Pecan Pie Filling (Canning Recipe): A Versatile Delight for Pies, Tarts, and More
Looking for a delicious, shelf-stable pecan pie filling that’s perfect for pies, mini-tartlets, or as a decadent topping for ice cream or pound cake? This Pecan Pie Filling (Canning Recipe) is a game-changer! While it’s lighter than traditional pecan pie filling (no butter, eggs, or corn syrup), the flavor is absolutely phenomenal. Plus, it’s designed for safe and straightforward canning, so you can enjoy it year-round. Below, you’ll find the full recipe, step-by-step instructions, canning tips.
Why You’ll Love This Pecan Pie Filling
This pecan pie filling is a must-try for home bakers and canning enthusiasts. Here’s why:
• Versatile Use: Perfect for a classic 9-inch pie, mini-tartlets, or as a warm topping over vanilla ice cream or plain pound cake.
• Light yet Flavorful: Unlike traditional pecan pie fillings, this recipe skips butter, eggs, and corn syrup, delivering a lighter texture without sacrificing taste.
• Shelf-Stable: Safely canned, this filling can be stored in your pantry for up to a year.
• Easy Canning Process: Designed for beginners and experts alike, with clear instructions for safe water bath canning.
• Phenomenal Taste: The combination of pecans, apple juice, brown sugar, and warm spices creates a rich, nutty flavor that’s hard to resist.
Whether you’re preparing for holiday baking or looking for a homemade gift idea, this pecan pie filling is a versatile and crowd-pleasing option.
Ingredients for Pecan Pie Filling (Canning Recipe)
To make this delicious pecan pie filling, you’ll need the following ingredients:
• 3 1/2 cups pecan halves: Use fresh, high-quality pecans for the best flavor.
• 2 cups sugar: Granulated sugar adds sweetness and balances the flavors.
• 1 cup light brown sugar: For a deeper flavor, substitute with dark brown sugar for a molasses kick.
• 1/2 cup Clear Jel®: A modified cornstarch used as a thickener for canning (not regular cornstarch; see notes below).
• 4 cups unsweetened apple juice: Opt for high-quality juice like R.W. Knudsen’s Organic Apple Juice for the best results.
• 1/4 cup bottled lemon juice: Ensures proper acidity for safe canning.
• 1/2 tsp ground cinnamon: Adds warmth and depth.
• 1/2 tsp ground ginger: Enhances the flavor with a subtle spice.
• 1/2 tsp vanilla extract: Rounds out the flavors with a touch of sweetness.
Yield: This recipe makes approximately 2 quarts or 4 pint jars.
What is Clear Jel®?
Clear Jel® (spelled with one “L”) is a modified food starch specifically designed for canning. Unlike regular cornstarch, Clear Jel® is heat- and acid-stable, making it ideal for high-temperature canning processes like water bath or pressure canning. It thickens evenly without lumps, ensuring a smooth, consistent texture in your pie filling. When baked, it maintains the perfect thickness without breaking down.
Why use Clear Jel®?
• Resistant to breaking down under high heat and varying pH levels.
• Creates a lump-free, even texture.
• Ideal for canned pie fillings, preserves, and soups.
• Tasteless and odorless, so it doesn’t affect the flavor of your recipe.
You can find Clear Jel® online or at specialty stores that carry canning supplies. Do not substitute with regular cornstarch, as it won’t hold up during canning.
How to Make Pecan Pie Filling (Canning Recipe)
Follow these step-by-step instructions to create and can your pecan pie filling safely and effectively.
Equipment Needed
• Large saucepan
• Whisk
• Canning jars (2 quart or 4 pint jars), lids, and bands
• Water bath canner
• Jar lifter
• Clean, damp paper towels
• Kitchen towel (for cooling jars)
Instructions
1. Prepare the Filling:
• In a large saucepan, combine apple juice, sugar, light brown sugar, Clear Jel®, cinnamon, ginger, and vanilla extract.
• Stir over medium-high heat until the mixture thickens and begins to bubble. Whisk frequently to ensure a smooth consistency.
• Add bottled lemon juice and boil for 1 minute, stirring constantly to prevent scorching.
2. Add Pecans:
• Gently fold in pecan halves, ensuring they’re evenly coated with the thickened mixture.
3. Fill Jars:
• Ladle the hot pecan pie filling into sterilized canning jars, leaving 1-inch headspace.
• Remove air bubbles by running a non-metallic spatula or bubble remover around the inside of the jar.
