Apple Pie Filling - A Water Bath Food Preservation Recipe (2024)

FAQs

How long do you water bath apples when canning? ›

Process pint and quart jars of filled apples in a boiling-water canner for 20 minutes (start timing when water returns to a boil).

Baking a custard pie in a water bath helps to create a creamy and smooth texture in the custard filling. The gentle heat from the water bath prevents the custard from becoming grainy or developing a rubbery texture.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Can you substitute tapioca, flour, or cornstarch for Clear Jel®? No, when canning pie filling, there is no substitute for Clear Jel®. Other thickeners like cornstarch clump when canning and may interfere with heat being able to reach throughout the jar.

Place lid on water bath canner and bring water to a rolling boil. Begin processing time. 8. Process in the boiling water for the time indicated in tested preserving recipe.

Foods with a pH greater than 4.6 require pressure canning. When a food item is comprised solely or mainly of ingredients with a pH of 4.6 or lower, we refer to those food items as an acid food. Acid foods include apples, peaches, strawberries,lemons and most other fruits.

In the baths that started with boiling water, not only did both desserts cook the fastest but these samples had a smoother, more uniform texture. The desserts baked in baths that started with ice water did not cook uniformly; the bottom half was perfectly done while the top half was overcooked.

I've had several people ask about the water bath (or bain-marie) after our Thanksgiving Test Kitchen episode aired. We made my Grandmother's Corn Pudding and put the baking dish inside of a Pyrex that I filled with water. Simply put, the bain-marie helps the pudding cook more evenly.

Also known as a bain marie, a hot-water bath is an essential technique for cooking creamy desserts in the oven to achieve smooth custards, fluffy cheesecakes, and flawless flans.

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.

How do you make apple pie filling not runny? ›

This is where a thickener, like flour, comes in. If your pie filling is too thin, consider whisking in additional flour. If you're making this recipe gluten-free, use cornstarch instead. Cornstarch will thicken the filling more than flour will, however, so go sparingly.

cornstarch. The ideal starch to use for thickening most fruit pie fillings is: a.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

SAFETY ALERT: Pie fillings thickened with starches other than Clear Jel, such as flour, cornstarch, or tapioca, are not safe for canning. The heat penetration of these products is poor, and this may interfere with the destruction of bacteria during the canning process.

To use this method to prevent apples from turning brown, create a water bath for your apple slices with a ratio of 1 tablespoon of lemon juice to 1 cup of water. Soak the apple slices for 3 to 5 minutes, then drain and rinse them. This simple step should keep your apples from browning for several hours.

Pack jars until there's about ½ inch to the top. No need to add water put on the canning lids and process in a boiling water bath. Canning time Pint jars 35 minutes, Quart jars 45 minutes. Always remember to can in the peak of ripeness.

To help prevent the peeled apples from browning, dip the pieces in a lemon water bath or an ascorbic acid mixture, such as Fruit-Fresh (follow the instructions on the container). For a lemon water bath, fill a large bowl with about a gallon of cold water and juice from one lemon or 1/2 cup of bottled lemon juice.

Pour prepared applesauce into jars: Fill jars with applesauce leaving 1/2” of headspace. Use a small rubber spatula to scrape down the inside of the jar and remove any air bubbles. Wipe jar rims clean. Process in water-bath canner for 20 minutes.