Tuesday, August 29, 2017

Good Fillings... Tropical Topper/Pie/Tart Filling

Tropical Topper/Pie/Tart Filling
Found on SBCanning

Yield 1 quart or 2 pints

3 cups chunked fresh pineapple

3/4 cups shredded coconut

1 cup sugar

1/4 cup + 1 tbsp Clear Jel

2 cups Orange Juice


Cut, core, and cube a fresh pineapple. Make sure to remove any of the core and the eyes.


Combine orange juice, sugar, and Clear Jel in a large stainless steel pot. Stir and cook over medium high heat until mixture thickens and begins to bubble. To keep a smooth consistency use a wire whisk if available. Boil sauce 1 minute stirring constantly. Remove from heat.

Filling and Processing:

Fold in coconut and pineapple chunks. Fill hot jar (or two pints) without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately.

Process in a water bath canner for 20 minutes at a full rolling boil.

Note you will have some expansion in the jars because of the Clear Jel. Make sure to measure the 1" headspace! Also you could use pineapple juice instead of orange juice.

Sunday, August 27, 2017

Good Fillings... Strawberry Pie Filling

Strawberry Pie Filling
Found on sbcanning

For 1 quart

3-1/2 cups Strawberries Fresh or Frozen (thawed)

3/4 cup + 2 Tbsps Sugar

1/4 cups + 1 Tbsp Clear Jel

1 cup Cold Water

3-1/2 tsps Bottled Lemon Juice

For 7 quarts 

6 quarts Strawberries Fresh or Frozen (thawed)

6 cups Sugar

2-1/4 cups Clear Jel

7 cups Cold Water

1/2 cup Bottled Lemon Juice

Wash Strawberries well and drain fruit in a covered bowl or pot.

Combine sugar and Clear Jel® in a large kettle. Stir. Add water. Cook on medium high heat until mixture thickens and begins to bubble.

Add lemon juice and boil 1 minute, stirring constantly.

Fold in drained berries immediately and fill jars with mixture without delay, leaving 1-1/2 inch headspace. Remove air bubbles, refill is necessary.

Wipe rims, assemble lids, and process in water bath for 30 minutes at a full rolling boil.

Wednesday, August 23, 2017

Good Fillings... Rhubarb Triple Berry Pie Filling

Rhubarb Triple Berry Pie Filling
Found on Canning Only Recipes

Makes 4 quarts with some left over. 

-8 cups water

-4-1/2 cups sugar

-1 cup Clear Jel

-7 quarts fruit

- You can use 5 quarts of chopped rhubarb and a 3 lb. bag of frozen triple berry blend with blueberries, raspberries and blackberries OR any combination of rhubarb and berries you desire.

Combine water, sugar and clear jel in a large heavy duty pot. Stir in all of the rhubarb. Add the berries and cook until the mixture comes to a boil and boil 1 min.

Ladle the hot pie filling into hot jars, leaving 1 inch of headspace.

Process pints and quarts in a hot water bath for 25 mins.

Tuesday, August 15, 2017

Good Fillings... Rhubarb Blueberry Pie Filling

Rhubarb Blueberry Pie Filling
Found on Canning Only Recipes


2 and 1/2 lbs rhubarb, rinsed, trimmed and sliced into 1/2-inch pieces

1 and 1/2 lbs (about 4 cups) blueberries, rinsed and picked through

Zest and juice of 1 large lemon or use 1 tbsp lemon juice

1 lb (2 cups) sugar

Pinch of sea salt

In large pot, combine rhubarb, blueberries, lemon zest & juice, sugar and salt. Bring to a simmer over medium heat, mixing to dissolve sugar and bring out fruit juices. Reduce heat to low and simmer, covered with a splatter screen if you have one, until rhubarb is softened and mostly broken down and the mixture has thickened, about 15 – 20 minutes.

Ladle hot pie filling into hot jars to 1-inch headspace. Remove any air bubbles, wipe rims, affix lids and process in a boiling water bath for 15 minutes, for quarts 20 mins.

Yields 4 pints or 2 quarts. 

This recipe does not use Clear Jel - if you find your pie mixture is not thick enough mix in a couple of Tbsp of cornstarch before putting it in a pie crust.

Sunday, August 13, 2017

Good Fillings... Raspberry Pie Filling

Raspberry Pie Filling
Found on Canning Only Recipes

To make 1 quart jar of filling

3-1/2 cups raspberries

1 cup sugar

1/4 cup + 1 Tbsp Clear Jel

1-1/3 cups cold water

1 Tbsp + 1 tsp of bottled lemon juice

To make 7 quarts of filling

6 quarts of raspberries

7 cups sugar

1-3/4 cups Clear Jel

9-1/3 cups cold water

1/2 cup bottled lemon juice

You can use either black or red raspberry or a combination of both.

