This forenoon I processed the black raspberries into pie filling—filling 21 quarts! I still have some in the freezer to make jelly with. My sister-in-law Laura gave me those out of the goodness of her heart. She brought them along on Sunday and stuck them in the freezer. I felt humbled for the time she’d spent in picking these and her thoughtfulness.
Next week I want to go pick blueberries for fresh eating and pie filling to can. Fresh blueberry pie is so good. Maybe I should up my daily walking to three miles instead of just two because of the extra sweets.
Talking about pie filling—I also want to can apple pie filling later this fall. I hope to have 60 to 70 quarts of various fillings in the basement for next year. These are so handy for pies, desserts, and Long Johns for my farm family.
I’d like to share my favorite apple pie filling. It looks as beautiful in the cans [canning jars] as it tastes in pie and apple crisp. A quart also makes a nice little gift for someone. I like to tie a pretty ribbon around the lid to fancy it up a bit.
Apple Pie Filling
In an eight-quart kettle, heat to boiling 7 cups water, 5 cups white sugar, and 1 cup brown sugar.
In the meantime, mix 6 tablespoons Perma-flo (or thickener of your choice) with a bit of cold water.
Pour Permo-flo mixture into the sugar water. Stir until thick and smooth. (Sometimes I need to add a bit more Perma-flo to get the consistency I prefer.)
Once mixture is thickened, add 9 cups diced tart apples and 1 teaspoon cinnamon.
Remove mixture from heat and ladle into quart jars, leaving one-inch headspace. Process using water-bath canning for 25 minutes.
*Excerpted from My Life as An Amish Wife by Lena Yoder
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Lena Yoder, author of The Tastes of a Farmer’s Wife (a cookbook), lives on the farm she was raised on in a large Amish community. She and her husband, Wayne, farm their land, raise their six children, and participate in the life of the Old Order Amish church. Their desire is to live for Christ daily and let His light shine through them.