All pies are not created equal, there are just some that the majority of people love. I like to make the fillings before hand to save time. I have already shared the canning apple pie filling recipe and the canning strawberry pie filling. Next on the list is this canning pecan pie filling recipe.
I noticed my recipe binder now has a considerable collection of pie recipes. Although it is always fun to make everything fresh, sometimes time does not allow us this luxury. Therefore, we just pull out these home preserved fillings and use those instead. We get our pecans from a local farmers market, enough to last us for a couple of months. This recipe makes two quart jars or four pints.
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Here’s What You’ll Need:
- pecan halves
- sugar
- light brown sugar
- clear jel
- unsweetened apple juice
- lemon juice
- ground cinnamon
- ground ginger
- vanilla extract
- large saucepan
- canning utensils
- canning jars with lids
- paper towel
- water bath canner
The way it works is that you have to cook and thicken the sauce first in the large saucepan, only then can you then add the pecans. The jars must be filled, leaving about an inch of head space, all air bubbles removed, rims wiped before screwing on the lids. Process the jars in your water bath canner, leave them to seal on the kitchen counter overnight or for 24 hours. We store our jars in a cool dry place, and use within months but apparently you can keep them there for up to a year.
You can get the full recipe & instructions on the Cooking With Mary And Friends blog, here…
Canning Pecan
Pie Filling Recipe
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