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ohioline.osu.edu/hyg-fact/5000/5355.html
Apple Pie Filling
Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices.
Yield: 1 quart or 7 quarts
Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning.
For fresh fruit, place 6 cups at a time in 1 gallon of 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 sugar, Clear Jel®, and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately. (See processing times at end of this fact sheet.)
Quantities of Ingredients Needed for
1 Quart 7 Quarts
Blanched, sliced fresh apples 3-1/2 cups 6 quarts
Granulated sugar 3/4 cup + 2 Tbsp 5-1/2 cups
Clear Jel® 1/4 cup 1-1/2 cup
Cinnamon 1/2 tsp 1 Tbsp
Cold water 1/2 cup 2-1/2 cups
Apple juice 3/4 cup 5 cups
Bottled lemon juice 2 Tbsp 3/4 cup
Nutmeg (optional) 1/8 tsp 1 tsp
Yellow food coloring (optional) 1 drop 7 drops
Blueberry Pie Filling
Quality: Select fresh, ripe, and firm blueberries. Unsweetened frozen blueberries may be used. If sugar has been added, rinse it off while fruit is still frozen.
Yield: 1 quart or 7 quarts
Procedure: Wash and drain fresh blueberries. 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 sugar and Clear Jel® in a large kettle. Stir. Add water and, if desired, food coloring. Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately. (See processing times at end of this fact sheet.)
Quantities of Ingredients Needed for
1 Quart 7 Quarts
Fresh or thawed blueberries 3-1/2 cups 6 quarts
Granulated sugar 3/4 cup + 2 Tbsp 6 cups
Clear Jel® 1/4 cup + 1 Tbsp 2-1/4 cup
Cold water 1 cup 7 cups
Bottled lemon juice 3-1/2 tsp 1/2 cup
Blue food coloring (optional) 3 drops 20 drops
Red food coloring (optional) 1 drop 7 drops
Cherry Pie Filling
Quality: Select fresh, very ripe, and firm cherries. Unsweetened frozen cherries may be used. If sugar has been added, rinse it off while the fruit is still frozen.
Yield: 1 quart or 7 quarts
Procedure: Rinse and pit fresh cherries, and hold in cold water. To prevent stem end browning, use ascorbic acid solution. 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 sugar and Clear Jel® in a large saucepan and add water. If desired, add cinnamon, almond extract, and food coloring. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately. (See processing times at end of this fact sheet.)
Quantities of Ingredients Needed for
1 Quart 7 Quarts
Fresh or thawed sour cherries 3-1/3 cups 6 quarts
Granulated sugar 1 cup 7 cups
Clear Jel® 1/4 cup + 1 Tbsp 1-3/4 cups
Cold water 1-1/3 cups 9-1/3 cups
Bottled lemon juice 1 Tbsp + 1 tsp 1/2 cup
Cinnamon (optional) 1/8 tsp 1 tsp
Almond extract (optional) 1/4 tsp 2 tsp
Red food coloring (optional) 6 drops 1/4 tsp
Peach Pie Filling
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 to 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 teaspoon 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 head space. Adjust lids and process immediately. (See processing times at end of this fact sheet.)
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® 1/4 cup + 1 Tbsp 2 cups + 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
Lemon juice 1/4 cup 1-3/4 cups
Green Tomato Pie
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 jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process. See below for processing times.
Quantities of Ingredients
Needed for
7 Quarts
Chopped green tomatoes 4 qts
Peeled and chopped tart apples 3 qts
Dark seedless raisins 1 lb
White raisins 1 lb
Minced citron, lemon, or orange peel 1/4 cup
Water 2 cups
Brown sugar 2-1/2 cups
White sugar 2-1/2 cups
Vinegar (5%) 1/2 cup
Bottled lemon juice 1 cup
Ground cinnamon 2 Tbsp
Ground nutmeg 1 tsp
Ground cloves 1 tsp
Mince Meat Pie Filling
Recommended process time for apple, blueberry, cherry, green
tomato, or peach pie filling in a boiling-water canner.
Process Time at Altitudes of
Pie filling Style of Pack Jar Size 0-1000 ft. 1,001-3,000 ft 3,001-6,000 ft. Above 6,000 ft.
Apple Hot Pints or quarts 25 30 35 40
Blueberry Hot Pints or quarts 30 35 40 45
Peach Hot Pints or quarts 30 35 40 45
Cherry Hot Pints or quarts 30 35 40 45
Green tomato Hot Quarts 15 20 20 25
Yield: About 7 quarts
Procedure: Cook meat and suet in water to avoid browning. Peel, core, and quarter apples. Put meat, suet, and apples through food grinder using a medium blade. Combine all ingredients in a large saucepan, and simmer 1 hour or until slightly thickened. Stir often. Fill jars with mixture without delay, leaving 1-inch head space. Adjust lids and process according to the recommendations in Table 1 or Table 2.
Quantities of Ingredients Needed
for 7 Quarts
Finely chopped suet 2 cups
Ground beef or ground venison 4 lbs
Sausage 1 lb
Chopped apples 5 qts
Dark seedless raisins 2 lbs
White raisins 1 lb
Apple cider 2 qts
Ground cinnamon 2 Tbsp
Ground nutmeg 2 tsp
Sugar 5 cups
Salt 2 Tbsp
Table 1. Recommended process time for mince meat pie
filling in a dial-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,000-8,000 ft
Hot Quarts 90 minutes 11 lb 12 lb 13 lb 14 lb
Table 2. Recommended process time for mince meat pie
filling in a weighted-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot Quarts 90 minutes 10 lb 15 lb
Apple Pie Filling
Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices.
