You are welcome, Janie
Misc. Janie, just saw you are from Pa. I was just in Philly last week for the first time. Nice city. Lots to see.
Let me know how the pie filling is. I have not personally canned any with the tapioca, but have heard from others who think it is great. I tried corn starch once for apple pie filling. It was pretty good. I know the Clear Jel is supposed to be superior. You can order it online and have it shipped to you. http://www.barryfarm.com/thickeners.htm has it for about $2.79 a lb. Just be sure to get the regular, not instant for canning.
Let me know how the pie filling is. I have not personally canned any with the tapioca, but have heard from others who think it is great. I tried corn starch once for apple pie filling. It was pretty good. I know the Clear Jel is supposed to be superior. You can order it online and have it shipped to you. http://www.barryfarm.com/thickeners.htm has it for about $2.79 a lb. Just be sure to get the regular, not instant for canning.
MsgID: 203715
Shared by: Linda Lou,Wa
In reply to: Thank You: Cherry Pie Filling
Board: Canning and Preserving at Recipelink.com
Shared by: Linda Lou,Wa
In reply to: Thank You: Cherry Pie Filling
Board: Canning and Preserving at Recipelink.com
- Read Replies (4)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Cherry Pie Filling |
Janie in Pa | |
2 | Recipe: Canning Whole Cherries (sweet or sour) |
Linda Lou, Wa. State | |
3 | Recipe: Cherry Pie Filling (using tapioca) |
Linda Lou,WA state | |
4 | Thank You: Cherry Pie Filling |
Janie in Pa | |
5 | You are welcome, Janie |
Linda Lou,Wa |
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute