This recipe for canned apple pie filling involves peeling and slicing apples, mixing them with apple juice, water, and lemon juice. To prevent browning, sprinkle with lemon juice or toss them with citric acid. The best apples are tart varieties, as the sugar in the filling adds significant amounts of sugar.
To make the filling, peel and core the apples, cut into slices, and treat them to prevent browning by submerging them in a solution of Ball® Fruit Fresh Produce Protector and water or lemon. The process takes about 25 minutes, total time 1 hour, and yields 7 (1-quart) jars.
Ingredients include 4 ½ cups white sugar, 1 cup cooking starch, 2 teaspoons, and 2 teaspoons. Fill a large bowl with water and 2 tablespoons of lemon juice, keeping the sliced apples submerged until ready to proceed.
For making apple, blueberry, cherry, and peach pie fillings, cap the jars with 2 part canning lids and twist on rings to finger tight. Process in a water bath canner for 30 minutes, adjusting for altitude.
If sugar has been added, rinse it off while fruit is frozen. Thaw the fruit, collect, measure, and use juice from the fruit to partially replace the water. Place the jars in a water bath canner and process for 15 minutes for pints or 20 minutes for quarts. Adjust processing time for your specific needs.
📹 Water Bath Canning Homemade Apple Pie Filling
Homemade Apple Pie Filling in the pantry ready for winter treats! If you would like to help support our channel, check out our …
How to thicken canned fruit pie filling?
Cornstarch is a versatile ingredient that can be used in various pie fillings, such as cornstarch, flour, tapioca, potato starch, Instant ClearJel, and arrowroot. Cornstarch provides a shiny, glossy finish, while flour thickens nicely but leaves a matte finish. Quick-cooking tapioca and tapioca flour give a glossy, clear finish, but may have stippling if used larger or not softened enough. Potato starch is used at Passover in lieu of flour, while Instant ClearJel is used in canned pie fillings due to its strong holding power.
Arrowroot thickens too quickly for baked pie fillings. The amount of thickener needed depends on the type of fruit and the type of pie. Apples and blueberries have more natural pectin, while frozen fruits and ripe, juicy ones require more thickener due to their wetter nature. Open-faced and lattice-topped pies need less thickener due to more liquid evaporation during baking. Stir the chosen thickener in with the fruit and sugar for even distribution before baking.
What thickener to use for canning pie filling?
ClearJel and Thermflo are chemically modified cornstarch that are safe thickeners for use in home canning. They come in two types: Regular ClearJel and Instant ClearJel, with Regular ClearJel being suitable for home canning and Instant ClearJel for puddings, cream fillings, and custard. These thickeners are not suitable for use in preserves, except for cook-type ClearJel or Thermflo.
Canned fruit pie filling is used to pour jars of fruit pie filling into a pie shell, cover with the top, and bake. Quart (950ml) jars are great for family-sized pies, while half pint (1-cup) jars make approximately 4 snack pies. Pie filling can also be stirred through homemade yoghurt or used as a topping on cheesecake, pastries, pancakes, ice-cream, or other desserts.
Modified cornstarch were developed for commercial bakeries as a thickener for commercial food products. ClearJel and Thermflo work by allowing heat to penetrate the jar contents to kill bacteria and other contaminants during the boiling water canning process. The jars of pie filling retain their consistency after processing and remain stable during shelf storage of up to 12 months.
To make a fruit pie, pour the fruit pie filling into a pie shell, cover with the crust, and bake. Once baked, you can freeze mini fruit pies or pieces/whole pies for several months.
To buy ClearJel and Thermflo, use a safe canning recipe, do not change the proportions of any ingredient in the pie filling recipe, make a small batch of pie filling first, can pie filling without spices, and use 1/4 cup of ClearJel/Thermflo to make 1 quart of pie filling. If fruit has been frozen with sugar, rinse well while the fruit is frozen and allow it to thaw overnight in the refrigerator. If you do not have ClearJel or Thermflo, leave it out of the recipe and add flour or cornstarch when opening a jar.
