Canned Fruit Pie Filling Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
10 lbs: Apricots, Peaches, or Apples
1 cup: Quick cooking Tapioca,
2 tbsp: Quick cooking Tapioca,
1 1/2 cup: Sugar,
3/4 cup: Lemon juice,
4 cup: Sugar,
Water,
Directions:
1. Peel and core/pit fruit, and slice. If you wish, treat to prevent
darkening.
2. In a mixing bowl combine tapioca, sugar, and lemon juice. Reserve.
3. If prepared fruit was treat to prevent darkening rinse well in cold
water and drain. Place prepared fruit in large pot with the sugar and
enough water to prevent sticking and scorching. Heat to 190F (just
under boiling) stirring frequently.
4. Add reserved mixture and, stirring, reheat to 190F -DO NOT BOIL!
5. Pour into clean, hot jars, leaving 1/2" head space; seal.
6. Process in boiling water bath 15 minutes.
From : The Complete Book of Canning - Chevron Otho Books - 1982
Typed at you by ML Kakanowski
Source from luhu.jp
darkening.
2. In a mixing bowl combine tapioca, sugar, and lemon juice. Reserve.
3. If prepared fruit was treat to prevent darkening rinse well in cold
water and drain. Place prepared fruit in large pot with the sugar and
enough water to prevent sticking and scorching. Heat to 190F (just
under boiling) stirring frequently.
4. Add reserved mixture and, stirring, reheat to 190F -DO NOT BOIL!
5. Pour into clean, hot jars, leaving 1/2" head space; seal.
6. Process in boiling water bath 15 minutes.
From : The Complete Book of Canning - Chevron Otho Books - 1982
Typed at you by ML Kakanowski
Source from luhu.jp