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 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?
- Do I need to treat water before storing it?
- Can you tell me what the adult form is for the weevil that I find in my flour and pasta?
- I just prepared pesto today containing basil, pine nuts, garlic, italian cheeses, and lemon juice, pretty much in that order from largest quantity to smallest. For how long could I keep this in my freezer before the oil will go rancid or the pesto will otherwise be inedible. Seems to me that I kept some a while back for 6 months, and after eating it I got sick, though this could be coincidental.
- I grew up eating green beans which were pressure-canned at home. When my mother heated them for a meal, she brought them to a boil then removed the lid and let them boil for at least a minute with the lid off. She said this was necessary to be safe. Is it necessary or was that just something passed down from before pressure canning was available?
- Is it safe to bottle butter? I went to a class and they said it was "canning butter" yet we didn't process it.
- Where should I put my food storage?
- Can I get my pressure cooker tested? When and where? Thanks for a great service! jh