Ask a Question
Notify Me On Question Update
Email this Question
I would like to find a recipe for canning apple pie filling that is safe for my elevation. I have looked through your web sites to no avail. Please direct me.
Rate This FAQ
Excuse the delay in response. I hope you still have apples you are wanting to can! I do have a recipe for you, it is found on the Home Food Preservation website that is part of the USDA. Here is the link:
We use two sources for canning recipes: this one and the Ball Blue Book. Both of these sources' recipes have been tested extensively for safety.
Submit Your Suggestion
Other Questions In This Topic
- I am trying to use flour that has been stores for about 30 years. It looks ok and tastes like flour but I have baked two loaves and they will not raise. they taste ok but how nutritional would they be?
- I have a question regarding commercially canned tomatoes. I have read on your website that the nutritional value of vegetables may not be maintained after the expiration date. I have heard somewhere that tomatoes are an exception, and there could be a problem with the tomatoes that would not be able to be detected, and that they should just be discarded at the expiration date for safety's sake. Is this true?
- Is it save to eat weevil?
- This is a food storage question. I have called Iams and Purina re cat food storage. They could not tell me how long I could store their dry food product in an oxygen free envirenment. I would like to store the food in 6 gallon buckets to which an oxygen absorber has been added. I have several members in my ward who are interested in this answer. Do you have any experience with this?
- I have a question about my pressure canned sliced peaches. I cold-packed sliced peaches covering them with a light syrup. Following instructions I packed them with 1/2 inch headspace and poured the liquid to 1/2 inch headspace. However, the peaches floated up so that they were not covered by the liquid during processing. I did run a wooden spatula down the sides of the jars and seemed to get all air bubbles out of the jar. I processed in the pressure canner according to instructions at 10 PSI for 10 minutes. When I removed the jars the liquid was boiling and there seemed to be a lot of air bubbles around the fruit. The jars were already sealed when I took them out of the canner after waiting 10 minutes after the pressure seal dropped. The liquid is down considerably - looks to be about 1 1/2 to 2 inches and the peaches are floating. There are air bubbles and air pockets. The seal is fine. Are these peaches safe?
- How to store fesh oranges to last as long as possible?
- What protein content should my stored wheat have?
- Can I use bay leaves or nails in my wheat to protect from insects?