Making and Canning Currant Pie Filling
- Published on March 15 2011
- Written by David Blackburn (All Rights Reserved)
This currant pie filling recipe is easy to make and can at home. If not canning or to test the recipe, use one quart recipe instructions to make one currant pie and substitute the ClearJel® with flour. See note below for alternative to using ClearJel®.
Always select blemish free currants. We always prefer organic fruit without pesticides.
Note: There are four cups in a quart. Measurements are made before currants are boiled and softened, which will reduce the volume of the currants before canning. Quantites will vary depending on the size of the currants and their water content. For 7 quart canners, we recommend using the 8 quart recipe and then using any leftovers to make a currant pie or currant tart.
ClearJel® is recommended by the USDA as a thickener for canned pie filling. ClearJel® is a modified cornstarch, which does not break down in acid food mixtures and does not thicken enough during heat processing to interfere with the intended effect of the heat on killing bacteria during canning. It is preferred for thickening canned pie fillings as well as other foods over other corn starches because it has less or no aftertaste and leaves the thickened juices smooth and clear.
As an alternative to using ClearJel®, you may can the pie filling without the thickener and add flour in after opening using one of two methods;
- Bring the pie filling and flour to a simmer, stirring constantly until it has simmered five minutes and then bake pie as instructed on the following page.
- Or, heat equal parts of butter and flour in the microwave until the butter is melted. Mix well and then stir it into the pie filling before baking.
|Ingredients for Quart Jars||
(32 oz.) Jar
|8 Quarts||10 Quarts||12 Quarts|
|Granulated Sugar||1-1/2 cup||9 cups||12 cups||15 cups||18 cups|
|Water||1 cup||6 cups||8 cups||10 cups||12 cups|
|Lemon Juice (required for canning)||1 Tbsp.||1/4 cup + 2 Tbsps.||1/2 cup||1/2 cup + 2 Tbsps.||3/4 cup|
|ClearJel®||1/4 cup||1-1/2 cups||2 cups||2-1/2 cups||3 cups|
- Wash currants in batches of no more than two quarts.
- Combine water, sugar and ClearJel® in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken.
- Add lemon juice, fold in currants and bring up to simmer. Simmer for 5 minutes and then can immediately.
- Canning using hot pack method with 1" of headspace.
- Processing with a Water Bath for 30 minutes for quart jars, at 212 degrees.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
We recommend including baking instructions on canning jar labels.
- After opening, bake a covered or uncovered pie, using a 9" pie crust. For uncovered, place dabs of butter on top of the fruit. Optionally, you may mix in 1/2 cup heavy cream to the pie filling after opening and before baking.
- Bake at 425° F for 1/2 hour and then reduce temperature to 350° and bake 1/2 hour longer.
This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.
- Waterbath canner
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
The second step in learning to can at home continues with the use of a waterbath canner.
You will learn to home can fruit in syrup or to can fruit pie filling.