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Apple Pie In A Jar
December 19, 2009
8:11 am
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jane
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APPLE PIE IN A JAR

28 cups peeled apples, sliced                                        1 tsp nutmeg

4 1/2 cups sugar                                                          1 tsp salt

1 cup cornstarch                                                          10 cups water

2 tsp cinnamon                                                             3 tbs lemon juice

Pack apples tightly in quart jars.  Make syrup from sugar, spices, salt and water.  Cook and stir until bubbly.  Add lemon juice.  Pour over apples in jars.  Seal and process in water bath for 20 min. 

This was in one of my church cookbooks and the mother of one of the ladies in the church made these every year for years so she would have apples for pies.   Could be a good gift too. 

December 19, 2009
9:26 am
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ChrisUK
Netley Hampshire UK
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You had me going there for a while JaneSurprised

28 Cups of apples!!! ………….. I thought,this is going to be one hell of a pie. Desperate Dan Cow Pie,tail sticking out one end,horns out of the otherLaugh Then after the ingredients I read the text!! If I was a canner,then I most certainly would do that.Thanks

Im a lonely little Petunia in a Cabbage patch

December 19, 2009
2:33 pm
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wvhomecanner
North Central WV
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This looks good – I like nutmeg in mine too. The current guidelines call for using Clearjel in place of the cornstarch (use half as much Clearjel) and processing 25 minutes (adjust for altitude). Here's the NCHFP approved recipe that could easily be applied to these ingredients

http://www.uga.edu/nchfp/how/can_02/can_pie/apple_filling.html

Dede

If common sense were truly common, wouldn't there be more evidence of it?

October 30, 2011
9:57 am
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pharmerphil
Minnesota
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so, we/I have had pie fillings made with cornstarch…I’m still here, so, do we throw out our’s..or keep on eating it??

October 30, 2011
12:08 pm
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BuckeyeGirl
N.E. Ohio
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Hey Phil!  I think we've all done that!  Cornstarch was what we all used for years and years, and yes, we canned it too… when I've run into things like this, I've just used them up first, and made sure to correct whatever it was I'd been doing in the next canning adventure. Only in a few instances have I actually thrown anything out… with pie filling, I think if I had any of an old batch, say from last year, I might consider throwing that out and then just use up the new stuff fast.  You might also consider emptying it into freezer bags and freezing it if you have room, but not jars from past seasons IMO.

We've all heard a lot of people talk about how they did this or that for years, and I sympathize with that, I have more than a few of those stories too!  Thing is, what I've taken to telling my friends who resist newer canning information is, “Now that we know better, we can do better.”

Anyway, like I said, this is all just my opinion, so I'd use up what is there from this season, and use clear jel from now on!

Located in N.E. Ohio

October 30, 2011
2:46 pm
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Pete
WV
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Phil.  Well, if you are asking for a recommendation, it would have to be to dispose of it.  Simply too many variables for a bunch of strangers to recommend anything else!

On the other hand, if it were mine, and I knew that I had impeccably followed all the rules of cleanliness, good judgement and all that, then I would most likely consume the product.  Actually, would use it as an excuse to overindulge in a good thing!  Probably not feed it to too many of my loved ones.  And not brag too much about breaking “the rules.”

Have we appropriately hedged on this one?  cool

Anulos qui animum ostendunt omnes gestemus!

October 30, 2011
5:02 pm
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Miss Judy
West Central MO
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ChrisUK said:

You had me going there for a while JaneSurprised

28 Cups of apples!!! ………….. I thought,this is going to be one heck of a pie. Desperate Dan Cow Pie,tail sticking out one end,horns out of the otherLaugh Then after the ingredients I read the text!! If I was a canner,then I most certainly would do that.Thanks

Hey ChrisUK, good to see you posting again. Love your sense of humor!

November 1, 2011
5:46 am
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pharmerphil
Minnesota
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Thanks for your replies.

Buckeyegirl, It seems that Clear jel isn't available here in Minnesota.

Believe me we searched everywhere we went with the good faith that we have lived into out 50's eating Mom's canned pie filling…with cornstarch. Our search for clear jel was just the same as many things here…unheard of or unavailable. Internet search revealed that clear jel was available under many names, same basic product. But not available within the time period we needed it, and that was the time before the apples went by the way..

But, the pie filling is great, we won't store it long… 

 

Pete, thanks for your reply, I/we always use the uptmost care when canning, have been doing it all my life, But, that don't mean that I rely on y memory, I and EVERYONE who cans, should keep reference material at hand…or we could rely on our memory…don't know about you but My memoryhttps://chickensintheroad.com/wp-content/forum-smileys/icon_no.gif

August 20, 2013
5:10 pm
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mschrief
Eatonville, Washington
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I purchase my Clear Jel on Amazon.  Great “store” to get things not available in your area.

“You never know what’s around the corner. It could be everything. Or it could be nothing. You keep putting one foot in front of the other, and then one day you look back and you’ve climbed a mountain.” ~Tom Hiddleston

September 28, 2013
6:17 pm
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mommafox
S.W.Iowa
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I received my ClearJel in the mail yesterday, so looks like apple pie filling will be on my list of things to do next week. I have never canned any, but the recipe Dede posted sounded really good.

"Age is of no importance, unless you are a cheese!"

October 13, 2013
9:45 pm
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StoneGardenFarm
Richfield OH
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I can a lot of apple-y stuff, but whenever I do just apples in syrup I loose a lot of liquid. Why?? What can I do to stop doing that?hissy-fit

October 14, 2013
8:41 am
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BuckeyeGirl
N.E. Ohio
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Some things I think are beyond our control.  I think it has something to do with the type of apple, some absorb more liquid than others, like little sliced up sponges!  Other than that, another thing I’ve found that make a difference is making sure that the liquid is really good and hot, I know some recipes that say to tightly cold pack the apples in the jar and then add liquid?  I heat up the apples in the syrup, (not so long as to cook them, just get them hot too) then spoon them out with a slotted spoon into the jars, then fill with hot liquid.  It’s extra work, but seems to help.  I don’t know if there’s science to that, but it seems to help me.  I think it makes less … and I truly don’t know if it’s the apples absorbing liquid and swelling, or them shrinking or what it is!!!  But it seems to make less of whatever it is!  It’s messier, and extra work, but….  it’s what I do. 

How about the rest of you chicken sista‘s?  (and brutha’s!)

Located in N.E. Ohio

November 30, 2013
12:03 pm
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Connie Houchin
Ferdinand Indiana
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August 5, 2013
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I dont know if I am in the right place to ask this I have been looking for a recipe on how to make Spiced apple cider.If anyone can help me with this that would be wonderful I have this recipe that calls for a gal of spiced apple cider but cant find it in my stores around here so I guess everyone make it don’t really know

September 15, 2017
2:52 am
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TonnyFillet
Tampa, Florida
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September 12, 2017
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jane said
APPLE PIE IN A JAR

28 cups peeled apples, sliced                                        1 tsp nutmeg

4 1/2 cups sugar                                                          1 tsp salt

1 cup cornstarch                                                          10 cups water

2 tsp cinnamon                                                             3 tbs lemon juice

Pack apples tightly in quart jars.  Make syrup from sugar, spices, salt and water.  Cook and stir until bubbly.  Add lemon juice.  Pour over apples in jars.  Seal and process in water bath for 20 min. 

This was in one of my church cookbooks and the mother of one of the ladies in the church made these every year for years so she would have apples for pies.   Could be a good gift too.   

Hmm, I may try out this recipe to surprise my wife.happy-flower

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