There’s something nostalgic about pecan pie—the rich, gooey filling, the crunch of toasted pecans, and the buttery aroma wafting from the oven. For many, it’s a treasured holiday tradition. But what if you could have that decadent filling ready to go whenever you wanted? That’s where canning comes in.
Canning pecan pie filling is a smart way to preserve the goodness of pecan pie for future use. Whether you’re planning ahead for Thanksgiving or just want a quick dessert option on hand, having jars of pecan pie filling in your pantry is a game changer.
While traditional pecan pie filling can be tricky to safely can due to the eggs and dairy usually involved, this recipe has been adapted specifically for safe canning, using clear jel (a canning-safe thickener) and no perishable ingredients. It’s shelf-stable, safe, and still absolutely delicious
🕒 Cooking Time & Serving
-
Prep Time: 25 minutes
-
Cooking Time: 30 minutes
-
Processing Time (Water Bath): 30 minutes
-
Total Time: ~1 hour 25 minutes
-
Yield: About 4 pint jars (enough for 4 standard 9-inch pies)
-
Serving Size: 1/8th of a pie (based on a 9-inch pie)
🧾 Ingredients
-
2 ½ cups light corn syrup
-
2 ½ cups packed light brown sugar
-
1 ½ cups water
-
1 cup chopped pecans (to be added to jars, not cooked)
-
¾ cup Clear Jel (not instant)
-
½ tsp salt
-
2 tsp vanilla extract
-
½ cup bottled lemon juice (for preservation and acidity balance)
ADVERTISEMENT
