Apple Pie & Peach Pie Fillings

[TurtleMama]

Hey there...does anyone have a safe recipe for these two kinds of fillings? I don't know if I just missed it, but I didn't see any pie filling recipes in my ball blue book.

 

I would love to have fresh fillings canned and ready to pour into a crust and bake!

 

 

[WormGuy]

http://www.uga.edu/nchfp/how/can_02/can_pie/apple_filling.html

 

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 1/4 cup of lemon juice for each 6 quarts of slices.

 

Yield: 1 quart or 7 quarts

 

Procedure: See Table 1 for suggested quantities. Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning.

 

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep 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, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately according to the recommendations in Table 2.

 

Table 1. Apple Pie Filling.

Table 1. Apple Pie Filling.

 

 

 

Quantities of Ingredients Needed For

 

1 Quart 7 Quarts

 

Blanched, sliced fresh apples 3-1/2 cups 6 quarts

 

Granulated sugar 3/4 cup + 2 tbsp 5-1/2 cups

 

Clear Jel® 1/4 cup 1-1/2 cup

 

Cinnamon 1/2 tsp 1 tbsp

 

Cold Water 1/2 cup 2-1/2 cups

 

Apple juice 3/4 cup 5 cups

 

Bottled lemon juice 2 tbsp 3/4 cup

 

Nutmeg (optional) 1/8 tsp 1 tsp

 

Yellow food coloring (optional) 1 drop 7 drops

 

 

Table 2. Recommended process time for Apple Pie Filling in a boiling-water canner.

Process Time at Altitudes of

 

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

 

Hot Pints 25 min 30 35 40

 

Or Quarts

 

 

 

John

[Violet]

I would suggest you cut down on the Clear jel as it gets too thick otherwise. I would use about 2/3 or so of what they say.

Always go to the NCHFP for recipes if Ball doesn't have it. You will find a lot on the site. Bookmark their site for fast reference :

http://www.uga.edu/nchfp/index.html

[WormGuy]

I'm sorry TurtleMama, I can't get the info to copy as it looks on NCHFP's site. If you go to their site both recipe's are there. I tried twice and it still looks goofy.

 

 

 

John

[Yart]

Here you go:

 

http://www.uga.edu/nchfp/how/can_02/can_pi...ch_filling.html

 

Peach Pie Filling

Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable.

 

Yield: 1 quart or 7 quarts.

 

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

 

Procedure: See Table 1 for suggested quantities. Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in water containing 1/2 tsp. of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning.

 

For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep 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 mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill jars without delay, leaving 1 inch head-space. Adjust lids and process immediately according to the recommendations in Table 2.

 

Table 1. Peach Pie Filling

Quantities of Ingredients Needed For

1 Quart 7 Quarts

Sliced fresh peaches 3-1/2 cups 6 quarts

Granulated sugar 1 cup 7 cups

Clear Jel® 1/4 cup + 1 tbsp 2 cups + 3 tbsp

Cold water 3/4 cup 5-1/4 cups

Cinnamon (optional) 1/8 tsp 1 tsp

Almond extract (optional) 1/8 tsp 1 tsp

Bottled lemon juice 1/4 cup 1-3/4 cups

 

 

Table 2. Recommended process time for Peach Pie Filling in a boiling-water canner.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 -3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints or Quarts 30 min 35 40 45

 

[TurtleMama]

You're all wonderful! Thank you! And Wormie, please don't worry about how it looks...I got the gist!

[motherearth]

go to the usda canning book ...library might have it or to PUTTING FOOD BY...TAKE CARE AND KEEP THE FAITH