Does you always water bath homemade sauces etc

frugaller

Hi

I have just made six 1L kilner jars of apple pie filling

The recipe is American and it says to water bath it afterwards for 25 minutes in a canner. I don't have a pot tall enough to cover the 1L kilner jars.

I have boiled the apples for much longer than the recipe called for, so can I get away with not water bathing them?

Thanks in advance x

Shushannah

A canner is a pressure cooker so gets to a higher temperature than ordinary boiling. I've never canned anything so couldn't advise on an alternative.

frugaller

It wasn't true canning as I boiled the apples in the sugar and water for about 30 minutes, but I've only made jam and jellies before

cheeswright

so you have cooked the apples - but what is preserving them ?
canning cooks / sterilizes them and importantly the air inside the jar ..so this kills all potential bacteria and dosnt allow for new contagion

if you are not creating a completely sterile and sealed jar content including the airspace then you need to add something to the apples to stop bacterial growth in the product
sugar a natural antibacterial ( then you get jam)
vinegar ( you get pickle) too acid for bacterial growth
yeast (you get alcohol) alcohols a very dominant process but still open to contagion ( you get vinegar..or worse)

just cooking and putting in a sealed jar allows in airborne bacteria in ..so you are at risk of all sorts of problems...not least of which is the dreaded botulism

so no..eat them - freeze them but as they are they wont keep.

frugaller

Do you can jam and jelly too cheesewright? Thanks

The other ingredients were:
Ingredients

• - 12 pounds of apples, washed and cored - no need to peel
• - 5 1/2 cups sugar
• - 1 tablespoon cinnamon (but I always put more)
• - 1/2 teaspoon ground nutmeg (again more to taste)
• - 1/8 teaspoon ground cloves (to taste)
• - 2 1/2 cups cold water
• - 3/4 cup lemon juice

Mojisola

Unless you have a home canning set-up like this -
https://www.amazon.co.uk/Piece-Canner-Kit-Equipment-Preserving/dp/B002KHN602
stick to making jams, chutneys and similar.

You are likely to make yourself ill otherwise.

meg72

frugaller wrote: »

Hi

I have just made six 1L kilner jars of apple pie filling

The recipe is American and it says to water bath it afterwards for 25 minutes in a canner. I don't have a pot tall enough to cover the 1L kilner jars.

I have boiled the apples for much longer than the recipe called for, so can I get away with not water bathing them?

Thanks in advance x

Sorry but No you cant get anyway with not preserving them in someway, if your pot isn't big enough I believe there is an oven method of doing this try googling, otherwise freeze.

cheeswright

you dont can jam and jelly
they are preserved by the sugar

if you substitute the phrase " seal and sterilize" for canning it might help..especially as its not done in cans..well not on a domestic scale amyway

you have made rather nice sounding pie filling if you have too much to use freeze it
it will moulder quite quickly otherwise

frugaller

It's full of sugar though, like jam.

I used a lot more than the recipe called for. I am really struggling to see the difference between this recipe and jam making that I do regularly (apart from the setting issue). Will the sugar not do the same job in this as it does in my jams and jellies?

Jars are washed, sterilised in Milton, rinsed and then steam sterilised for 10 minutes, same as I do for my jam.

I probably used 50 / 50 apples and sugar...

Mix was straight out of the boiling pan straight into hot sterilised jars straight out of the boiling steam steriliser. Lids sealed as jam making.

Don't want to poison my family though lol...

frugaller

Me again

I did the Delia Smith Mincemeat recipe a couple of weeks ago and that didn't call for canning so do you think that will be safe...?

This is the recipe:

http://www.deliaonline.com/recipes/main-ingredient/mincemeat/home-made-christmas-mincemeat.html

Thanks in advance x

cheeswright

there is not enough sugar in the apple sauce
nothing like the quantity in jam which has almost equal weight of fruit and sugar
"jams" with lower quantities are stored in the fridge but have ltd shelf life

mincemeat is a combination of ingredients which are all storeable at ambient temperature

its like combining say...uncooked lentils and rice...its all inert

the effect during storage of mincemeat is deliquescence - the liquid sugars move between the various ingredients - and homogenize the flavour usually aided by alcohol ( again a sterile ingredient) the recipe you indicated has fruit juice in it instead - in this small quantity this should be absolutely fine and will work equally well - even if its a little less fun..