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| I still have lots of apples, and was thinking of giving apple pie filling a try. I do not have clearjel, but I DO have pomona. I searched their site today and found this recipe. Has anyone tried it? It seems to have little liquid compared to the Ball recipe, but figured if it was posted, it must work, right? |
Here is a link that might be useful: Pomona Pie Filling
Follow-Up Postings:
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| Why not just can your apple pie filling with no thickeners like many of us do? It is often discussed here as a big advantage and both easier to do and gives better results.. Then you can stir in your thickener of choice after opening the jar. Personally we don't like either - Clear jel or Pomona in pie filling - so doing it that way lets us use flour or cornstarch or whatever at pie baking time. Dave |
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- Posted by myfamilysfarm 5b (My Page) on Wed, Nov 20, 13 at 13:32
| I wouldn't add any thickeners either, not before canning. |
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| Thank you Dave and myfamilysfarm for your input. I really do appreciate it. However - this apple pie filling will be gifted upon those that do not really cook, It kind of needs to be a ready to go thing. So I'm looking for directions like this: buy a pie crust, pour this in, top it with the other crust, bake it, and - YAY - you have home made pie!!! I think I might try a very small batch - say a pint's worth, and see how it turns out. Again - my original question was if anyone had tried this recipe, or had thoughts on it. If I were canning it for my own personal use, I would skip the thickener all together - I have read that here many times. :) |
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- Posted by myfamilysfarm 5b (My Page) on Thu, Nov 21, 13 at 11:19
| My pie filling doesn't have any thickeners, even making without canning. You could say, drain before pouring into shell. |
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