Yield: 1 quart or 7 quarts
Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning.
For fresh fruit, place 6 cups at a time in 1 gallon of 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 sugar, Clear Jel®, and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately. (See processing times at end of this fact sheet.)
Quantities of Ingredients Needed for
1 Quart 7 Quarts
Blanched, sliced fresh apples 3-1/2 cups 6 quarts
Granulated sugar 3/4 cup + 2 Tbsp 5-1/2 cups
Clear Jel® 1/4 cup 1-1/2 cup
Cinnamon 1/2 tsp 1 Tbsp
Cold water 1/2 cup 2-1/2 cups
Apple juice 3/4 cup 5 cups
Bottled lemon juice 2 Tbsp 3/4 cup
Nutmeg (optional) 1/8 tsp 1 tsp
Yellow food coloring (optional) 1 drop 7 drops
Blueberry Pie Filling
Quality: Select fresh, ripe, and firm blueberries. Unsweetened frozen blueberries may be used. If sugar has been added, rinse it off while fruit is still frozen.
Yield: 1 quart or 7 quarts
Procedure: Wash and drain fresh blueberries. 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 sugar and Clear Jel® in a large kettle. Stir. Add water and, if desired, food coloring. Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately. (See processing times at end of this fact sheet.)
Quantities of Ingredients Needed for
1 Quart 7 Quarts
Fresh or thawed blueberries 3-1/2 cups 6 quarts
Granulated sugar 3/4 cup + 2 Tbsp 6 cups
Clear Jel® 1/4 cup + 1 Tbsp 2-1/4 cup
Cold water 1 cup 7 cups
Bottled lemon juice 3-1/2 tsp 1/2 cup
Blue food coloring (optional) 3 drops 20 drops
Red food coloring (optional) 1 drop 7 drops
Cherry Pie Filling
Quality: Select fresh, very ripe, and firm cherries. Unsweetened frozen cherries may be used. If sugar has been added, rinse it off while the fruit is still frozen.
Yield: 1 quart or 7 quarts
Procedure: Rinse and pit fresh cherries, and hold in cold water. To prevent stem end browning, use ascorbic acid solution. 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 sugar and Clear Jel® in a large saucepan and add water. If desired, add cinnamon, almond extract, and food coloring. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately. (See processing times at end of this fact sheet.)
Quantities of Ingredients Needed for
1 Quart 7 Quarts
Fresh or thawed sour cherries 3-1/3 cups 6 quarts
Granulated sugar 1 cup 7 cups
Clear Jel® 1/4 cup + 1 Tbsp 1-3/4 cups
Cold water 1-1/3 cups 9-1/3 cups
Bottled lemon juice 1 Tbsp + 1 tsp 1/2 cup
Cinnamon (optional) 1/8 tsp 1 tsp
Almond extract (optional) 1/4 tsp 2 tsp
Red food coloring (optional) 6 drops 1/4 tsp
Peach Pie Filling
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 to 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 teaspoon 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 head space. Adjust lids and process immediately. (See processing times at end of this fact sheet.)
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® 1/4 cup + 1 Tbsp 2 cups + 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
Lemon juice 1/4 cup 1-3/4 cups
Green Tomato Pie
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 jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process. See below for processing times.
Quantities of Ingredients
Needed for
7 Quarts
Chopped green tomatoes 4 qts
Peeled and chopped tart apples 3 qts
Dark seedless raisins 1 lb
White raisins 1 lb
Minced citron, lemon, or orange peel 1/4 cup
Water 2 cups
Brown sugar 2-1/2 cups
White sugar 2-1/2 cups
Vinegar (5%) 1/2 cup
Bottled lemon juice 1 cup
Ground cinnamon 2 Tbsp
Ground nutmeg 1 tsp
Ground cloves 1 tsp
Mince Meat Pie Filling
Recommended process time for apple, blueberry, cherry, green
tomato, or peach pie filling in a boiling-water canner.
Process Time at Altitudes of
Pie filling Style of Pack Jar Size 0-1000 ft. 1,001-3,000 ft 3,001-6,000 ft. Above 6,000 ft.
Apple Hot Pints or quarts 25 30 35 40
Blueberry Hot Pints or quarts 30 35 40 45
Peach Hot Pints or quarts 30 35 40 45
Cherry Hot Pints or quarts 30 35 40 45
Green tomato Hot Quarts 15 20 20 25
Yield: About 7 quarts
Procedure: Cook meat and suet in water to avoid browning. Peel, core, and quarter apples. Put meat, suet, and apples through food grinder using a medium blade. Combine all ingredients in a large saucepan, and simmer 1 hour or until slightly thickened. Stir often. Fill jars with mixture without delay, leaving 1-inch head space. Adjust lids and process according to the recommendations in Table 1 or Table 2.
Quantities of Ingredients Needed
for 7 Quarts
Finely chopped suet 2 cups
Ground beef or ground venison 4 lbs
Sausage 1 lb
Chopped apples 5 qts
Dark seedless raisins 2 lbs
White raisins 1 lb
Apple cider 2 qts
Ground cinnamon 2 Tbsp
Ground nutmeg 2 tsp
Sugar 5 cups
Salt 2 Tbsp
Table 1. Recommended process time for mince meat pie
filling in a dial-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,000-8,000 ft
Hot Quarts 90 minutes 11 lb 12 lb 13 lb 14 lb
Table 2. Recommended process time for mince meat pie
filling in a weighted-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot Quarts 90 minutes 10 lb 15 lb