• Adjust headspace if needed by adding more filling.
• Wipe jar rims with a clean, damp paper towel to ensure a good seal.
• Place lids on jars and screw on bands until fingertip-tight.
4. Process in Water Bath Canner:
• Place jars in a boiling water bath canner, ensuring they’re fully submerged with at least 1 inch of water above the lids.
• Process for 20 minutes (adjust for altitude if necessary; see notes below).
• After processing, remove jars using a jar lifter and place them on a kitchen towel to cool.
5. Cool and Store:
• Let jars cool undisturbed for 24 hours. Check seals by pressing the center of each lid; it should not flex.
• Store sealed jars in a cool, dark pantry for up to 1 year.
• Refrigerate opened jars and use within 1-2 weeks.
How to Use Pecan Pie Filling for Baking
This canned pecan pie filling is incredibly versatile. Here’s how to use it to make a classic pecan pie:
Pecan Pie Instructions
1. Preheat Oven: Set your oven to 400°F.
2. Prepare Pie Shell: Use an unbaked 9-inch pie shell (store-bought or homemade).
3. Add Filling:
• Pour the contents of 1 quart jar or 2 pint jars of pecan pie filling into the pie shell.
• Optionally, arrange additional pecan halves on top for a decorative touch.
4. Bake:
• Bake at 400°F for 10 minutes.
• Reduce the oven temperature to 350°F and bake for an additional 30 minutes, or until the crust is golden brown and the filling is bubbly.
• Note: The filling is already cooked, so you’re primarily baking the pie shell and reheating the filling.
5. Cool and Serve:
• Allow the pie to cool completely before slicing to ensure clean cuts.
• Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Other Uses for Pecan Pie Filling
• Mini-Tartlets: Spoon filling into pre-baked tartlet shells and bake at 350°F for 10-15 minutes.
• Dessert Topping: Warm the filling and drizzle over vanilla ice cream, pound cake, or waffles.
• Gift Idea: Package jars with a recipe card for a thoughtful homemade gift.
Canning Safety Tips
Canning is a rewarding way to preserve food, but safety is critical to prevent spoilage or foodborne illness. Follow these tips:
• Use Tested Recipes: This recipe is designed for safe water bath canning. Do not alter ingredient ratios, especially the lemon juice, as it ensures proper acidity.
• Sterilize Jars: Boil jars and lids before filling to prevent contamination.
• Check Seals: After cooling, ensure lids are sealed by pressing the center. If it pops, refrigerate and use within 1-2 weeks.
• Altitude Adjustments: If you live above 1,000 feet, adjust processing time:
• 1,001–3,000 ft: Add 5 minutes
• 3,001–6,000 ft: Add 10 minutes
• Above 6,000 ft: Add 15 minutes
• Store Properly: Keep jars in a cool, dark place (50–70°F) and check for signs of spoilage (bulging lids, leaks, or off odors) before use.
FAQs About Pecan Pie Filling (Canning Recipe)
1. Can I use regular cornstarch instead of Clear Jel®?
No, regular cornstarch is not suitable for canning as it breaks down under high heat and may result in an unsafe or runny product. Use Clear Jel® for best results.
2. How long does canned pecan pie filling last?
Sealed jars can be stored in a pantry for up to 1 year. Once opened, refrigerate and use within 1-2 weeks.
3. Can I freeze this pecan pie filling instead of canning?
Yes, you can freeze the filling in freezer-safe containers or bags for up to 6 months. Thaw in the refrigerator before using.
4. Why use bottled lemon juice instead of fresh?
Bottled lemon juice has a consistent acidity level (pH), which is critical for safe canning. Fresh lemon juice can vary in acidity and may not be safe for this recipe.
5. Can I make this recipe without canning?
Yes, you can prepare the filling and use it immediately for baking or as a topping. Store any unused portion in the refrigerator for up to 1 week.
Conclusion
This Pecan Pie Filling (Canning Recipe) is a versatile, delicious, and shelf-stable addition to your pantry. Whether you’re baking a classic pecan pie, whipping up mini-tartlets, or drizzling it over ice cream, this lighter yet flavorful filling will impress your family and friends. With safe canning instructions and a phenomenal taste, it’s perfect for holiday baking, gifting, or year-round enjoyment.
Ready to try it? Gather your ingredients, follow the steps, and enjoy the fruits of your canning labor! Have questions or tips to share? Leave a comment below or tag us on social media with your creations.
Happy canning