Thursday, July 23, 2015

Berry Pie Filling with Perma-Flo

We've been so busy this summer. It seems that all the fruit got ready at once. Within a week, we had bushels of peaches, cherries, blueberries and raspberries. So much goodness all at one time! I got together with one of my sisters for a day and we blasted out dozens of quarts of pie fillings. Peach Vanilla, Spiced Peach, Sour Cherry, Mixed Berry.... So, so delicious. One of the tricks of making berry pie fillings for canning is making sure that everything is heated enough, but that the berries aren't stirred so much that they are completely broken down in the process. Not to worry, I had a plan. Heat 1/4 of the berries with water, smash them to bits for as much juice as possible, then add the perma-flo and make the sauce. Once the sauce was done, then add the berries and heat through stirring gently. Bring back to a boil and can. It worked perfectly!!  

Berry Pie Filling with Perma-Flo

1 gallon red raspberries and black raspberries mixed
1 quart water
2 cups sugar
1 cup Perma Flo

Mix the sugar and Perma Flo and set aside.   Put the water and 1 quart of the berries in a large pot and smash the berries with a potato masher to release the juice.   Add the sugar and Perma Flo and stir well.   Heat the mixture until it boils, stirring constantly.   When it boils, it will become clear and thick.   When the sauce is clear and bubbling, add the rest of the berries and fold them gently in.  You don't want to break them all up.   Once the mix is boiling again, it's ready to go into the jars.

We processed the jars for 30 minutes for canning.

Yeild: 4-5 quarts of pie filling.

1 comment:

  1. I will have to try this! We often have way more wild blackberries and black raspberries than we can eat. Thanks!


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