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 Blackberry Pie Filling
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Author Farm Kitchen: Previous Topic Blackberry Pie Filling Next Topic  

Rivergirl_2007
True Blue Farmgirl

332 Posts

Shirley
Karnak IL
USA
332 Posts

Posted - Jun 29 2010 :  9:25:00 PM  Show Profile  Reply with Quote
I just asked under a different topic, but thought I would ask again - I need a recipe for canning blackberry pie filling. I just picked 20 pounds today and they won't keep long. Also, does anyone know how to make (and can) the fruit filling you find in donuts, crepes, etc. I would love to can some of that.

emsmommy5
True Blue Farmgirl

1547 Posts

Angie
Buckley WA
USA
1547 Posts

Posted - Jun 30 2010 :  07:40:31 AM  Show Profile  Reply with Quote
To be honest... I would just bottle the blackberries in a light sugar syrup. Then you have the option of using them in many different ways. If you want pie filling, you just drain, pour in the pan and add a little flour and a pat of butter. Then you can use the drained juice for your fruit filling and it will already be ssweet and not have the seeds and chunks of fruit. I typically use cornstarch as the thickener for the "fillings."

Do what you love, love what you do.
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quiltin mama
True Blue Farmgirl

436 Posts

Heather
Crescent City CA
USA
436 Posts

Posted - Jun 30 2010 :  3:20:11 PM  Show Profile  Reply with Quote
I would recommed using Clear Jel if you want the pie filling to keep, it is a chemically modified cornstarch. Regular cornstarch breaks down over time causing a runny consistency. If you google it, you'll find more info. Here is a basic recipe:
3 1/2c berries
3/4c + 2 TB sugar
1-4c + 1TB Clear Jel
1 c cold water
3 1/2tsp lemon juice

Combine sugar and clear jel in saucepan. Add water. Cook until mixture thickens and begins to bubble. Addd lemon juice and boil 1 minute, stirring constantly. Fold in berries. Fill quart jar and process 30 minutes in boiling water canner (for under 1000ft altitude.)


my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com
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KanMogirl
True Blue Farmgirl

349 Posts

Katherine
Rock Kansas
USA
349 Posts

Posted - Jun 30 2010 :  6:03:28 PM  Show Profile  Reply with Quote
I think my mom just froze them.

I would rather wear out than rust out.----Richard Cumberland

Edited by - KanMogirl on Jun 30 2010 6:04:36 PM
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emsmommy5
True Blue Farmgirl

1547 Posts

Angie
Buckley WA
USA
1547 Posts

Posted - Jun 30 2010 :  6:14:42 PM  Show Profile  Reply with Quote
I didn't mean to bottle the cornstarch jel.... just that you could use the canned berries for pie and the juice for jel by adding cornstarch after opening the bottle of berries. Lends to a more versatile use of the canned berries. =)

Do what you love, love what you do.
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Rivergirl_2007
True Blue Farmgirl

332 Posts

Shirley
Karnak IL
USA
332 Posts

Posted - Jun 30 2010 :  9:22:11 PM  Show Profile  Reply with Quote
Thank you for your help. I do know about Clear Jel, but have found another thickener that works even better for eliminating the runny consistency, especially after freezing. It is called Therm-Flo. The ladies at the Menonite store told me about it. Heather, I will be trying your recipe. I do can whole berries in water or a light syrup, but really wanted to have the pie filling ready to pour in a shell.
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kathyinozarks
True Blue Farmgirl

263 Posts

Kathy
Lebanon Missouri
USA
263 Posts

Posted - Jul 07 2010 :  11:35:07 AM  Show Profile  Reply with Quote
I would love to know more about the therm-flo. have you used it already for canning? we have an amish store about an hour away that we buy our fresh fruit from, they have a bulk store too, so can check if they have it

I am a retired country girl, living in our woods in the ozarks
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Rivergirl_2007
True Blue Farmgirl

332 Posts

Shirley
Karnak IL
USA
332 Posts

Posted - Jul 08 2010 :  12:31:53 PM  Show Profile  Reply with Quote
Kathy - Yes, I have used it and it works wonderfully. The ladies at the store said they use it because if you freeze the pies or the filling, it does not break down like it would with regular corn starch. Clear-Jel is also good, and they sell both, but they prefer the quality of the product more when they use the Therm-Flo.
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Alee
True Blue Farmgirl

22763 Posts

Alee
Billings MT Sister # 8
USA
22763 Posts

Posted - Jul 08 2010 :  1:54:51 PM  Show Profile  Click to see Alee's MSN Messenger address  Send Alee a Yahoo! Message  Reply with Quote
When I made my blackberry pies in Idaho I just did sugar and butter on the inside. Sometimes I would mix in the tiniest amount of vanilla and almond extracts. Yummy Yummy Yummy. Wish I had access to free blackberries like I did in Idaho!!

Alee
Farmgirl Sister #8
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quiltin mama
True Blue Farmgirl

436 Posts

Heather
Crescent City CA
USA
436 Posts

Posted - Jul 08 2010 :  6:55:25 PM  Show Profile  Reply with Quote
What is Therm-Flo made of? I'm interested to hear! :)

my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com
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Rivergirl_2007
True Blue Farmgirl

332 Posts

Shirley
Karnak IL
USA
332 Posts

Posted - Jul 09 2010 :  10:01:08 PM  Show Profile  Reply with Quote
Heather - I do not know what it is made of because I took it out of the bag and placed it in a jar. I will try to find out and let you know. I know I must have read it, but just can't remember.
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