ClearJel and Thermflo are gluten-free, but cross-contamination may occur during manufacturing. Check the label before use if you are Celiac or have a strong gluten sensitivity. Most brands of ClearJel are GMO-free, and Thermflo does not contain GMOs.
Which method is used to prepare pie fillings from canned fruit?
The fruit and juice should be cooked in a pot, thickened with a cornstarch slurry, and spices such as cinnamon or nutmeg should be added. Once cooled, the mixture can be transferred to the pie shell.
Does water have to be boiling for water bath canning?
To process food jars, start by boiling water in a pot with a 1/2 inch space between them. Follow the recipe’s instructions for processing time, which should be 10 minutes. If the water is too vigorous, reduce the heat until it reaches a gentle yet full boil. Once processing is complete, let the jars settle for five minutes. Remove the jars from their rack or using a jar lifter, lifting them vertically without tilting them. Transfer them to a cooling rack or towels on a counter, allowing 1 inch between jars. Avoid placing them directly on counters or drafty places, as this can cause temperature shock and breakage.
How do you thicken canned fruit pie filling?
In order to thicken a filling, it is necessary to mix cornstarch with cold water, stir flour into the resulting mixture, use instant tapioca as a thickener, and then cook the mixture on the stovetop in order to evaporate any excess liquid.
How do you store fresh fruit fillings?
The author discusses the use of various fillings for pastries and plated desserts, including ganache, buttercream, chocolate buttercream, and Italian buttercream. They advise against over-whipping ganache, as it can shorten its shelf life and make the texture grainy. They suggest using whipped ganache like fresh cream and refrigerating it. To extend the shelf life, adding alcohol to ganache can be done by adding 40-60mls of 40 spirit to a 10″ cake, adding a small amount of softened butter, and stirring gently.
Italian buttercream has a shelf life of 3-5 days at room temperature, making it more stable and lighter in texture than French or Swiss buttercream. Cooked fudge fillings can also be kept at room temperature for a few days. Fresh fruit fillings should be avoided as they can only be kept for a few hours at room temperature, releasing juices that can cause fillings to separate and increase the risk of mold growth.
The author suggests keeping fillings cool at a temperature of 19-20°C, and air conditioning is recommended. The shelf life of cakes and fillings depends on storage conditions and the conditions in which they are made. A ganache chart can be helpful for ganache-making.
How long does canned fruit pie filling last?
To make canned apple pie filling, follow these steps:
Cool jars for 12-24 hours, remove screw bands, and check lid seals. If the center is indented, the jar is sealed. If the lid is unsealed, replace it with a new one or store in the refrigerator.
Wash, dry, label, and store sealed jars in a clean, cool, dark place. If the lid is unsealed, replace it with a new one.
Use firm, crisp apples like Stayman, Golden Delicious, or Rome. If the apples lack tartness, add ¼ cup of lemon juice for every 6 quarts of slices.
Wash, peel, and core apples, then prepare ½ inch wide slices and place them in water containing 1 teaspoon of ascorbic acid crystals or six finely crushed vitamin C tablets to prevent browning.
What two types of thickeners can be used to can pie fillings?
For fruit pie thickening, use Instant ClearJel or Pie Filling Enhancer, cornstarch, flour, and quick-cooking tapioca if not available. Fresh from the farm fruit, especially berries, is often juicier than supermarket-bought fruit. Increase your pie thickener by about 25 to account for this extra moisture. The amount isn’t perfect, but it’s a good starting point. Keep in mind that all fruit will vary, so the amount isn’t a perfect science.
What foods Cannot be water bath canned?
Vegetable and meat stocks, such as green beans, carrots, and tomatoes, should never be water bath canned due to their lack of acidity to inhibit bacteria growth. This is because water bath canning requires a high acid environment, while pressure canning requires a higher temperature and longer processing time. The author emphasizes the importance of doing things right and not taking risks in canning, as the food itself changes over time.
