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Volume II
August 7, 2009

Easy as Pie
By Camille Rhoades

Very little in life is better than the taste of a fresh, homemade pie pulled right from the oven and served with a bog scoop of ice cream. My mouth is watering at the thought of it!

Unfortunately, you donít always have the freshest fruits in season and at your finger tips. Canning can With these recipes you can use your excess now to create wonderful pies in no time at all, all year long!

Apple Pie Filling

4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples

1. In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
4. Fill jars with hot syrup, and gently remove air bubbles with a knife.
5. Put lids on and process in a water bath canner for 20 minutes.

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Canned Berry Pie Filling

1 cup granulated sugar
1/4 cup plus 1 Tbsp Clearjel (use regular, not instant Clearjel)
1/4 tsp cinnamon (optional)
1-1/3 cups cold water
1 Tbsp plus 1 tsp lemon juice
3-3/4 cups fresh berries (Marionberry, Loganberry, blackberry, raspberry) **

1. Wash one quart jar. Keep hot until needed. Prepare lid as manufacturer directs.

2. Combine sugar, Clearjel and cinnamon (if desired) in a large saucepan. Add water. Stir mixture and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Fold in berries.

3. Ladle hot filling into hot jar, leaving 1/2-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Process in a boiling water canner for 30 minutes.

Yield: 1 quart

* This recipe is for one quart of pie filling. The amounts can be multiplied by the number of quarts needed (up to 7 quarts at a time).

** Frozen berries may be used. If they're sweetened, rinse off while the fruit is frozen. Thaw and drain juice away from berries. Measure drained fruit, and use the juice in place of the water, adding water to measure 1-1/3 cups.

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Blackberry Pie Filling

6-quarts fresh blackberries
7 cups granulated sugar (can make slight adjustments for tartness of berries)
1 3/4 cups Clear Jel
1 teaspoon cinnamon
9 1/3 cups water
1/2 cup lemon juice (this is for safety, do not decrease amount)

1. Select top quality, firm, ripe berries. Rinse berries and set aside.
2. Measure lemon juice and set aside.
3.Combine Clear Jel, sugar and cinnamon in a large saucepan. Add water and mix until smooth. Stirring during the thickening process is critical for a smooth end product. Heat, stirring mixture constantly until it bubbles. Quickly add lemon juice and boil 1 minute, stirring constantly. (you may add more water at this point if you wish to have a berry topping instead of pie filling). Remove from heat and fold in berries.
4. Fill 7 quart jars, leaving 1 to 1 1/2 inches of headspace.
5. Process in a boiling water canner for 30 minutes at sea level, 35 minutes at 1001 to 3000 feet and 40 minutes at altitudes 3001 to 6000 feet. Each quart of pie filling will make an 8- or 9-inch pie.

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Home Canned Sour Cherry Pie Filling

2 quarts (8 cups) sour pie cherries, pitted
2 1/2 cups sugar
2 1/2 cups water
6 tablespoons cornstarch
1/4 teaspoon salt

Combine pitted cherries with 2 cups sugar and 2 cups water. Boil gently without stirring for 5 minutes, or until foaming ceases. Remove from heat. Combine remaining 1/2 cup water and 1/2 cup sugar, cornstarch, and salt. Mix until cornstarch is well dispersed. Add to the cooked cherries; stir just enough to distribute starch into cherries. Bring to a gentle boil and hold for 1 minute. Pour while boiling into hot jars to within 1 inch of top. Place lids, and screw on bands firmly. Immediately place into a boiling water bath or steam canner and process for 30 minutes at sea level (add 2 minutes processing time for each 1000 feet above sea level). (Recipe courtesy of Utah State University Extension.)

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Peach Pie Filling Recipe

6-lbs. peaches (about 12 large)
1 cup plus 2 tbsp. bottled lemon juice
3-3/4 cups water
5 cups sugar
2 tsp. cinnamon
3/4 tsp. cloves
1 tsp. nutmeg

Peel, pit, and slice peaches. To loosen skin, dip peaches in boiling water for 30 seconds, then submerge in cold water. The peaches will now peel easily. Place peach slices in water containing ascorbic acid, until all peaches are sliced. Combine lemon juice, water, sugar, cinnamon, cloves, and nutmeg in a large saucepan. Stir and cook over medium heat until mixture boils. Drain peaches and add to syrup mixture. Cook for 3 minutes. Ladle into hot jars, release air bubbles, clean jar rims, and seal. Process quart jars in a water bath canner for 30 minutes. Makes 5 quarts

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* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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