Not sure why you think they can't be eaten? They are both acidic and will be cooked again before eating.

If too mushy for pie turn them into Apple Crisp or Apple Cobbler or Apple Brown Betty. When ours go mushy, like if we have to reprocess because they didn't seal - we make fried apples with them.

But yes, pie fillings is not a good thing to jump back in with for many - too many issues with jar filling, boil-over, seal failures etc.

Don't give up just try canning apples plain. That way you can turn them into anything you want later - including pies. ;-)

Dave

Thank you Dave. You made me feel better about it! I think I worked myself up with all the issues I had, and was thinking issues of pressure canning low acid foods, instead of high acid foods. Ugh. Lol. The options of what to do with the mushier jars is great! It makes me feel my canning was not in vain. And I will follow your advice and stick with more simple foods to can until I get myself back on track. I stuck with recipes I canned years ago, thinking I would have less issues. Well, that did not work out like I imagined it would! And I also learned a good lesson while doing this batch: keeping notes on recipes I have any issues with, so hopefully I won't repeat them if possible:)

Thanks for making me giggle in the first few sentences, Madonna:) I also appreciate the encouragement! I have realized I am kind of starting canning from scratch due to not doing it for so long. Aaannd... I get frustrated easily lol. So now I am reading my canning books again and paying more attention. Next season I will be more prepared and try not to get too bothered by mistakes.....I hope:) I will also be spending time reading through this forum!

Madonna, I also grinned at those first couple of sentences. My first "mistake" didn't give me migraines, but he sure tried! I don't miss him at all, I still need to send his girlfriend a thank you card for taking him off my hands!

I'm 62, but I've never stopped canning. Somehow, I still managed to screw up a batch of apple pie filling last year and got some apple bits in gelatinous goo. Fortunately my grandson loves the stuff heated in the microwave and used to top waffles and pancakes, and I've found that a spoonful in the middle of a bran muffin is pretty good too.

Like Dave, I can apple slices, then just use them for whatever I want. They've made it into pork roasts, apple crisp, I've even used the stick blender and made apple sauce when I needed some and was out. It's just so much more versatile than pie filling.

Happy Canning!

Annie

Thanks Annie:)

Don't give up! I've been canning for more that 30 years and pie fillings are the one thing I find the most frustrating. So many things that can go wrong, especially with apples and all that air you have to try to force out. I freeze my apples now and save the freezer space for the cherries! I'm nutty enough to make my own sourdough and panettone the traditional way (look that one up, no sane person does that) and I just don't have the patience for apple pie filling.