The main reason these foods should not be water bath canned is because they don’t have enough acid to inhibit bacteria growth. Pressure canning is different as it requires higher temperatures and longer processing times. The author emphasizes that the nature of life is always changing and adapting, and the food you eat today may not be the same as 100 years ago.
In conclusion, the author emphasizes the importance of doing things right and not taking risks in canning, as the food itself and the methods used in canning can change over time.
Can you water bath canned fruit?
The use of a boiling water bath is an effective method for the canning of fruits, due to the high acid levels present in these foods, which inhibit the growth of Clostridium botulinum spores and the production of botulism toxin.
How do you store fruit pie filling?
Freezing a pie can save space and time by storing the pre-measured fruit filling in a large freezer bag or foil-lined pan. To prevent the filling from sticking to the foil, plastic wrap can be placed over the foil. The filling can be topped with butter and cinnamon or nutmeg if desired. If freezing in a bag, seal it and place it into the pie pan, shaping it to fit. Freeze until solid. Once frozen, remove it from the pan to use the pie pan and mix everything ahead for fresh pie dough.
Pie dough can be frozen flat on lined cardboard separated with freezer paper or foil. To freeze unbaked dough in pie pans, stack pans with two layers of freezer paper and place them in a freezer bag. Prick pastry that will be baked unfilled, as pricking a frozen pastry can cause it to break. Thaw frozen dough in the refrigerator before shaping to the pan.
Freezing pies before wrapping is easier, either baked or unbaked. Wrap them after they are frozen solid and avoid cutting vents in the top crust of an unbaked pie before freezing. Cut vent holes in the upper crust just before baking.
📹 Canning APPLE PIE FILLING And Making Apple Pies
This video follows a person making apple pie filling and apple pies. They start by preparing a sugar and water mixture, then peel, core, and slice apples. The filling is thickened with a special type of cornstarch and canned in jars. The person then uses some of the canned filling to make apple pies.
I’m from Denmark, and I just found yuor website. I am so impressed . You have learned me more in 10 articles, than I learned from other homsteads the last 4 years. 3 rivers homestead are also so fantastick, but you have some interesting small and smart tips. Sorry for my bad english, but thank you so much for a fantastic cannel. Be proud of your self. Lovely family and such a humble and wise personalety.❤ . Årg.1944 😅
Ruthann I want to encourage you to write your own cookbook, I would be first in line to purchase. You are such an incredible lady you could do anything you put your mind to. But I would agree that being at home to raise your family is the greatest gift from God. I as a mom was very blessed to be a at home mom with my children. After they were in university I actually opened my own bridal store after my children were gone. Love to all xxxxooo
I grew up on homemade and from scratch…I was always skinny and healthy and very active…it wasn’t until I tried to diet and started eating different “diet” stuff that I started gaining weight and feeling sick….I’m done with the “diet” and what corporate America is trying to sell us and making us sick….back to basics! Love your website!
When are you NOT “getting busy and hustlin'”? Thank you so much for all you do for our online community. I have learned much about food preservation with you, but even more about being a faithful woman of God. I pray that all you and your family do is covered in the grace of God and filled with His blessings.
I just printed your recipe and I wanted to thank you. I usually have time to relax and watch my absolute favorite person at night, YOU!! I live and farm a small fruit, vegetable and poultry operation not too far away from you folks. I’m in Lena, IL. So I’m just over the county line in the N/W corner of Illinois, and I was thrilled to find your website RuthAnn. I farm with my youngest daughter, and I am so familiar with all your chores but I do not have a tenth of the fun I see living with those beautiful blessings, your children. Our day is long and we intentionally come together often during our day so we feel connected as family. I wanted to tell you what a wonderful job you and you’re family have done, making all of us feel apart of your family. I want to encourage you to keep being the beautiful, blessed mother and woman you are because you my lady, are very special. Just know that with so much suffering in the world, you inspire and motivate us to be better. My sister in Christ, you have given me a gift and it lives in my heart and brings a tear of joy. Thank You, and may our Lord and Savior watch and keep your family safely wrapped in His protection.
