Fruit Pie Filling - FAIL!

Since we had so many apples, I decided to bust out the new pressure canner and try my hand at what seemed a very simple procedure.

The pressure canning went well.  It was the recipe itself that seemed to be an epic fail.

My pie filling looks like I just poured water over the apples.  We still baked the pie, thinking it would thicken as it baked.

YAH, not so much.  There is still a pie crust in my oven that has some apples swimming in sugary water.

Basic Fruit Pie Filling

(this made 7 quart jars)

4 – 6 qts prepared fruit

2 cups clear jel

2 cups cold water

7 cups sugar

1 tsp salt

6 cups water

Mix Clear Jel and cold water until smooth.  Combine the sugar, salt and 6 cups waer and bring to a boil.  Add Clear Jel mixture and cook until thick and clear.  Add fresh fruit.  Fill jars, leaving at least 1 1/2” headspace.  Seal and pressure can 10 minutes at 5 lbs pressure.