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pie fillings
Sun 23-Jun-13
6:01 pm
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eileen54
Somerset

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has anyone had experience in making and bottling fruit pie fillings. I would like to do this but all the recipes and advice I can turn up is american and use a product called clear jel which I don't want to use. Can I bottle them the same as doing fruit or does the cooking first alter the chemistry of them .

Never give up Tomorrow is another day.

Thu 4-Jul-13
9:57 pm
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Terrier
York

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Sorry, never tried it

Fri 5-Jul-13
6:20 am
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Aly
Normandy France

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I make loads of apple purée every year that I bottle in medium kilner jars and use for pies, crumbles etc. I do some just apple, some with raisins, some with blackberries, some with cloves. I also peel slice and bottle pears in sugar syrup for the same use. The fruit does take on a bit of a brown tinge but still looks fine and the taste is great. I still have some of last years that I will use before the next harvest. It looks like a really good year for apples and pears so I will restock.

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