@@DryItCanIt I really like your channel. I made 7 fillings last night and only 3 sealed. The reason why I am sure is I filled them up too high. I am going to have to freeze the fillings. I like the way you present, work hard, and put together your videos. I am glad the algorighm got me to you.
@@penelopetempleton3585 You are so kind- thanks for making my day! I would suggest trying to remove some of the filling and process again. Make sure your rims of the jars are clean and use new lids. Also you can use jars of water if needed to meet the minimum number of jars needed to get proper pressure in your canner. I think you will like the texture better redone, than frozen. :-)
Too many variables to give a definitive answer, but if using a bottom crust, bake that for about 10 minutes, then remove from oven and cool. Add filling then top crust. Cut vent holes. Bake at 350-375 degrees for 25-40 minutes until golden crown. Sometimes foil on the very top if it browns too much and the edges are not yet done.,
Cornstarch is not an approved ingredient as it is thought to interfere with temperatures getting to where they need to be,. Clearjel is approved but only when following approved recipes exactly, which I did not. Personally, I would choose to use cornstarch if I knew it was not going to be too thick and would probably increase my time by 5 minutes. If you choose to do so, you should do so knowing the possible risks.
You are partially correct. Clear jel has been approved, but I think only for four specific recipes. Approved recipes of any type are only approved if the tested recipes are followed EXACTLY with absolutely no variations. My recipe does not follow that, so is technically not an approved canning recipe.
![KSI - Dirty [Official Visualiser]](http://i.ytimg.com/vi/VoDh1h1dPUE/mqdefault.jpg)
Thank you! That should have WAY more views, as this is a wonderful video! ❤
Thank you for your kind words!
Thanks for the ending of the video. Very helpful.
Thanks for watching!
@@DryItCanIt I really like your channel. I made 7 fillings last night and only 3 sealed. The reason why I am sure is I filled them up too high. I am going to have to freeze the fillings. I like the way you present, work hard, and put together your videos. I am glad the algorighm got me to you.
@@penelopetempleton3585 You are so kind- thanks for making my day! I would suggest trying to remove some of the filling and process again. Make sure your rims of the jars are clean and use new lids. Also you can use jars of water if needed to meet the minimum number of jars needed to get proper pressure in your canner. I think you will like the texture better redone, than frozen. :-)
You can use the Apple peels and apple cores to make your own apple cider vinegar
how did you add the top crust to the particaly baked pie crust after filling bottom crust with filling? How long then did you finish baking
Too many variables to give a definitive answer, but if using a bottom crust, bake that for about 10 minutes, then remove from oven and cool. Add filling then top crust. Cut vent holes. Bake at 350-375 degrees for 25-40 minutes until golden crown. Sometimes foil on the very top if it browns too much and the edges are not yet done.,
Can we use cornstarch for a thickener?
Cornstarch is not an approved ingredient as it is thought to interfere with temperatures getting to where they need to be,. Clearjel is approved but only when following approved recipes exactly, which I did not. Personally, I would choose to use cornstarch if I knew it was not going to be too thick and would probably increase my time by 5 minutes. If you choose to do so, you should do so knowing the possible risks.
how mush of water
for the recipe, 3 cups
My understanding is that clear jell is an approved thickener, so that would mean this is not a rebel canning recipe.
You are partially correct. Clear jel has been approved, but I think only for four specific recipes. Approved recipes of any type are only approved if the tested recipes are followed EXACTLY with absolutely no variations. My recipe does not follow that, so is technically not an approved canning recipe.