Saturday, August 24, 2013


Every year we try a new thing or two when it comes to canning.  This year we are canning all kinds of different pie filling.  So far we have made Strawberry-Rhubarb, Cherry, and Blueberry.  I'd like to add Peach and Apple too if I have time.  The recipes we have used are really basic and simple and are below the picture if you want to try them out yourself.  The extra that didn't fit in a quart jar to be canned we have put on ice cream and it is wonderful.  I'm hoping to try some other things like crisps and cobblers with these cans of pie filling to see what works and what doesn't for next year.  I have 6-8 quart jars of each flavor so lots of filling to experiment with this winter.

Strawberry-Rhubarb Pie Filling

4 cups rhubarb, chopped
2 cups strawberries, sliced
1 1/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon

Combine rhubarb, strawberries and lemon juice in a saucepan over medium heat.  Bring to a boil and simmer as the fruit softens and the juices are released.  Stir often.
In a bowl, mix the sugar, cornstarch, and cinnamon and pour the mixture into the hot saucepan.
Bring to a simmer and cook until the mixture has thickened.
Pour into hot, sterilized jars and water bath can for 30 minutes.

Cherry Pie Filling

4 cups pitted tart cherries
1 cup sugar
1/4 cup cornstarch

  1. Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
  2. In a bowl, mix the sugar with cornstarch and pour the mixture into the hot cherries and juice
  3. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes. 
  4. Pour into hot, sterilized quart jars and water bath can for 30 minutes.

Blueberry Pie Filling

10 cups blueberries
1/2 cup water
1 1/2 cup sugar
6 T cornstarch
5 T lemon juice

In a large stockpot bring the water, sugar, corn starch and lemon juice and to a boil.
Pour in the blueberries very carefully and bring the mixture back to a boil, stirring continuously with a long spoon. Keep stirring for about 5 minutes while the berries release their juices and the mixture thickens.
Pour into hot, sterilized quart jars and water bath can for 30 minutes.

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