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In response to
"So here's canning question número uno, Trish. We have access to free apples galore and want to do apple pie filling. There is "
by
amanda
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If you can it with flour, you run the risk of it fermenting and then your jar is ruined.
Posted by
Trish (aka trisha)
Sep 3 '11, 22:04
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For one quart jar of pie filling (makes 2 pies): Core and thinly slice your apples (and peel if you want)until you get around 3 1/2 cups of slices (4 smaall or 3 large apples, approx). Put slices in a clean jar. Heat 3/4 cup of apple juice or cider in a pot. When it starts to boil, add 1 tbsp lemon juice, 1 tsp cinnamon, 2 tbsps brown sugar, and a pinch of ground cloves. Return to a boil and let it cook 2 minutes. Pour over the apples in the jar, put the canning lid on and you're ready to go, into the canning bath.
The recipe can be doubled, tripled, quadrupled, etc. You can do cherries almost the same way, 3 1/2 cups of pitted cherries, 3/4 cup apple juice or cider, 1 tsp nutmeg, 1 tsp vanilla, 2 tbsps white sugar. Cherries in the jar, boil the juice, add the other ingredients, pour over cherries, lid, bathe.
Fruit is fun to can, just pick peaches, plums, etc, then add the spices you'd like, sugar, and juice. Make sure you always use a tbsp of lemon or orange or other acidic liquid to keep molds and bacteria in check.
The pie fillings can also be used as ice cream topping, pudding topping, pour it on pound cake, waffles, or pancakes. When you go to make a pie, pour the half a jar of filling in a bowl and stir in 2 tbsps flour. When it's smooth, pour into the crust and add the top crust or lattice. Put on a baking sheet in a 375 degree oven and cook until the crust is browned, maybe 45 minutes. Make sure to vent a top crust so you don't explode your pie.
Have fun :)
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