I am going to make the apple pie filling that's in the Ideabook. Where would I shop for corn or rice starch? I have only canned jam so far, so this is all new to me.
Lately I've been reading that you should only use ClearJel for canning pie fillings. Any comments? I'd like to know what you ladies have used and your success stories.
I have never canned pie filling. In fact, this is the first time in my entire life, I have canned jam. I am going to make the recipe as it reads in the Ideabook and see how it goes. Thanks.
I only use Clear Jel. I have never used plain cornstarch. I don't know what I'm going to do this year since I'm pretty sure that Clear Jel is GMO. :( I have heard that cornstarch breaks down over time, leaving your pie filling runny. Clear Jel is chemically altered corn starch and doesn't break down. I wish there was another way! I suppose I could can the fruit and then just add it to a pie and use flour to thicken it.
I use tapioca in my pie filling that I can up. I have never known much about clear jel. I would be interested to hear anyone's thoughts on clear jel for sure.
I've talked about this before - this year I am using Therm-Flo. It is similar to Clear-Jel but hold up better and does not break down when freezing pies. I really like the results.
canning pie filling
Posted - Jul 25 2010 : 07:50:41 AM
