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Apple Pie Filling Question| Member | Message |
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Posted: Nov/01/2009 2:07 PM PST
I canned new this year some apple pie filling....It is molding on top or either the flats are coming unsealed???????HElp what am I doing wrong...I have never lost any can stuff before... 
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Posted: Nov/01/2009 3:36 PM PST
It would help if you provided some information, like the recipe and the canning procedures used. |
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Posted: Nov/01/2009 4:49 PM PST
The recipe is one my mother used and she has been passed for 5 years. Here is the recipe I used.. 4 1/2 cups sugar 2 Tbsp. salt 2 Tbsp. cinnamon 1/4 tesp. nutmeg 10 cups water 1 cup clearjel 1 Tbsp lemon juice Prepare enough apples to fill 7 qt. jars. Soak in salt water or lemon juice to keep them from darkening whle making syrup mixture. Mix all dry ingredients together. Add water and cook until mixture comes to a full rolling boil. Remove from heat and add lemon juice. Drain water from apples and pack fruit into sterilized jars. Pour syrup mixature over apples leaving 1/4 inch headspace at top of each jar. Process in boiling waterbath for 20 mins. or pressure at 10 pounds for 10 mins..(I waterbathed for 20 mins.) The only thing I wonder about is I did not completly cover the apples with the syrup....Just wondering if that could have made a difference..Leaving a few of apples exposed...Thanks for any help or at least helping me brainstorm...I have been canning a long time and never had anything like this to happen.. 
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Posted: Nov/02/2009 7:46 AM PST
Your mother's recipe is fairly close to the official tested recipe, so the only area where I see a potential problem is in the "headspace." It needs to be increased to 1-inch. 1/4" is too small and will cause a purging of some of the syrup and fruit that could get stuck between the lid and rim. Also make sure the spring lids are applied only "finger tight". Processing time should be 25 minutes in a Boiling Water Bath. Pressure Canning of fruits is not recommended. The tested recipe contained in the "So Easy To Preserve" book from the Univ. of Georgia (http://www.uga.edu/nchfp/index.html) list their ingredients as 6 quarts blanched apples 5 1/2 cups sugar 1 1/2 cups ClearJel® 1 Tbs Cinnamon 1 Tsp Nutmeg (optional) 2 1/2 cold water 5 cups Apple juice 3/4 cup bottled lemon juice 7 drops Yellow Food Coloring (optional) Current recommendations by the food scientists for Boiling Water Canners is also to wait 5 minutes after heat is removed from canner before removing lid so there is less of a temperature shock to the jars and their contents. |
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