My daughters friend has blessed us with many apples and pears. I have learned so much from this article, I’m practically speechless. I’ve seen that there are tools that would help me in baking as well as the actual canning. What I took from this the most was what you said about consuming our food and emotional well being. I needed to hear that because I truly miss baking goodies and sharing them with family and friends. I’ve been low carb and keto for several years but miss cooking the way I use to cook. With this economy not doing well, I see myself going back to eating the foods that sustained us in the past. Thank you for opening my eyes to what truly matters, and that is our love for one another and making each other happy through the foods we make from scratch. God bless.
What you said about cooking from scratch resonates with me. As a shopper with one of the online order companies, I am appalled at all of the processed food that so many people buy. Not only is it loaded with preservatives and sodium, it’s very expensive. I am so thankful for my mother who taught me how to cook from scratch. I love your articles.
My mom was into all the new convenience foods of the 60’s. So, I didn’t grow up learning how to can foods. I taught myself by reading; however, you have taught me more than reading could. The biggest problem I would have with canning pie filling was having it boil out of some of the jars. perusal you has shown me what I can do to resolve that! Thank you.😊
My kids never saw “snack foods” like wee packet of potato chips, or tiny boxes of apple juice until the went to school. Until then if I didn’t make it they likely didn’t eat it. I had no worries about additives or colours or anything else they may be eating. At school they were particularly impressed with cookie bars, the packing being sparkly and had a movie character on the front. They both said inside the pretty wrapper it both looked and tasted like cardboard, and refused to trade from their lunchboxes again.
My apple pie filling pie was the hit of our thanksgiving and Christmas dinners. The kids always ask me to bring pies and people told them the apple pie was the best they had ever had! We have 5 jars left from last fall but I asked my husband to bring me home a 40# box of Cosmic Crisp apples and I’m canning more today. My idea was to pay 99C a pound from our local fruit stand for cold storage apples instead of 1.50 or more a pound in the fall. Also since I’m so busy canning in the fall, this makes one canning job done in May!! Thanks You so much! I love cooking from scratch even though the kids are all grown up with families of their own. Love is the best ingredient! The most precious ❤
I totally agree with your point about emotions while consuming the homemade food you create being as or more important as nutritional make-up of the food. And your from scratch food is VERY nutritious, and filled with love! We get hung up in the mechanics of food and nutrition and miss out on the wonderful nurture of sitting with our families, trading stories and laughter.
My 6 year old daughter and I stumbled onto your website. We LOVE it! We are about to make this filling now and will be ordering the apple crust design as well. She has been cooking with me since she was 1.5 years old and it is our love! Thank you for sharing. You are such a joy to watch!! Side note, love your hair!! 🥰
Also, the basic ingredients we use at home are leaps and bounds higher in quality than most companies would use to make “store bought” items. Our families and friends know that the family cook(s) took time and care in making their meals and treats and so on and they (I know I do) appreciate that effort and care. Thank you for sharing with us. Your pies are beautiful!
You are soooo right with what you said about cooking from scratch!!! I’ve been telling people this for several years now and younger children that the “fast food” and convenience foods shouldn’t even be called food! Even as a child I knew that if a label had ingredients that I couldn’t even pronounce and didn’t have any idea what it was it certainly couldn’t be good for me. Some of the labels have more then 20 ingredients in the list and more then half sound like some sort of chemical. I’ve stopped reading labels years ago because there are no labels on raw ingredients or they just have that one thing listed. That’s how you know you’re cooking from scratch when you aren’t looking at labels and just reading recipes and looking at ingredients. Love your articles!!! Just ordered some clear jel cook type so I can make some pie filling, I’ve never done it before but you inspire me!!!! Thank you, a loyal viewer from Canada❤🥰🙏🏻🇨🇦
We are new subs of your website. My husband and I that is. We have been working our way thru your articles, and we have enjoyed every one of them. I was glad to hear you say that you don’t fret over sugar and white flour compared to your families emotional well-being. It’s quite refreshing, actually. We aren’t much of label watchers at all, but we see the trend that is going on in America!! Also, I just made your sourdough sandwich bread recipe! Very good, and thank you for sharing your life experiences with us.
