Clear-Jel (Cook Type) is used by professional and hobby bakers in fruit pie fillings. This modified cornstarch works well with acidic ingredients and tolerates high temperatures. The first starch to be recommended by USDA for canning fruit pie fillings at home. Due to acid and freeze-thaw stability, maintains consistency after canning or freezing.
Also use to make smooth gravies, sauces and soups with the same advantages. 1.5 lbs. (approx. 2.5 cups) is enough to make fillings for up to 18 pies. Storage life of at least 1 year when stored in a cool dry place. Use Clear-Jel if you’re canning homemade pie fillings, since it doesn’t begin thickening until the liquid begins to cool.
Clear-Jel is a superior version of cornstarch because it tolerates higher temperatures and works well with all types of ingredients including acidic ones.
Use as a thickener in pies, stews, sauces, gravies and pudding. Use 1/4 cup of Clear Jel for every 1 quart of liquid.
Cooked aqueous preparations of Clear-Jel modified starch are smooth, short textured, heavy-bodied, and do not set to a gel upon cooling. The viscosity characteristics of this starch are not greatly affected by variations in pH.
Clear-Jel (Cook Type) is resistant to breakdown under high temperature and low pH conditions. In retorted foods, it provides high viscosity, good clarity, and excellent sheen.
Clear-Jel contributes to the shelf life stability of canned foods. Canned products retain a smooth texture and show no liquid separation upon storage.