Apple pie filling, canning, question

Spike2 · October 18, 2016

So I have canned my own apple pie filling every year for years. A friend of mine was canning her apple pie filling for the first time and asked me how long to blanch her apples. I have never blanched my apples before canning into filling. What are the benefits to blanching first? Have I been doing it wrong?

Worth1 · October 18, 2016

Quote:

Originally Posted by Spike2

So I have canned my own apple pie filling every year for years. A friend of mine was canning her apple pie filling for the first time and asked me how long to blanch her apples. I have never blanched my apples before canning into filling. What are the benefits to blanching first? Have I been doing it wrong?

No you haven't and I see no reason to blanch something that is already going to be heated up anyway.
I do recommend fruit fresh I swear by the stuff for a fresh clean look when slicing apples and putting them in a bowl of water.
If they do go brown this will clean them right up.
Learned about using this stuff in the Marines of all places.

Worth

dustdevil · October 22, 2016

Quote:

Originally Posted by Worth1

Learned about using this stuff in the Marines of all places.

Worth

KP no doubt

Worth1 · October 22, 2016

Quote:

Originally Posted by dustdevil

KP no doubt

So many days of mandatory mess duty or guard duty every year.
I never washed a dish there in my life I always cooked for some reason even in boot camp.
Even though I love to cook the experience taught me that running a restaurant is hard work with many hours involved on your feet all day.
In boot camp I made fried eggplant everyone thought was some sort of breaded meat patty.

It started with the head cook asking me if I knew what an eggplant was and I said yes we grow them in our garden.
Can you cook egg plant?
Yes we fry them.
How do you do that and it started from there.
If done correctly they look just like chicken fried steak or schnitzel.

Worth

greenthumbomaha · October 18, 2016

I've never canned a fruit besides peaches. Have you ever canned pumpkins for pies and muffins? I have the same question re blanching. It would be interesting to see the difference between canned (a real metal can) and fresh.

I am a sucker for those giant pies at the warehouse store but my waistline says no this year. A small homemade single serving version would be ideal.

- Lisa

Zana · October 21, 2016

Quote:

Originally Posted by greenthumbomaha

I've never canned a fruit besides peaches. Have you ever canned pumpkins for pies and muffins? I have the same question re blanching. It would be interesting to see the difference between canned (a real metal can) and fresh.

I am a sucker for those giant pies at the warehouse store but my waistline says no this year. A small homemade single serving version would be ideal.

- Lisa

You can't can pumpkin at home. At home pressure canners can't do the job that the commercial ones do, and since that is the case it isn't recommended as there is a greater chance of build up of harmful bacteria. I thought about doing some myself this year. What I did do was make pumpkin butter and put in jars that are in the fridge. You can also freeze it. All you have to do is google canning pumpkin and they'll give you all the reasons not to try at home.

GrowingCoastal · October 18, 2016

When foods are blanched or cooked before canning they can become more concentrated, lose their shape a bit and fit more to a jar.

PhilaGardener · October 18, 2016

Must involve a pressure cooker. What is your favorite recipe, Spike2 ?

Spike2 · October 19, 2016

Quote:

Originally Posted by PhilaGardener

Must involve a pressure cooker. What is your favorite recipe, Spike2 ?

For Apple Pie Filling? I will give you my recipe if that is what you are asking for?

PhilaGardener · October 19, 2016

Quote:

Originally Posted by Spike2

For Apple Pie Filling? I will give you my recipe if that is what you are asking for?

Yup, sounded good!

**coronabarb** · October 18, 2016

I don't think this is blanching per se. It looks more like heating up briefly (1 min) to get the apples hot, maybe remove some of the air before filling the jars.

http://nchfp.uga.edu/how/can_02/can_...e_filling.html

**coronabarb** · October 18, 2016

Lisa,

It is considered safe to pressure can pumpkin in chunks. Same thing here, the chunks are heated up briefly before filling the jars. Sugar pie pumpkins and butternut squash make very delicious pies.

http://nchfp.uga.edu/how/can_04/pump...er_squash.html

Labradors2 · October 19, 2016

You mean you don't have to cook the apples first??? That would save an awful lot of time...... Getting more into the jar is always good though. I find that canning is a lot of work with a water bath.

