Better make some more of that filling and send it to me so I can tell you if it is worth canning or not. If you also bake it inside a pie crust it will be easier for me to tell.

It would also enhance my ability to assess the product if you sent a coupon or gift certificate for someplace here where I could get some sharp cheddar to go with it.

[Ha! Now my kidding is starting to sound like a scam!]

Dang, now I've got to go get some apple pie.

Lol! Wish I could find that recipe. I would share it.

I wish you could find it also.

Tami, you don't need a pressure canner for apple pie filling, although you do need some Clear Jel. Thickeners like flour and cornstarch break down in the canning process, clump up, or cause density issues. Clear Jell is suitable and makes that "gelatinous goo" found in commercial pie fillings. It's available on line and I sometimes find it at my local Amish store under the name Thermo-flo.

I also found that I was better off just canning apple slices, and then thickening when I wanted pie because I could use them for more things, like adding to a pork roast or making "fried apples" for breakfast with biscuits. They're just more versatile.

At any rate, you'll find a recipe here:

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

Happy Canning!!

Annie

Thank you Annie!

You are so welcome. We're working on another record apple crop in my area, so I'll be canning apples soon too.

Annie

Don't forget apple sauce! Sounds "normal" but homemade is wonderful. All you need is a water bath canner. If you don't have one use your PC without the tight lid and just put a couple layers of aluminum foil tightly on top. You can use the PC too but the applesauce comes out too mushy and tastes over cooked IMO.

http://nchfp.uga.edu/how/can_02/applesauce.html

or click the link:
Apple sauce

BTW there are two kinds of Clear Jel - regular and instant. Do not use the instant for canning, ever. I order Clear Jel from Barry Farm Foods. Here is the link to the page.

Clear Jel for Canning

Nancyofnc,

Thank you for the information about the clear jel. I probably would have never thought about it until I went to buy it. I can get it either at a local bulk food store, which is carrying less and less, or at one about an hour away, which I like better anyway. I just went there and bought Occident Bread Flour. I paid $17.99 for 50#! The Occident Bread Flour seems to make a lighter loaf.

My grandma always went out to her orchard and picked up the windfalls and made applesauce, then froze it. She would leave the peels on so the applesauce would be pink. It had the BEST flavor! I don't know what happened to Mom's strainer with the wooden paddle. I suppose I could peel and core the apples, and put the peels in some cheese cloth to make it and get the pink color. I know she used Jonathon and McIntosh apples. I don't know if there were other kinds in the orchard or not.

Annie, how do you can just the apples? That sounds like it might be easier to do than the pie filling. And, right now, energy is something that I am low on. I think the change in the weather is causing my problems. Nothing new, just have to work around it!

Tami, I have one of those apple peeler/slicer/corer gadgets, works like a charm as long as the apples are fresh and firm and not too big. I put the slices in a bowl of water with a couple of crushed VitaminC tablets so they don't turn brown while I peel as many as I plan to use.

Then I use the directions here, I hot pack them in a very light syrup. I agree with Nancy that the pressure canner overcooks the apples, so I use a BWB.

http://nchfp.uga.edu/how/can_02/apple_sliced.html

Annie

Thanks Annie! I am hoping I can start doing some this week, but life has taken a turn I was hoping it wouldn't for a while longer. Going to be pretty sad around here for a while. Mom will be leaving us soon.

Oh, Tami, I am so, so, so sorry to hear about your Mom. It's always hard. (sigh) Hugs to you and your family, you'll be in my prayers.

Annie

Thank you Annie. We have known it was coming, had been told this spring that we would maybe have a few months. DB found a wonderful aide, and due to her care, we have had mom longer than expected. As of Friday, we are down to probably just a few days. Best for mom, but hard for those of us left behind. She has wanted to be with her mom and dad for a couple of years now, as with the Alzheimer's she has gone back in time in her mind. Now she will be with them, and dad again, when the time comes.

Hugs Tami! One day at a time and thinking of you with love here in MI!

Thank you.

Tami, it's always hard for those of us left behind and I don't think we can ever prepare, no matter what we know or for how long. Hugs to you and I'll be here in Michigan, thinking strong and healing thoughts for you in the days ahead.

Annie

I'm so sorry Tami. No matter how old we are, we always miss our Mom.

I'm thinking of you, in your difficult time.