Preserving the bounty of the season is a time-honored tradition that brings the taste of fresh fruit to your pantry, ready to be enjoyed anytime. With homemade canned pie filling, you can capture the essence of ripe, juicy fruits and have them ready to create delicious desserts all year long.
Why Can Your Own Pie Filling? Homemade canned pie filling is not only a fantastic way to utilize an abundance of seasonal fruit but also ensures you know exactly what’s in it—no preservatives or artificial flavors, just pure, natural goodness.
Versatile and Convenient: Whether you crave the tartness of cherries, the sweetness of peaches, or the classic comfort of apples, homemade pie filling can be used in a variety of desserts. Think pies, of course, but also crumbles, turnovers, and even as a topping for ice cream or yogurt.
The Canning Process: Begin with fresh fruit, peel, core, and slice as necessary. Mix with sugar, lemon juice, and your favorite spices—cinnamon, nutmeg, or vanilla extract. Cook the mixture until it thickens, then ladle it into sterilized jars. Process in a boiling water bath to ensure a safe, long-lasting seal.
Flavor Year-Round: The beauty of canned pie filling is its ability to bring a touch of summer to the middle of winter. Imagine a warm slice of peach pie in January or a cherry tart in February. It’s a simple way to enjoy the fruits of your labor throughout the year.
Personal Touch: Customizing your pie filling allows you to adjust sweetness and spice levels to your liking. It also makes a thoughtful homemade gift, perfect for holiday baskets or as a sweet treat for friends and family.
Stock your pantry with homemade canned pie filling and enjoy the fresh, vibrant flavors of your favorite fruits anytime you please. Ready to get started? Let’s dive into some canning!
Tips and Tricks
- Choose the Right Fruit: Select fresh, firm, and ripe fruits for the best flavor and texture. Avoid overripe or bruised fruits.
- Proper Sterilization: Always sterilize your jars and lids before use. Boil jars in water for at least 10 minutes to ensure they are free from any contaminants.
- Use a Thickener: Clear Jel (a type of cornstarch made for canning) is recommended for pie fillings as it remains stable during processing and storage. Avoid regular cornstarch or flour, as they can break down over time.
- Acidity is Key: Adding lemon juice or citric acid helps to balance the sweetness and ensures a safe acidity level for canning, especially important for low-acid fruits.
- Hot Packing Method: Pack your fruit filling while it’s hot into the sterilized jars. This helps to remove air bubbles and ensures a better seal.
- Leave Headspace: Leave about 1/2 inch of headspace at the top of the jar to allow for expansion during processing.
- Remove Air Bubbles: Use a non-metallic utensil to gently stir the filling inside the jar, releasing any trapped air bubbles.
- Wipe Rims: Before sealing, wipe the rims of the jars clean to ensure a good seal.
- Process in a Water Bath: Process the filled jars in a boiling water bath for the recommended time based on your altitude and jar size. This ensures that any bacteria or yeast is killed.
- Check the Seals: After processing, let the jars cool undisturbed for 12-24 hours. Check the lids for a proper seal by pressing down in the center; if it doesn’t pop back, the jar is sealed.
- Label and Store: Label your jars with the date and contents. Store in a cool, dark place and use within a year for the best quality.
Recipe Time!
Apple Pie Filling
- 5 pounds of apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup Clear Jel (modified cornstarch for canning)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 tablespoons lemon juice
- 5 cups water
Instructions:
- Prepare Jars: Sterilize your canning jars and lids by boiling them.
- Combine Dry Ingredients: In a large pot, mix granulated sugar, brown sugar, Clear Jel, cinnamon, nutmeg, and allspice.
- Add Liquid: Gradually add water to the dry mixture, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Cook until the mixture thickens and starts to bubble.
- Add Apples: Stir in the lemon juice and apple slices. Cook for an additional 5 minutes, stirring frequently.
- Fill Jars: Pour the hot mixture into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean, apply the lids, and screw on the bands until fingertip tight.
- Process: Process the jars in a boiling water bath for 25 minutes (adjust for altitude as necessary).
- Cool and Store: Let the jars cool for 24 hours. Check the seals and store in a cool, dark place.
When you’re ready to bake and use your pie filling
- Preheat your oven to 425°F (220°C).
- Pour the apple pie filling into a prepared pie crust.
- Top with a second crust or a crumb topping if desired.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.
Cherry Pie Filling
Ingredients:
- 4 pounds fresh or frozen pitted cherries
- 1 1/4 cups granulated sugar
- 1/4 cup Clear Jel
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 1/4 cup lemon juice
- 4 cups water
Instructions:
- Prepare Jars: Sterilize your canning jars and lids by boiling them.
- Combine Dry Ingredients: In a large pot, mix granulated sugar, Clear Jel, and cinnamon.
- Add Liquid: Gradually add water to the dry mixture, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Cook until the mixture thickens and starts to bubble.
- Add Cherries: Stir in the lemon juice, almond extract, and cherries. Cook for an additional 5 minutes, stirring frequently.
- Fill Jars: Pour the hot mixture into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean, apply the lids, and screw on the bands until fingertip tight.
- Process: Process the jars in a boiling water bath for 25 minutes (adjust for altitude as necessary).
- Cool and Store: Let the jars cool for 24 hours. Check the seals and store in a cool, dark place.
When you’re ready to bake and use your pie filling:
- Preheat your oven to 425°F (220°C).
