Canning Pecan Pie Filling: A Sweet Southern Staple

🍴 How to Make Canned Pecan Pie Filling

Step-by-Step Instructions:

1. Sterilize Your Jars

   • Wash jars, lids, and rings in hot soapy water.

   • Sterilize jars by placing them in boiling water for 10 minutes. Keep them hot until ready to fill.

2. Make the Filling Base

   • In a large pot, whisk together the brown sugar, corn syrup, water, salt, and Clear Jel until well combined.

   • Bring the mixture to a boil over medium-high heat, stirring constantly until it thickens and becomes glossy.

3. Add Final Ingredients

   • Remove the pot from heat. Stir in the vanilla extract and lemon juice. Mix thoroughly.

4. Prepare Jars

   • Place ¼ cup chopped pecans into each hot, sterilized pint jar.

   • Ladle the hot syrup mixture into each jar, leaving 1-inch headspace. Stir gently with a sterilized knife or spatula to remove air bubbles.

5. Seal the Jars

   • Wipe rims clean with a damp cloth.

   • Apply lids and screw bands until fingertip-tight.

6. Process in a Water Bath

   • Place jars into a boiling water bath canner.

   • Process for 30 minutes (adjusting for altitude if necessary).

   • Remove jars and let cool for 12-24 hours. Check seals.

7. Store

   • Store in a cool, dark place. Use within 12 months for best quality.