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(tm)” 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(tm) is
increasingly available among canning and freezing supplies in some stores.
If you cannot find it, ask your county Extension home economist about its
availability in your region.

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(tm) per quart, or
1-3/4 cups for 7 quarts. Use fresh fruit in the apple and peach pie
fillings.