Does Anyone Can Their Own Pie Filling?

Decorating By Winter1979 Updated 9 Aug 2008 , 10:27pm by sadiepix

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Winter1979 Posted 9 Aug 2008 , 9:35pm
post #1 of 2

I canned a ton of apple pie filling last fall - went and got some out and it has gotten watery, like the "gelled" part of the filling is separate from a watery liquid. Would this still be okay to use? The cans are sealed properly.

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sadiepix Posted 9 Aug 2008 , 10:27pm
post #2 of 2

That is probably just moisture from the apples affecting everything. It should be fine.
Maybe as a test, warm the filling in a saucepan first, and see how it re-mixes together and if it gels again, if not, maybe add a bit of a cornstarch/water slurry to re-thicken, then bake with it.

I never can/freeze pie filling, I just do the fruit alone (or spiced) and add the thickener later once I have opened the can/freezer container and thawed the fruit. I never liked the mushiness I got when flour or cornstarch or other thickeners were in with the fruit for an extended period of time.

Good luck! I hate it when something I preserve goes wonky on me.

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