Strawberry Pie Filling Canning Recipe

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I use Clear Jel to thicken my homemade pie filling recipe. Clear Jel is a modified corn starch that can withstand the high heat of canning.

Do not use corn starch because it will not give you good results. It's not made for the high heat of canning.

I also want to note that Clear Jel is not the same as Sure Gel, which is used for jams and jellies.

Strawberry Pie Filling Canning Recipe Tips

Before we learn how to make strawberry pie filling for canning, I want to give you some tips.

• Pie fillings and anything made with Clear Jel tend to siphon, which can prevent your jars from sealing. This is due to the temperature difference between the water bath canner and the ambient room temperature. When the timer is done, I turn off the heat and remove the lid. Then I let the jars sit in the water bath for about 15 minutes before removing them.
• Head space is very important for all canning recipes, but it's very important for pie filling. If they are too full, it will leak out the top and prevent your jar from sealing.
• This recipe is made for quart jars.
• This recipe is for one quart of pie filling. You can fit 7 quarts in a standard canner or 4 quarts in a Nesco Electric Canner. You can multiply the measurements by 4 or 7 as needed to make a full batch at once.
• You can also use one batch to make two pint jars. However, we live a quart for our pies.
• Let the jars cool completely after removing from the water before you test the seals.
• Learn about how to sterilize canning jars.
• Avoid these canning mistakes that can kill you and always practice safe food preservation.
• Learn about canning jars not sealing and how to prevent common problems.