Canning Apple Pie Filling 

Hi Di. I've never blanched mine either. I need to can up a bigger batch next time. We go through this fairly quickly. 😊

Hi maichi525. You're welcome, 😉 and thank you for watching. 😊

Hi Karen. Thanks for sharing your experiment and results with us all! 😊

Hi Sharon. I've got to can up more next season than I did this year. It's really good in turnovers too! 😊

And G'day to you Sandra! 🌞 I'm glad I was able to keep you company on the other side of the world! You're busy putting up harvest from your garden and I'm waiting for 8" of snow ❄❄❄ to come overnight. My exercise tomorrow will be shoveling. I'm glad you're enjoying canning and preserving food especially in the world we're living in right now. BTW, I popped over to your Instagram page. SANDRA! You do absolutely beautiful work!!! My fingers ached looking at the detail and time that go into it. I gave up hand quilting years ago because my fingers and hands couldn't do it any longer. I have a hard enough time mending clothes by hand. You are very gifted! You have a blessed evening as I'm getting ready to start my morning and head to church. 😊💗

@@OuttheBackDoor Thank you so much, Mickey, what a beautiful message. 😊❤ I hope you had a blessed day.

Hi Rhonda. There's a real canner out there called a steam canner. I didn't want to have to spend the money on another canner, plus find the room to store it, so I thought about how hot it gets with steam building up in a pressure canner and using a smaller amount of water vs WB canning. I've been using my PC as a steam canner ever since and rarely do I take my WB canner out. I'm glad this was helpful and than you for watching! 😊

Hi Donna. I had a nice apple peeler, slicer, corer before and I gave it away. To me it sliced the apple too thin for my liking. I'm glad yours works well for you! 😊

Hi Tina. I'm glad they are helpful. Thank you again for watching and have a blessed day. 😊💗

Laura, I'm glad you're enjoying the videos and I really appreciate you watching! Honeycrisp is my favorite apple, period. This variety comes from the University of Minnesota. It will survive zone 4 and warmer. Well, I'm a few hours north of there and in zone 3 so it's hit and miss with growing them. One year we had so many that I couldn't keep up with them, and then that winter we had so much snow for so long that it killed the trees. We've tried replacing them but with no success. So, we've opted for other varieties. I still like honeycrisp, best! And yes, the WB canner gets heavy! Steam canning all the way! 😊

Hi Alice. Thank you for watching, I really appreciate it. Have fun! 😊

Hi Kay. I'm sorry you had issues with your first batch. I hope your next batch is a great success! I've got more to do myself. Picked the last of our apples this morning. And a shout out to your sister, Cynthia! 🎉 Welcome to the wonderful world of canning! I'm sure you'll have fun! Have a blessed evening. Mickey 😊

Apples have a lot of air in them. To successfully can apples you need to boil them first. If you do not release the air in the apples and do not allow enough head space in the jar you will continually have seepage and broken jar issues. FYI. (Been there done that). Follow the guidelines.

@@darlene1051 hi Darlene. At least you gave me an answer as to why some people blanche apples, air... I've never blanched them in all my years and have never had an issue with jars breaking. 🤷‍♀️

Hi Garrett. The pressure canner I'm using in this video is an All American 921 and those sell for $420 right now. When I bought mine it was about $210. I do have the Presto PC and turned it into a vacuum chamber because I wasn't using it any longer. I've got 2 other AA PC's besides the 921. I bought my Presto back in the late 80's and paid $49 for it. It really didn't go up in price much until fall of 2019 when I noticed the price was $79 at the local hardware store. Once the pandemic hit and everyone decided to can, that same canner at the same store had gone from $79 to $129 in a couple of months. A few months after that it jumped up to $179. To me, the companies took advantage of the situation for the most part, so the cost is still up there and people that just want to learn to can are finding its very expensive to get started. 😊

Hi Connie. Thank you! 😊

Hi Susie. Yes, it's yummy! I need to can up a bigger batch next time. 😊

Hi Sabrina. I'm glad you enjoyed it! 😊

@@OuttheBackDoor no, seriously… it’s unbelievable ❤️❤️❤️

@@Sabrina1998 we enjoy it, too!

Hi Deborah. I'm glad to hear you're set with canners and spare parts! Most people don't think about backups. 😊

Hi Pamela. I like to use tart apples because they generally are more firm and don't turn into mush after canning. I do a few different flavors of pie filling for the pantry. I use them in my turnovers too! 😊

@@OuttheBackDoor I always use the Granny Smith apples when making apple pie. It is really hard to get good flavorful apples here. I'm in N.E. Ohio.

@@pamelaj25 Right now it's hard to get any good apple!

Olá Sandra. Bom ouvir de você. Fico feliz que esteja satisfeito com a panela. Da próxima vez que colocar o recheio de torta de maçã, farei um extra. Nós o usamos rapidamente para tortas e pastéis! 😊💜

Hi Jeanne. _I'm sorry I didn't convey my message well enough for you to understand right away!_ Was it the part of the steam canning process that you didn't understand? I don't recall the last time I really WB canned. I steam can anything I normally would have WB canned because I only need to use a small amount of water in my canner vs submerging my jars under water. If at any time if you have any questions or need help, you're welcome to send me an email at otbd2020@gmail.com I love 2 Timothy 1:7 💗 There are so many types of fear and *not a single one comes from God!* I think the biggest fear most people struggle with is the fear of man, hence the fear of rejection. I dealt with that myself. I put on my Armor of God daily as written in Ephesians 6:13-17, but as written in Isaiah 59:17 it speaks of putting on our cloak of zeal (God's boldness) and also in Ephesians 6:20. Well goodness... how did I bunny trail here. Phillipians 4:13 shares with us that _we NEED Jesus_ , He is our strength, and through Him we can do all things. So many times I've tried to do things in my own power. Guess what? Doesn't work so well or I become weary in doing! I admire Paul's letters throughout the New Testament. He's so humble and empty of himself, but full of Christlikeness! I hope this little bit of scripture we are sharing will stir something up in others. I hope you have a wonderful day and God bless you. Mickey 😊💗

Oh no! It wasn't that you didn't show and explain an extremely easy way to steam bath, because you did! I'm so sorry I didn't mean it that way! It is ALL ME! I was afraid. When I fear something, I shut down. I can't comprehend what people are saying or even doing. I have been canning ALLLLL week and I had enough confidence in myself to watch your video again to see if I could understand it and I did if that makes sense. I had to share!! I give God ALL the Glory! I struggle with my ability sooo much because of my upbringing and abuse. I need to remind the evil one who tells me I'm not worthy that I TRULY AM THROUGH CHRIST!! I appreciate you sharing those scriptures with me and I pray it helps someone else also! For there is NO true LIFE except through Christ! Also, THANK YOU for your videos!! I have learned sooo much! God bless you!! 💞🙏🏼💞

@@JeannePorter Jeanne, I wanted to make sure I came across understandably. The devil attacks me through my husband quite often saying I'm a horrible teacher. That's why I was double checking with you! God bless you! 😊💗

@@jeanpowell981 Hi Jean. Welcome to the world of canning! I've used cornstarch as a thickener in my canned pie filings before. It thickens! The cornstarch gives the "sauce" a cloudy appearance and comes out in a gelatinous blob. It bakes up fine! ClearJel gives the appearance like in the video. To me it really doesn't matter because you don't see it when you're eating the pie. If you look at any of my other canning videos, you notice I don't always follow the rules and regulations the government mandates. Personally I feel it's a control game. Sorry, I'm off my soap box now. Again, happy canning! 😊

@@OuttheBackDoor Thank you so much for your response. Everything you just wrote makes sense to me (and I agree).

Katie, this video was recorded over a year ago and the price for a 23 Qt Presto in my area is now is over $170. Canada pays so much more than we do for all things. At that time, a new Presto was over $300 in Canada. Offering $15 would have been an insult. Yes, the gasket would most likely need to be replaced, but get the gauge checked first to see if it's still good. Most of the time it is. BTW, my Presto is over 30 years old and the gauge and original gasket are still good. I now use it as a vacuum chamber instead of a PC.

Hi Judy. Thank you and I appreciate you watching! Yes, you may double or triple stack (if you've got a big PC) and only use 2" in an AA PC or 3 quarts of water in a Presto 23qt. Whatever your PC calls for, that's the amount of water to use for steam canning. 😊

MunkeyUK, you can use a large stock pot for a water bath canner. Place a thicker towel on the bottom of the pan to set the jars on. That will save you a little bit on costs. 🤷‍♀️😊

@@OuttheBackDoor could a pressure cooker be used to to the same job?,

In place of a water bath canner? Yes. You can just set the cover on it to keep more heat in the cooker while you're water bath canning. No need to lock the lid down. I wouldn't use a pressure cooker as a pressure canner though. That doesn't come up to a high enough pressure for canning, unless the pressure cooker is ALSO called a pressure canner by the manufacturer. My Presto 21 qt is a pressure cooker/ canner. The one thing I like about pressure canners are you're able to use it to pressure can, pressure cook, steam can, water bath can, and as a stock pot. It's a very versatile pot.

