O.k. I was just told that it is no longer recommended to can apple pie filling! She said it was thought that it was not safe because the sauce is thick and the heat doesn't get to the middle to process properly? Has everyone else heard this and I'm just slow?? LOL I was so planning to do this for Christmas gifts! Thank you for the help. Julia
I can it every single year. Jeesh...soon they will say we shouldn't can applesauce or jam either. I say go for it...I have never had a minute's problem.
I would check with your county extension office. Here in Wisconsin there are local offices in each county and they carry booklets on canning various items for free or a nominal cost. I've noticed that water bath times are longer now than they were years ago, but not always, and dense foods like pie filling, tomato puree, etc, take quite a while. Also, sometimes its ok to can in pints but not in quarts. Good luck!
I have always canned pie filling (apple and peach) with no trouble. If you question how hot your center is, sacrifice a jar during the recommended water bath and use a thermometer to see if it's reached the optimum temp. Doesn't hurt to be safe and extension service is a great place for charts with all that kind of info. As for that jar you "sacrificed", a fruit topped sundae might just be the ticket!
I did freeze fillings one year but didn't think they produced the same results.
Help with Apple Pie Filling!
Posted - Sep 18 2006 : 09:24:26 AM
