Recipe Archives->Preserving->Fruit Pie Filling

 
Fruit Pie Filling
  
10 pounds apricots, peaches or apples
1 cup + 2 tablespoons quick cooking tapioca
1 1/2 cups sugar
3/4 cup lemon juice
4 cups sugar
water
 
Peel, core or pit fruit, and slice. If you wish, treat to prevent
darkening.  In a mixing bowl combine tapioca, 1 1/2 cups sugar and
lemon juice, reserve.  If prepared fruit was treated to prevent
darkening rinse well in cold water and drain. Place prepared fruit
in a large pot with the 4 cups sugar and enough water to prevent
sticking and scorching. Heat to 190 degrees (just under boiling),
stirring frequently. Add reserved tapioca mixture and, stirring
reheat to 190 degrees. Do not boil. Pour into clean, hot jars,
leaving 1/2 inch headspace, seal. Process in boiling water bath
for 15 minutes. Makes about 6 quarts.

Note: Add your spices when you make the pie. If you put them in
when canning they become much stronger and it is hard to know how
much.

Printable version: fruit-pie-filling.txt.