PRESERVE THE HARVEST SERIES
Preserve the Harvest Series presents a new fruit or vegetable every Tuesday with the goal of helping you get the most out of fresh fruits and vegetables harvested during peak season. Whether you grow your own fruits and vegetables, buy them at the Farmer’s Market or your local grocery store, it is good to remember the best time to preserve your bounty is when it is plentiful. Preserving the harvest stocks your pantry shelves and freezer with whole foods that you can feel good about, foods that taste great, and this approach saves you money. A sane approach to sustainability! Next up…Raspberries and Home Canned Raspberry Pie Filling.
LET’S TALK RASPBERRIES
The Raspberry plant is a perennial with woody stems and edible fruit. There are multiple varieties of raspberry plants each producing a berry that is unique and colorful. The red raspberry is the most popular and is by far the largest crop of commercially grown raspberries. If you are fortunate enough to have a farmers market nearby, you may find black, blue, yellow and golden raspberries for sale. All the raspberries are similar in taste with a very distinctive rich raspberry flavor.
GROWING RASPBERRIES
If you plan on growing raspberries it’s a good thing to think about what type of crop you want to have. Raspberry plants are either Summer bearers (grow one crop per season in the summer) or ever-bearers (two crops grown in the spring and fall). I have both types planted. My raspberries begin producing in late spring and I have continuous berries all the way until fall. Raspberries prefer cooler climates but are adaptable and can be grown almost anywhere. They are relatively easy to grow, but must be tended to regularly so they do not get out of hand. Pruning is a must to get good fruit production. It is not difficult, but can not be neglected.
Guide on growing raspberries: Organic Gardening – Growing Raspberries
Guide on how to prune raspberries: About Home – Pruning Raspberry and Blackberry Plants.
CARING AND STORAGE OF RASPBERRIES
Raspberries should be stored in a single layer in a moisture proof container. Do not rinse berries until they are ready to be eaten. Fresh raspberries will store in the refrigerator for about 3 days.
Raspberries may be frozen with great results. To freeze, rinse berries lightly and place on paper towel to soak up extra moisture. Arrange raspberries on baking sheet in single layer and place in freezer until frozen solid. Once frozen, remove berries and place in heavy duty freezer bag or use vacuum sealer. Frozen berries can be stored up to a year.
HOME CANNED RASPBERRY PIE FILLING
Raspberry pie filling is easy to make and is a great way to preserve the harvest while raspberries are in season; saving you money and enabling you to enjoy the great taste of raspberries throughout the year. Raspberry pie filling can be enjoyed for more than just pies. With a little imagination you can put those beautiful berries to good work. Spoon a little raspberry pie filling on top of ice cream for a delicious ice cream sundae or spread some between two chocolate cake layers for a decadently rich treat.
The following recipe is processed using a water bath canning process. If you have never canned before or need a refresher the National Center for Home Food Preservation is the gold standard of information. I would encourage you to head over and read their general canning information.
Supplies You Will Need
- Water Bath Canner
- Quart Jars with Lids and Bands
– Just the right size for 1 pie.
- Clear Jel
– a necessity for a thickener when canning any type of pie filling. Corn starch can be used in a pinch but in my experience the finished product is clumpy, with a chalkier taste. Clear jel is relatively inexpensive and works beautifully every time. I buy mine on Amazon because it is readily available there and can be hard to find in the regular supermarket.
- Utensil Set
– Not absolutely necessary, but makes the job of canning a whole lot easier.
- Large non- reactive pot
- 10 cups raspberries
- 2 cups sugar
- 2 cups water
- 2 tbsp lemon juice
- ½ cup clear jel (not instant)
- Rinse berries.
- Combine water, sugar and ClearJel® in a large, non reactive heavy pan and slowly bring to a boil.
- Stir continuously until mixture begins to thicken.
- Add lemon juice, fold in raspberries and simmer for 5 minutes.
- Spoon hot mixture into sterilized quart jars, leaving 1" of headspace at the top for expansion.
- Wipe rim of jar and place sterilized lid on jar and lightly fasten with screw type band.
- Process in a Water Bath Canner for 30 minutes for quart jars.
- After processing, remove jars and place on a towel to cool. Jars should be spread apart to allow for circulation when cooling. Allow to sit for 24 hours.
