This berry pie filling recipe is easy to make and can at home. Gooseberries,
dewberries, elderberries, huckleberries, loganberries and mulberries may all
be used in this recipe.

Always select blemish free fruit. We always prefer organic fruit without
pesticides. We add lemon juice to most recipes to help protect the color.
Berries
with any spices you prefer.
 Quart Jar Only
5 cups
Water
 1/4 cup
Sugar
 3/4 cup
Cornstarch or *Clear Gel
 3 tablespoons
Lemon Juice
 2 tablespoons
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
Making Gooseberry Pie Filling and Home Canning
  1. Calculate total ingredients desired using our conversion chart.
  2. Combine water, sugar, lemon juice and Clear Gel in a large, heavy pan and slowly bring
    to a boil, stirring continuously to avoid lumping of Clear Gel.
  3. Add fruit and bring up to temperature, cooking for about five minutes, stirring continuously.
  4. Canning using hot pack method with 1” of headspace.
  5. Processing with a Water Bath for 30 minutes at 212 degrees.
  6. For elevations above 1,000 foot level see Altitude Time Adjustments.
  7. After processing, remove from boiling water and place the jars on a towel, separated by
    1” to cool naturally as quickly as possible
  8. Labeling and Storing
  9. To bake a covered or uncovered pie, use a 9" pie crust. For uncovered, you may put
    dabs of butter on top of the fruit. Bake at 425° for 1/2 hour and then reduce temperature
    to 350° for another 1/2 hour.
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© 2004 David G. Blackburn
Video 2:
Canning Fruit in Syrup
or as a Pie Filling
You can watch our free
video to learn how to can
pie filling.
Click here to find out more
about our  Technical Guide,
If I Can, You Can!™ It will
provide you with simple,
step-by-step instructions for
home canning, illustrated
using photographs.
*Canning pie filling using Clear Gel is
much easier than with cornstarch