Thursday, October 2, 2014

Canned Grape Pie Filling

I am really not a pie fan but there are a few I love. Pumpkin, coconut cream, banana cream, chocolate silk ( I do see a common thread).  Maybe I should say not a fan of fruit pie (besides cherry and apple...). Hmmm, maybe I am more of a pie fan than I think.

Maybe it is a crust thing because most of the time I shave the filling off of it and just eat the pie insides.  Heck, I even make crustless pumpkin pie.
 
Though, I find, as the years go by that I like fruit pie more and more.  This grape pie is one of my favorite kind of pies. The recipe for the pie can be found here.

At the market last week I found a peck of Concord grapes.  Yes, I bought a peck!  I was busy.  Seriously busy.  You have to slip them all.  What a freaking job! So worth it.  Most anything you really have to work for ends up good.

Grape Pie Filling No Additions

You want about 7 pounds for 2 quarts of filling. That is about a half of a peck, depending on how full your peck basket is.

Slip skins from grapes, set skins aside. Bring pulp to a boil. Reduce heat and simmer 5 minutes or until the grape pulp starts to fall apart. Press through a sieve to remove seeds. Add skins to pulp, bring to a boil and simmer for 20 minutes. Add to jars, filling to within a 1/4 inch of the rim. Put lid and ring on. Place jars in a canner and process for 20 minutes. Turn off heat and remove lid.  Let sit for five minutes then remove jars from canner.

OR

Basic Concord Grape Filling

This recipe is from Jerome's U Pick.  You can visit their site here.

6 cups Concord grapes
2 c. sugar
6 Tbsp. cornstarch
1 Tbsp. lemon juice

Remove grapes from stem and wash. Measure six cups grapes. Slip skins from grapes, set skins aside. Bring pulp to a boil. Reduce heat and simmer 5 minutes. Press through a sieve to remove seeds. Add skins to pulp, bring to a boil and simmer for 20 minutes. Combine cornstarch and sugar, mixing until well blended. Add this and the lemon juice to pulp and skin mixture, bring to a boil again and cook 5 minutes or until thick. Cool. May be stores in tightly covered container in refrigerator for several days or frozen. To can: Process 20 minutes in boiling water bath. Note: Grapes may be put in the blender for a few seconds after adding skins. Makes about 4 ½ cups.

Use for pie, over ice cream or filling in other grape recipes. 


4 comments:

Char Patterson said...
This comment has been removed by the author.
Char Patterson said...

Your grape pie looks delicious!! It is recommended that you do not use anything but Clear Jel as the thickening agent if you process foods. Cornstarch is fine if you are using to bake the pies at that time or for freezing it. Therefore, if you are going to process, I would recommend adding Clear Jel at the ratio of: 3 Tbsp. for every 6 cups of grape mash. Most canning processing recommends that you process for 30 minutes.

I wanted to share another recipe that makes a larger quality for canning as well:

22 cups of Concord grapes washed
4 cups of granulated sugar
1/4 cup fresh lemon juice
1 cup Clear Jel
Yield: 4 quarts

Notes
This recipe was adapted from Foods with Family

Diane said...

Char,
How long do you process? Thanks for the larger recipe.

Char Patterson said...

Process 20-25 minutes in water bath method.