canning apple pie filling-- help? No clear jell.

11 years ago

I have done a search on here and have not really found what I think I'm looking for:

Is there a safe apple pie canning recipe that doesn't use clear jell? Maybe a recipe that I can just thicken up when I dump it out of the can to make it into a pie? Is it possible to use the one here wihtout the clear jell?

I can order clear jell but right now I have millions of apples that I need to take care of.... plus I think I"m not a fan of clear jell.

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

or is this one safe?

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=15942&origin=detail&&Servings=56

Thanks everyone.

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Comments (10)

readinglady
11 years ago
Don't use any recipe that calls for any thickener other than ClearJel.

What you can do (and you may like it better - I do) is can apple slices in a sugar syrup, adding spices to the syrup. I use cinnamon, nutmeg, mace and vanilla. It's delicious and versatile.

Carol

Here is a link that might be useful: Canning Apple Slices
elvis
11 years ago
I agree with Carol. That way you're all set for applesauce, apple crisp, etc. I sincerely hope you have invested in an apple corer/peeler/slicer machine. I love mine; makes the job a snap!
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Get some good baking type apples. Peel and slice. I like the little cranking machine that cores and peels, as well as slices all in a few turns of the crank. To can, you must use acorbic acid to prevent oxidation. Adding citric acid or lemon juice is also necessary. The apples are cooked a bit using sugar to your taste. If you wnat more apple taste, add a can of frozen concentrated apple juice. Clear Jel is the modified starch used as a thickener. Only thicken slightly, so its density isnt too heavy. If more thickness needs to be done, that can be at the pie making stage. Its up to you as to spices, most commonly cinnamon. Also, Alton Browns favorite is 'Grains of Paradise' which as a peppery flavor.
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that "massive amount of boilover" is no joke. I make sure my apples come to a full boil, at which point the batch will do a serious foam up in the pot. Once that happens, I know they got hot enough to release all the air in the fruit. If you don't do that before you pack them, it will happen while processing. When you open the canner and find your jars floating because the release of air pushed all the liquid out of the jar . . . I've even had it happen with apple sauce if I did not make sure to get a good boil going ot release the air from the fruit. Apples are really prone to this. Though I don't do a wide variety of fruit, apples are the only one I know of that have a serious air retention issue. It is also why when you bake a double crust apple pie, as it cools and settles, you end up with a big hollow under the upper crust because the apples lost all thier air. That is one advantage of using canned apples for filling. Since they are already cooked, you can pile them high and when the pie is done, you still have a full pie as the apples did not have all that air to release. BTW - you don't need to cook the pie near as long with already cooked apples as you would with fresh.
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Oh, different stuff! I bought mine at the Amish Cheese House in Oklahoma and it is marked 'Clear Jel' and here is a link about it. It takes one and a half cups to do seven quarts of apples in my recipe and it appears to cost about a $1 a cup bought like this from my store. I think I saw larger size packages in the store that you shop in, but mine was just in a clear container like they sell sesame sticks and stuff in and it was just over a pound. I got two batches from it and was very satisfied with the way it performed. I did get tired of stirring the pot while it was thickening, but I had it on very low heat. If I didn't have to drive about an hour and 15 minutes to get to that store, I would be doing more. Instead, I guess I will do the others just as apples that will be ready for making into filling instead of the pre-made stuff. I am still cooking a batch in my crockpot every night and making apple butter. My house smells like apple pie. LOL Here is a link that might be useful: Clear Jell
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kriswrite
11 years ago
I personally use the Ball recipe that includes flour and FREEZE it. It's a fantastic recipe - perfect for pie, apple crisp, an ice cream topping, etc.
digdirt2
11 years ago
Same here- we use the NCHFP/Ball canning recipe and just leave out the Clear Jel. Then you can add your thickener of choice at pie making time.

Dave
planatus
11 years ago
I have millions of apples, too. Instead of canning apples for pies, I freeze those in pie-size portions. Putting Food By suggested freezing them using a pie plate as a form, so the frozen disc fits in the crust, but I wasn't so good at that.

For canning dessert slices, I use Pomona Pectin at half the recommended rate, and it thickens the low-sugar juice just a bit. Alternatively, add no thickener and thicken the apples with cornstarch when you make your pie. I can applesauce, dessert slices and apple jelly made from "nectar" from peelings and cores(yum!), but not apples for pies.

We also dry some of our apples, and freeze lot of frozen chunks for making juice or wine in the winter. Plus we give a lot away!
apoem
Original Author
11 years ago
I can just about everything apples. I have never done apple pie. I wouldn't look at canning apple pie filling because we really are not a pie family. But right now my freezer is FULL (Half a pig, etc) and I wanted to do something different...

I have sooo many apples. I have dried apples enough to last a year plus. I have made apple sauce until it's coming out of my ears. I have made apple slices canned and so on. SO now.... I'm thinking I"ll muck with apple pie filling a bit.

So can I can apple pie without any thickener? I Guess that is more like apple slices right? Just flavored apple pie slices.
kai615
11 years ago
I was actually wondering either the same thing, or where you get the clear gel. I was going to do the same recipe this week. I don't mind using the clear gel, just don't know where to buy. Can you buy in small quantity in the grocery store, or do you have to buy in bulk online? I don't really want to buy in bulk, I just want to make a small batch of this.

We like apple pie, but I am not sure how much I would use apple pie out of a jar though. I was really going to use this apple pie recipe to make quick apple turnovers. I will invest time in making apple pie from scratch when apple pie is needed, however, I will never make apple turnovers because they just seem like too much work.
digdirt2
11 years ago
just don't know where to buy. Can you buy in small quantity in the grocery store, or do you have to buy in bulk online?

No, it is only available in bulk. 1 lb. bags is the smallest I have seen. Pull up all the discussions on 'clear jel' for links and sources info - there are many of them, some local. NCHFP also provides a list of sources.

Dave
malna
11 years ago
Be aware if you do order some, there are two types of Clear Jel available; "instant" and "regular". "Instant" does not require heat to thicken. The product will thicken once the liquid is added. "Regular" must be heated, and this is generally the preferred type to use in products to be canned.
Joni Stafford
3 years ago
What store did you find the clear jel?? I cant find it at any of the stores an I'm located on the west coast I bought some tapioca starch to use but I'm unsure on how to properly it any idea please an thank

canning apple pie filling-- help? No clear jell.

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canning apple pie filling-- help? No clear jell.

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