Fresh No Sugar Apple Pie Filling       Half of a 12 oz can apple juice frozen concentrate (Don't add water)       2 T. flour       1 tsp cinnamon       4 c. apples, peeled and sliced       Stir juice con.,flour and cinn. over medium heat until just starts to thicken.Fold in apples. Pour into pie shell, cover with top crust and bake 375 degrees for 50 min.       According to our dietician 1/8 of this pie equals 1 bread and 1 fat.       The same recipe can be followed to make other fillings such as Rhubarb/Rasp using Raspberry concentrate or Peach using peach concentrate.

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 1/4cup + 1 tbsp 2cups + 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

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.

PROCEDURE: 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 headspace. Adjust lids and process

immediately.

Recommended process time for PEACH PIE FILLING

in a boiling-water canner

Process Time at Altitudes of

Style Jar 0- 1,001- 3,001- Above

of Pack Size 1,000 ft 3,000 ft 6,000 ft 6000 ft

Hot Pints 30 min 35 40 45

for Quarts

 

Blueberry Pie Filling

12 cups blueberries

3 cups sugar

3/4 cups cornstarch

1 tablespoon grated lemon peel

1/4 cups lemon juice

Wash, and drain blueberries.

Combine sugar and cornstarch.

Stir in blueberries. Let stand until juice begins to flow, about 30 minutes. Add lemon peel and lemon juice.

Cook over med. heat, until mixture begins to thicken.

Ladle pie filling into can-or freeze jars, or plastic freezer boxes, leaving 1/2" headspace.

Cool at room temperature, not to exceed 2 hrs.

Seal, label, and freeze.

Makes about 5 pints

 

Apple Pie Filling

10 cups water

4 1/2 cup sugar

1 cup cornstarch

2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon salt

2 or 3 drops yellow food coloring

5 1/2 lbs. apples, peeled, cored, and sliced

3 tablespoons lemon juice

In large saucepan, blend sugar, cornstarch, cinnamon, nutmeg, and salt. Stir in 10 cups water. Cook and stir until it comes to a boil and thickens.

Add lemon juice and food coloring. Remove from heat. Fill hot jars to the neck with apples. Add hot thickened syrup to the neck.

Add lids and process in hot water bath for 20 minutes.

Makes 7 quarts.

 

Canned Berry Pie Filling

1 cup granulated sugar

1/4 cup plus 1 Tbsp Clearjel (use regular, not instant Clearjel)

1/4 tsp cinnamon (optional)

1-1/3 cups cold water

1 Tbsp plus 1 tsp lemon juice

3-3/4 cups fresh berries (Marionberry, Loganberry, blackberry, raspberry) **


Wash one quart jar. Keep hot until needed. Prepare lid as manufacturer directs.

Combine sugar, Clearjel and cinnamon (if desired) in a large saucepan. Add water. Stir mixture and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Fold in berries.

Ladle hot filling into hot jar, leaving 1/2-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Process in a boiling water canner for 30 minutes.

Yield: 1 quart

* This recipe is for one quart of pie filling. The amounts can be multiplied by the number of quarts needed (up to 7 quarts at a time).

** Frozen berries may be used. If they're sweetened, rinse off while the fruit is frozen. Thaw and drain juice away from berries. Measure drained fruit, and use the juice in place of the water, adding water to measure 1-1/3 cups.

Frozen Peach Pie Filing 4 cups peeled, sliced or coarsely chopped fresh peaches 3/4 cup brown sugar 1/4 cup all-purpose flour 1 or 2 teaspoons lemon juice Mix ingredients thoroughly and pour into an 8- or 9-inch foil-lined pie plate. Freeze immediately. When frozen solid, remove from pie plate and wrap in foil or other tight-fitting wrap, using drugstore folds to seal completely. Label and store in freezer. To make pie: Prepare preferred pie dough and line an 8- or 9-inch pie plate (whichever size you used to freeze the filling). Unwrap frozen peach pie filling and place in the pie shell; cover with a second crust. Seal edges; prick dough with fork. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and continue to bake until crust is golden brown, approximately 45 minutes. Do not let pie filling thaw before baking.

