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?
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?
What purpose does the cornstarch in your recipe serve?
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.