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Plant-Parenthood
1. My original attempt (with a saucy pectin syrup). Apples not blanched and processed for 25 mins. Major siphoning. 2. Apples blanched 1 minute and processed for 20 mins. Canned with light sugar syrup. Apples still held texture. No siphoning. 3. Apples blanched 2 mins. and processed for 20 mins. Canned with light sugar syrup. Fairly mushy but no siphoning. 2. Apples blanched 3 mins. and processed for 20 mins. Canned with light sugar syrup. Apples extremely mushy. No siphoning.
timespassing_
I’m fairly certain none of these permutations are tested recipes. The only thickener approved for apple pie filling is clearjel (and perhaps thermflo, but not pectin). Pre-cooking the sliced apples is important to expel air, which makes heat penetrate the apple slices faster, potentially making all your jars not cooked properly potentially unsafe.
You’re best options are either follow the apple pie filling recipe with 2/3-3/4 of the clearjel if you want it thinner, or can apple slices according to a tested recipe for apple slices and thicken the syrup as desired when you make the pie.
3 Comments
Hi u/Plant-Parenthood,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
1. My original attempt (with a saucy pectin syrup). Apples not blanched and processed for 25 mins. Major siphoning.
2. Apples blanched 1 minute and processed for 20 mins. Canned with light sugar syrup. Apples still held texture. No siphoning.
3. Apples blanched 2 mins. and processed for 20 mins. Canned with light sugar syrup. Fairly mushy but no siphoning.
2. Apples blanched 3 mins. and processed for 20 mins. Canned with light sugar syrup. Apples extremely mushy. No siphoning.
I’m fairly certain none of these permutations are tested recipes. The only thickener approved for apple pie filling is clearjel (and perhaps thermflo, but not pectin). Pre-cooking the sliced apples is important to expel air, which makes heat penetrate the apple slices faster, potentially making all your jars not cooked properly potentially unsafe.
You’re best options are either follow the apple pie filling recipe with 2/3-3/4 of the clearjel if you want it thinner, or can apple slices according to a tested recipe for apple slices and thicken the syrup as desired when you make the pie.