PrintCanning anyone?
Does anyone do home canning? I wanted to try canning some pie fillings but I don't want to follow specific recipes. I'd like to infuse some with alcohol. From what I've read experimenting can be very dangerous. Is it because of the ph levels? Could I just test the ph of my recipes to figure out how to process them? I bought a pressure canner that I understand can be used for both methods. Any advice would be appreciated.
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9 Comments:
I always can my own tomato sauce, and the biggest trick is to not overfill the jars and to boil them long enough, even if you think it's been too long, go an extra five minutes! Nothing's worse than finding all your jars unpopped in the dead of winter. Not sure about pie fillings, though, I've been meaning to branch out and didn't realize they could be different.
embolini9 at 12:54PM on 04/04/08
I got really into canning this past fall, making a billion batches of apple butter and jam before I got it right. The Ball website was a great resource for me about canning safely (no one wants botulism, especially as a gift!). I tweaked an apple butter recipe to go from the specified 2 cup of sugar down to 2 tbsp, and realized only after canning everything that the high sugar content was probably for a reason.
The folks at Ball emailed back a response to my question (!!) and filled me in that a "tweaked" apple butter recipe should be treated like apple sauce and processed for twice as long. So I'd take a look at their FAQ section.
And be sure to let us know how you get on!
LizNYC at 2:26PM on 04/04/08
I've canned for about 15 years, and never seen a recipe for pie filling. I've canned fruits and jams with success, so I'm thinking that you could can the fruit (which will have the sugar added, plus lemon juice for color preservation). Popping the lid later and heating the fruit with a thickener like cornstarch or arrowroot could give you pie-filling consistency. Got me thinking, though; I think I'll give that a shot this summer when the peaches and cherries come in.
pamelamarie44 at 5:18PM on 04/04/08
I do a fair amount of canning...but mostly red sauces, tomatoes, salsas, soups.....so not an expert on fruit....but when I am looking for canning info I research online at national or state food agency sites.
For a general starting point, the national center for home preservation is a great resource.
I also go to Ag Extension agency sites like that hosted by the University of MN....though every state has a similar site.....as do the provinces of Canada (university of Manitoba e.g.). Some are better than others.
Here's a specific link to the NM state univ. site which has a agriculture/home econ. page on canning pie fillings.
NM State University Ag & Home Ec Dept.
In general, state agricutlural extension agencies & regional colleges are a great resource for all kinds of food info.
I hope these resources help.
2qrs at 10:00AM on 04/05/08
Liznyc is right, the Ball website is very good and i also have the handbook which i keep right at my side in the kitchen during canning season. you can purchase this at Wal-Mart for 5 or 6 bucks. its a great thing to have around. i love canning, its so easy, not intimidating at all and, i gotta tell ya there's something about looking up on your shelf and seeing all what you have accomplished.
jobug_tincher at 11:49AM on 04/05/08
Oh I would be very careful if you want to add alcohol to anything you want to can. And why would you want to add alcohol to a pie filling?
Canning is really fun and you can live on the finished product all winter long. Take your time and read the instructions carefully before you start. It's easy once you do it. Enjoy.
Hunnyoil at 5:57PM on 04/05/08
Get the Ball Canning Book. It is simple, forthright and fairly complete. I've been canning for fifty (yes, count them) years and still turn to the Ball book when I have a question.
fewteeth at 6:17PM on 04/05/08
I'd can the fruit and leave the pie-making recipe to when you actually want to make the pie.
I love canning! I've been doing it since I was a teen ager. If there's any way you can get your hands on a copy of Putting Food By grab a copy. This thing is like a compendium of canning knowledge, as is the older version of Joy of Cooking. PFB is out of print but still available as a used book.
chiff0nade at 7:51AM on 04/06/08
I have seen recipes for pie filling somewhere. May have been the Ball Blue Book. Combinations of fruit and sugar are ok in a waterbath canner. Some thickeners, flour I think, don't hold up well under high heat. Find a modern recipe and follow it.
sgiord at 3:12PM on 04/07/08