(Source: Complete Guide to Home Canning, USDA, 2009)
General: Each canned quart makes one 8-inch to 9-inch pie. The filling may be used as
toppings on dessert or pastries. “ClearJel” 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
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.

Quantities of Ingredients Needed For
1 Quart / 7 Quarts
Blanched, sliced fresh apples 3 1/2 cups /  6 quarts
Granulated sugar 3/4 cup + 2 Tablespoons / 5 1/2 cups
ClearJel (not Instant Clear Jel) * 1/4 cup  /  1 1/2 cups
Cinnamon 1/2 teaspoon  / 1 Tablespoon
Cold water 1/2 cup  / 2 1/2 cups
Apple juice 3/4 cup  / 5 cups
Bottled lemon juice 2 Tablespoons  / 3/4 cup
Nutmeg (optional) 1/8 teaspoon  / 1 teaspoon
Yellow food coloring (optional) 1 drop  / 7 drops

Quality: Use firm, crisp apples. Idared, Jonagold, Golden Delicious, Rome, and other
varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 cup of
lemon juice for each 6 quarts of slices.

Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water
containing ascorbic acid to prevent browning (use 1/2 teaspoon ascorbic acid crystals or
six 500-milligram vitamin C tables per gallon of water). For fresh fruit, place 6 cups at a
time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil.
Drain but keep heated fruit in a covered bowl or pot. Combine sugar, ClearJel and cinnamon
in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be
added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add
lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately
and fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process
immediately. Process hot pie filling in pints or quarts for 35 minutes in a boiling-water
canner (at altitudes between 3,001 - 6,000

Chili Sauce

(Lois Erickson)

12 large ripe tomatoes 
1/2 cup sugar
2 large onions 
1 tsp cinnamon
4 green peppers 
1 tsp ground cloves
2 Tlb. salt
2 1/2 cups vinegar

Peel the tomatoes and onions, remove seeds from peppers and chop or grind them fine. Stir all together and add salt, sugar, cinnamon, cloves and vinegar. Cook slowly for 45 to 60 minutes or until thick (your preference), stirring occasionally. Pour into hot sterilized jars and seal. Makes 4 pints. If desired, add 2 hot red peppers, seeded and chopped.

This was the original recipe, but was usually doubled or tripled. Use heavy kettle so it doesn’t burn. Extension Office recommends that you cold pack and cook for 10 minutes.

Pickled Beets

(Lois Erickson)

Pull fresh beets and leave 1 to 1/2" tops on the beet. Do not cut off the root. Wash very well. Separate them by size, and cook them in a pressure cooker according to the time directed by the maker of your pressure cooker. Drain off and save the liquid they were cooked in to use in the syrup.

Rinse under cold water and slip off the skin, and cut the top and bottom of beet smooth. Leave whole or slice. Lois always liked to make some very small ones for special occasions.

Make the following syrup:
4 cups Heinz vinegar (Distilled) or 3 cups vinegar and 1 cup beet-juice water
1 cup sugar
1 t salt
4 Ts Horse-radish (Optional)
1 T cinnamon
1 t allspice
1 T white mustard seed
1 t whole cloves
2 t celery seed

Combine all of the spices in a bag or tied cloth, and boil in the vinegar. Remove before pouring boiling syrup over the beets which have been placed in sterilized, or very clean, tempered jars. Seal and process in boiling water bath for 40

Pickled beets always seemed especially good with macaroni and cheese, and on a relish tray.

Syrup recipe will yield enough for about 5 pints.

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