Canning & Food Preservation

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Canning and preserving food. Includes dehydrating, freeze-drying, etc.

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How to harden up my canned apples? (lemmy.world)

submitted 7 months ago* (last edited 7 months ago) by [email protected] to c/[email protected]

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I canned a few cups of apples this fall. Now that I pull the apples out for some baking, i find that my apples are just barely more firm than applesauce.

Does anyone have any tips on keeping apples firm after canning?

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[–] [email protected] 2 points 7 months ago (1 children)

What purpose does the cornstarch in your recipe serve?

[–] [email protected] 1 points 7 months ago

It initially helps it adhere to the Apple pieces, sorry I wasn't very clear. I toss the pieces with cornstarch, then add the lemon juice. After it is brought off the heat it acts as a thickener.

If you do not need thickening then omit it, I leave it out at Thanksgiving when I use apples for stuffing.

I don't know how acid would change things post canning, I would think it would still firm pectin though, so it might be worth trying.

As I understand it Calcium Chloride is used commercially because it does not change acidity levels, and it adds salt. It is very 'salty' but does not increase NaCL (sodium) levels.