canned pie filling with flour?
Help! Yesterday I stupidly canned 7 quarts of peach pie filling using peaches, sugar, and FLOUR without doing research beforehand (I was using roughly the Ball Book recipe for frozen but then my husband talked me into canning it). Now all the recipes I see online call for special cornstarch.
I figured that I was not reducing acidity at all, and in fact was adding sugar which helps in preserving, so I was okay to do that. But I didn't take into account the flour, which I now read may thicken it so much as to interfere with the processing to kill bacteria.
To make 7 quarts I used 18 pounds of peaches, 5 cups sugar, and 1 short cup flour. Do I need to toss this? Am I okay? I can't freeze the jars because they would burst obviously.