- Check jars to make sure they have sealed properly. If proper sealing did not occur, place jar in refrigerator. Can be stored in refrigerator for about 2 weeks.
Recipe from Canning USA: Making and Canning Raspberry Pie Filling
Preserve the Harvest Series: Raspberries and Home Canned Raspberry Pie Filling shared with:
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Do you think I could use the same recipe but with blueberries? I have several pounds of bluebrrries right now and would love to make some pie filling.
You could absolutely use this recipe with the blueberries. Since they hold up a little better than raspberries I am sure they would can up nicely.
My girls would be in heaven with all those raspberries! Awesome post. Pinned. Lou Lou Girls
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Thanks girls. I appreciate you stopping by.
Blessings,
Shari
That’s a great way to preserve raspberries and make the most out of them. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Laura@Baking in Pyjamas recently posted…Cookies and Cream Ice Cream
Thanks Laura. It is always a pleasure coming to your party, thanks for stopping by.
Blessings,
Shari
Yum. This reminds me so much of my Grandma and spending summers with her making preserves on PEI. Congrats you are being featured this week on Weekend Craft’s Creative Spark Link Party. Stop by and check out your feature and I hope you link up again today! http://bit.ly/1pEMI5A
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Thanks for the feature! It gives my old heart a thrill whenever that happens. Thanks for sharing the memories!
Blessings,
Shari
We can vegetables from our garden to get us through the winter. It still amazes me at the difference between ours and what you buy at the grocery. I’ll bet your raspberry pie filling is delicious! Thanks for sharing with Creative Spark Link Party. I hope you join us again tomorrow.
Glenna @ My Paper Craze
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I am spoiled when it comes to fresh produce. I think that is why I try so hard to put up what I grow in its season. The taste and quality is so much better! Thanks for stopping in and taking a moment to share.
Blessings,
Shari
I didn’t get enough to can this year. I’m going to use mine in muffins. Pinning this to creative k kids tasty tuesday board. Thanks for linking up!
Dina recently posted…Pasta Salad recipe and Tasty Tuesday Linky
I appreciate the share and your stopping in today.
Blessings,
Shari
I haven’t been around anyone who makes preserves in a very long time. This post brought back memories of my grandmother in the kitchen. Thank you for that!
Also a big “thanks” for sharing with the SHINE Blog Hop!
There is nothing like those memories I have of my Grandmother in the kitchen. They are precious to me. If I helped to conjur up some of those priceless gems for you that makes me happy.
Blessings,
Shari
Looks like a great way to use up those raspberries. Something I wouldn’t mind having ready to use on a whim.
Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest board.
Carie Spence recently posted…Gluten Free Blueberry Lemon Sweet Cake
Thank you Carie. come on by and I will gladly share some of mine!
Blessings,
Shari
I was just reading in the comments about your raspberry bushes…we planted one a number of years back and it never seemed to give us very much and I’d kind of forgotten about it. Then we noticed this year it shot up roots all over the place and there actually was a fair amount of fruit on it! I am so excited! Your recipe of course looks amazing…and I appreciate the tips as well. I think I am going to try freezing raspberries now too with your instructions.
Michelle @ A Dish of Daily Life recently posted…7 Delicious Main Dishes and #FoodieFridays no. 6
Freezing raspberries is simple to do and there is nothing better than the taste of raspberries in the dead of winter. Watch out for those raspberries, once they take off they will spread like crazy. Enjoy the beautiful weekend.
Blessings,
Shari
Raspberries are so scarce here in Greece! Thank you for analyzing the course from the tree to our plates! Thanks for coming and linking up at The Weekend Social. All posts get pinned on our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr! I hope to see you there!
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I enjoy your party. Already linked up too! I appreciate you stopping by to share. Have a wonderful weekend.
Blessings,
Shari
Mmmm. I love raspberries and this is so helpful for preserving them! Thanks for sharing at Fridays Unfolded!
Alison
Nancherrow
Thanks. I love your party. So many great things to explore!
Blessings,
Shari
Ohhh my goodness I am going to have to try this! We hit the blackberries pretty hard this year so I think it’s time to try out the raspberries. This is definitely on my list–looks so good! Thanks for sharing at the #LetsGetReal link party!
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Thanks Emily. I love how the jars look all lined up in a row. Our blackberries are just getting fat and juicy. That will be next up on my list. Thanks for stopping by for a visit.
