Pecan Pie Filling
(for pressure canner)
Found on Canning Only Recipes – Found on sbcanning
YIELD: 5 / 24oz jars or 4 quarts
7 cups white Karo syrup
7 cups light brown sugar
2 tsp salt
7 tsp vanilla extract (not flavoring)
5 cups pecan halves or pecan pieces
Warm the Karo syrup in a large pot over a medium heat. Add the brown sugar, stirring to incorporate. Let it simmer without boiling. You just want to make sure the sugar dissolves. This takes a few minutes. Stir frequently, and don’t go to far away.
Add the salt and vanilla, and stir to mix well.
Remove from heat, ladle into the 24oz jars, filling the jars about 2/3rds of the way to the bottom of the band. I used a ladle and did one ladle per jar until I used it up to make sure the jars were even. You can also use a measuring cup, and measure two cups of filling into each jar. Pour in the 1 cup of pecan halves or pieces into the jars on top of the filling.
Wipe top of jars to make sure there is nothing on the glass to prevent them from sealing. Place bands on and rings, and tighten. Place jars in a pressure canner, process 15 minutes at 10lbs of pressure. Filling will be good for up to 18 months.
TO USE FILLING:
Place 3 med/large eggs or 2 Xlarge eggs in mixing bowl….beat slightly.
Add 1/3 cup melted and cooled unsalted butter.
Blend the eggs and butter together.
Remove lids from jar, place jar in the microwave for about 1 – 1.5 minutes on high. This will soften the filling making it easier to remove from the jar. If you need additional time, do it in increments of 5-10 seconds….you don’t want to really heat the filling or it will harden. Pour it into the bowl with the eggs and butter and blend well.
Pour into 9″ deep, unbaked pie crust. Bake at 325 for about 1 hours. Pie is done when the center temps at 200 degrees. Let pie cool for about 3 hours before cutting.