What are you canning now?

[HollyDuckFarmer]

Agree. I have some that are kinda rusty too, but I do pitch the really bad ones also. I saw on here somewhere that if you take the rings off after the jars have sealed that it will keep them from rusting.

I do usually remove my rings after I see a good seal. Funny story, I was talking canning with my Grandmother. She said that they never used anything over their jellies-- just some Parrafin and a sheet of newspaper plus a rubber band. Thanks for the advice on the rings, can't wait to see what everyone else says.

 

[KentuckyMom]

I used paraffin one year when I ran out of lids. My mother- in -law and an older friend told me to just melt it and pour it on top of the hot jelly. It did seem to seal it and it kept just fine. My dad told me that that was how his mom did it too! Interesting isn't it?

 

[Glasshen]

I remember paraffin on jams and jellies when I was a child, but I feel better using the lids. I can see if there is a good seal, and paraffin catches fire easily.

 

[Arielle]

Quote: Would this work? I have not done it myself . . . You might oil the rings while in storage to stop further rusitng. Just a very light coating.


I don't have the apple filing recipe-- my husbands co-worker would make quart jar for eveyone at Christmas. NEver made it into a pie!

SO I'm sorry I don't have the recipe. It was like pudding with huge slices of apples.

 

[HollyDuckFarmer]

Would this work? I have not done it myself . . . You might oil the rings while in storage to stop further rusitng. Just a very light coating. 


I don't have the apple filing recipe-- my husbands co-worker would make  quart jar for eveyone at Christmas. NEver made it into a pie!    SO I'm sorry I don't have the recipe.  It was like pudding with huge slices of apples. 

Might try the oil. Makes sense.
That sounds Delish-- so do you think it had Cornstarch added to the syrup to give it the thicker consistency? I will look in the Ball Blue Book later to see if I can find a close recipe.

 

[Arielle]

Quote: Yes I would say corn starch. Perfectly thickened , and very clear, not cloudy like other thickeners. Seriously, I would eat the whole quart. Yum.

 

[HollyDuckFarmer]

@Arielle

Does this look like the one? http://m.allrecipes.com/recipe/15942/canned-apple-pie-filling

Another question, I'm looking for a tested substitute for Fruit Fresh. These 2 recipes I found online. Any thoughts?

***a mixture of 2 Tblsp salt, 2 Tblsp vinegar, and 1 gallon water. No need to rinse before cooking or placing in jars.

***Approximate proportions are 1/4 cup
white vinegar & 1 teaspoon salt, to 2 quarts water.

Which way is the "right" way?

 

[Arielle]

@Arielle

Does this look like the one? http://m.allrecipes.com/recipe/15942/canned-apple-pie-filling

Another question, I'm looking for a tested substitute for Fruit Fresh. These 2 recipes I found online. Any thoughts?

***a mixture of 2 Tblsp salt, 2 Tblsp vinegar, and 1 gallon water. No need to rinse before cooking or placing in jars.

***Approximate proportions are 1/4 cup
white vinegar & 1 teaspoon salt, to 2 quarts water.

Which way is the "right" way?

Wow this looks as good as the jar we get at Christmas-- great job scouting out a super recipe. I's like to make this too.

 

[wyoDreamer]

For apple pie filling, I'd use the Macs and the Grannys. They have good texture and a tart taste that keeps the filling from being either too mushy or too sweet.

I don't actually use "recipes" much except for baking where you have to get the chemistry right. When I can filling, I do use minute tapioca at 2 T per quart, which is about the right amount for a pie. I always add a bit of salt to bring out the flavor...just a sprinkle or two. After tasting the apples, I add some brown sugar...more if it's real tart, less if it's sweeter but usually 1/3 C per quart. I generally toss in about a T of lemon juice as well. When I open the jar to make the pie, I taste again and can add more sugar or lemon before I bake it. And I always dot it with some butter...makes a lovely glaze and a richer flavor.

Just wanted to say thanks to Mickey328 one more time for this recipe - it turned out so fantastic and was so easy. This was post #7832 in this thread. I also wanted to repost it for anyone new to this thread who has apples to can - it is just delicious.

It was nice to be able to add the cinnamon, nutmeg and sugar to taste for the apples you are using. Make sure to use the salt and lemon also. I mixed the apple slices in a huge bowl and seasoned to taste, then added the tapioca as I filled the jars. I will have to find tapioca flour for the next time, but it turned out good with just plain ole' tapioca. Just used a jar to make apple torte the other day, and hubby ate most of the 9x13 pan by himself in two days- and we are supposed to be on a diet!

 

[Glasshen]

Holly Duck Farmer, I just was looking in my Ball Complete Book of Home Preserving, and it said that you could submerge cut fruit in a mixture of 1/4 cup lemon juice and 4 cups of water.