Tuesday, May 19, 2020

Pie Fillings πŸ’

                

Thickening Pie fillings when ready to prepare:
 Tapioca and cassava are basically the same thing.
Tapioca is made from dried cassava but formed into tiny pearls.

∙ Replace 2 Tbsp of cornstarch with 1 Tbsp of cornstarch and 1 Tbsp plus 1 tsp of
cassava/tapioca.

 2 tbsp of cornstarch = 1 tbsp cornstarch + 1 tbsp cassava + 1 tsp cassava

For a lattice or open-faced pie, use a little less thickening than for a double crust pie, because more of the liquid will evaporate during the baking process.

The average amount of cornstarch for 4 ounces of fruit is 1 to 2 teaspoons.

Should you want to experiment with tapioca or cassava flour, they are equal to
cornstarch by weight but not by volume:

 1 Tbsp of cornstarch or fine tapioca = 4 tsp of cassava flour.
1 Tbsp of cassava flour = 2 ½ tsp plus ¼ tsp of cornstarch or fine tapioca

Freezing Pie Fillings by Penn State Extension
Also at the bottom of this page.

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Apple Pie Filling by Ball® (also below)
Apple Pie Filling NCHFP
Apricot Pie Filling 
Blackberry Pie Filling 
Blueberry Pie Filling NCHFP
Blackcurrant Pie Filling
Bourbon-Vanilla Bean Apple Pie Filling
Boysenberry Pie Filling
Candy Apple Pie Filling
Cherry Pie Filling NCHFP
Cherry Pie Filling Ball®
Cinnamon Apple Pie Filling
Cranberry Pear Pie Filling
Festive Mincemeat Pie Filling NCHFP
Golden Syrup Apple Pie Filling
Green Tomato Pie Filling NCHFP
Mixed Berry Pie Filling
Mrs Wages Forest Berry Pie
Peach Pie Filling
Peach Pie Filling
Pear Mincemeat

Rhubarb Pie Filling - See Below▼
Rhubarb Strawberry Pie Filling
Spiced Apple Pie Filling
Strawberry Pie Filling
Tamarillo Apple Pie Filling
Vanilla Bean Apple Pie Filling



FRUIT PIE FILLING RECIPES by Food Preserving

Apple Pie Filling
Candy Apple Pie Filling
Caramel Apple Pie Filling
Cinnamon Apple Pie Filling
Apricot Pie Filling
Blackberry Pie Filling
Blackcurrant Pie Filling
Blueberry Pie Filling
Boysenberry Pie Filling
Cherry Pie Filling
Golden Syrup Apple Pie Filling
Mixed Berry Pie Filling
Mulberry Pie Filling
Spiced Apple Pie Filling
Strawberry Pie Filling
Tamarillo & Apple Pie Filling
Vanilla Bean Apple Pie Filling






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Green Tomato Mincemeat

4 quarts green tomatoes, cored and chopped
½ cup cider vinegar (5% acidity)
2 quarts tart apples, pared and chopped
1 cup bottled lemon juice
1 orange, grated, peeled and chopped
2 tablespoons cinnamon
2 pounds seedless raisins
1 teaspoon nutmeg
4 cups brown sugar, packed
1 teaspoon ground cloves
½ teaspoon ground ginger
Chop tomatoes and apples. Grate orange peel; chop flesh of orange.
Mix all ingredients together and heat to boiling. Simmer until mixture thickens somewhat, about 35 – 40 minutes.
Pour boiling hot mixture into clean, hot pint or quart canning jars, leaving ½-inch headspace. Wipe jar rim. Apply dome lid and screwband and adjust band to fingertip-tight.
Process jars in a boiling water canner for 15 minutes.



