Canning and Processing Instructions for Fruit Pie Filling
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© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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Technical Guide, If I Can, You Can!™ It
will provide you with simple, step-by-step
instructions for home canning, and is
illustrated using photographs.
Technical Guide, If I Can, You Can!™ It
will provide you with simple, step-by-step
instructions for home canning, and is
illustrated using photographs.
For canning Fruit Pie Filling use the following techniques:
- Canning using hot pack method with 1” of headspace.
- Processing with a Water Bath for 30 minutes at 212 degrees.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, remove from boiling water and place the jars on a towel,
separated by 1” to cool naturally as quickly as possible - Labeling and Storing
- To bake a covered or uncovered pie, use a 9" pie crust. For uncovered, you
may put dabs of butter on top of the fruit. Bake at 425° for 1/2 hour and then
reduce temperature to 350° for another 1/2 hour.
