PJ Hamel, post author

December 16, 2013 at 12:17pm

William, having never canned apples, I don't know for sure why the recipe would start with a lot of liquid. Maybe they call for simmering the filling before canning, and they assume much of the liquid will evaporate via steam? Just a thought... Readers, do any of you with more canning knowledge than I know the answer to this? PJH
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.