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.
Pour raspberries, 10 cups water, and sugar in a large pot. Simmer together for 20 minutes.
Next, add the lemon juice and salt.
Make a paste with the Perma-Flo or Clear Gel and 2 cups of water. Pour into the pot.It will look like this.Bring it to a boil and stir constantly. Then reduce to simmer while still stirring. It will gradually thicken. This takes around 10 minutes.Look to see if it’s thick enough for you. Sometimes I make and add a little more thickener because we like our filling really thick.Once you have the right consistency, ladle the filling into the prepared jars. Do not over fill the jars. This part is important. If you over fill the jars, most likely the lids will not seal. Only fill the jars leaving at least a 1″ head space. The best way for me to know is that I fill until I get close to the neck. Do not go past the lines that the rings fasten to. I hope this is not confusing.
Wipe the rims of the jars, place the lids and rings on. Make sure you tighten the rings really good. Fill the canner about 1/2 way with hot water. Place the filled jars into the canner. Add more hot water until the jars are completely covered, about 1″ above the jars. Place the lid on the canner. Once the water comes to a rolling boil, boil for 30 minutes. Then lift jars out of the water. Remove them and place onto a towel. The lids should start binging soon after!!This is the consistency we like when it’s cold.Enjoy!
