Canned Fruit Pie Filling Or Canned Dessert Filling

Name: Canned Fruit Pie Filling Or Canned Dessert Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 3 -4 cups blackberries or 3 -4 cups huckleberries, washed; 2 1/2 - 3 cups sugar; 3 cups water; 3 -4 apples, peeled, half slices; 2 tablespoons lemon juice; 1 teaspoon salt; 3 -4 cups chopped frozen rhubarb or 3 -4 cups chopped fresh rhubarb; 2 tablespoons dry tapioca; 1 tablespoon cornstarch; 1/2 cup cold water

Servings: persons

1
In large stockpot, add berries. With a potato masher,mash down a few times in the pot to release the juice. Add sugar and water.
2
Turn heat on low and stir until sugar is dissolved.
3
Peel and slice apples. Put in a ziplock bag with lemon juice and salt. Shake, Shake, Shake.
4
Add rhubarb to the stock pot, mix well and then add the apple mixture. Stir.
5
Add instant tapioca. Do not use whole Tapioca.
6
Wash pint jars and place in 9x13 pan upside down and add hot water to pan. Heat oven to 250u00b0.
7
Fill hot water bath canner with hot water.
8
Cover and start the water to boil.
9
Increase heat to medium for the stockpot, stir and cook about 15 minutes.
10
Add 1 cup cold water. Stir.
11
In bowl, add cold water and cornstarch, stir to dissolve and then stir in hot filling. Stir and cook until thickened and glossy. Pull off the heat.
12
Fill jars, leaving 1 1/2 inch head space.
13
Stick knife down the side of the jar to eliminate any air pockets. Wipe rim of jars.
14
With hot clean damp cloth. Put hot seal on each jar and screw on ring.
15
Place filled jars in canning rack, lower into boiling water. Cover. When water starts a rolling boil over the top of lids start to time, 20 minutes. Raise rack, place jars on toweled surface. Be careful.
16
Jars are hot and you don't want to click them against each other.
17
Note: You may add sugar to taste. This recipe is slightly tart because the family likes it this way.
18
Variations of the Pie Filling after Canning:
19
Open one jar and add 1 cup sour cream. Serve cold or place in pie crust and bake.
20
Open one jar and add 8 oz. cream cheese and mix well. Serve cold with cool whip or fill pie crust and bake.
21
Use a cup or two from a canned jar and use as a swirl filling in bundt cake batter.
22
Use as a filling between baked cake layers.

297

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 -4 3 -4 cups blackberries or 3 -4 cups huckleberries, washed, 2 1/2 - 3 cups sugar, 3 cups water, 3 -4 apples, peeled, half slices, and more.

Yes, Canned Fruit Pie Filling Or Canned Dessert Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!