Homemade Cherry Pie Filling

4 cups cherries, rinsed, stemmed and pitted
1 cup granulated sugar
1/4 cup lemon juice
4 tablespoons cornstarch
1/2 teaspoon almond extract

1. Combine cherries, sugar and lemon juice in a mixing bowl, stir and let sit for at least 6 hours, stirring occasionally to dissolve sugar. Drain off and reserve cherry syrup.
2. Combine a small amount of syrup to cornstarch to make a paste, then whisk cornstarch paste back into syrup. Pour mixture into a saucepan and cook over medium heat, stirring, until the sauce thickens. Stir in the drained cherries and almond extract.
3. Cool, and store in sterilized, airtight jars or freeze in heavy freezer bags.

Makes about 5 cups.

APPLE PIE FILLING

Makes 6 quarts. 1 c. cornstarch 2 tsp. cinnamon 1/4 tsp. nutmeg 3 tbsp. lemon juice 5 1/2 - 6 lbs. peeled, cored & sliced apples Fills 1 plastic 5 quart pail and 1 quart. In large saucepan blend the first 4 ingredients and 1 teaspoon salt. Stir in 10 cups of water. Stir and cook until thick and bubbly. Add lemon juice. Pack apples in clean quart jars, leaving 1" space. Fill with syrup leaving 1/2" space. Seal and process in boiling water bath for 20 minutes. One quart makes a 9" pie. Just put in shell and bake until crust is golden brown and apples are soft. Also delicious in fruit salad with fruit cocktail, bananas and grapes. Handy for all recipes that call for apple pie filling.

FREEZER APPLE PIE FILLING

6 lbs. apples 2 c. sugar 1/4 c. all purpose flour 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 tbsp. lemon juice Wash, peel, core and slice apples. Place apples in soaking solution (1 tablespoons salt, 1 tablespoon vinegar, 2 quarts water to prevent darkening). Combine sugar, flour, and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juice begins to thicken. Place 2 pints of apple mixture into freezer container. Seal and freeze. TO BAKE: Place 2 pints pie filling into a 9 inch double crust pastry. Cut vents in top. Bake on baking sheet 40 minutes at 425 degrees

PUMPKIN PIE FILLING PUMPKIN

1. Choose finely textured, ripe, and beautifully colored pumpkins. 2. Wash, cut in quarters or small pieces, and remove seeds. 3. Cook in boiling water, steam, pressure cook, or oven cook until tender. 4. Scoop the pulp from the skin. Mash in a saucepan, or press through a ricer, sieve, or food mill into a saucepan. 5. Cool by putting the saucepan in ice water and stirring the pumpkin occasionally until cold. 6. Pack into containers, leaving 1/4 inch head space for pints, 1/2 inch for quarts. Seal, label, and freeze. 7. Cook frozen pumpkin just until heated through. PUMPKIN PIE FILLING 1. Prepare the pumpkin as above through step 5. 2. Combine measured amounts of mashed pumpkin with the remaining ingredients in your favorite pumpkin pie filling recipe (omit cloves, if used, and add after thawing, because freezing will change the flavor). 3. Pour the pumpkin filling into containers in single pie amounts. Seal, label, and freeze. 4. Thaw, add cloves, turn into pastry shell, and bake as your recipe directs

Peach Pie Filling Recipe

Ingredients: 6-lbs. peaches (about 12 large) 1 cup plus 2 tbsp. bottled lemon juice 3-3/4 cups water 5 cups sugar 2 tsp. cinnamon 3/4 tsp. cloves 1 tsp. nutmeg Directions: Peel, pit, and slice peaches. To loosen skin, dip peaches in boiling water for 30 seconds, then submerge in cold water. The peaches will now peel easily. Place peach slices in water containing ascorbic acid, until all peaches are sliced. Combine lemon juice, water, sugar, cinnamon, cloves, and nutmeg in a large saucepan. Stir and cook over medium heat until mixture boils. Drain peaches and add to syrup mixture. Cook for 3 minutes. Ladle into hot jars, release air bubbles, clean jar rims, and seal. Process quart jars in a water bath canner for 30 minutes. Makes 5 quarts

   Make ahead fruit pie filling