I made this today. I used 3.50 inch apples (lg.) and halved the thickening spice sauce and it made 4 qts with just a bit left over ( snack) thank you so much, Ruth! I am really happy to be learning from you! I bought the thermagel from your link and I discovered today that included in the package was the gospel of John. I was pleased and grateful. It will go into my bag for disaster prep.
Well…..I made my first apple pie filling. I failed. Three jars looks like there wasn’t enough filling in them and they didn’t seal. One jar broke. I think it cooled off too much because I was using a smaller canner and only canned three at a time. There were 8 total. The jars that didn’t seal, I added more filling and repeated the process. But then I put too much in and they over flowed. Looks like apple pies are going to be made and then frozen. Oh well. You learn along the way. I love your website. I do get nervous because the water doesn’t go over the top but your method makes so much sense. Thanks for all the great articles. My favorite are your cinnamon rolls I believe from your Grandmother’s Amish friend. They are wonderful!
Loving all your articles! I married into a Ukrainian family. MIL ended up catering after doing the kids wedding meals(and other’s). We’d have pie making days…made something close to 20 one time. I’m happy my MIL taught my daughter her pastry making method because no matter how patient and kind she was trying to teach me, I just kept turning out my Mom’s “shoe leather” pastry ;). My MIL cuts a pattern into the crusts to say what’s in the pies. LOL, my daughter has those in her head too. We don’t make many pies anymore, since most of the farm work is machinery based instead of hard hand work but when we do, they are batch made. I just started making pie filling a couple years ago. I was honored to surprise my MIL with a thickener that would work. Our pie making days were from fresh or frozen fruit, sugar, minit tapioca for thickening and pastry. Makes the pie making days much shorter to have the pie filling on the shelves…and much less in the freezer!
I agree with reading labels and following techniques. My mom, grandma, great grandma did things and they, not my mom, preserved EVERYTHING they ate. My mom Preserved 1/4 of the things we ate. If they didnt can it, they went without. They were pioneers out west and stores few and far away. Im glad you tell people your way!!! Hugs from utah.
I’m new, but i love your website. Your message is wholesome, and i love learning new things. I began canning a lot of our own foods in January 23, and since then, i have lost 27 lbs, and the hubby is down almost 40 lbs (he gets a lot more steps in his day lol). It was a happy side effect of learning to can and make foods with simple ingredients, and im not at all upset, lol. Have a great week!
I canned several quarts last week and bought more apples today to do some more this week. I bought clear gel when I was in Shipshewana and wish I bought more because it’s so much more expensive online! Your articles are just wonderful and encouraging. Who needs netflix when you can watch canning pie filling?!
I absolutely love your website!!! I am 57 years old, but have never been on a farm proper until 2 years ago when I bought my 100 acre place in east texas! I have yearned so much from you. I am a firm believer in woman doing for themselves when necessary. (Not a feminist at all) I am divorced and hate it, but love perusal uou cate for your family and the animals. I wish I would have been able to raise my children in that type of environment. I just had to tell you I love your articles. Please continue. Please do a article on the procedure for milking your cows. I have 30 Angus cows, and one jersey that I bought specifically for milking and as a nurse maid. She is due in December and I’d love to learn what I can about how to milk her and how to care for her before and after her birthing. Thank you so much!
Hello! I’m from Western NY and just love perusal your articles and learning from you and your family! I definitely want to try the way you made your apple pie filling, the way we did it, it took forever for it to thicken. Yours was so fast! Thank you for sharing all of your knowledge, advice & recipes!