Blessings,
Shari
Raspberries my favorites! Even though I don’t make pie I bet will taste delicious
#shinebloghop
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Mine too Remy. I just finished making up a batch of raspberry juice and canning it and oh my is it delicious. So many great ways to use them.
Thanks for stopping by and taking a moment to share.
Blessings,
Shari
I am so glad that I follow your blog. You are such a wealth of information. Thanks for the raspberry pie filling. Have made fillings for years but somehow have never made the raspberry one although raspberry is my favourite fruit pie. Will definately be making one. Your blog is just simply a joy to read. Thanks.
Patricia
Thank you Patricia. That means so much to me. I am glad you are enjoying the blog and finding it useful too! I would love to hear how you like the filling and pass on some of your great recipes, I would love to try a few
Blessings,
Shari
I have fond memories of picking raspberries as a kid. They will always have a place in my heart…and then my tummy
Thanks for sharing!
Pinning !
Bobbi recently posted…Bacon Cheeseburger Egg Rolls
I know what you mean. I loved in an area when I was a little girl that had berries all along the paths. It was not hard to fall in love with the tasty fruit. Thank you for stopping by, It is always nice to see your comments.
Blessings,
Shari
Oh just the thought of raspberry pie has me giddy and hungry for a piece right now. So, totally want to try your canning instructions and can’t thank you enough for sharing, Shari. Huge thank you and totally shared all over for you, too!!
Janine Huldie recently posted…Starting A Blog – 5 Things You Will Need (SITS)
Thank you Janine! Raspberry’s make such delicious pies. For my Thursday post I am making fresh raspberry tarts. Yum. Have a wonderful rest of your week and thanks for sharing.
Blessings,
Shari
Shari, This is another thing I have never canned. Again, I take my hat off to you. This post is beautiful and makes me really want a spoon and a jar right now. Thanks for your fabulous recipes and amazing pictures. Shared all around the world. Carrie, A Mother’s Shadow
Thank you Carrie. I could sit and eat a whole jar with a spoon if I allowed myself the luxury. I wouldn’t feel so good the next day but hey, I think it would be worth it :)!
Dear Shari,
Great information!
I’ve found that raspberries freeze quite well, which always surprises me – because they’re a more delicate berry.
The idea of a raspberry pie sounds divine :0)
I hope you’re having a great week,
Suzanne
Simply Suzannes at Home recently posted…maple agave lemonade with peaches & thyme
We are picking about a gallon and a half of raspberries every other day so my freezer is a godsend! I have made all the raspberry preserves I will need for the whole year and the pie filling is just about completed. Our freezer is being loaded up with raspberries. No matter how many we put in, they never seem to make it through the whole year. So many great ways to use them. Thanks for stopping by Suzanne. I always enjoy your comments.
Blessings,
Shari
I love canning season. I use a lot of old fashioned recipes but I like to try new ones as well.
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The appreciate the old fashioned recipes. My favorite thing to do at garage sales is look for the old cookbooks and recipe cards that others don’t seem to value. I have found some pretty amazing recipes this way. Thanks for stopping by and taking time to share.
Blessings,
Shari
We are so blessed to have a good crop of raspberries I freeze alot,I can them as fruit,make juice,& blueberry/ raspberry pies for freezer,& this year made a syrup,& just looked up a recipe for extract,I made vanilla extract a month ago & so easy & tasty,I am so thankful for these great recipes for canning pie filling from these ruby gems.
I made raspberry juice for the first time this year since we had so many raspberries. I love it. I haven’t tried the vanilla extract yet, but it is on my list of things to do. I do agree, we are fortunate and blessed to have the opportunity to put away so many good things from the garden. Thank you for stopping by Debbie and feel free to pass any recipes along. I am always looking for good ones.
Blessings,
Shari
Shari,
I can think of so many delicious recipes using raspberries. I am trying to convience my husband we need a garden. He says we are never home long enough to take care of it. That maybe true in our current season of life with having so many teens running everywhere, but one day I am going to grow some raspberries. They look so amazing!
Thanks for sharing!
Blessings,
Diane Roark
I started my raspberry bushes 4 years ago and they are now at a point where we can barely keep up with them. We pick about a gallon and a half of raspberries every other day and this will continue on into the fall. Too bad you aren’t closer. I would gladly share! Thanks for stopping by for a visit, it is always a great pleasure.
Blessings,
Shari