If you are new to canning, I recommend making and canning pie filling because it is super easy and delicious. Sometimes canning may seem overwhelming but honestly, if you start with the easier things you will realize it’s not that difficult. We were blessed with some raspberries that a friend of my parents gave us so my oldest son requested that I make pie filling. I apologize now for the horrible pictures. I do my canning in my basement and the lighting is bad. I placed a floor lamp right by the stove but it didn’t seem to help much. Again, so sorry.
“Red Raspberry Pie Filling”
10 C. Raspberries (washed)
10 C. Water
8 C. Sugar (This is the recommended amount but you can add less if you desire, especially if your berries are really sweet that year. Taste and make it sweet to your liking.)
1/2 C. Bottled Lemon juice (Do not use fresh.)
1 Tsp. Salt
2 C. Water
2-1/2 C. Perma-Flo or Clear Gel (Do not use instant Clear Gel. Also do not use corn starch as a thickener.)
Directions: Sanitize the jars by running them through the dishwasher or you can boil water in a large pot and put jars in the boiling water for about 5-10 minutes. Prepare lids according to the directions on the “Ball” box.