Canned Fruit Pie Filling or Canned Dessert Filling Recipe

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Canned Fruit Pie Filling or Canned Dessert Filling
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Ingredients
10
Count
Nutrition
44
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  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 250°.
  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 44.09 Kcal (185 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 49.4mg 2%
Potassium 34.15mg 1%
Total Carbs 11.29g 4%
Sugars 9.27g 37%
Dietary Fiber 0.69g 3%
Protein 0.21g 0%
Vitamin C 2.5mg 4%
Calcium 22.8mg 2%
Amount Per 100 g
Calories 74.06 Kcal (310 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 82.97mg 2%
Potassium 57.36mg 1%
Total Carbs 18.97g 4%
Sugars 15.58g 37%
Dietary Fiber 1.15g 3%
Protein 0.35g 0%
Vitamin C 4.2mg 4%
Calcium 38.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
    Points
  • 1
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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