| T O P I C R E V I E W |
| doglady |
Posted - Sep 17 2011 : 9:07:33 PM
Does anyone have a recipe for canned Apple Pie filling without using Tapioca? I lost my recipe and it had Clear Jel for the thickner. Thanks.
Dogs never judge people, they only forgive!
www.kennelcreations.com |
| 9 L A T E S T R E P L I E S (Newest First) |
| AuntJamelle |
Posted - Sep 04 2015 : 10:00:39 AM
I had my first experience with ClearJel and pie fillings earlier this year and wanted to share. I was a dope and misread the recipe and only left 1" headspace in my jars - can we say SIPHONING? UGH!
And I was also a double dope because I did a whole batch at once - didn't do a test jar first. Not a good day!
I found that in subsequent attempts, a headspace of 1.5" was JUST barely enough and a headspace closer to 2" actually left a tiny bit of room between the fruit filling and the lid of the jar when all was said and done.
Wondering what others have experienced with this?
I also wanted to share this link I found of the University of Maine's extension website. It lists all sorts of pie filling recipes using ClearJel. And they helpfully list amounts for your test jar as well as a whole batch!
http://umaine.edu/publications/4038e/ |
| Okie Farm Girl |
Posted - Oct 10 2011 : 8:35:48 PM
Justine, so glad that you found it tasty! I absolutely love it and could eat the sauce part with a spoon! :-)
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| countrymommy85 |
Posted - Oct 10 2011 : 4:41:54 PM
I wanted to use MaryJane's recipe this year but I just haven't had time to get apples for canned apple pie filling. If I can manage to get some cheap or free from someone local I will try a batch but otherwise I will have to wait until next year. Either way I can't wait to try it out!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| JThomp |
Posted - Oct 10 2011 : 12:28:18 PM
Mary Beth, thank you for sharing your recipe. I used it to make my first ever canned apple pie filling and it is so yummy!
"Stories have to be told or they die, and when they die, we can't remember who we are or why we're here." The Secret Life of Bees - Sue Monk Kidd |
| coffeemom |
Posted - Sep 25 2011 : 07:42:38 AM
Mary Jane has one in her Idea book. It's very good and EASY! |
| CurlysQuilts |
Posted - Sep 24 2011 : 5:44:21 PM
Thanks for asking Tina! I was also just on the look out for a recipe for this too!
Curly's Quilts
www.curlysquilts.etsy.com
I am a recyclin, cloth-diapering, home grown, hand sewn kinda farmgirl! |
| doglady |
Posted - Sep 20 2011 : 09:33:46 AM
Thanks Mary Beth and Elizabeth, I may try both. I'm finishing up the last of the Salsa today and will be getting my apples at the end of the week. After Pie filling and applesauce, my pots are going up and I'm back to quilting for the winter. Yeah!
Dogs never judge people, they only forgive!
www.kennelcreations.com |
| momdrinkstea |
Posted - Sep 20 2011 : 08:27:36 AM
Hi Tina!
Here's the one with Clear Jel I use, it's from the Ball canning website, www.freshpreserving.com
***APPLE PIE FILLING***
Makes about 7 (16 oz) pints
In addition to the classic pie, this apple pie filling allows you to quickly make luscious desserts such as apple turnovers, apple crisp or apple dumplings.
Ingredients:
12 cups sliced peeled cored apples, treated to prevent browning* and drained (about 12 medium)
Water
2-3/4 cups granulated sugar
3/4 cup ClearJel® (cooking starch used for preserving)
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2-1/2 cups unsweetened apple juice
1-1/4 cups cold water
1/2 cup lemon juice
7 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) BLANCH apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
3.) COMBINE sugar, ClearJel®, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
4.) LADLE hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
*To treat apple slices to prevent browning, apply Ball® Fruit-Fresh® Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.
Stacked Stone Farm
feel free to follow my blog: www.stackedstonefarm.blogspot.com |
| Okie Farm Girl |
Posted - Sep 19 2011 : 06:06:01 AM
Tina, I have a recipe using corn starch and I really like it. It's at http://www.oklahomapastrycloth.com/blog/?p=2021 If you find the one with clear gel, I'd like to have it too.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
