Oh, if you have an apricot pie recipe that you love, could you please share. I tried one recipe but the filling was very liquid and even when cold it didn't firm up.

Thanks.

Be sure to dip them into ascorbic acid to help retain color. Without it, they will oxidize and turn an unappetizing brown color like peaches do. I use Clear Jel as a thickener for pie fillings. Its never failed me yet.

Ken - I ordered some Clear Jel and also some ascorbic acid. Can you give me the approximate measurements for their use.

I made some apricot/peach sauce for freezing yesterday, and the package of ascorbic acid (ordered on line) had no directions. I also checked the Ball Blue Book and it said "follow manufacturers directions" - so I guessed at the amount per liquid.

This might apply to the amount for the Clear Jel to thicken pie juice too.

Sorry if this has been given before - I'm a bit lazy - or maybe busy right now.

Bejay

The Clear Jel has a bit more thickening power compared to cornstarch. Suggest that you mix some with a little water in a glass and stir it as a slurry. Then, while the canning mixture is simmering, slowly pour in some of the Clear Jel water mix, while stirring constantly. If you see it getting thicker quite fast, stop, before adding more of it. Adding the Clear Jel to a boiling liquid will give you hard clumps that will not soften, so thats why it helps to mix it with a little water. If you have a recipe, and it mentions using cornstarch of a specific amount, cut the amount in half for the Clear Jel, it will be a lit loose, but at least it will not be rubber, so you cand add a bit more if necessary. I like pie fillings to be firm. Once the pies are cut open, it burns me if the filling just runs out everywhere, and you end up with an almost empty crust shell.

For ascorbic, I would suggest about 1/4 teaspoon per pint for highly oxidized things like apples, plums, apricots, and peaches.

Thank you - it is most appreciated. Well - off to finish the "cots" - and also have enough green beans for single jar ferment - and the cukes are looking good too.

The birds got quite a few of the first apricot tree, but the 2nd one is coming - in about a week or 2. I was surmising whether to attach a small clip-on fan to the branches to - hopefully - discourage those small winged culprits - might not work tho. They say keeping water for the birds might help, but I think mine just use it to wash down the apricots.

Bye -

Bejay

Lucky you. Nothing here has grown past an inch since May 20. Last night it was 38 degrees here, and for thr rest of this week rain and more rain and more rain. Stuff is drenched now and the garden is mostly mud. Even my early orchard mason bees started to show up again, as they thought it was still early spring again. I have not seem a single day of 80 degrees or higher since the middle of April, and that was a big surprise.

This gardening/preserving life certainly has taught me a lot about life. It makes me wonder - too - about the changes in climate that I have seen in this part of the world. It's hard for me to believe that "mere man" could be causing these weather changes - but perhaps.

We had lots of very cold and rainy weather - mostly winter -so probably good for fruit trees. On the other hand, tomatoes are usually grown in winter in this part of the country, but certainly not in my back yard. I just picked my first cherry tomato yesterday. The vines are running all over the place. With my advancing age, I just decided to let "em" ramble. They probably can find there way - somehow - to see their way clear to burst up through the squash vines - to get a peak of sunlight.

Well - finally finishing up the last of the "cots" and picked slightly green - putting them under screens to ripen - not as good as tree ripe, but at least I gave my winged friends the message - somewhat.

The next tree will be awhile - thank goodness. Things are beginning to come ripe fast - now that we've had 2 days of sunshine.

Crazy weather - I agree.

bejay