Canned Fruit Pie Filling Or Canned Dessert Filling Recipes

CANNED APPLE PIE FILLING

Canned Apple Pie Filling image

This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.

Provided by rhonda

Categories Desserts Pies Apple Pie Recipes

Yield 56

Number Of Ingredients 9

Ingredients

4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples

Steps:

in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
Sterilize canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
Fill jars with hot syrup, and gently remove air bubbles with a knife.
Put lids on and process in a water bath canner for 20 minutes.

Nutrition Facts : Calories 96.7 calories, Carbohydrate 25 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 85 mg, Sugar 21.1 g

CANNED FRUIT PIE FILLING OR CANNED DESSERT FILLING

Canned Fruit Pie Filling or Canned Dessert Filling image

This is filling for 4 - 6 pies, very easy, after heating and thickening, water bath for 20 minutes.See other uses listed in recipe.

Provided by Montana Heart Song

Categories Dessert

Time 1h

Yield 48 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 cups blackberries or 3 -4 cups huckleberries, washed
2 1/2-3 cups sugar
3 cups water
3 -4 apples, peeled, half slices
2 tablespoons lemon juice
1 teaspoon salt
3 -4 cups chopped frozen rhubarb or 3 -4 cups chopped fresh rhubarb
2 tablespoons dry tapioca
1 tablespoon cornstarch
1/2 cup cold water

Steps:

In large stockpot, add berries. With a potato masher,mash down a few times in the pot to release the juice. Add sugar and water.
Turn heat on low and stir until sugar is dissolved.
Peel and slice apples. Put in a ziplock bag with lemon juice and salt. Shake, Shake, Shake.
Add rhubarb to the stock pot, mix well and then add the apple mixture. Stir.
Add instant tapioca. Do not use whole Tapioca.
Wash pint jars and place in 9x13 pan upside down and add hot water to pan. Heat oven to 250°.
Fill hot water bath canner with hot water.
Cover and start the water to boil.
Increase heat to medium for the stockpot, stir and cook about 15 minutes.
Add 1 cup cold water. Stir.
In bowl, add cold water and cornstarch, stir to dissolve and then stir in hot filling. Stir and cook until thickened and glossy. Pull off the heat.
Fill jars, leaving 1 1/2 inch head space.
Stick knife down the side of the jar to eliminate any air pockets. Wipe rim of jars.
With hot clean damp cloth. Put hot seal on each jar and screw on ring.
Place filled jars in canning rack, lower into boiling water. Cover. When water starts a rolling boil over the top of lids start to time, 20 minutes. Raise rack, place jars on toweled surface. Be careful.
Jars are hot and you don't want to click them against each other.
Note: You may add sugar to taste. This recipe is slightly tart because the family likes it this way.
Variations of the Pie Filling after Canning:.
•Open one jar and add 1 cup sour cream. Serve cold or place in pie crust and bake.
•Open one jar and add 8 oz. cream cheese and mix well. Serve cold with cool whip or fill pie crust and bake.
•Use a cup or two from a canned jar and use as a swirl filling in bundt cake batter.
•Use as a filling between baked cake layers.

Nutrition Facts : Calories 53.9, Fat 0.1, Sodium 49.2, Carbohydrate 13.9, Fiber 0.6, Sugar 12.3, Protein 0.1

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