Cooking Apricot Pie Filling скачать в хорошем качестве

Cooking Apricot Pie Filling

It's Home Canning Time! My neighbor had too many apricots on their tiny 10ft tall tree, and everyone on the corner took home at least 10 lbs. I don't know what the others did, but we ate about 3 lbs fresh, I put about 3 lbs cleaned and quartered in the freezer for making marmalade or chutney, and 4 lbs made it into these jars with some Clear Gel as pie filling. I find that nothing zests up a plain peach pie like some tangy apricots. It's also good for cake filling and as a spread for pastries or toast. Most important: Follow instructions from the National Center for Home Food Preservation's guidelines if you want to keep home canned things in your cupboards. You can get away with a lot of sloppy timing, measuring, and cooking temperatures if you stick it in the freezer or refrigerator and use it quickly, but it it's going to sit in a room temperature cupboard for months, or gasp years, you really need to follow the guidelines. Most states have an agricultural college that also has recipes and guidelines so get your instructions from a reputable source. https://nchfp.uga.edu/