Cheryl - I suppose you could drain it, at least part of it. Keep in mind the canned apples are cooked now so they won't contain anywhere near the moisture the moisture a fresh apple sliced for a pie would. All the liquid is now in the canning liquid so you'd want some of it at least I think. We like all the goo so when we open the jars wife dumps them into a pan re-heats it all and stirs in the cornstarch or tapioca we prefer for thickening then into the pie shell for baking. It looks just like the canned apple pie filling you would buy only tastes better. Dave

Katrina, I'm including a link from the National Center for Home Food Preparation which addresses this matter. You should be just fine. As for recipes, please check out Your Greatest Hit Recipes for Leesa - The Condensed Version. Many of the best recipes that we share and make over and over again are listed there. I'm certain you'll find something. Good luck, Kathy Here is a link that might be useful: NCHFP - Canning for Special diets

This previous discussion linked below on the Ball recommendation explains why it is in that particular book (Canadian publication) and why it is not required by any other source. As the book says: Lemon juice is added to help preserve the apples natural color and to assure the acidity of the finished product since different varieties and harvesting conditions can produce apples of lower acidity. If it is not just a cover their a** inclusion and a color preservative additive as I suspect then only Ball can explain why they included it when no other approved source does. The link below also includes some info from Dr. Andress from NCHFP. As to why not in the apple juice? I would assume it is the very different density aspect. Juice is easily heat processed safely while sauce, given its density (many make it way too thick), MAY be considered "safer" with the lemon added. Windfall apples being the exception since it is required by all when using windfalls. Bottom line - its your choice. Since I never use windfalls and I don't make really thick sauce I never add lemon to either. Dave Here is a link that might be useful: Acid for applesauce?

jkom, that's funny, my mother loved pickled pigs feet, and their similar product, pickled pigs knuckles. The person who taught her to eat them? My Aunt Amy, whose real name was Yoshiko and who came to the States with my Uncle Chuck, he met her and married her while he was in the service stationed in Japan. I always liked liver, although I seemed to be an oddity among my friends for it. I still like liver with bacon and onions, although I seldom eat it now on the advice on my doctor. Peppi, all of those things are also available here, and none are considered particularly odd. In fact, Jiffy muffin mix is made here in Michigan, and I've always got canned salmon, canned sardines and canned smoked oysters in the pantry. I don't particularly like the oysters, but Elery loves them. I don't really like headcheese much either, truthfully, but I can get it and I've eaten it. Ashley still likes the Mrs. Grass' chicken noodle soup in a box as well as the Vienna sausages in a can. So, although I'll eat liver and headcheese, I think "non-dairy creamer" is weird, how can it be creamer, but be non-diary? I haven't figured out yet what exactly Cool Whip is, but my brother eats it frozen, like ice cream. Annie