Table Blog. Ingham, Barb. If you will pull up the many discussions here about using Clear Jel you’ll find for example that with pie fillings some reduce it by ½ or more.”  [11] User digdirt2 on Gardenweb forum. Food Safety & Preservation:  OREGON STATE UNIVERSITY Extension Service. You could try it, but why take a chance on getting sick? Adjust the sugar and spices in the recipe to suit your personal preferences. You can prepare and can other fruit pie fillings besides the four listed in the handout [Ed: Apple, Blueberry, Cherry, Peach]. Page 5. jQuery("#footnote_plugin_tooltip_2486_3").tooltip({ tip: "#footnote_plugin_tooltip_text_2486_3", tipClass: "footnote_tooltip", effect: "fade", fadeOutSpeed: 100, predelay: 400, position: "top right", relative: true, offset: [10, 10] }); So with a few quick strokes, there are an additional 13 pie fillings from a reputable source right there. Cake Mix. Canning author Linda Ziedrich agrees with using juice instead of water: The Extension instructions also call, strangely, for water—1 ⅓ cups of it. Add sugar and flavoring to creamed cheese and beat until smooth and fluffy. If you like lots of fruit in your pies, add a pint of plain fruit to your pie when you make it. All the tested recipes are for water-bath canning (or steam-canning as an equivalent), with the exception of a single one for pressure-canning: (Festive) Mincemeat Pie Filling from the USDA and So Easy To Preserve, which has real meat in it. Comment made 27 August 2012. Blueberry Pie Filling (Clearjel. When making berry filling, omit the cinnamon, almond extract and food coloring.” [5] Food Safety & Preservation:  OREGON STATE UNIVERSITY Extension Service. One pound of Clear Jel® equals about 3 cups. Let’s Preserve Fruit Pie Fillings. pie in oven and bake at 425 F. for about 20 minutes, then reduce heat to 375 F. and bake until filling is hot and bubbly and crust browned, about 30-40 minutes; Ask a QuestionHere are the questions asked by community members. The color of many store-bought pie fillings looks like something out of Alice in Wonderland, and sometimes the flavor is oddly similar to Kool-Aid. Pie plates generally come in diameters of 9 and 10 inches [Ed: 23 to 25 cm]—unless you use a throwaway foil plate, which is typically only 8 inches [Ed: 20 cm] in diameter. They’d rather have a quart / litre jar of pure unsweetened home-canned apple sauces to open and make their own pure fruit pie filling from. OREGON STATE UNIVERSITY Extension Service. At the time, there was apparently some anticipation by the researchers that the manufacturers of Clearjel would be making it broadly available commercially, so that it would be easy for consumers to get hold of. Pie fillings thickened either by simmering before canning, or by the addition of a powdered starch after opening the jar at point of use; Pie fillings thickened with a powdered starch called “, Blueberry Pie Filling (ClearJel, Page 108), Mincemeat Pie Filling (no ClearJel, page 110) [must be pressure canned], Green Tomato Pie Filling (no ClearJel, page 110), Apple Pie filling: you can use apple juice instead of the water. SP 50-616, Revised February 2013. There are two types of Clear Jel®, instant and regular. While not officially a pie filling, many people prefer to just start with a jar of. In a large bowl mix two cans of the ), Pumpkin pie. Home canning author Linda Ziedrich writes of her experimentation with the Clearjel fillings: I suspected these recipes were aimed at reproducing factory pies—the oversweetened, gluey, flat pies that come in throwaway foil plates. And they aren’t just for pies. Again, I suspected an urge to imitate a factory pie.” [9] Ziedrich, Linda. Thank you so much! (1) The first is that they suggest that where the USDA ClearJel recipes call for water, you may wish to substitute an appropriate juice in the same quantity, for enhanced flavour. (In quotes below, we left the spelling the way we found it.). Transfer the filling to the … It is important to leave adequate head space because the thickened filling will expand when frozen. For others, in the near future, Healthy Canning will post complete directions on how to turn your home canned pumpkin and squash into a pie. Cover with top crust which has slits cut in it. My solution has been to can pie filling in pint jars which gives me more options. It always seems to me that canned pie filling (home made or store purchased) has lots of the thickener filling in it and not enough fruit. And, if you can get them, sour cherries really are the best, but there is a very short season window for them so you have to move fast when they do come available. Thankfully, the recipe says you can substitute juice for the water.” [4]Ziedrich, Linda. “Instant” does not require heat to thicken. It has been discovered by lab testing to actually be unsafe to home can puréed pumpkin or squash mixtures. Apricots, nectarines, peaches, plums, and prunes are stone fruits closely related to almonds, so the almond extract makes sense for them, as it would enhance their natural flavour. To use the frozen filling, thaw before putting into the unbaked pie shell. Skeeze / Pixabay.com / 2015 / CC0 1.0. This book from Ball brings us seven pie fillings. Ingredients: 1. 