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    Apple Pear Cranberry




    Fruit Pie Fillings




    Blueberry Pie Filling





    Bourbon Vanilla Seckle Pears





    Brandied Fruit Mincemeat




    Peach Pie Filling




    Peach Raspberry




    Pear Mincemeat




    Raspberry Pie Filling




    Rhubarb Strawberry




    Tart Cherry Pie Filling





    Freezing  Strawberry Rhubarb Pie Filling




    NOTE: Tapioca or cornstarch as the thickener is an outdated and risky method. Botulism is not a major risk with this product because of the high acid content of the apple filling. However, using cornstarch or tapioca may cause the filling to be too thick for the heat to penetrate to the center of the jar and kill spoilage organisms throughout the product, which is a food safety issue. Cornstarch and tapioca will also break down during the canning process and your pie filling will be runny which is a quality issue.


    Clearjel® is the only thickening agent approved by the USDA for canning. Clearjel® is a modified waxy food starch which produces a smooth, heavy-bodied, gel-like product. Canned products retain this smooth texture with no liquid separation or curdling.Another option is to can the pie filling without any starch and then thicken it with tapioca or cornstarch before putting it into the pie shell.

    http://www.extension.umn.edu/food/food-safety/preserving/fruits/canning-apple-pie-filling/



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    Brumbleberry Pie Filling
    (Amounts are per quart)

    1 cup sugar
    ¼ cup plus 1 Tbsp Clear Jel
    ¼ tsp cinnamon, optional
    1 ⅓ cups cold water
    1 tbsp plus 1 tsp lemon juice
    3 ¾ cups fresh berries (Marion berry, loganberry, blackberry, raspberry, blueberry)

    Combine sugar, clear jel and cinnamon in saucepan. Add water.

    Stir and cook over medium heat until it thickens and starts to bubble.

    Add lemon juice.

    Boil 1 minute, stirring constantly.

    Fold in berries and warm through. DO NOT COOK

    Put in quart jars leaving 1-inch head space.

    Water bath 30 minutes.

    Turn off heat, wait 10 minutes then remove from pan.

    Let sit 12 hours then remove rings and check seals.
    Wash and dry jars and store.

    Refrigerate, freeze or reprocess within 24 hours from first process time.





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    Cherry Cranberry Pie Filling 

    Makes 2 quarts

    3 ½ cups fresh or frozen cherries (thawed completely)
    3 ½ cups of fresh or frozen cranberries
    2 cups sugar
    ½ cup + 2 Tbsp Clear Jel
    2 ⅔ cups cold water
    2 T. + 1 tsp bottled lemon juice

    Optional:
    ¼ tsp cinnamon
    ½ tsp almond extract

    Rinse and pit fresh cherries, and keep in cold water. To prevent stem end browning use lemon juice in cold water. For fresh fruit, place the cherries in boiling water for 1 minute and drain but keep heated in a covered bowl.

    Wash and sort cranberries - add to boiling water and boil for 1 min. Drain and put cranberries into a covered bowl to keep warm.

    Combine sugar and Clear Jel in a large saucepan and add water. If desired add the cinnamon and almond extract. Stir mixture over medium heat until mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Turn off heat.

    Fold in drained cherries and cranberries immediately and fill hot jar(s) with mixture without delay, leaving 1" head-space. Remove air bubbles and adjust head-space if needed. Wipe rims of jars with wet paper towel. Add hot lids and rings and water bath for 30 minutes for pints or quarts.




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    Frozen Pie Fillings

    ThermFlo: Look for ThermFlo® in the bulk section of the grocery store. If it is unavailable in your area, it can be purchased from Kauffman's Fruit Farm

    Frozen Apple Pie Filling

    • 18 large baking apples (about 6 pounds)
    • 1½ to 2 cups sugar
    • ⅓ cup quick-cooking tapioca
    • 3 Tablespoons lemon juice
    • 1½ to 2 teaspoons cinnamon

    Peel and core apples. Slice apples into a color preserver solution.* Drain. In a 6- to 8-quart saucepan, combine apples and remaining ingredients. Let stand for 15 to 20 minutes until sugar dissolves and liquid begins to form. Cook over medium heat for 10 to 20 minutes or until mixture thickens and apple wedges are tender. Stir frequently but gently so that pieces do not break up. Place pan in cold water to cool cooked mixture. Stirring mixture occasionally and changing water around the pan will hasten chilling. Fill clean wide-mouth freezer jars or food-grade plastic freezer containers with mixture, allowing 1½-inch (4 cm) headspace. Crushed food-safe plastic wrap may be put on top of the mixture to reduce air space in the jar. Place in the refrigerator to completely cool and then immediately put in the freezer.

