This post contains affiliate links. I will be compensated for purchased made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! It doesn't feel much like Fall in Phoenix right now, but I am trying to live like it is Fall anyway. Even though we have been having a heat wave, I've still been canning and doing fall like things. So, I thought I'd share with you a few things that I am loving right now, and have the girls chime in as well!
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This post contains affiliate links. I will be compensated for purchased made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! After finishing canning my peaches, I have moved on to apples!
I started out canning Red Hot Cinnamon Apple Slices. I would have done rings like I usually do, but my apple peeler, corer thing wasn't working right, so I ended up doing slices. They came out beautifully though and taste delicious. I always like to look around and see if there is something a little different to try when I am canning. This time I came across a recipe from the fantastic blog, Kitchen Fun With My 3 Sons, where she shares a recipe for Salted Caramel Apple Butter. It sounded delicious, but she said that she had never tried to can it but thought it could be done. I decided to try it out and I love the results! I made a few changes and decided to turn my version into an applesauce, which can easily be used as an apple butter as well. This post contains affiliate links. I will be compensated for purchased made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! Have you ever heard of a conserve? Either had I until I was looking through an old canning book and came across a recipe for an Apple conserve that looked pretty delicious.
I was at the tail end of canning peaches and still had apples to start on when I saw that recipe and it made me wonder: #1-What is a conserve? And, #2-How would an Apple Peach Conserve taste? And so, I set about trying to find out. This post contains affiliate links. I will be compensated for purchased made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! I thought I was all done with canning peaches and then my DH walked in with another boxful! I was happy to get them, but they were perfectly ripe, so I had to get canning them quickly! I wasn't going to can any pie filling this year, but I did have enough Clear Jel in my cupboard to do one batch of Peach Pie Filling, so that is what I did. For years I canned pie filling with cornstarch, but now the new instruction is that cornstarch is bad, so is flour and only Clear Jel is appropriate for canning as a thickener. Flour or cornstarch are fine to use when baking fresh or freezing, but not for canning. Here is what the National Center for Home Canning says, "Clear Jel® is a chemically modified corn starch that produces excellent sauce consistency even after fillings are canned and baked. Other available starches break down when used in these pie fillings, causing a runny sauce consistency." (https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/pie-fillings/) Personally, I never had my pie filling break down and become runny, but I still ran out and bought Clear Jel because I don't ever want to be responsible for anyone having canning failure when they can. Happily, back when I was using cornstarch, I wasn't inadvertently causing botulism to anyone, so that is good news. I have determined that I will probably start canning the fruit slices for pie filling and then simply thicken it when I am ready to make a pie. That is why I had decided not to can pie filling, but I figured that I ought to use up the Clear Jel that I already had on hand, so Peach Pie Filling it is! The recipe is simple and easy to follow. I always feel like the most difficult part of canning peaches is peeling them, just because it takes a couple of steps:
I like to use quart jars for pie filling, but pints work, you will just need 2 or 3 to fill a 9" pie. I usually use 1 and 1/2 quarts for one pie, so I can quarts and pints when I make pie filling. It depends on the size of pan you will use and how full of fruit you like your pie to be. When the time comes to make your pie simply:
Here is the recipe for the filling! Click on the recipe card for a printable version. Other Posts Like This One That You May Enjoy: |
Creators of Hot Cocoa Bombs! (copyrighted)
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Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
October 2024
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