I wish to make cherry pie fillings to can, and have purchased the cook-type Clearjel (aka: ClearJel, Clear Jel, CLEARJEL). Clearjel in the NCHFP pie filling recipes makes an extremely thick pie filling; some would call it gloppy, over thickened. It is all right for me, but it is a definite change in texture from what I usually get making fresh pies. I think a thickened but not quite so stand-up pie filling would be nice.
What a great page. It is written by a Randal Oulton, from Canada. Mr. Oulton relies on approved information and recipes from the NCHFP, various USA State Universities for recipes/instructions. "Clearjel Starch Thickener" has nice depth; he cites sources extensively. It appears that he periodically reviews and makes revisions to his article as there were several dates in 2017 for accessing articles and the last date I found was November of 2017. I cannot speak for the rest of his site, but a nice job was done on this page and it answered my questions.
Very interesting. This is a great continuing education article for us all. And one last thing: always rely on and teach from approved sources, of course!
--And I hope to encourage you to make pie filling, can pie filling, make pies and eat PIES!
Get some spicy, tasty goodness in your canning, cooking and eating. There are a lot of things to eat that can enhance your meals. Our "Spice It Up" class is coming up. Make sure you sign up and don't miss it!
Need a brush-up on canning techniques? Are you a little fuzzy on the hows and whys of water-bath (WB) canning? Want to make sure you practice safe preserving? Need some hands-on WB practice?
Attend the Canning Tune-up Class, have fun, and get valuable info and practice!
Somehow this seems to have been posted much earlier this year--perhaps something is wonky on this website. But, here is a reminder about--THE WONDERFUL GROW AND PRESERVE CLASS--Don't miss it!
Have you ever been asked why a jam or jelly needs to be processed to store on the shelf? Has someone said, "Well, I always invert my jars. What's wrong with tha?" or "My Grandma use to just pour the jelly into jars and slap lids on 'em and that's what I do! Why not?" Were you able to give them good reasons why they need to process their jams or jellies?
This post direct from our recommended resource: the NCHFP (aka the National Center for Home Food Preservation, hosted by the University of Georgia), is a nice explanation on why it is recommended to process jams and jellies.
Also nice to note is that food safety, while a big reason, is not the only reason to process. So take a gander and let me know what you think!