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canning apple pie filling

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Posted by mamajanna none (My Page) on
Fri, Oct 11, 13 at 10:30

Hi, I am canning apple pie filling. Most recipe's just call for waterbath canning, but the recipe I have calls for it to be pressure canned for 10 min at 10 pounds of pressure. The only different ingredient in mine is 1/2 cup of tapioca. Is pressure canning neccesary? or can I just waterbath it? Thank you so very much for your help!

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RE: canning apple pie filling

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Fri, Oct 11, 13 at 11:05

Sorry but if your recipe calls for tapioca then it isn't an approved recipe for canning.

No thickeners - flour, cornstarch, tapioca, etc. are approved for canning pie fillings because they change the density and interfere with the heat penetration and create cold pockets in the mix where bacteria can grow.

So it sounds as if someone made up this recipe and changed it to pressure canning in an attempt to get around that problem. Whether it works and is safe or not is unknown but BWB canning definitely wouldn't be safe to do. Plus I don't think I would care for the mushy apples that will result from pressure canning.

Clear Jel is the only approved thickener for pie fillings. However since many of us don't care for the result we can our pie fillings with no thickeners added and then stir in your thickener of choice after opening the jar to make the pie.

But it is your choice.

Here is a link that might be useful: Canning pie fillings

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RE: canning apple pie filling

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I don't add tapioca or anything. I just can the apple slices with some lemon juice/fruit fresh and water (or you could use apple juice, I found that the water gets enough of the flavor from the apples). then when I prepare the pies, I dip out the apples and add the amount of the juice that I want). Then you can BWB it. Add your own spices to taste, just remember that spices add increase their flavor during the canning/storage times.

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RE: canning apple pie filling

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Thank you so much for the feedback. I will probably just freeze it then! I would rather be safe and not take any chances.

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RE: canning apple pie filling

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OOHH I found a cornstarch alternative!!! Some of the recipe's I have have been passed down for quite a few years. This tapioca version is probably older.

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RE: canning apple pie filling

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Fri, Oct 11, 13 at 20:18

Like tapioca cornstarch isn't approved either. They must be very old recipes as it has been many years since either was approved for canning.

Dave

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RE: canning apple pie filling

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I think I will stick with just freezing it then, or making it without thickeners. Thank you so much for the info. I have been canning for about 20 years, but this was my first try at apple pie filling since I had an over abundance of apples. I appreciate you taking the time to help!! I would much rather be safe than sorry!

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RE: canning apple pie filling

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Totally understand about over abundance of apples, I've canned 73 qts and still have a full tree and part of another.

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