Linda

**coronabarb** · October 19, 2016

I thought the pressure cooker comment was in response to the pumpkin canning comment.

Spike2 · October 20, 2016

Makes 7 quarts

3 1/2 cups white sugar
1 cup brown sugar
1 1/2 cups clear jel
2 teaspoons cinnamon
1/4 teaspoons nutmeg
1/4 teaspoons all spice
1/8 teaspoons cloves
2 teaspoons salt
10 cups water
3 Tablespoons lemon juice
6 pounds apples

In a large pan, mix sugar, clear jel, salt and spices. Slowly add water and mix well. Bring to a boil and cook until thick and bubbly.

Fill hot jars with apples, fill jars with hot syrup leaving 1 inch head space, remove any bubbles, process in water bath for 20 minutes.

October 18, 2016	#1
Spike2 Tomatovillian™ Join Date: Sep 2015 Location: NE Ohio Posts: 992	Apple pie filling, canning, question So I have canned my own apple pie filling every year for years. A friend of mine was canning her apple pie filling for the first time and asked me how long to blanch her apples. I have never blanched my apples before canning into filling. What are the benefits to blanching first? Have I been doing it wrong?

October 18, 2016	#11
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	I don't think this is blanching per se. It looks more like heating up briefly (1 min) to get the apples hot, maybe remove some of the air before filling the jars. http://nchfp.uga.edu/how/can_02/can_...e_filling.html __________________ Corona~Barb Now an Oregon gal

October 18, 2016	#12
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Lisa, It is considered safe to pressure can pumpkin in chunks. Same thing here, the chunks are heated up briefly before filling the jars. Sugar pie pumpkins and butternut squash make very delicious pies. http://nchfp.uga.edu/how/can_04/pump...er_squash.html __________________ Corona~Barb Now an Oregon gal

October 19, 2016	#14
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	I thought the pressure cooker comment was in response to the pumpkin canning comment. __________________ Corona~Barb Now an Oregon gal

October 18, 2016	#5
greenthumbomaha Tomatovillian™ Join Date: Nov 2011 Location: Omaha Zone 5 Posts: 2,514	I've never canned a fruit besides peaches. Have you ever canned pumpkins for pies and muffins? I have the same question re blanching. It would be interesting to see the difference between canned (a real metal can) and fresh. I am a sucker for those giant pies at the warehouse store but my waistline says no this year. A small homemade single serving version would be ideal. - Lisa

October 18, 2016	#7
GrowingCoastal Tomatovillian™ Join Date: Jan 2016 Location: Vancouver Island Canada BC Posts: 1,253	When foods are blanched or cooked before canning they can become more concentrated, lose their shape a bit and fit more to a jar.

October 18, 2016	#8
PhilaGardener Tomatovillian™ Join Date: Jan 2014 Location: Near Philadelphia, PA Posts: 1,940	Must involve a pressure cooker. What is your favorite recipe, Spike2 ?

October 19, 2016	#13
Labradors2 Tomatovillian™ Join Date: Jul 2013 Location: Ontario Posts: 3,889	You mean you don't have to cook the apples first??? That would save an awful lot of time...... Getting more into the jar is always good though. I find that canning is a lot of work with a water bath. Linda

October 20, 2016	#15
Spike2 Tomatovillian™ Join Date: Sep 2015 Location: NE Ohio Posts: 992	Makes 7 quarts 3 1/2 cups white sugar 1 cup brown sugar 1 1/2 cups clear jel 2 teaspoons cinnamon 1/4 teaspoons nutmeg 1/4 teaspoons all spice 1/8 teaspoons cloves 2 teaspoons salt 10 cups water 3 Tablespoons lemon juice 6 pounds apples In a large pan, mix sugar, clear jel, salt and spices. Slowly add water and mix well. Bring to a boil and cook until thick and bubbly. Fill hot jars with apples, fill jars with hot syrup leaving 1 inch head space, remove any bubbles, process in water bath for 20 minutes.