tag:blogger.com,1999:blog-7559554049808417357.post1513474754250828756..comments2023-10-21T11:12:53.902-04:00Comments on Petticoat Junction: Canning: Apple Pie FillingBeckyhttp://www.blogger.com/profile/12003598651497797034noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-7559554049808417357.post-32678277836836155742012-06-15T21:40:11.108-04:002012-06-15T21:40:11.108-04:00You're very welcome. I love looking through y...You're very welcome. I love looking through your hop.Beckyhttps://www.blogger.com/profile/12003598651497797034noreply@blogger.comtag:blogger.com,1999:blog-7559554049808417357.post-69300501271441832492012-06-15T10:37:22.128-04:002012-06-15T10:37:22.128-04:00Oh Yum! Thanks for linking this up at the Carniva...Oh Yum! Thanks for linking this up at the Carnival of Home Preserving!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7559554049808417357.post-6079706015074119652011-10-27T10:32:05.798-04:002011-10-27T10:32:05.798-04:00Thank you Karen.
Your welcome Kelly. I hope I hel...Thank you Karen.<br /><br />Your welcome Kelly. I hope I helped.<br />The blueberry idea sounds great. We sometimes put frozen blueberries in applesauce as a dessert or with breakfast, so this may be right up our alley.Beckyhttps://www.blogger.com/profile/12003598651497797034noreply@blogger.comtag:blogger.com,1999:blog-7559554049808417357.post-29861725027045754032011-10-27T07:49:57.241-04:002011-10-27T07:49:57.241-04:00Thank you Becky! I will be giving the recipe (as ...Thank you Becky! I will be giving the recipe (as well as the Strawberry applesauce) a try this week. We have our 2nd bushel of apples that need to be processed. We already put up some regular applesauce and apple jellies (the jellies are made from the scraps, so now onto some more fun apple canning recipes! I think I am going to try some peach and blueberry applesauce as well as the strawberry by request of the children.Kellyhttp://anoverflowingheart.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-7559554049808417357.post-10413372289225717232011-10-26T22:17:02.421-04:002011-10-26T22:17:02.421-04:00These look great! I have made canned apple pie fi...These look great! I have made canned apple pie filling not with butter but with corn starch and it is wonderful!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7559554049808417357.post-39632041927771483522011-10-26T01:11:36.200-04:002011-10-26T01:11:36.200-04:00I did a quick check and what I found was that low ...I did a quick check and what I found was that low acid foods like vegetables, beef, poultry, and seafood require pressure canning. High acid foods like fruit do not. I knew this already, but was trying to find out something specific about fats.<br />Though dairy foods fall into the low acid food group, I don't know whether or not the amount of butter in this recipe would cause a problem. There is a stick of butter, but it's spread over 7 quarts, making it equivalent to roughly 1/2 an ounce (about 3tsp) butter per jar.<br />I couldn't find anything that directly said fats in general required pressure canning, though most fat containing foods, like meat, would because the meat is low acid.<br />You'll have to make a judgement call on this one. I'll probably continue using this recipe, but if you have any concerns, please feel free to try it without the butter.Beckyhttps://www.blogger.com/profile/12003598651497797034noreply@blogger.comtag:blogger.com,1999:blog-7559554049808417357.post-5706635212213885512011-10-25T19:31:20.692-04:002011-10-25T19:31:20.692-04:00Hi Kelly! Thanks for stopping by, and thank you fo...Hi Kelly! Thanks for stopping by, and thank you for the compliment. I have to give all the credit to my lovely daughter Ri, who designs the blog for me.<br />Now, to your question.<br />I'll start by stating that I'm not an expert by any means, and recommendations my have changed since this recipe was originally printed. I got it from a friend. It was one of the recipes in the book that came with her canner. While her canner is not the newest on the market, it's not all that old either. <br />We both use this recipe all the time and have never had a problem as long as we get the headspace right. I have had jars fail to seal if I left too much headspace. I will also add that the filling does separate over time, but we just give it a good stir, cook as usual, and we've never had a problem.<br />If you are concerned about it, you could probably leave the butter out. <br />I hope this helps.Beckyhttps://www.blogger.com/profile/12003598651497797034noreply@blogger.comtag:blogger.com,1999:blog-7559554049808417357.post-40971291329111307272011-10-25T12:08:07.862-04:002011-10-25T12:08:07.862-04:00First let me tell you what a lovely blog you have ...First let me tell you what a lovely blog you have here! <br />Now, I have a question. Is it safe to can these and only water bath process them since the syrup includes butter? I thought that if something included any fats, that it had to be pressure canned in order to avoid botulism. I have in the past just froze apple pie filling but would love love love to can it instead!Kellyhttp://anoverflowingheart.blogspot.com/noreply@blogger.com