First wash and drain your raspberries to get rid of all the bugs. I normally fill the pail up with water and let sit a bit to allow the bugs to come out of the berries. Drain them well and set them aside.

Now to make your filling you need to put your sugar and clear jell in a large kettle. Mix the sugar and Clear Jel together and then add your water.

Whisk until the Clear Jel and sugar mix in thoroughly. Then switch to a wooden spoon with a long handle. Cook the mixture over medium high heat stirring constantly. Cook until the mixture begins to thicken. It will turn from the milky white color to a clear color.

Once the mixture thickens add your lemon juice and cook for 1 minute stirring constantly.

Remove the filling from the heat and add in your berries. Don't over stir. Just fold them in well. Fill jars leaving 1 inch head space, remove air bubbles.

Wipe the rims clean using a clean cloth. Screw on rings and tighten finger tight. Process in a boiling water bath for 30 minutes. It would be the same processing time if you decide to do pints. Remove from the canner and let sit on your counter to cool. The filling is thick and takes a while to cool. If you have a jar that did not seal put it in the fridge to use up within a week or use right away.

Tuesday, August 8, 2017

Good Fillings... Plum Pie Filling

Plum Pie Filling
Found on Canning Only Recipes - Found on Pinterest

7 lbs plums (mixture of yellow, purple, red or all one kind), rinsed, stemmed, pitted and chopped

Zest & juice of 1 lemon

1 lb (2 cups) sugar

½ tsp ground cardamom

¼ tsp sea salt

6 Tbsp ClearJel

In a large bowl, combine plums, lemon zest & juice, sugar, cardamom and salt. As you chop plums, toss in sugar to prevent browning. Allow to macerate at room temperature for at least 1 hour or refrigerated overnight.

Strain juice from plums into a large, heavy-bottomed pot. Return fruit to bowl, then sprinkle with ClearJel: toss to mix until ClearJel disappears. Bring juice to a full boil over high heat: boil for 2 -3 minutes to allow foam to rise, then skim foam and add plums.

Return to a boil over medium-high heat; reduce heat, then simmer for 10 minutes to soften fruit.

Maintain a simmer while you fill your jars.

Fill hot jars with hot pie filling, leaving a generous 1-inch headspace. Remove air bubbles from jars well, tapping jars on the counter to settle pie filling carefully, then wipe rims, put on lids and process in a boiling water bath for 30 minutes (for either pint or quart jars).

At the end of the processing time, allow jars to rest in the canner, with the heat & lid off, for at least 10 minutes, in order to prevent siphoning. Remove and rest jars, undisturbed, until cooled.

Yields 3 ½ quarts.

Saturday, August 5, 2017

Good Fillings... Pecan Pie Filling

Pecan Pie Filling
(for pressure canner)
Found on Canning Only Recipes - Found on sbcanning

YIELD: 5 / 24oz jars or 4 quarts

7 cups white Karo syrup

7 cups light brown sugar

2 tsp salt

7 tsp vanilla extract (not flavoring)

5 cups pecan halves or pecan pieces

Warm the Karo syrup in a large pot over a medium heat. Add the brown sugar, stirring to incorporate. Let it simmer without boiling. You just want to make sure the sugar dissolves. This takes a few minutes. Stir frequently, and don't go to far away.

Add the salt and vanilla, and stir to mix well.

Remove from heat, ladle into the 24oz jars, filling the jars about 2/3rds of the way to the bottom of the band. I used a ladle and did one ladle per jar until I used it up to make sure the jars were even. You can also use a measuring cup, and measure two cups of filling into each jar. Pour in the 1 cup of pecan halves or pieces into the jars on top of the filling.

Wipe top of jars to make sure there is nothing on the glass to prevent them from sealing. Place bands on and rings, and tighten. Place jars in a pressure canner, process 15 minutes at 10lbs of pressure. Filling will be good for up to 18 months.


Place 3 med/large eggs or 2 Xlarge eggs in mixing bowl....beat slightly.

Add 1/3 cup melted and cooled unsalted butter.

Blend the eggs and butter together.

Remove lids from jar, place jar in the microwave for about 1 - 1.5 minutes on high. This will soften the filling making it easier to remove from the jar. If you need additional time, do it in increments of 5-10 seconds....you don't want to really heat the filling or it will harden. Pour it into the bowl with the eggs and butter and blend well.

Pour into 9" deep, unbaked pie crust. Bake at 325 for about 1 hours. Pie is done when the center temps at 200 degrees. Let pie cool for about 3 hours before cutting.
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