I water bath processed these quarts for 25 minutes and this is the second time I’ve had liquid come up and out of the jars. They’re still sealed but does anyone have a good shelf recipe to make apple pie filling where the apples don’t turn to mush? I have 50 lbs more of apples to process. Please help!
by Plant-Parenthood
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Did you use clearjel? I had the same problem a few months ago and never could figure it out, but I’ve heard a *lot* of people suggesting to use less clearjel if you have an especially airy apple variety, as the trapped air in the flesh causes bubbles in the clearjel when processing.
Apple texture after processing is heavily dependent on apple variety and quality. If you skip of skimp on the precooking the apple slices to try to get a more firm apple in the finished product, you will always have leaks. Apples are very airy and precooking collapses that structure. Start with firm apples of a variety that hold shape when cooked. You can also try the wedge type corer slicer instead of the spiral type corer slicer.
As already recommended, 2/3-3/4 of the clear jel helps, too.
If they seal, they’re safe but the seals may fail as the filling entrapped dries out. If they fail, they’re no longer safe.
Was there headroom before you sealed them?
Too full
I haven’t had issues once I started following these tips:
[https://fyi.extension.wisc.edu/safefood/2017/10/23/safe-preserving-oozing-canned-pie-filling/](https://fyi.extension.wisc.edu/safefood/2017/10/23/safe-preserving-oozing-canned-pie-filling/)
Also, make sure you blanch the apples for at least 1 minute AFTER the water comes to a boil. This helps prevent the apples from swelling during processing.