Canning Pecan Pie Filling: A Sweet Southern Staple

There’s something nostalgic about pecan pie—the rich, gooey filling, the crunch of toasted pecans, and the buttery aroma wafting from the oven. For many, it’s a treasured holiday tradition. But what if you could have that decadent filling ready to go whenever you wanted? That’s where canning comes in.

Canning pecan pie filling is a smart way to preserve the goodness of pecan pie for future use. Whether you’re planning ahead for Thanksgiving or just want a quick dessert option on hand, having jars of pecan pie filling in your pantry is a game changer.

While traditional pecan pie filling can be tricky to safely can due to the eggs and dairy usually involved, this recipe has been adapted specifically for safe canning, using clear jel (a canning-safe thickener) and no perishable ingredients. It’s shelf-stable, safe, and still absolutely delicious

🕒 Cooking Time & Serving

• Prep Time: 25 minutes

• Cooking Time: 30 minutes

• Processing Time (Water Bath): 30 minutes

• Total Time: ~1 hour 25 minutes

• Yield: About 4 pint jars (enough for 4 standard 9-inch pies)

• Serving Size: 1/8th of a pie (based on a 9-inch pie)

🧾 Ingredients

• 2 ½ cups light corn syrup

• 2 ½ cups packed light brown sugar

• 1 ½ cups water

• 1 cup chopped pecans (to be added to jars, not cooked)

• ¾ cup Clear Jel (not instant)

• ½ tsp salt

• 2 tsp vanilla extract

• ½ cup bottled lemon juice (for preservation and acidity balance)

🍴 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.

📝 Notes

• Use only Clear Jel: Cornstarch or flour are not safe for canning and can create unsafe conditions for storage.

• Add Eggs & Butter Later: This canned filling does not include eggs or butter for food safety. When ready to use, add 3 eggs and 2 tablespoons of melted butter per pie when assembling your pie before baking.

• Best Pie Crust Pairing: Use your favorite homemade or store-bought crust—blind bake slightly for a crisper bottom.

❓ FAQs

Can I water bath or pressure can this with eggs and butter?
No. Eggs and butter are not safe for home canning. Always add them fresh when baking.

How long does canned pecan pie filling last?
When stored properly, it can last up to 12 months. Always check for spoilage before use.

Can I use whole pecans instead of chopped?
Yes, but chopped pecans distribute more evenly and pack better in the jars.

Can I double this recipe?
Yes, but be cautious with doubling; make sure to stir constantly to prevent scorching and uneven thickening.

How do I use it later?
Just pour the jar contents into a prepared pie crust, mix with 3 beaten eggs and 2 tablespoons melted butter, and bake at 350°F (175°C) for about 45–50 minutes until set.

🍽️ Nutrition Facts (Per Serving)

Based on 1/8 of a pie made with canned filling, eggs, and butter:

Note: Values are approximate and can vary based on specific ingredients and quantities used.

⚠️ Disclaimer

While pecan pie is a delicious treat, it’s best enjoyed in moderation due to its high sugar and fat content. Always check labels for nut and corn allergies before consuming or sharing. This recipe is designed to be safe for home canning when followed exactly—do not substitute thickeners or add dairy/eggs to jars pre-canning.