Sweetness...

My Kilner™ Pot Filled With Hickory Nut Pie Filling

It was a perfect day to preserve some hickory nut pie filling for the pantry. This stuff is so delicious, and I can use it to make pies, tarts, or simply use it as a topping for homemade vanilla or butter pecan ice cream. In fact, last time I did this (it's been a few years now), I made four pints and it was all used as ice cream topping!

First Batch Out Of The Canner

I had more than enough nut meats to make two double batches of pie filling. Each batch took seven cups of nuts. When all was said and done, there were a total of 15 full pints, and two half pints of these gifts  from our trees last year. Don't worry, I let the squirrels have most of this year's harvest. We share.

Lined Up Like Soldiers On The Shelf

 

By late afternoon, all the jars were sealed and cooled, and I could put them on the "pie filling" shelf in the pantry. Usually I preserve these fillings in quart jars, which are pie sized, however, because not all the jars will go toward pies or tarts, putting the hickory nut filling in pint jars was more prudent. 

 

The two smaller jars are going to Teresa and Kim at work to try. I can always share larger jars if they love it, and I have more nuts to be able to make more filling if needed. It's almost time to make hickory syrup again, too! Maybe next week, if I get my sewing done. For now, I'm just going to enjoy looking at more farmhouse goodness on our pantry shelves.