Selecting, Preparing and Canning Fruit
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 it is not widely available
in grocery stores. Find out
about its availability prior to gathering other
ingredients to make these pie fillings. If you cannot
find it, check Internet stores, or ask your county Extension family and consumer sciences educator
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.
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed August 2015.
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