Of course.
PS: I used that jar of apple pie filling for thanksgiving this weekend here
in Canada. It was one of the best apple pies i've ever had. It's almost an
identical recipe to that of the USDA's apple pie filling recipe (difference
is that USDA's recipe uses apple juice and less water). The recipe was
included with Clear Jel starch.
Apple Pie Filling
Ingredients
8 cups
Apples - Peeled, Cored, and Sliced (packed)
1 2/3 cups
Granulated Sugar
2 1/2 cups
Cold Water
1/2 cup - 2/3* cup
Clear Jel Starch (see Clear Jel Starch recipe)
1 tsp
Cinnamon
1 tsp
Nutmeg
3 tbsp - 1/4 cup
Lemon Juice
1 tsp
Ascorbic Acid
Instructions
a.. Mutsu (Crispin), Granny Smith, Northern Spy, or Courtland apples are
best for tartness.
b.. Place required mason jars on rack in boiling water canner; cover jars
with water and heat to a simmer (180º F). Keep jars and SNAP Lids hot until
ready to use.
c.. Peel, core and slice apples. Place in anti-browning solution of 1 tsp
ascorbic acid per 4 L of water. Remove from solution draining well when
ready for use.
d.. In a large, deep stainless steel saucepan, whisk together sugar, Clear
Jel, nutmeg and cinnamon mixing thoroughly. Slowly stir in water until well
mixed.
e.. Using medium heat, bring mixture to a boil. Cook and stir frequently
just until mixture thickens and begins to bubble.
f.. Stir in lemon juice and boil 1 minute longer, stirring constantly.
g.. Fold in apples immediately. Cook and stir until completely heated
through and mixture boils.
h.. Immediately ladle hot mixture into a hot jar to within 1 inch of top
rim (headspace). Using non-metallic utensil, remove air bubbles. Wipe jar
rim using damp towel removing to remove stickiness. Centre SNAP Lid on jar;
apply screw band securely and firmly until resistance is met - fingertip
tight. Do not over tighten.
i.. Place jar in canner; repeat for remaining pie filling. Cover canner;
bring water to a boil. At altitudes up to 1,000 ft process as specified.
j.. Heat process 30 minutes in a boiling water bath. Remove canner from
heat and wait 5 minutes before removing jars.
k.. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO
NOT RETIGHTEN screw bands.
l.. After cooling check jar seals. Sealed lids curve downward. Remove
screw bands; wipe and dry bands and jars. Store screw bands separately or
replace loosely on jars, as desired. Label and store jars in a cool, dark
place.
Yields: 2 x 1L Jars (*Noted amount of Clear Jel produces very thick filling)
Jason
"(¯`·. (¯`·.MaxP..·´¯).·´¯)"
> wrote in message
...
>
> "rogers news" > wrote in message
> ...
>>I have a question regarding jar seals and headspace.
>>
>> I canned 3 jars of home made apple pie filling
>
> Chances you'll post the recipe here ?
> Cheers
>
> --
>
> MaxP
>
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