My friend once told me something that I reflect on frequently when I find myself obsessing over food restrictions: “nourishment over nutrition”. Nutrition can become an obsession, but nourishment invites love into our perspective. I think learning to nourish ourselves and our loved ones can help us view each other the way God sees us – with generous love!
I love your website and I too feel the same way about white sugar and white flour people worry about all different foods it’s so wonderful to hear a Mama say what you said.❤ I love cooking from scratch for my Family, it always makes me feel so good, like I have done my best for the day.😂Now I am perusal your one on canning potatoes, Harrison, did an amazing job! Well Done! ❤❤❤
this article popped up on the feed and i decided to watch it. My 1st thougt was wow thats a lot of sugar. I started making apple pies for my diabetic dad about 10yrs ago, i noticed you can cut out 3/4 amt of sugar and still have a great apple pie. Looks great. I have to try your thickener. thats a dream just boom and its thick!!! again great article thank you for sharing!!
❤thank u 4 the extra head space tip & recipe! You are blessing my ❤! Came into faith in a Amish/Mennonite “church” community I was welcomed in ..their Entire 5-6? Families had left old order an it made my ❤lifelong blessed though my home life was a challenge. You remind of This loyal character towards others I found that heals.
Sent that too fast! This is one of my favorite websites now. Love how you cook with love, patience and persistence! Takes many hours to make so much ahead and can it. My Therma Flo arrived yesterday so we will put up the last of the Granny Smith apples as pie filling today. Thank you for the recipe and the clear instructions!
I really think the way you water bath only to the product line is just as good or better then covering the jars totally. I say this because steam canning is now a thing, and if you think about it water isn’t covering the jars at all. I think the government sometimes goes overboard on instructions and we should also use common sense. Fear is a big thing with it, too. As long as the product gets hot all the way through is really the goal. Anyways to each their own. I’m sure everyone who cans chooses to do it safely as its their family that is at risk. Anyways you rock, please continue to show us how you do things. I for one enjoy it and it reminds me of my mother and how she did things and passed it on to us!
I am so glad I watched! My pie filling always siphons and I end up with a mess! I now know what I’m doing wrong. And…you just solved another problem for me. I have a very old apple peeler corer and it clamps to the table I no longer own. I saw your box that has the apple peeler on it and I could kiss you! I’m making my husband watch so he can fashion a similar box for me. Thanks for your work and love and wisdom.
I was wondering when you last purchased a new stove. I love your AWESOME stove! You used to have a white one a few years ago I remember, but I thought the black one you purchased after that was smaller than the one you have now, or am I mistaken. Also, my grandmother used to use apple juice in replace of half the water. It makes a more flavorful pie filling. Thank you for the wonderful, informative articles.
Bless you and your family – I just made 11 quarts and one tiny jar of this per your instructions – the only thing I don’t know if I did ok was how to measure the apples – I figured a gallon jar as 4 quarts, so I filled two for the double batch – I probably needed more maybe, maybe not ??? but I didn’t know how to measure the apples –
We changed our diet out of need and health. After a few years, we allow ourselves “treat” meals or desserts once a week but try to remain low carb the rest of the time. At our ages we had eaten crappy food to the point that there wasn’t any other option. That’s what Big Food pushes and Big Pharma comes in behind to “remedy”. It’s sad. We live in the city and I can only garden on my deck in pots but we eat as clean as possible and are way healthier than we were years ago. Overweight & sick on multiple medications was no fun. It’s too bad our society changed away from healthy clean foods to what we have become. I’m learning a LOT from you, Ruthann, and I appreciate all of your articles! Even if I don’t make or can all that you do, I want to know how. Many Blessings from Deborah in West Virginia! God is Absolutely Good!
