Sharon's 5 tips for canning pie filling.
1- if you like lots of fruit in your pies, add a pint of plain fruit to your pie when you make it. It always seems to me that canned pie filling (home made or store purchased) has lots of the thickener filling in it and not enough fruit. My solution is to use a quart of home canned pie filling in my pie crusts, then add a pint of the same fruit as well. Be sure this pint of fruit is drained well. This adds more fruit and less thickener to your pies.
2- don't try to fill your jars with fruit first and then pour your thickener in. It makes a mess. Inevitably that thickener thickens enough that it doesn't want to flow down between the fruit in your jars. It is much easier to mix the fruit into the thickener first and then fill your jars.
3- This isn't really a tip but a warning, Be sure you process those jars! Even if those lids pop down before they have been processed (it has happened). The processing is what makes the jar shelf stable. Occasionally with a hot pack the jars are hot enough and start cooling and that lid snaps down, but it is not sterilized until it is processed.
4- Use Clear jel, I used to use flour or cornstarch as a thickener.... Then I tried Clear Jel. I'm totally sold on the product. I don't recommend using either flour or cornstarch anymore. At all.
5- If you don't have clear jel, no problem, Just can the fruit plain and then thicken it and add any spices when you want to make your pie.
Clear jel is a modified corn starch used for home canning pie fillings. The consistency of your sauce in the pie is much nicer than corn starch. See the picture? Can you tell which one is clear jel? Click through to find out more and where to find it. As a specialty item it's not always at your local grocer.
Canning apple pie filling and process in a waterbath canner. both hot pack and cold pack.
Making Sweet Cherry Pie is a snap if you can this ahead of time. Cherries are an acid food and can be safely water bath canned.
Canning Peach Pie Filling How to can peach pie filling.
I tried to can peach pie filling, and some of the food leaked out of the jar. The lids all sealed, but there was sticky pie filling on the towel it cooled on and down the jar a little.
From looking at the jar, it doesn't look like I lost very much at all, but I'm new to canning, so I'd like to not poison my family. Is it still safe? I see conflicting answers on the internet! Thank you!
Yes, that is normal. I often have jars that end up sticky.
Here is a tip to minimize this: After you turn off the heat, leave your jars in the water for 5 minutes. Then raise your rack and let your jars rest on the canning rack for another 5 minutes before you remove them.
This allows the jars to cool a bit slower when they are first really boiling hot and reduced the contents from boiling over.