Pie fillings

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Pie Fillings
  Categories: Information, Canning, Pies
       Yield: 1 text
  
  
   General: The following fruit fillings are excellent and safe products.
   Each canned quart makes one 8-inch to 9-inch pie. The filling may be
   used as toppings on dessert or pastries. "Clear Jel(tm)" is a
   chemically modified corn starch that produces excellent sauce
   consistency even after fillings are canned and baked. Other available
   starches break down when used in these pie fillings, causing a runny
   sauce consistency. Clear Jel(tm) is increasingly available among canning
   and freezing supplies in some stores. If you cannot find it, ask your
   county Extension home economist about its availability in your region.
   
   Because the variety of fruit may alter the flavor of the fruit pie, it
   is suggested that you first make a single quart, make a pie with it, and
   serve. Then adjust the sugar and spices in the recipe to suit your
   personal preferences. The amount of lemon juice should not be altered,
   as it aids in controlling the safety and storage stability of the
   fillings.
   
   When using frozen cherries and blueberries, select unsweetened fruit. If
   sugar has been added, rinse it off while fruit is frozen. Thaw fruit,
   then collect, measure, and use juice from fruit to partially replace the
   water specified in the recipe.  Use only 1/4 cup Clear Jel(tm) per
   quart, or 1-3/4 cups for 7 quarts.  Use fresh fruit in the apple and
   peach pie fillings.
   
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   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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