pecan pie filling

Canning pecan pie filling is a fantastic way to enjoy the rich, sweet flavor of pecan pie without the need to bake it from scratch every time. This method ensures you have the perfect pecan pie filling readily available for when the mood strikes! The filling, once canned, can be stored for several months, making it ideal for long-term storage, holiday prep, or as homemade gifts.

Preparation Time: 15–20 minutes
Processing Time: 25 minutes
Total Time: 1 hour
Difficulty Level: Medium
Makes: 4–5 half-pint jars (depending on the amount of filling)

Ingredients:

• 2 ½ cups (300g) pecans, roughly chopped (or left whole, as preferred)

• 1 ½ cups (300g) granulated sugar

• 1 cup (240ml) light corn syrup or maple syrup (for a more natural flavor)

• 1/3 cup (80g) unsalted butter, melted

• 4 large eggs

• 1 tsp pure vanilla extract

• 1 tsp ground cinnamon (optional, for extra flavor)

• ½ tsp salt

• 2 tbsp all-purpose flour (optional, for thickening the filling)

• 2 tbsp lemon juice (helps preserve the filling)

• For Canning:

  • Canning jars (half-pint or pint size)

  • Lids and rings

  • Water bath canner or large pot for processing

Equipment Needed:

• Large mixing bowl

• Whisk or hand mixer

• Canning funnel

• Ladle

• Jar lifter

• Canning rack

• Clean towels

• Water bath canner or large pot

• Canning jars (with lids and rings)

Instructions:

Step 1: Prepare the Pecan Pie Filling

1. Toast the Pecans (Optional)
   Toasting the pecans before adding them to the filling will intensify their flavor. To do this, spread the pecans in a single layer on a baking sheet and bake them in a preheated oven at 350°F (175°C) for 5–7 minutes. Keep an eye on them to avoid burning. Once toasted, set them aside to cool.

2. Mix Wet Ingredients
   In a large mixing bowl, whisk together the eggs, corn syrup (or maple syrup), melted butter, vanilla extract, and lemon juice. The lemon juice not only adds a subtle brightness to the flavor but also helps with the preservation process during canning.

3. Add Dry Ingredients
   To the wet mixture, add the granulated sugar, ground cinnamon (if using), salt, and flour (optional). The flour helps thicken the filling slightly, making it more stable when canned. Whisk until the mixture is smooth and fully combined.

4. Incorporate the Pecans
   Fold the toasted or raw pecans into the filling mixture. Make sure the pecans are evenly distributed throughout the mixture. If you prefer a smoother pie filling, you can use a food processor to finely chop the pecans or omit them entirely for a pecan-free filling (though that defeats the classic nature of pecan pie).

Step 2: Prepare the Jars and Canning Equipment

1. Sterilize the Jars
   Before you begin canning, sterilize your jars by placing them in a large pot of boiling water for 10 minutes or using the sterilizing function on your dishwasher. This ensures that no bacteria are present, and your jars are safe for canning. Let the jars dry on a clean towel after sterilizing.

2. Prepare the Lids
   Place your canning lids in a small pot of hot (but not boiling) water and keep them warm. This ensures that they form a proper seal when you process the jars.

3. Prepare the Water Bath Canner
   Fill a water bath canner or large pot with water and bring it to a simmer. You’ll need enough water to cover the jars by at least 1 inch during the canning process.

Step 3: Fill the Jars

1. Ladle the Pecan Pie Filling into Jars
   Using a ladle and a canning funnel, carefully fill each sterilized jar with the pecan pie filling, leaving about 1 inch of headspace at the top of each jar. Make sure to remove any air bubbles by gently tapping the jar or using a non-metallic utensil to stir around the edges of the jar.

2. Wipe the Jar Rims
   Before placing the lids on the jars, wipe the rims with a clean, damp cloth to remove any residue that could prevent a proper seal.

3. Place the Lids and Rings
   Place the warm lids on each jar, then screw on the rings until they are fingertip-tight. Do not over-tighten, as this can interfere with the sealing process.

Step 4: Process the Jars

1. Place Jars in the Water Bath
   Carefully place the filled and sealed jars into the simmering water bath canner using a jar lifter. Ensure the jars are completely submerged in water by at least 1 inch.

2. Process the Jars
   Bring the water back to a boil and process the jars for 25 minutes. Start timing once the water reaches a rolling boil. If you’re using pint-sized jars, you may need to process for 30 minutes. The exact processing time can vary depending on your altitude, so it’s always a good idea to check for adjustments based on your location.

3. Cool the Jars
   After processing, turn off the heat and carefully remove the jars from the canner. Set them on a clean towel or cooling rack, and allow them to cool completely. You should hear a “pop” as the lids seal. Once cooled, check that the lids have sealed properly by pressing down in the center of each lid. If it doesn’t pop back, the jar has sealed. If any jars haven’t sealed, refrigerate them and use them within a few weeks.

Step 5: Store the Canned Pecan Pie Filling

• Storage: Once sealed and cooled, store the jars in a cool, dark place (such as a pantry or cupboard) for up to 6 months. Avoid direct sunlight and extreme heat, as this can compromise the quality of the filling.

• Label the Jars: Be sure to label the jars with the date of canning so you can easily track how long they’ve been stored.

How to Use Canned Pecan Pie Filling

When you’re ready to use your canned pecan pie filling, all you need to do is:

1. Prepare a Pie Crust
   Either use a store-bought pie crust or prepare your favorite homemade crust. Blind bake the crust if you prefer a crispier bottom.

2. Pour the Canned Filling into the Crust
   Open a jar of your pecan pie filling, give it a gentle stir to redistribute the pecans, and pour it directly into your prepared pie crust.

3. Bake the Pie
   Bake the pie in a preheated oven at 350°F (175°C) for 50–60 minutes, or until the filling is set and slightly jiggly in the center. If the crust begins to over-brown, cover the edges with aluminum foil to prevent burning.

Tips for Successful Canning:

• Headspace: Make sure to leave at least 1 inch of headspace in your jars to allow for expansion during processing.

• Pecan Size: Depending on your preference, you can chop the pecans into smaller pieces or leave them in halves for a more traditional texture.

• Canning Altitude Adjustments: If you’re canning at high altitudes, make sure to check the required processing time and adjust it as needed (generally, add an extra 5 minutes of processing time for every 1,000 feet above sea level).

Nutritional Information (per 1/2 pint jar, approximate):

• Calories: 600 kcal

• Total Fat: 35g

  • Saturated Fat: 5g

  • Trans Fat: 0g

• Cholesterol: 100mg

• Sodium: 150mg

• Total Carbohydrates: 75g

  • Dietary Fiber: 3g

  • Sugars: 60g

• Protein: 7g

• Vitamin A: 10% DV

• Vitamin C: 0% DV

• Calcium: 2% DV

• Iron: 10% DV

By canning your pecan pie filling, you ensure that the comforting, indulgent flavor of pecan pie is just a jar away. Whether you’re preparing for the holidays or simply want a quick, homemade dessert, this canned pecan pie filling will be a pantry staple that you can rely on year-round.