4 September 1985. Michael Shivili / Pixabay.com / 2014/ CC0 1.0. See: For Winter Pies: Home-Canned ClearJel Filling . Clear Jel®, a modified starch, produces excellent consistency even after fillings are canned and baked. Linda Ziedrich says that she suspects the quantities of fruit in the pie filling are designed just to emulate small, store-bakery 8 inch (20 cm) size pies: The 3 ⅓ (sic) cups fruit called for in the Extension recipe also seemed wrong. However, using cornstarch or tapioca may cause the filling to be too thick for the heat to penetrate to the center of the jar and kill spoilage organisms throughout the product, which is a food safety issue. ), Apple, Blueberries, Cherries,  Peaches or Nectarines (No Clearjel. National Center for Home Food Preservation, For Winter Pies: Home-Canned ClearJel Filling, https://inajamcolorado.blogspot.ca/2012/07/mixing-it-up-mixed-berry-pie-filling.html, https://www.facebook.com/OSUExtensionFoodPres/, Plain fruit. It helps to stabilize the starch.” [13] Food Safety & Preservation: Fruit Pie Fillings. The answer is that the spelling of it is all over the map, but the US patent office has it listed as Clearjel, so that is the Clearjel spelling we went with after reviewing all the options. with milk; sprinkle with sugar. Check the last page of this flyer for a local list and web sites. To bake, place frozen pie in oven and bake at 425 F. for about 20 minutes, then reduce heat to 375 F. and bake until filling is hot and bubbly and crust browned, about 30-40 minutes; OR thaw pie and filling and bake at 425 F. for 20-25 minutes or until crust is brown and filling hot. A Gardeners Table Blog. Then in the Oregon State instructions, cherries and blackberries are treated the same, but no other berry options are listed (yet blackberries are listed as an option in the WA state list, so there’s crossover there). Page 40.). But, why not ask the folks at Oregon State? Here’s what Washington State University Extension says about Clearjel. Please share your solution! Oregon State University Extension Services adds two bits of knowledge to our Clearjel pie filling tool-kit. For all recipes, when they tell you to blanch the fruit before proceeding, do it — it’s to get air out of the fruit. Pour filling into pastry lined pie pans. Leave an extra bit of headspace, 1 ¼ inch (a full 3 cm) instead of 1 inch; Make sure you do blanch the fruit first as directed, as that gets air out of the fruit. Peach Pie Filling From Canned Peaches - ~Texas Homesteader~ [1] “Remember that the lemon juice is necessary for both frozen and canned fillings. Home-canned ClearJel Filling. (3) As for doing the combo in a pie filling, I wouldn’t personally have a concern provided the longest processing time for the plain fruit pie filling is used, but I don’t like to suggest stuff without written backup from an authority somewhere. Accessed May 2015. You’ll stretch your supply of it that way, too. Suzanne Driessen from the University of Minnesota Extension Service says that while botulism is not a high risk with pie fillings owing to the high acidity of most fruits that people will be using for pies, the density issues with other thickeners could prevent heat getting through to the center of the jar and killing off more boring (until you get them) nasties such as salmonella and listeria. It has been in the refridgerator about 2-3 weeks. Page 176. https://inajamcolorado.blogspot.ca/2012/07/mixing-it-up-mixed-berry-pie-filling.html; I opened a 21 oz can of peach pie filling by mistake to make an ambrosia fruit salad. Looking at the Washington State instructions for blueberry filling, strawberries and raspberries can be treated the same way, but cherries are not listed. You also may wish to omit the cinnamon. Sharon Peterson, author of the “Simply Canning” blog, writes. First roll out one half of the pie crust onto a marble board. 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