I would like to can lemon pie filling. Does anyone have any information on how to do this?
Lemon Pie Filling for Canning
May
21
21
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I would like to can lemon pie filling. Does anyone have any information on how to do this?
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Pete says:
Hmmm. Would guess that this would be much like an extended discussion we had some time back concerning the canning of lemon curd. It’s not recommended by the authorities, but there are recipes out there any way.
On May 27, 2011 at 3:50 pm
greeneyez says:
Why is it not recommended by authorities?
On July 10, 2013 at 1:00 am
BuckeyeGirl says:
There are several reasons for not canning this sort of thing. In the case of Lemon Curd, it’s alot to do with density and texture, and there are a lot of eggs and they are pretty delicate, I have found a method for canning that on the Ball, PickYourOwn site for it, but they warn that the shelf life for it is only a few months anyway, it also often discolors and separates, and it’s advised to throw it out then. Too much waste, both product and work, so way too much dissappointment for me!
Rather than trying to can it, I prefer to make the filling and sometimes even the crust a day or two ahead of time, then put it together the day I want it rather than go to the work of canning it and finding it’s nasty a month or two down the road. It does freeze very well, so if I had a lemon tree, I’d probably do that.
On July 11, 2013 at 2:27 pm