{Canning} Strawberry Pie Filling
Serves: 7 quarts
Makes 7 quarts
Ingredients
- 6 quarts Fresh or thawed Strawberries
- 6 cups Granulated sugar
- 2-1/4 cup Clear Jel
- 7 cups Cold water
- ½ cup Bottled Lemon Juice
Instructions
- Wash well and drain fruit in a covered bowl or pot. Combine sugar and Clear Jel in a large kettle. Stir. Add water and, if desired, food coloring. Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch head-space. Process in water bath for 30 minutes at a full rolling boil.
- * Pour in a deep dish pie crust and bake until crust is golden brown. 425 for 15 minutes and reduce heat to 350 for 30 minutes.
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