Directions
Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars.
Wash berries or cherries. Blanch pitted cherries in hot water (200°F) for 1 minute, drain and keep in covered pot. Do not blanch berries. (Do not use strawberries.)
Combine sugar and water/fruit juice with 1 pouch pie filling mix in a large, non-reactive pot. Do not use aluminum. Cook mixture over medium heat (180°F), stirring constantly, until thickened. Remove from heat. Fold prepared berries or cherries into sauce.
To Can Berry Filling: Ladle berries or cherries and sauce into sterilized jars, filling evenly. Leave 1/2-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled.
Process in a boiling water bath canner, 30 minutes for pints or quarts. Test jars for airtight seals according to manufacturer’s directions. If jars to not completely seal, refrigerate and consume within 2 weeks. Pie filling is ready to eat after 24 hours.
Preheat oven to 400°F.
Pour pie filling into a greased 8-in square baking pan; set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Using a large fork or pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in milk slowly, until just combined.
Drop dough by Tbspful over fruit filling. Bake for 30 to 35 minutes or until a toothpick inserted into the topping comes out clean. Serve warm with ice cream, if desired.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars.
Wash berries or cherries. Blanch pitted cherries in hot water (200°F) for 1 minute, drain and keep in covered pot. Do not blanch berries. (Do not use strawberries.)
Combine sugar and water/fruit juice with 1 pouch pie filling mix in a large, non-reactive pot. Do not use aluminum. Cook mixture over medium heat (180°F), stirring constantly, until thickened. Remove from heat. Fold prepared berries or cherries into sauce.
To Can Berry Filling: Ladle berries or cherries and sauce into sterilized jars, filling evenly. Leave 1/2-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled.
Process in a boiling water bath canner, 30 minutes for pints or quarts. Test jars for airtight seals according to manufacturer’s directions. If jars to not completely seal, refrigerate and consume within 2 weeks. Pie filling is ready to eat after 24 hours.
Preheat oven to 400°F.
Pour pie filling into a greased 8-in square baking pan; set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Using a large fork or pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in milk slowly, until just combined.
Drop dough by Tbspful over fruit filling. Bake for 30 to 35 minutes or until a toothpick inserted into the topping comes out clean. Serve warm with ice cream, if desired.
