Simplified Clear Jel Canning Starch - 1.25 Lb

Many commercial bakers use Clearjel (Cook Type), a modified cornstarch, in their fruit pie fillings. This cornstarch is well-suited for acidic ingredients and can withstand high temperatures. If you're canning homemade pie fillings, Clearjel is the ideal choice, as it only begins to thicken once the liquid has started to cool.

The Premium Cook Type Clear Jell comes in a 1.25 Lb Container. When using Clearjel, the general directions are to use 1/4 cup of Clearjel per quart of liquid. Bring the liquid to a boil before adding the Clearjel, but be careful not to over-boil, as this can cause the starch to break down and thin out your product.

Clearjel's unique properties make it a popular choice among commercial bakers for fruit pie fillings. Its ability to work well with acidic ingredients and its tolerance for high temperatures ensure that the final product maintains its desired texture and consistency. Additionally, the fact that Clearjel doesn't begin thickening until the liquid cools makes it an excellent option for canning homemade pie fillings, as it allows for a more controlled and even thickening process.

The 1.25 Lb Container of Premium Cook Type Clear Jell provides a convenient and reliable source of this specialized cornstarch for home and commercial use. By following the general directions, bakers can ensure that their fruit pie fillings achieve the perfect consistency, whether they are baking for personal enjoyment or for large-scale commercial production.

In summary, Clearjel (Cook Type) is a modified cornstarch that is widely used by commercial bakers in fruit pie fillings due to its ability to work well with acidic ingredients and its tolerance for high temperatures. It is also an ideal choice for canning homemade pie fillings, as it only begins to thicken once the liquid has started to cool. The 1.25 Lb Container of Premium Cook Type Clear Jell provides a reliable and convenient source of this specialized ingredient for both home and commercial bakers.

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