Wednesday, August 2, 2017

Good Fillings... Pear and Raisin Pie Filling

Pear and Raisin Pie Filling
Found on Canning Only Recipes

6-1/2 quarts Pears -- peeled and sliced or cubed

2 cups of Raisins

1-1/2 cups Clear Jel

10 cups Water

4-1/2 cups Sugar

1 Tablespoon Cinnamon

1 teaspoon ground cloves

1 teaspoon allspice

1 teaspoon ground ginger

1 teaspoon Nutmeg

1 teaspoon canning Salt

Bring ingredients except pears and raisins to a boil and cook until thick and bubbly like syrup. Once this starts to boil it will thicken pretty quickly. Don't let it boil for more then 1 min. You want it syrupy, it will thicken in the jars once processed.

Put drained pear slices and raisins (carefully turn over in syrup to coat) into syrup and quickly pack into jars.

Add 3 Tbsp bottled lemon juice to each jar to bottom of jar before adding in pear and raisin pie filling.

Leave 1"-1 1/2" headspace; don't overfill or the filling will ooze out of your jars. (It is best to leave just the 1 1/2" headspace, yep trust me on this 1 1/2" is better but 2" would be better). These pears and raisins swell when they heat but once they cool down they shrink a little.

Process in a water bath 25 minutes for quarts or pints, add 5 minutes for 1000-3000 feet altitude.

Makes 7 quarts of Pear and Raisin Pie Filling

1 comment:

  1. How long and what temperature do you bake!
    I just took 7 quarts out of the canner and realized I didn't have baking directions lol


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