USDA Canning Guide

[westie2]

We can lots of our vegatables from our garden and have always used either the Ball or Kerr books.  I ran across this online looking for Canned Fried Apple recipes.  We always make our own Apple Pie Filling as we are in an area of lots of apples.  Have always used corn stach without problems for the thickner.  Has anyone used the Clear Jel?  I have never seen this.

 

 

Canning Guide | Chef's Kitchen

www.foodsaving.com

 

[norgeway]

I have never!

Heard of clear jell??? as for canning, I can all kinds of stuff,and I use the 1955 edition of the Ball Blue book,or the book that came with my Wards canner, I thicken my pies with tapioca, to me its a little easier to work with.

 

[westie2]

Apple Pie Filling

This is the Apple Pie filling we have put up for the past 25 years or longer. 

 

 

Canned Apple Pie Filling

 

In a large pot blend

4 1/2 cups sugar

1 cup cornstarch

2 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. salt

10 cups of water

 

Cook and stir until thickened and bubbly. Add 3 Tablespoons of lemon juice and stir in.

 

Pack 6 pounds of tart (we use Granny Smith) cored, peeled and sliced apples into 6 clean quart jars, Fill with the hot syrup and get the bubbles out and put the lids and rings on and tighten. Processing n boiling water bath 20 minutes for a quart jar. Remove and let jars sit for 24 hors and check the seals. Remove the rings and wash the jars and dry and place in storage.

 

To use line a 9 inch pie pan with pastry fill with one quart filling place 6 tsp. butter on filling then cover with pastry or make your Dutch Crumb filling. Bake at 400 until done about (30 to 40 minutes).