Tuesday, October 8, 2013

Apple Pear Pie Filling

I mentioned a couple of days ago how I process pears.  Feel free to hop back a couple of days to see that post if you haven't yet. 

I got my pie apples the day after we processed the pears. I like pears and apples together in pies and since I'm on a Perma Flo pie filling kick this year,   I decided it would be awesome if I took some of those now soft pears and added some firmer apples to make yet another type of Perma Flo pie filling to can.

Mmm-hmm!   This is what I did for enough pie filling for 8 pies.

Apple Pear Pie Filling
  • 1 gallon processed pears with the water they were cooked in
  • 1 gallon sliced apples - we washed and cored them but didn't bother to peel them.
  • 1 1/2 cups Perma Flo
  • 4 cups sugar
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • sprinkle of cloves [optional]
Pour off the pear water and mix it well with the Perma Flo.   Combine all ingredients into a very large pot.   Bring to a boil. 

We put it into quart jars and processed them for 30 minutes.   Yield:  8 quarts

This filling is fantastic with waffles or popovers and vanilla yogurt


  1. Is Perma Flo anything like Ultra Gel or Clear Gel?

  2. From what I hear, it's the next generation of Clear Gel. It's a corn starch derivative.


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