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Pie Pack Recipe

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This recipe for Pie Pack, by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Jones Bamford
Added: Monday, September 3, 2007


Desired fruit.

It's good to pie pack fruit for homemade pies because it gives better color, flavor and texture than
fruits canned in syrup. This method usually is done with canning smaller quantities of fruits. The processing is the same as for canning fruit and syrup but the preparation is different. Pie Pack is the same as hot packed fruit canned but is packed in its own syrup. Only sugar has been added.
Cane berries, bush berries, rhubarb, sour cherries and apples are the fruits most often canned when using the Pie Pack method. DO NOT use this method for vegetables.
PROCESS IN WATER BATH: Check canning book for times. Remove jars from water bath and let cool. The following day, take off rings and wash jars. Follow your favorite recipe for the specific fruit used. Sometimes juice needs to be thickened. this can be done by adding small amounts of flour, tapioca or cornstarch.
Method I:
Select fully ripe fruit or berries. wash and drain. Put fruit in kettle and mix with sugar. (The amount of sugar depends on family taste.). Let
stand until enough juice is drawn from fruit to cover bottom of kettle.
Set kettle on range. Use medium heat, stirring gently until juice nearly covers fruit. Heating the fruit with sugar draws out more juice and shrinks fruit for a better pie filling. Use same instructions for filling jars and time tables as for other hot
pack method process in the water bath. Be careful not to pack jars too tight.
Method II:
Select fully ripe fruit or berries. Wash and drain. Put fruit in casserole or pan and mix with sugar. (The amount of sugar depends on family taste). Cover. Place in 225 oven for 1 hour or until juice covers fruit. Place in jars and process in water bath using time tables for hot pack method.




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