    Yield: about 4 pints. Use within 6 to 8 months for best quality.

    *Prevent the apples from turning brown by placing in a solution of 2 quarts water and 6 finely crushed vitamin C tablets or 1 teaspoon ascorbic acid or 2 tablespoons bottled lemon juice. Commercial color preservers such as Fruit Fresh® may also be used.

    Frozen Blueberry Pie Filling

    • 12 cups blueberries
    • 3 cups sugar
    • ½ cup plus 2 tablespoons ThermFlo®
    • 1 Tablespoon grated lemon zest
    • ¼ cup lemon juice

    Wash and drain blueberries. Mix sugar and ThermFlo®. Stir into the blueberries. Let stand about 30 minutes until juice forms. Add lemon zest and juice. Cook over medium heat until mixture boils and thickens. Mixture will be very thick and should be at least 185°F (85°C). Place pot in cold water, changing water as needed, and stir the filling to cool it to room temperature within 2 hours. Ladle pie filling into freezer jars or plastic freezer boxes, leaving ½-inch (13 mm) headspace. Seal. Place containers in the refrigerator until completely chilled. Label and freeze.

    Yield: about 5 pints. Use within 6 to 8 months for best quality.

    Frozen Cherry Pie Filling

    • 8 cups tart cherries
    • 2½ cups sugar
    • ⅓ cup ThermFlo® or minute tapioca

    Wash cherries; drain. Pit cherries. Mix sugar and ThermFlo®. Stir into the cherries. Let stand about 30 minutes until juice forms. Cook over medium heat until mixture begins to thicken. Mixture will be very thick and should be at least 185°F (85°C). Place pot in cold water, changing water as needed, and stir the filling to cool it to room temperature within 2 hours. Ladle pie filling into freezer jars or plastic freezer boxes, leaving ½-inch (13 mm) headspace. Seal. Place containers in the refrigerator until completely chilled. Label and freeze.

    Yield: about 4 pints. Use within 6 to 8 months for best quality.

    Frozen Peach Pie Filling

    • 6 pounds peaches
    • 2¼ cups sugar
    • ¼ cup ThermFlo®
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg (optional)
    • 2 teaspoons lemon zest
    • ¼ cup lemon juice

    Wash peaches, drain. Peel, pit and slice peaches. (To prevent peaches from turning dark, place peeled fruit in water with vitamin C made by mixing 1 teaspoon ascorbic acid crystals or six finely crushed 500-milligram vitamin C tablets in 1 gallon of water.) Combine sugar, ThermFlo®, and spices. Rinse and drain peaches. Stir into sugar mixture. Let stand about 30 minutes until juice forms. Add lemon zest and juice. Cook over medium heat until mixture begins to thicken. Mixture will be very thick and should be at least 185°F (85°C). Place pot in cold water, changing water as needed, and stir the filling to cool it to room temperature within 2 hours. Ladle pie filling into freezer jars or plastic freezer boxes, leaving ½-inch (13 mm) headspace. Seal. Place containers in the refrigerator until completely chilled. Label and freeze.

    Yield: about 4 pints. Use within 6 to 8 months for best quality.

    Be creative with your use of frozen pie fillings. Think of all the uses of canned pie fillings—toppings for cheesecake, fillings for crepes, sides for angel food cake. Simply thaw a frozen pie filling and use in the same manner. With a few changes, the frozen filling can also be used for a fruit crisp or a cobbler. If you want to make a cobbler, bake the filling until hot before adding the biscuit topper, or the dough will be done before the filling is thickened and tender. To make a crisp, reduce the sugar in the filling by half since the crumb topping will provide the additional sugar needed for sweetness. A simple crisp recipe is to top the frozen filling with 1 cup quick oats, 1/3 cup flour, 1/2 cup brown sugar, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/3 cup melted butter or oil and bake it at 375°F (190°C) for 60 minutes.


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