INGREDIENTS

INSTRUCTIONS

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.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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