What are you canning now?

[Raech]

Cornstarch is a No-No for canning. Clear-Jell is the substitute.

Last week I made a Raspberry Syrup for pancakes, which was quite thin. The recipe notes, from the Ball Blue Book, said that if the cook were to desire a thicker syrup for serving, to open the can from storage, heat it on the stove just prior to serving, and then add some cornstarch. Only immediately prior to serving, never part of the canning recipe. In my mind, it seems like the same idea would work for apples also, but I haven't tried it. Maybe someone else has?

Mmmmm raspberry syrup sounds really good. Maybe I will just do the recipe for canned apples with a medium sugar syrup and add the spices.

 

[3goodeggs]

Where do you all FIND clear-jel. I have been looking for years.

 

[HollyDuckFarmer]

Where do you all FIND clear-jel. I have been looking for years.

I have heard that exact statement from other canners local to me!
http://nchfp.uga.edu/publications/usda/GUIDE 2 Home Can.pdf

http://www.pickyourown.org/ClearJel.htm

http://www.sbcanning.com/2011/08/canning-pie-filling-education-in-clear.html?m=1

http://foodinjars.com/2011/03/canning-101-pectin-verses-clear-jel/

 

[3goodeggs]

That was very helpful! Thank you!

 

[rancher hicks]

I got the canner from a friend who's mom used to own it, they got it when she passed away. It didn't have a book, and I can't seem to find my grandma's pressure book, but I have her canner too.

I got everything I need for making my apple pie filling, except for the Clear Jell, can I do it without it? I found a recipe that says you can use a cup of starch instead but the reviews say it isn't the same and not safe. I have Red Delicious apples, I know I should be using a tarter apple but this is what I was given by my dad and I have 20 pounds on my counter and 10 more pounds at my dad's in the fridge.

Check on line using the brand name for a manual. That's what I did with our vaccum and our dishwasher.

 

[HollyDuckFarmer]

I have still been researching the Mystery of the Floating Fruit here in my jars and figured I would let y'all know what I've come up with. The Ball Blue Book says this is caused bcz the fruit is lighter density than the syrup. The solution (or prevention) for this is :
(quote)
"Use firm, ripe fruit. Heat fruit before packing. Use a light to medium syrup. Pack fruit as closely as possible without crushing."

... So, my fruit could have been more ripe. Ok. I could have packed more pieces in, maybe. But I did heat first, and I used a recipe with the recommended amount of sugar (as all the food safety stuff tells us to do)... So what gives?
A Light Syrup is ~30% sugar
(2.25c sugar to 5.25c water yielding 6.5c syrup)
A Medium Syrup is ~ 40% sugar
(3.25c sugar to 5c water yielding 7c syrup)

So it's all about density, I guess.

Also, figured I should mention, this book's recipe for apple Pie Filling yield ~6pts

6# apples
Fruit-Fresh
2c Sugar
1/4c Flour
1.5teaspoon cinnamon
0.25teaspoons Nutmeg
2Tablespoons lemon juice

Wash, peel, core & slice apples. Treat with Fruit Fresh to prevent darkening.
Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture. Let stand til juices begin to flow, about 30mins. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into plastic freezer jars or containers, leaving 1/2" headspace. Cool at room temperature, but do not exceed 2 hours. Seal, label & freeze.

There ya have it... No ClearJell or Cornstarch required

 

[Raech]

I have still been researching the Mystery of the Floating Fruit here in my jars and figured I would let y'all know what I've come up with. The Ball Blue Book says this is caused bcz the fruit is lighter density than the syrup. The solution (or prevention) for this is :
(quote)
"Use firm, ripe fruit. Heat fruit before packing. Use a light to medium syrup. Pack fruit as closely as possible without crushing."

... So, my fruit could have been more ripe. Ok. I could have packed more pieces in, maybe. But I did heat first, and I used a recipe with the recommended amount of sugar (as all the food safety stuff tells us to do)... So what gives?
A Light Syrup is ~30% sugar
(2.25c sugar to 5.25c water yielding 6.5c syrup)
A Medium Syrup is ~ 40% sugar
(3.25c sugar to 5c water yielding 7c syrup)

So it's all about density, I guess.

Also, figured I should mention, this book's recipe for apple Pie Filling yield ~6pts

6# apples
Fruit-Fresh
2c Sugar
1/4c Flour
1.5teaspoon cinnamon
0.25teaspoons Nutmeg
2Tablespoons lemon juice

Wash, peel, core & slice apples. Treat with Fruit Fresh to prevent darkening.
Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture. Let stand til juices begin to flow, about 30mins. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into plastic freezer jars or containers, leaving 1/2" headspace. Cool at room temperature, but do not exceed 2 hours. Seal, label & freeze.

There ya have it... No ClearJell or Cornstarch required

The recipe I used was pretty similar it just didn't have a thickener and was for a water bath, my freeze has no more room, I think it is time for another freezer. I did the apples in a medium syrup recipe and added 1.5 tsp cinnamon, and 1/2 tsp nutmeg. So far I ran out of wide mouth jars, the rest of my 100+ jars are at Grandpa's and I really don't want the kids out in this smoke so we are done canning for the day. But I now have 14 pints of apple pie mix, and my basil and oregano are drying in the dehydrator until I put them in a paper bag to finish drying, but it was easier to do that than try to find a spot while having the kids try to "help" me make apple pies. But I am proud of myself, got it all done in 3 hours, while making soup for lunch and getting the apples ready and the herbs washed, all with only 3 burners working on my stove!! One happy momma right now. Then I turned around and saw the mass of dishes that appeared out of nowhere.

 

[HollyDuckFarmer]

LOL I understand that!

 

[Happy Chooks]

I did 10 1/2 pints of Plum Jam last night.

 

[rancher hicks]

I did 10 1/2 pints of Plum Jam last night.

Got plums in the freezer. Any dif if I use them instead of fresh?