Raspberry Pie Filling

I recently took a trip to my coworkers farm house and she had SO many raspberry bushes! I came home with about 3 lbs of fresh raspberries. I wanted to try something other than jam, so I figured that a nice raspberry pie or crisp would be a great shift. To make this a little easier in time crunches, I canned the filling so that i can make a quick and tasty dessert.

Tips:

Stay safe - improper home canning (or jarring) is one of the leading causes of the food borne illness. In order to prevent any chance of getting this nasty bug, make sure the food you are processing, as well as your equipment, is clean and undamaged. Also, make sure that  you are processing your food for the proper amount of time. I find that the Ball Canning website is the best resource to find out the proper processing times. 
Spice it up - if you'd like, a little bit of spice can give your filling a little twist; I recommend some cinnamon, nutmeg or even try substituting orange or lime juice for the lemon. 
Shelf life - Any kind of canned food is best used within a one year time period, but they can last for much longer. I came across a jar of pickles at my grandmother's house that is as my younger brother (21 years)!!!!
Wash up - a lot of people don't know this, but YOU DO NOT WASH ANY KIND OF BERRY UNTIL YOU ARE READY TO USE IT!! When you wash a berry (even strawberries) moisture gets in between the delicate seeds. If you wash your berries and then refrigerate them, the spoiling/decaying process is expedited and your berries will be moldy before you know it.

Prep Time: 15-20 minutes

Processing Time: 30 minutes

Servings: 8 cups

8 cups raspberries, washed and drained (about 5 pints)
2 cups cool water
2 cups granulated sugar
2/3 cup corn starch
2 Tbsp lemon juice
Blue and red food coloring, optional
2 (32 oz) pint glass preserving jars with lids and bands


Directions: 

1) Prepare your jars and lids by boiling them in a water canner for 5 minutes.  Set bands aside. 

2) In a large saucepan, whisk together sugar and cornstarch (stainless steel is preferred). 

3) Slowly whisk in water. If you choose, add in blue and red food coloring until the desired color is achieved. 

4) Bring the mixture to a boil over medium-high heat, stirring constantly. Add lemon juice, return to a boil and boil for another minute, stirring constantly. 

5) Reduce the heat to low and quickly fold in raspberries. Return the filling to a boil over medium-high heat, stirring occasionally. Remove from pan from heat. 

6) Ladle the hot pie filling into your sterilized jars leaving 1 inch headspace at the top of each jar. Try to remove any air bubbles. 

7) Wipe rim with a clean damp towel to remove any residue or filling. Center a lid on each jar. Apply band until it is snug.

8)  Place the jars into a boiling water canner for 30 minutes. Remove jars and cool. 

9) You should hear each of the lids make a short, high-pitched popping sound. Check lids for seal after a few hours by pressing down in the center of each lid. The lids should not flex. Remove the bands and store your filling in a cool dry place until ready to use.