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Canning day
« on: Oct 6th, 2018, 1:04pm »
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We are going to can apple pie filling today. We have never done it but have a lot of apples this year and hate to see them go to waste. I don't like applesauce so that is out. I have made apple butter in the past but these apples are just right for baking we thought we'd give the pie filling a try.
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Sagebrush
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Re: Canning day
« Reply #1 on: Oct 6th, 2018, 4:16pm »
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Good going! Now you've got me dreaming of Apple pie.
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Re: Canning day
« Reply #2 on: Oct 7th, 2018, 1:40pm »
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We got 19 quarts! I think it will be interesting to see how it turns out in a pie. I don't think 1 quart looks like enough for 1 pie. I also think it looks like a lot of "juice" for a pie. Rusty used the food processor and the slices are thin and I bet they cooked all the way during canning.  The sugar, cornstarch, cinnamon mixture that was poured over the apples is mighty taste. I think today I'm going to use the green tomatoes and make a cake.
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Re: Canning day
« Reply #3 on: Oct 7th, 2018, 9:13pm »
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I looked it up and if you use minute Tapioca they say you should grind it to avoid lumping.  They say it continues to thicken and absorb overtime.  In fact they say to let it sit for 24 hrs. They also suggest to cut a small hole in the top crust so you can view the thickening. They say that two Tbsp of cornstarch equal one Tbsp and one tsp. Of Tapioca.   I use a carpenter hole drill to stick into the apple; then I Apply my peeler to the apple as I activate the drill to turn the apple.  I originally got the idea from a search on the web.
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Re: Canning day
« Reply #4 on: Oct 9th, 2018, 7:45pm »
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Rusty bought a electric peeler that worked great. I'll be able to use it for potatoes. Thanks for the tapioca hint, I'll have to give it a try next time. I read the rest of the recipe and it does take 2 quarts per pie.
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