When it comes to canning, pie filling is one of the easiest things to make and the results are always fantastic. Just because it is pie filling doesn't mean it will just be used in pies either. Think topping for your favorite cheesecake or ice cream! Yum!
Only a few ingredients needed.
Saskatoon Pie Filling
4 cups water
1/2 cup lemon juice
12 cups Saskatoons
3 cups sugar
1 cup cornstarch
Bring the water and lemon juice to a boil in a fairly large pot.
Add the Saskatoon berries and bring back to a boil.
Mix the sugar and cornstarch together making sure to break up any clumps. You want this very well mixed.
Add the sugar/cornstarch mixture to the pot.
Whoops? Did I forget to take a photo? Sorry!
Stir and cook until the it thickens and the juice becomes clear.
Just look at that! Can it get more yummy?
Pour into pint or quart jars and process. 20 minutes for quarts, 15 minutes for pints.
Makes 4 quarts or 8 pints
While the pints are processing scrap the pot and gobble up the remains.
Go ahead! You know you want too!
Also linked in too: Mind Body and Soul, The Nourishing Gourmet, Doodles in Stitches and Frugally Sustainable blog hops.
Glo,
ReplyDeleteThe filling looks amazing.
I've never had Saskatoon berries. They do however, look like blue berries. Are they the same?
Thanks Sandy,
ReplyDeleteNo they really have their own flavor. There are those who say they taste a bit like blueberries bu that's like saying Raspberries taste like Strawberries. :)
My son, who is an avid wild food forager, found these when we were camping in Idaho this summer. They look like blueberries, but they do, indeed have their own flavor. We sprinkled them on cold cereal in the morning and also ate them as is. They remind me a little of salal berries because they are a tad mealy though not unpleasantly so. Have not seen them on the southwest coast of Washington State, though.
ReplyDeleteYou have described them well. They worth taking the time to pick and make the most amazing pie. :)
DeleteWow, I'm so anxious to try them now. I have never heard of them before either. This recipe looks wonderful. Thanks for linking up at Doodles & Stitches. I hope you're having a wonderful weekend.
ReplyDeleteThese berries are what the native Canadians and probably Americans used to dry and use in their pemmican. I grew up with them in Saskatchewan. Mom used to can quarts and quarts of them of course she had a herd of kids to pick them. We ate as many as we saved for canning 😀
ReplyDeleteHi does this need to pressure canned or just boiling water bath ? Thanks
ReplyDeleteBoiling water bath would be sufficient
DeleteCould this filling be frozen instead of canning??
ReplyDeleteYes you can freeze instead of canning
ReplyDeleteUse clear gel instead of cornstarch much better for canning pie fillings
ReplyDelete