Clear Jel is recommended for home canning of pie fillings as it will not break down as the pie filling is cooked in preparation for canning, heated during the canning process, and heated a third time as the pie is baked. Products, including pie fillings, thickened with Clear Jel also freeze well. Cornstarch, tapioca, or flour should not be used in canned pie filling. These thickeners are not suitable because they tend to clump during canning and cloud on the shelf rendering the pie filling unappetizing and unable to thicken when baked.
Pie fillings made with Clear Jel also increase the safety of the products. Because Clear Jel remains clear and does not clump, heat is better able to penetrate the contents of the jar evenly to kill bacteria and other contaminants during the boiling water canning process. Jars of pie filling will keep the same consistency after processing, remain shelf stable for at least 12 months, and bake into a perfect pie by simply pouring the filling into a crust and topping as desired.
There will be no starch or flour taste in the filling. There are two types of Clear Jel, Regular and Instant. Regular must be used for canning. Instant Clear Jel will thicken foods without heat; it thickens when liquid is added. This makes Instant Clear Jel useful for thickening a room temperature sauce or dressing.
Regular, on the other hand, requires heat. Regular can also be used for thickening fresh pies and everyday foods. If preparing a gravy or sauce, mix Clear Jel with a small amount of water and gradually add to the hot mixture, stirring constantly. Or, everything can be mixed together cold and then heated stirring constantly to thicken. Regular Clear Jel can be used to replace cornstarch or flour as thickening agent in cooking or baking, but cornstarch or flour should not replace Clear Jel for canning.
While there is plenty of praise for Clear Jel, it is not readily available. For those who live near an Amish grocery, it is likely available there.
The best source is to shop online to find a supplier. Clear Jel is recommended, but not required for canning. The thickening can be skipped with the filling canned without; when used, a regular thickener can be added as if preparing a fresh pie. There is differing information on the shelf life of Clear Jel; most agree that in a tightly closed container, it should be good for 1 year in the pantry but some list up to 2 years.
Sure Jell is pectin. Pectin is a type of starch, called a hetero-polysaccharide, that occurs naturally in the cell walls of fruits and vegetables giving them structure.
Most commercial pectins, made from apple pomace or citrus rinds, are sold as a dry powder or in liquid form. When combined with sugar and acid, pectin makes jams and jellies develop a semisolid, gelled texture when they cool.
Pectin is available in various forms for regular, low-sugar, and freezer jams and jellies depending upon the type of methoxyl used. High methoxyl is the most common type and used for high sugar jams and jellies; it needs to be cooked to a temperature of F in combination with acid and sugar to form a gel.
Low methoxyl is generally the type used for low- or no-sugar preserves as it relies on calcium provided in the pectin package rather than sugar to set or gel. Liquid pectin is only offered in a regular version and is similar to the regular dry pectin. Sure Jell and other pectin products are readily available where canning supplies are sold. Sure Jell or other pectin products are not suitable for pie fillings. Powdered pectin can be kept in the pantry and is best used within a year; after that time, it may not perform as well.
Unopened liquid pectin is good for a year in the pantry; if opened, it should be refrigerated and used within one month Still Tasty.
I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others. More Posts. I have open kettled all my tomatoes and have done so for years and never had any problems. I am 75 and comfortable with doing so.
Now would like to try my hand at some tomato preserves as easy as possible. Difficult to find products in local hyvee stores. Would like to make as simple as possible as my grandmother and mother would have done. Any Advice would be appreciated. Thank You. Victory, I cannot advise on open kettle canning except to say it is not a safe canning method. For nearly 40 years open kettle canning has been advised against. The reason open kettle canning is no longer recommended is that the food is not heated adequately to destroy the spoilage organisms, molds and yeasts that can enter the jar while you are filling the jar, and it does not produce a strong seal on the jar.
This method is not safe! Processing jars in a boiling water bath or in a pressure canner drives air out of the jar and produces a strong vacuum seal. It is especially dangerous when used for canning tomatoes or tomato products where the acid level may be low enough to allow bacterial growth. Never open kettle can low acid foods meats, vegetables, soups that should be pressure canned.
The time saved with open kettle canning is not worth the risk of food spoilage or illness. My grandmother used to open kettle can, too; as soon as new recommendations were made, she moved forward with the advice of science. I hope you will reconsider also. In the directions it says to mix the clearjel with the sugar and then mix with cream. Susan, thank you for contacting AnswerLine.
Further, you do not say if it is instant Clearjel or regular Clearjel that is suggested for use. Since you are making a filling for a cake roll, my suspicion is you are making a whipped cream filling. If that is the case, then it is instant Clearjel that is being used to stabilize the whipped cream. Instant Clearjel is a modified food starch made from corn that thickens instantly when it comes into contact with liquid.
By mixing a small amount in with the sugar for your whipped cream, you sweeten and strengthen the cream at the same time. Stabilized or strengthened whipped cream holds up much longer. If you are making a cooked filling with cream, then you would use regular Clearjel; Clearjel or another thickener would be needed to thicken the filling.
Can I use Clearjel to thicken it more if I already used cornstarch? Thank you. Hi Maria, thank you for contacting AnswerLine. Cornstarch should NOT be used for any pie filling that is to be canned. All the reasons why are given in the blog. If you have already canned the pie filling, use it quickly and when you do use it, add additional thickener in this case cornstarch is probably the best choice before baking.
In the future, please use a recommended and tested recipe for canning. I have a large plastic bag that is marked Sure Gel. How can I test it to see if it is Clear Gel? I am thinking my aunt mislabeled it. It is probably 2 years old, so maybe it would be best if just pitched out.
Makes an awesome flavor. That is what I wanted my jam to taste like. Can't be done with this crap. I'm going to try thickening the jam the same way I do pie filling. Corn starch per cup of berries. Many dollars cheaper. No more spending all day at the store to find It worked. Delivery in timely manner. When making jam it's the only dependable product to use. Great product, with the virus it was hard to find in the stores. Works well After last year's shortage in the stores I decided to order this in bulk online.
I've glad I did. I avoided going from store to store to find it and pay more. Only registered users can write reviews. Please log in or register.
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Related Products. Customers also viewed these products. Question: I made a mistake and added the sugar with the surejell. It did not jell. The instructions on the box were not very clear. I did my next batch not adding the sugar with the Sure Jell. It thickened a little, but not much. It makes good Ice Cream topping! Question: Why didn't I get instructions inside of my boxes of pectin? Answer: Genny We always get instructions in the pectin box.
Question: Is sure jell fruit pectin vegan? Answer: I believe it is. We are vegan and I've always used for jams. If not we're really going to be bummed! Question: how many t. Answer: No, I don't think so. This is a liquid, it comes from the skin of fruit mainly.
Gelatin is usually a powder and not fruit based. Question: I'm making a stevia-based simple syrup for my bar, but it's awfully thin. Will this help add some viscosity?
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