@@OuttheBackDoor Thanks for the info, I'll have a look for one that says both. 😁😁😁

MunkeyUK, that's the one that's going to cost a lot of £! But it's an investment. 😊

Sandi, anything you would normally WB can, can be steam canned! I love honey crisp but they don't like our zone 3 very well. They like zone 4 at the UM. 🤷‍♀️

@@OuttheBackDoor Good to know, thanks so much.

You're very welcome! 😊💗

G'day Ele. I use Clear Jel and Thick Gel. They are the same product but made from different companies. I've used cornstarch in place of the Clear Jel or Thick Gel. The pie syrup becomes more opaque and isn't as pretty in the jars, but it still makes good pie filling! I hope that helps you. 😊

Hi David. That's crazy! Are you referring to a pressure canner or regular water bath canner?

@@OuttheBackDoor pressure canner

@davidsutcliffe1968 My large All American 941 is selling for about $650 US dollars now and when I bought it, I got it for $275. Once a person gets a pressure canner though, you can use it for multiple applications. Besides pressure canning, you can use it for pressure cooking, steam canning, water bath canning, and as a stock pot. It's a valuable tool in the kitchen.

Yes they are good have found one now for £230 plus postage and tax’s £120 so ordered it before they go up it’s a 25 litre one believe you call it quotes

Hi Lisa. I was on a social media fast for awhile and recently it was brought to my attention that the content was AWAL. I'm in the process of trying to get them uploaded again for those that want to refer back to them or for new viewers. At this moment I'm not able to create new content but I am making a list of requests besides ideas I've got. That's what's happening. 😊

Hi Enid. Here's the link. Have a wonderful day! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lCYuja5W040.html

Hi David. You certainly could! You could can them at the same time as the quarts. I've found if I'm adding extra apples/filling to the 9" pan, it bubbles over every time so the quart jars work ok for me. 😊

Hi Linda. Yes, you can. PC pints of the broth for 20 minutes at your psi. 😊

@@OuttheBackDoor thank you! God Bless you for your help!

You're very welcome and God bless you, also! 😊💗

Hi Roby. Bake at 425°F for 40 to 50 minutes.

@@OuttheBackDoor Thank you so much!

@@robyartist1 you're very welcome! 😊

If

Hi. I'm trying to make sure I'm understanding you correctly, you used flour in your pie filling and canned it? If so, I'd say you're ok. I've used cornstarch as a thickener and we are told that's a no-no in canning. It just comes out really cloudy in color and made a gelatinous glop in the apples. I dump it into a pie shell and smooth it evenly and add my top crust. Works fine and tastes good! I use clear jel now because it gives a better look and pours out of the jar with the apples. I hope that's what you were asking about. 😊

Yes, thanks. People say you can get botulism if using flour to can. I thought maybe if I freeze it first then bake it maybe it would kill any possible pathogens.@@OuttheBackDoor

@@dvhaltemam If that would put your mind at ease, that's fine. I want people to do what they are comfortable with (within reason) and not feel like I'm forcing anyone to do something that doesn't sit right with them. There's been some things I've seen in rebel canning groups that I've decided wasn't safe and just because everyone else is doing it, doesn't mean I will. Just saying. 😊

Thank you so much for replying!!!@@OuttheBackDoor

Hi Poi. No, they are different. But you can pressure cook in a pressure canner but it's not recommended to pressure can in a pressure cooker. 😊

​@OuttheBackDoor thank you so much for letting me know! I've only ever canned apple butter and salsa and we use an old technique without pressure canning, not even water baths, but I didn't know how it would work for Apple pie filling canning. Is there anything I can use if I do not have a pressure canner? Or should I try the way I do with apple butter?

@@FlawzWasHere I'm guessing you did open kettle method with your salsa and apple butter. For the apple pie filling you don't need a pressure canner. You can use any pot that's deep enough where the water will cover your jars by 1" to 2". Make sure you've got a tray or towel on the bottom of your pot so the jars aren't sitting directly on the bottom of the pot. Fill with hot water and set your filled jars into the pot. Keep filling with water until the water level is above the tops of the jars. Bring up the heat to come to a boil. Once your water bath is boiling, time it for 20 minutes. Turn your heat off and allow the jars to set another 5 minutes before removing them from the pot. Set on a towel where there's no draft. Your jars should seal and then you may store them. I hope this helps. 😊

​@OuttheBackDoor you're amazing! Thank you!!!!

@@FlawzWasHere I'm glad I was able to help. That's what I'm here for. 😊

Connie, maybe log out of RU-vid and log back in. 😉