Michigan State University Extension
Preserving Food Safely - 01600841
10/13/97

### Canning Pie Fillings

    GUIDE
    2:17-18

    PIE
    FILLINGS

    General:
     The following fruit fillings are excellent and

    safe
    products. Each canned quart makes one 8-inch to 9-

    inch
    pie. The filling may be used as toppings on dessert

    or
    pastries. Clear Jel is a chemically modified corn

    starch
    that produces excellent sauce consistency even

    after
    fillings are canned and baked. Other available

    starches
    break down when used in these pie fillings,

    causing
    a runny sauce consistency. Clear Jel is

    available
    only through a few supply outlets and is not

    currently
    available in grocery stores. Find out about

    its
    availability prior to gathering other ingredients to

    make
    these pie fillings. If you cannot find it, ask your

    county
    Extension home economist about sources for Clear

    Jel.

    Because
    the variety of fruit may alter the flavor of the

    fruit
    pie, it is suggested that you first make a single

    quart,
    make a pie with it, and serve. Then adjust the

    sugar
    and spices in the recipe to suit your personal

    preferences.
     The amount of lemon juice should not be

    altered,
    as it aids in controlling the safety and storage

    stability
    of the fillings.

    When
    using frozen cherries and blueberries, select

    unsweetened
    fruit. If sugar has been added, rinse it off

    while
    fruit is frozen. Thaw fruit, then collect,

    measure,
    and use juice from fruit to partially replace

    the
    water specified in the recipe. Use only 1/4 cup

    Clear
    Jel per quart, or 1-3/4  cups for 7 quarts. Use

    fresh
    fruit in the apple and peach pie filling recipes.

    note:
    Clear Jel is a registered trademark

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