Thursday, July 20, 2017

Good Fillings... Cranberry Studded Mincemeat

Cranberry-Studded Mincemeat
Found on Food

YIELDS 1 pint


· 2 1⁄2 ounces soft dark brown sugar (75g)

· 2 fluid ounces ruby port (60ml)

· 10 1⁄2 ounces cranberries (300g)

· 1 teaspoon ground cinnamon

· 1 teaspoon ground ginger

· 1⁄2 teaspoon ground cloves

· 2 1⁄2 ounces currants (75g)

· 2 1⁄2 ounces raisins (75g)

· 1 ounce dried cranberries(30g)

 · 1 clementine, zest and juice

· 1 fluid ounce brandy (25ml)

· 3 drops almond extract

· 1⁄2 teaspoon vanilla extract

· 2 tablespoons honey


· In a large pan, dissolve the sugar in the ruby port over a gentle heat.

· Add the cranberries and stir.

· Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.

· Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.).

· Remove from the heat and allow to cool a little.

· Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.

· Spoon the mincemeat into sterilized jars and, once cool, store in the fridge for up to two weeks.

To can... process in a boiling water bath for 15-20 minutes.

Wednesday, July 19, 2017

Good Fillings... Concord Grape Pie Filling

Concord Grape Pie Filling
Found on Canning Recipes Only

Makes 4 quarts 

22 cups concord grapes, washed

4 cups granulated sugar

¼ cup fresh lemon juice

1 cup Clear Jel

Using two large saucepans, separate the skins (Yes you have to peel the grapes.) into the pan and the pulp into the other pan. Once you have all the grapes separated by the skins and pulp, set the skins aside. Heat the grape pulp over medium heat. Stir the pulp and let it boil for about 15 minutes.

Remove from the heat. Set a strainer over the pot with the skins in and pour the heated pulp into the strainer. Push the pulp through, you want to catch all the seeds. Discard the seeds.

Add in the lemon juice. In a separate bowl whisk together the sugar and clear jel. Add 2 cups of the grape skins/pulp into the sugar and clear jel and continue whisking. This will help to avoid lumps into the mixture.

Pour the sugar mixture into the pot with the rest of the grape pie filling. Place over medium heat and stir to incorporate the sugar mixture. Let the filling come up to a boil and stir occasionally. As the mixture thickens, it will change from a green, to pink, to light purple, and when it's ready it will be a deep purple.

Boil for about 45 minutes until very thick and bubbly. Fill jars to 1 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 30 minutes.

TO MAKE A PIE Add 1 quart of pie filling to a pre-made crust. Top with a lattice crust or a full crust. Make sure to cut slits in the top of a the full crust. Crack an egg in a small bowl. Using a pastry brush, brush the egg wash on the top of the pie. Place the pie in the oven for 20 minutes at 425 degrees. Lower the temperature to 375 degrees and let the pie bake for another 50 minutes. The juice will bubble up on the top of the pie crust. Let the pie cool. Cut and serve

Tuesday, July 18, 2017

Good Fillings... Chocolate Pecan Pie Filling

Chocolate Pecan Pie Filling 
by Elaine Blonigen

18 eggs beaten

3 Tbsp. vanilla

6 cups pecans or halves OR TWO 32 OUNCE BAGS

6 and ¼ sticks of margarine

1- 2/3 cups unsweetened cocoa

9 cups of sugar

Beat eggs in large bowl then set aside.

In large pot melt better. Whisk in cocoa then whisk in eggs and vanilla.

Add sugar, pecans and mix well. Bring to low bubble. Remove from heat.

Fill Pint Jars to 1” headspace. Water Bath 20 minutes. Each pint makes one pie.

Heat jar 45 seconds in microwave before pouring into crust. Bake 350 for 45 minutes

Monday, July 17, 2017

Good Fillings... Chicken Pot Pie Starter

Chicken Pot Pie Starter
(Peas/Carrots/Potatoes in Chicken Broth)
Found on Canning Recipes Only

2 cups of peeled and cubed raw potatoes per quart.

1 cup of peas per quart

1 cup of raw carrots per quart

Chicken broth/stock or boiling water

1/2 tsp of canning salt per quart (Optional)

Peel and cube potatoes - leave in water until other ingredients are ready.

