This pie comes from the recipe I found for Pecan Pie Filling from The Unofficial All-American Canning Cookbook by Sandra May. It's simple to do. If you don't have Clear-Jel than just make the filling then add the thickener when you are ready to use it. DO NOT use regular corn starch in canning. From what I understand corn starch can't survive the water bath process and breaks down.
I adapted the recipe and switched the pecans with walnuts. It's just as delicious as the pecan version.
If you make content for YouTube or any other platform, please feel free to leave tips about the timing of the videos. I am missing a couple of minutes and I don't know why.
https://www.youtube.com/watch?v=xIjpMV7xHZA&feature=youtu.be
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