I honestly still consider myself to be a newbie at canning pie filling. I use to just can the fruit in syrup and then add the remaining ingredients for a pie later. Though I have seen sites on the internet that say to can it with cornstarch, the USDA doesn't recommend this (see post on ClearJel) and I don't do it. Even after ClearJel can along I still just kept canning fruit in syrup for awhile. I guess I can be quite a creature of habit some times.
When I first tried canning , I followed the USDA instructions exactly. However I had problems with getting too much liquid in some jars and too little in other jars.
This year I decided to fill the jars the way I fill them if I am canning them with syrup. That is, use a slotted spoon to put the fruit in the jars, and then ladle liquid on top. This is pretty easy to do because the ClearJel actually doesn't thicken until the jar is cooling. It is still thin when you are filling the jars.
This worked much better for me. I am happy with the results and look forward to enjoying a tasty, hot pie when the snow is piled high outside.
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