Peel and slice (abt 1/4 inch) or cube carrots

Shell peas or use frozen (thaw before using)

Add potatoes, peas, and carrots in any order - do not pack down tightly or you will squish the peas.

I heat up chicken broth to fill the jars with but you can use boiling water. Add broth or water to jars to 1 inch headspace. Remove air bubbles, adjust fluid level if needed, wipe rims, and assemble lids.

Process quarts for 40 minutes in a pressure canner at 10 lbs of pressure. (Pints would be the same amount of time because of the peas.)

NOTE: One picture is Peas/Carrots/Potatoes, one picture is just Carrots/Potatoes, and the other picture is Peas/Carrots/Potatoes/Mushrooms - all canned in chicken broth.

Friday, July 14, 2017

Good Fillings... Cherry Cranberry Pie Filling

Cherry Cranberry Pie Filling
Found on Canning Only Recipes (Adapted from recipe found on tasteofhome)

Makes 2 quarts

3-1/2 cups fresh or frozen cherries (thawed completely)

3-1/2 cups of fresh or frozen cranberries

2 cups sugar

1/2 cup + 2 T. Clear Jel

2-2/3 cups cold water

2 T. + 1 t. bottled lemon juice


1/4 t. cinnamon

1/2 t. almond extract

Rinse and pit fresh cherries, and keep in cold water. To prevent stem end browning use lemon juice in cold water. For fresh fruit, place the cherries in boiling water for 1 minute and drain but keep heated in a covered bowl.

Wash and sort cranberries - add to boiling water and boil for 1 min. Drain and put cranberries into a covered bowl to keep warm.

Combine sugar and Clear Jel in a large saucepan and add water. If desired add the cinnamon and almond extract. Stir mixture over medium heat until mixture thickens and begins to bubble.

 Add lemon juice and boil for 1 minute, stirring constantly. Turn off heat.

Fold in drained cherries and cranberries immediately and fill hot jar(s) with mixture without delay, leaving 1" headspace. Remove air bubbles and adjust headspace if needed.

Wipe rims of jars with wet paper towel. Add hot lids and rings and water bath for 30 minutes for pints or quarts.

Thursday, July 13, 2017

Good Fillings... Candy Apple Pie Filling

Candy Apple Pie Filling 
Found on Pinterest

3-1/2 cups apples

1-1/4 cup spiced apple cider

3/4 cup brown sugar

1/4 cup red hot cinnamon candies

1/4 cup Clear Jel

2 T. bottled lemon juice

For fresh apples, place all into 1 gallon of boiling water and boil one minute when it comes back to a boil. Drain but keep fruit covered in a bowl.

In a stockpot, mix the apple cider and red hots and heat on medium till the candies completely dissolve. Pour into a bowl.

Put the brown sugar and Clearjel into the pot and add the apple cider/candy mixture, stir to mix well. Bring to a boil and using a whisk, cook until thick and bubbly, stirring frequently.

Remove from heat. Add the lemon juice. Fold apples into mixture.

Pack the apples into hot, sterilized quart size or two pint canning jars. Best way to fill is in layers. Using the funnel ladle one large scoop and using the spatula press the apples down in the jar to remove the bubbles. Continue filling using this technique so that you work your way up the jar with as little air bubbles as possible.

Fill the jars and because of expansion use 2" headspace. Wipe the rims and place the hot lid/rings on the jars.

Process in a water bath canner for 25 minutes for both pints and quart jars.

Wednesday, July 12, 2017

Good Fillings... Bourbon-Vanilla Bean Apple Pie Filling

Bourbon-Vanilla Bean Apple Pie Filling
Found on Canning Only Recipes
Found on the Ball Facebook Page

Yield: 3 quarts

1/2 cup lemon juice

12 cups peeled, cored, and slice apples—packed down tightly

2-3/4 cups granulated sugar

3/4 cup ClearJel

1-1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3-1/2 cups water

1 vanilla bean

1/3 cup Bourbon


In a large bowl, mix together 1/4 cup lemon juice and four cups of water. Add in the apple slices, and stir to submerge. Drain.

In a large stock pot, combine the apple slices, sugar, ClearJel, cinnamon, nutmeg, salt, and water.

Slice the vanilla bean in half lengthwise, and scrape out the insides into the pot.

Bring mixture to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.

Add remaining lemon juice and bourbon, return to a boil and boil for 1 minute, stirring constantly.

Ladle hot apple pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool.

Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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