How to Make (Step-by-Step Instructions)
Step 1: Prepare the Jars
- Wash and sterilize 6 pint-sized canning jars, lids, and bands.
- Keep jars hot until ready to fill.
Step 2: Make the Syrup Base
- In a large saucepan, combine brown sugar, granulated sugar, corn syrup, water, and salt.
- Bring mixture to a gentle boil, stirring frequently until sugars dissolve.
- Remove from heat and let cool slightly.
Step 3: Add Flavor
- Stir in the melted butter and vanilla extract.
- Slowly whisk in the beaten eggs (do this gradually so they don’t scramble).
Step 4: Fill the Jars
- Place ⅔ cup pecans into each jar.
- Carefully pour the syrup mixture over pecans, leaving about 1 inch of headspace.
- Remove air bubbles with a spatula, wipe rims, and seal jars with lids and bands.
Step 5: Process for Canning
- Place jars in a boiling water bath canner.
- Process for 25 minutes (adjusting for altitude if necessary).
- Remove jars and let them cool for 12–24 hours. Check lids for proper seal.
Step 6: Using the Filling
- To make a pie, simply pour the contents of one jar into an unbaked 9-inch pie crust and bake at 350°F (175°C) for 50–55 minutes until set.
Notes
- Always use fresh, high-quality pecans for the best flavor.
- Do not skip the boiling water bath process—it ensures safe storage.
- If your mixture seems too thick when opening, stir gently before using.
- Store jars in a cool, dark place for up to 12 months.
FAQs
1. Can I use dark corn syrup instead of light?
Yes, dark corn syrup will give a deeper, richer flavor, closer to traditional Southern-style pecan pie.
2. Do I have to use eggs in the canned filling?
Yes, eggs are essential for the custardy texture. However, handle carefully when adding to avoid curdling.
3. Can I pressure-can instead of water bath?
No, this recipe is best suited for water bath canning because of the sugar content and acidity level.
4. How long will the canned filling last?
Up to 12 months when stored in a cool, dark place. Open jars should be refrigerated and used within 1 week.
Nutrition Information (per serving, based on 1/8 of a 9-inch pie)
| Nutrient | Amount |
|---|---|
| Calories | ~470 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Cholesterol | 65 mg |
| Sodium | 160 mg |
| Carbohydrates | 58 g |
| Fiber | 2 g |
| Sugars | 44 g |
| Protein | 5 g |
Disclaimer
Pecan pie filling is a rich, indulgent treat—best enjoyed in moderation. This recipe contains nuts and eggs, which are common allergens. If you or your guests have food allergies, please adjust or avoid this recipe accordingly.