I’m perusal from Australia 🇦🇺 love perusal you work and agree with you about that extra ingredient. My grandchildren grew up knowing that love was my secret ingredient, they loved my cooking then and still do. I cook from scratch, even as a young Mum working full time outside the home. We always ate our meals together..it’s important to act like a family..it gives them stability and a good family grounding..they know love…cos it’s all about love afterall. 💞🌹🦘🐨
Its apple season again another year later and this is a terrific recipe. I just made a batch and it turned out great! I am going to make a second batch and I am just wondering if you ever use a combination of mixed fruit? Would the recipe work for that as well? For example, I have an abundance of apples and rhubarb. Could I substitute 2 quarts of the chopped apples with 2 quarts of chopped rhubarb? What about other combinations?
I can’t find my way around a kitchen (to the point that my husband is the cook!) and I know this was a year ago, but as a retired icu rn, I hope you ran your burned hand under some cool water! I’ve noticed you have a high tolerance, and with the pain I saw, that jar really got you! Btw, those pies looked so good!
Please help, can I save my apple pie filling? I thick I used to much clear gel, it tastes a little goopy an thick I made 12 qts an DONT wanna waste them Is there a way to thin it out whenever I open the jars to make something with them Ty in advance for taking the time to answer my question Ps I just LOVE perusal your website, I think your such a wonderful mother an your family seems great Your the all American family, wish I’d see more like this in today’s society ❤❤
I was unfortunate to find any quality apples last year, but I have used your recipe to make pie filling with other fruits. I have made cherry, blackberry, blueberry, and triple berry pie filling with blueberries, raspberries,and blackberries. I use a few of the berries and cook to make some juice, than I add that to my clear jell sugar water mixture. Bring back to boil, and then add my fruit. Turned out great
Thank you Ruth Ann for the tutorial I canned Apple pie filling for the first time last weekend 🍎🍎🍎 I have a question…. I found the Therma Flo at a local Mennonite store. So easy to use. I have a question…. Are you familiar enough with the Therma Flo thickener if I were to make a fruit pie with fresh fruit… what the ratio would be ?? I know with a large family you seldom ever make one pie 😂😂
Hello, thanks for sharing all that you do. I made this apple pie filling and it was delicioso as my girls said! I do have a question though. There was no lemon juice added. How long do you think it is safe to eat for? Is it safe or should I throw them out? Its more than 48 hours now. Im just seeing all over that lemon juice was supposed to be added.
When you say you’ve always covered the jars until the neck line with water do you mean with just the apple pie filling or do you mean when you water bath in general you never fill over the neck of the jar with water? Just clarifying 🙂 going to try this I guess I’ve always found it a but odd that jars always have to be covered in water to water bath but pressure canning doesn’t require water past the 3 quart line so I’d like more information if you’re willing and have time to clarify thank you 🥰
I made your apple filling and crust from your recipe for apple pie. The only thing is you didnt say how long to cook it for at what temperature and if I need to do something to the top crust before baking???? They look good so we will see when they’re cooled off. I cokked at 350 for 45 minutes. Since your crust recipe makes 3 I did one with top and bottom and one with crumble dutch topping. 🤞🤞
Do you have a good recipe for making cherry pie filling? I did one the other day with an instant clear jell and it was not my favourite. It was from an old mennonite cookbook. It clumped up right away though. It was 21 cups fruit, 6 cups water, 5 cups sugar, 1.5 cups instant clear jell, 1tsp salt, 7 T lemon juice. Mix dry ingredients, add water and lemon juice, pour over fruit, fill 7 quart jars, process in boiling water for 40 min.
Do you keep the Friday night dinner because it’s the Sabbath? And then go to church on Sunday. I got saved right here at my house and then my husband got saved right behind me. Well, we started perusal Messianic congregation online and keeping the sabbath. Well over a decade later, we are still keeping the sabbath. Plus Sunday church. I just enjoy it so much more because quite frankly, at least in my area churches not relaxing. Relaxing in the Lord but the people are off the hook in my area. So I have a nice, relaxing, wonderful peaceful, studying Sabbath with the Lord here at the house. we have Friday late afternoon 4/5 dinner. My son is a second third shift working type of person. And then we go to church on Sunday.