- Pour the cherry pie filling into a prepared pie crust.
- Top with a second crust or a lattice design if desired.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.
Pumpkin Pie Filling
A warm slice of pumpkin pie can bring comfort and joy throughout the year. Canning your own pumpkin pie filling allows you to capture the essence of autumn and enjoy it whenever you please. Here’s a recipe to get you started:
Homemade Canned Pumpkin Pie Filling
Ingredients:
- 8 cups pumpkin puree (canned or homemade)
- 2 cups brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup lemon juice
Instructions:
- Prepare Jars: Start by sterilizing your canning jars and lids. Boil the jars in water for at least 10 minutes.
- Combine Ingredients: In a large pot, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, vanilla extract, and lemon juice. Stir until well combined.
- Cook the Mixture: Cook the mixture over medium heat, stirring constantly, until it starts to bubble and thickens slightly.
- Fill the Jars: Ladle the hot pumpkin mixture into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean, apply the lids, and screw on the bands until fingertip tight.
- Process: Process the jars in a boiling water bath for 30 minutes (adjust for altitude as necessary).
- Cool and Store: Let the jars cool for 24 hours. Check the seals and store in a cool, dark place. The filling should last for up to a year.
When you’re ready to make a pie with your pie filling
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine 2 cups of your canned pumpkin pie filling with 1 can (12 oz) evaporated milk and 2 eggs.
- Pour the mixture into a prepared pie crust.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.
Pecan Pie Filling
Ingredients:
- 4 cups pecan halves
- 2 cups packed brown sugar
- 1 cup corn syrup
- 1/2 cup water
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
Instructions:
- Prepare Jars: Sterilize your canning jars and lids by boiling them for at least 10 minutes.
- Toast Pecans: Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them in the oven for about 5-10 minutes until fragrant. Let them cool.
- Combine Ingredients: In a large saucepan, combine brown sugar, corn syrup, water, butter, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and the sugar is completely dissolved.
- Add Pecans: Stir in the toasted pecans and cook for an additional 3 minutes, then remove from heat.
- Add Lemon Juice: Stir in the lemon juice.
- Fill Jars: Ladle the hot pecan mixture into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean, apply the lids, and screw on the bands until fingertip tight.
- Process: Process the jars in a boiling water bath for 30 minutes (adjust for altitude as necessary).
- Cool and Store: Let the jars cool for 24 hours. Check the seals and store in a cool, dark place. The filling should last for up to a year.
When you’re ready to make a pie:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine 2 cups of your canned pecan pie filling with 3 beaten eggs.
- Pour the mixture into a prepared pie crust.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
Peach Pie Filling
Ingredients:
- 4 pounds fresh or frozen peaches, peeled, pitted, and sliced
- 2 cups granulated sugar
- 1/4 cup Clear Jel
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup lemon juice
- 4 cups water
Instructions:
- Prepare Jars: Sterilize your canning jars and lids by boiling them.
- Combine Dry Ingredients: In a large pot, mix granulated sugar, Clear Jel, cinnamon, and nutmeg.
- Add Liquid: Gradually add water to the dry mixture, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Cook until the mixture thickens and starts to bubble.
- Add Peaches: Stir in the lemon juice and peach slices. Cook for an additional 5 minutes, stirring frequently.
- Fill Jars: Pour the hot mixture into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean, apply the lids, and screw on the bands until fingertip tight.
- Process: Process the jars in a boiling water bath for 30 minutes (adjust for altitude as necessary).
- Cool and Store: Let the jars cool for 24 hours. Check the seals and store in a cool, dark place.
When you’re ready to bake with your peach pie filling
- Preheat your oven to 425°F (220°C).
- Pour the peach pie filling into a prepared pie crust.
- Top with a second crust or a crumb topping if desired.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.
Final Thoughts and Pairings
Pairing pies with the perfect beverages and sides can elevate your dessert experience to a whole new level. Here are some delightful pairings for all of those types of pies:
Apple Pie
- Beverage: A classic apple pie pairs beautifully with a warm mug of spiced apple cider or a glass of chilled, crisp Riesling.
- Sides: Serve with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon sugar on top never hurts!
Cherry Pie
- Beverage: Complement the tartness of cherry pie with a glass of robust Pinot Noir or a sweet, fruity iced tea.
- Sides: Vanilla or almond-flavored ice cream pairs perfectly with cherry pie. Try adding a handful of toasted almonds for a crunchy contrast.
Pumpkin Pie
- Beverage: Pumpkin pie shines alongside a spiced chai tea or a glass of rich, creamy eggnog.
- Sides: Whipped cream is a must, but a drizzle of caramel sauce or a sprinkle of nutmeg can also enhance the flavor.
Pecan Pie
- Beverage: Pair pecan pie with a glass of bourbon or a cup of strong, black coffee to balance the sweetness.
- Sides: Vanilla ice cream or a bit of crème fraîche can cut through the richness. Adding a pinch of sea salt on top can create a delightful sweet-salty combo.
Peach Pie
- Beverage: Enjoy peach pie with a glass of sparkling wine or a cold, refreshing lemonade.
- Sides: A scoop of peach or raspberry sorbet complements the flavors nicely. For an extra touch, top with a sprig of fresh mint.
Each pie brings its own unique flavors and textures, and finding the right pairing can make your dessert experience unforgettable. Enjoy your pie adventures.
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