Canned Fruit Pie Filling or Canned Dessert Filling





  • In large stockpot, add berries. With a potato masher,mash down a few times in the pot to release the juice. Add sugar and water.
  • Turn heat on low and stir until sugar is dissolved.
  • Peel and slice apples. Put in a ziplock bag with lemon juice and salt. Shake, Shake, Shake.
  • Add rhubarb to the stock pot, mix well and then add the apple mixture. Stir.
  • Add instant tapioca. Do not use whole Tapioca.
  • Wash pint jars and place in 9x13 pan upside down and add hot water to pan. Heat oven to 250°.
  • Fill hot water bath canner with hot water.
  • Cover and start the water to boil.
  • Increase heat to medium for the stockpot, stir and cook about 15 minutes.
  • Add 1 cup cold water. Stir.
  • In bowl, add cold water and cornstarch, stir to dissolve and then stir in hot filling. Stir and cook until thickened and glossy. Pull off the heat.
  • Fill jars, leaving 1 1/2 inch head space.
  • Stick knife down the side of the jar to eliminate any air pockets. Wipe rim of jars.
  • With hot clean damp cloth. Put hot seal on each jar and screw on ring.
  • Place filled jars in canning rack, lower into boiling water. Cover. When water starts a rolling boil over the top of lids start to time, 20 minutes. Raise rack, place jars on toweled surface. Be careful.
  • Jars are hot and you don't want to click them against each other.
  • Note: You may add sugar to taste. This recipe is slightly tart because the family likes it this way.
  • Variations of the Pie Filling after Canning:
  • •Open one jar and add 1 cup sour cream. Serve cold or place in pie crust and bake.
  • •Open one jar and add 8 oz. cream cheese and mix well. Serve cold with cool whip or fill pie crust and bake.
  • •Use a cup or two from a canned jar and use as a swirl filling in bundt cake batter.
  • •Use as a filling between baked cake layers.