Canned Apple Pie Filling Recipe Clear Jel
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Canned apple pie filling recipe clear jel. However using cornstarch or tapioca may cause the filling to be too thick for the heat to penetrate to the center of the jar and kill spoilage organisms throughout the product which is. It seems that over the years with all the testing that has gone on in making recipes safer for canning the thickener or cornstarch that makes the luscious almost caramel filling for the pie has been stricken from the record. This starch produces the correct thickening even after the fillings are canned and baked.
Canning pie filling an education in clear jel we are coming into the apple season and one of the most popular things to make in canning is apple pie filling. Ball bernardin complete 2015. Amatterofpreparedness blogspot ca visit this site for details.
Blanch apple slices you may need to do this in batches if scaling this recipe up. None for home canning. Canning apple pie filling using tapioca or cornstarch as the thickener is an outdated and risky method.
Do not use any other form of clear jel such as. Botulism is not a major risk with this product because of the high acid content of the apple filling. The next step for making this apple pie filling is to add the chopped apples strained from the lemon solution to a large pot of boiling water.
Place in bowl cover and keep warm. Other starches such as cornstarch break down and result in a runny filling. Drain them and set aside.
Then the lemon juice is added and the mixture is returned to a boil for 1 more minute. Stir in water and bring to a boil over medium heat. The filling liquid consists of clear jel sugar spices apple juice lemon juice and water.
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