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Slice of apple pear cranberry pie sitting on a plate with a streusel topping with apples and cranberries in the background.
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Apple Pear Cranberry Pie Filling

A step-by-step guide to making, water bath, or steam canning Apple Pear Cranberry Pie Filling. This recipe can be found in The All New Ball Book of Canning and Preserving.
Prep Time45 minutes
Cook Time20 minutes
Water Bath or Steam Canning Time30 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Apple, Canning, Cranberries, Pear, Pie Filling, Steam Canning, Water Bath Canning
Servings: 3 Quart Jars

Equipment

Ingredients

Instructions

  • Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
  • Combine water and 1/4 cup of lemon juice in a large bowl.
  • Peel and thinly slice your apples and pears. Submerge the apple and pear slices in lemon water. Drain using a colander. I like to use my Apple Peeler, Slicer, and Corer, to save time peeling and slicing.
  • Combine fruit slices, cranberries, sugar, cinnamon, nutmeg, and the remaining 1/2 cup of lemon juice in a large stainless steel pot. Bring to a simmer over medium heat. Cover and cook for 10 minutes or until the fruit releases its juices. Stir the mixture occasionally.
  • Prepare your canner
    Using Water Bath Canner: 
    Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars or quart jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
    Using a Steam Canner: 
    Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint jars or quart jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
  • Once you have hot jars and hot pie filling
    Water Bath Canner:
    Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
    Steam Canner:
    Remove the steam canner lid and remove your jars one at a time using your jar lifter.
  • Using the ladle and funnel. Ladle hot fruit mixture into hot jars, leaving 1/2 inch headspace. Use your headspace measurer to verify space. Remove any air bubbles with your de-bubbler and adjust the headspace, if necessary, by adding more pie filling.
  • Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
  • Place the jar in the canner using your jar lifter. Repeat until all apple pear cranberry pie filling is used.
  • Processing
    Water Bath Canner:
    Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
    If your water is not boiling start your processing time when the water is boiling. Process pint or quart jars for 30 minutes. Make sure to adjust your time for altitude.
    Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
    Leave the jars in the water for 5 minutes.
    Steam Canner:
    Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. 
    Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".
    Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
    The processing times for steam canning are the same as for water bath canning. Process pint or quart jars for 30 minutes.
    Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
    When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
    Carefully remove the lid by tilting it away from you to avoid steam burns.
  • Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
  • Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Notes

This recipe can be found in The All New Ball Book of Canning and Preserving.