Canning apple pie filling for the novice canner
Apple Pie filling 12 C. apples, peeled, cored, sliced and treated to prevent browning 2 3/4 C. white sugar 3/4 C. ClearJel (see source below) 1 1/2 tsp groun…
25 Responses to Canning apple pie filling for the novice canner
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Can you tell me where I can find the proper canning information for my
area? I’m in South Florida. 2 ft above sea level.i called my extension
office and we are so cosmopolitan people have no canning info. They don’t
do classes. North Florida does. Sheesh. Lololol
Simple Steps Cooking and Crafting
January 27, 2015 at 9:48 am
I’m actually debating between doing apple butter or filling tomorrow. Plan
on buying apples from the farmers market. This was a great video. Btw,
tighten that little wingnut and you will get all the peel off your apples.
Also, if you push the release lever and simply pull back it will pop that
core right off. It’s just one less step to do.
snookie65
January 27, 2015 at 10:44 am
Caligirl prepper, it’s a rada knife
Kathleen Zimmer
January 27, 2015 at 11:01 am
Thank you for your video, especially about the clearjel. I never heard of
that before, I will have to give it a try. Thanks again!
Jennifer Dorsey
January 27, 2015 at 11:54 am
Odd question I know… But where did you get your paring knife?
CaliGirl Prepper
January 27, 2015 at 12:52 pm
Hey I’m here in Michigan too, went picking at the orchard last weekend; I
asked about the look of the apples they said the hail storms had damaged
them, but not effected the taste! So if you had hail, could be the reason
for the look!
Kristin Blevins
January 27, 2015 at 1:34 pm
What is ClearJel? I wouldn’t use anything that is made of chemicals.
balderdashery G
January 27, 2015 at 2:32 pm
What a beautiful smile. Very nice video you’ve just made my day. I will be
on the look out for apples to can. Thank-you.
Jumpoff A
January 27, 2015 at 3:18 pm
Thank You for doing this video, I have always wanted to know how to can.
lori639
January 27, 2015 at 4:09 pm
Just an idea: several of my large stockpots and canners have markings on
the sides which can been viewed on the inside, that that indicate number of
quarts—that’s what I use to gauge how much product I have prior to canning.
PixieTrailSprite
January 27, 2015 at 4:38 pm
Instead of ClearJel, I use tapioca flour. you can buy it at an Asian market
for about $2 for a pound. If you buy it at a regular market it’s $5 or $6 a
pound. I love Asian markets! 🙂 It is what they use in commercial pies so
the consistency is the jelly like consistency of a commercial cherry pie
filling.
tflorestx
January 27, 2015 at 5:28 pm
Fantastic video!
Shari Mason
January 27, 2015 at 6:02 pm
Do you have to order the ClearJel? Is it not sold at the store?
Tammi Jaje
January 27, 2015 at 6:19 pm
S Rae'n
January 27, 2015 at 6:53 pm
maybe there is a different peeling blade to use when you use the wider
slicer
dave12546
January 27, 2015 at 7:05 pm
@TheRealXesc I don’t have a bowl of any size with measurement marks on it,
but that’s a great idea! That’s one reason I like canning recipes that give
the produce amount in pounds. Weighing stuff on a kitchen scale is
infinitely easier and more accurate than doing the cup thing IMHO. Thank
you for the encouragement too! I love my subs. They keep me going.
Michigansnowpony
January 27, 2015 at 7:17 pm
Some types of our apples here in S.D did exceptional and others did nothing
at all. My main tree had the most fruit it has had since I’ve lived here
but what was weird is that they started dropping much earlier than usual.
You’ve probably saw that in my videos. I trust all is well with you and
your family. I hope so anyways. Peace
mainemike52
January 27, 2015 at 8:10 pm
Nice Job!, thanks for sharing…
emoneyblue
January 27, 2015 at 8:16 pm
They are beautiful! Yes, they must be left out to admire. One of the most
beautiful additions to a kitchen pantry is home canning..All the beautiful
colors lined up just waiting to be taken to the table or stove.
AND…canning is a good reason to put on that new apron! Love it!
Mrssoappeddler
January 27, 2015 at 8:36 pm
Another lovely video. Loved it! Thanks
sha whit
January 27, 2015 at 9:15 pm
It was so thoughtful of you to encourage her to ‘get on with HER video’.
You definately sound like an ass, fast forward if you wanna move ahead
sweetheart. Leave your idiot comments to yourself.
Kim Swanson
January 27, 2015 at 9:16 pm
@Moonessence1 Ha ha — how do you really feel? ; ) Thanks kid — I
appreciate you tuning in.
Michigansnowpony
January 27, 2015 at 9:20 pm
Oh surprise — just checked out YOUR channel and not only do you have no
videos up yourself, but there’s a steady stream of insulting comments you
have left on others’ videos including where you said on one, “Black people
should learn how to speak”. So you’re a bigot as well. Yeah, good riddance
Sally Backwater.
Michigansnowpony
January 27, 2015 at 10:17 pm
They look like Granny Smiths. Thanks for the video and tips! We are canning
our apples soon and probably will so jelly.
seanbabyboy100
January 27, 2015 at 11:00 pm
Hey have you heard of making mock apple pie filling with squash? I made 55
quarts this year. you cant even tell the difference. I use pool ball and
zucchini squash but any kind of summer squash will work. make the syrup,
cut the slices or cubes, pour over squash in jars when boiling and cann for
the same time as you would pressure can the apple pie. I have been learning
alot of depression era recipes they are great!
fightinfarmer26
January 27, 2015 at 11:39 pm