You've found the famous Dave's Garden website! Join this friendly global community that shares tips and ideas for home and gardens, along with seeds and plants!
Check out the DG homepage for a brief overview of what you'll find in this gardening mega-site.
Login
If you don't have an account yet, visit the registration page to sign up.
Hello,
I think I posted something about canning apple pie filling earlier this year but cannot find the thread so I am starting this one to share my success story. I had never made apple pie filling to put up for future use before and so wanted to try it this year. So, I bought a bushel of cortland apples from a local orchard in July and started the proccess. I followed the recipe in Ball Big book and bought Clear Gel from King Arthur Flour web site. Well I didn't like the way the first few qts came out cause after processing the apples were too mushy, I don't like applesauce pie. :)
So I got the idea to make the pie filling by cooking the syrup seperately, adding the clear gel and then adding the apple slices while the gel mixture was still warm. I then packed it into gallon ziploc bags and froze. WELL! long story short I made my first pie tonight with the frozen filling and OMG! it is the best apple pie I have ever made or eaten. Apples are still firm and in nice pieces, the syrup/gel mixture is perfect and just all around yummy. I was afraid that freezing it would make it watery when baked but it did not. I just wanted to share this with you all because you have all been so welcoming and helpful with your canning knowledge.
Hope everyone has a wonderful Christmas and Holiday Season!
Thanks,
Susan
This thread has 8 replies. This forum is accessible only to subscribing members of Dave's Garden. There are many free features here, and about half of our forums are completely open to all members. Take a tour of our site and learn more about Dave's Garden, and explore the benefits of becoming a subscribing member.
