Michigan
State University Extension
Preserving
Food Safely - 01600846
10/13/97
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 desserts or
pastries. "Clear Jel" is a chemically modified starch
made from waxy maize, which produces excellent sauce
consistency even after fillings are canned and baked.
*DISCLAIMER: MENTION OF CLEAR JEL DOES NOT REPRESENT AN
ENDORSEMENT OF THIS PRODUCT. Other available starches break
down when used in these pie fillings, causing sauce to be
runny. Ask your county Extension home economist about
ordering "Clear Jel".
Because the variety of fruit may alter the flavor of
the fruit pie, first prepare a single quart, make a pie with
it, and serve. Then adjust the sugar and spices in the
recipe to suit your preferences. The amount of lemon juice
should not be altered, as it affects the safety and storage
stability of the filling.
4 qt. chopped green tomatoes
3 qt. peeled and chopped tart apples
1 lb. dark seedless raisins
1 lb. white raisins
1/4 cup minced citron, lemon or orange peel
2 cups water
2-1/2 cups brown sugar
2-1/2 cups white sugar
1/2 cup vinegar (5% acidity)
1 cup bottled lemon juice
2 tbsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
YIELD: About 7 quarts
PROCEDURE: Combine all ingredients in a large
saucepan. Cook slowly, stirring often, until tender and
slightly thickened (about 35 to 40 minutes). Fill hot jars
with hot mixture, leaving 1/2-inch headspace. Adjust lids
and process.
RECOMMENDED PROCESS TIMES FOR GREEN-TOMATO
PIE FILLING IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- over
Pack Size 1000 ft. 6000 ft. 6000 ft.
Hot Quarts 15 min. 20 min. 25 min.
