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An easy step-by-step tutorial for beginners on canning apple pie filling. This simple guide teaches you how to preserve a low-sugar apple pie filling recipe without Clear Jel in a water bath canner.
Learn the easiest method for canning apple pie filling without Clear Jel using just apples, sugar, lemon juice, and spices. This recipe uses no thickeners—just add cornstarch or your favorite thickener before baking for a delicious, fresh pie year-round.
Here's how to can apple pie filling without clear gel. The results are still a cinnamon sweet pie that holds together beautifully.
This method allows you to achieve a delicious, thick apple pie filling without the use of clear jel. Another option for canning apple pie filling without clear jel is to use tapioca pearls as a thickening agent.
Making Apple Pie Filling for Canning. The apple slices can’t go into the canning jars alone, but canning them in water or syrup would needlessly draw out their flavor. They’re canned in a pre-thickened gel made with sugar, spices and clear jel. While you can use flour to thicken regular pie filling, it won’t do for canned pie filling.
Here’s how to can apple pie filling without the use of Clear Gel. Canning Apple Pie Filling is a great way to save fall apples to enjoy all winter long. This is a fairly simple canning recipe that can be used for much more than just pie.
If you don’t have Clear Jel, or don’t want to use it, I’d suggest just canning this recipe without clear jel, and thicken it when you open the jar to make your pie. There really is no substitution when you are canning it for storage on the shelf.
Anyway, time to give the pectin pie filling a try! We started by converting the apples into spot- and core-free apple chunks, and then slices. The fastest way we've found to fillet apples is shown in progression here, from left (whole apple) to right (cleaned apple).
How to can Apple Pie Filling without Clear Jel. Peel apples and cut into slices or chunks, however you prefer. Fill jars with apple slices. Place apples, lemon juice, and water in a large pot, bring to a low boil. Stir in cornstarch, brown sugar, nutmeg, cinnamon, and salt, simmer for 5 minutes.
Most apple pie filling canning recipes use clear gel (a form of corn starch) for their thickening agent. I generally avoid corn starch because corn is the most genetically modified food crop in the US; as much as 85% of it! Plus, organic clear gel seems to be unavailable. For that reason, I opted to use wheat flour as my thickener.