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Canned Pie Filling Question

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T O P I C R E V I E W
Calicogirl	Posted - Sep 06 2015 : 3:59:35 PM Hi girls:) Last year I made MaryJane's Apple Pie filling and it was delicious! I want to make Cherry Pie Filling but my question is this: Is cornstarch safe for canning? I have tasted pies made with clear-jel and it just seems to thick and goopy for me. Can you add less? Can I safely use cornstarch? I appreciate any tips:) Thanks! Farmgirl Sister #5392 By His Grace, For His Glory ~Sharon http://amerryheartjournal.blogspot.com/
15 L A T E S T R E P L I E S (Newest First)
Calicogirl	Posted - Sep 26 2015 : 3:19:19 PM I ordered the Thick Gel and it seems to have worked fine:) I have Sour Cherry Pie Filling in the canner right now:) Farmgirl Sister #5392 By His Grace, For His Glory ~Sharon http://amerryheartjournal.blogspot.com/
Red Tractor Girl	Posted - Sep 19 2015 : 6:45:27 PM Debra-- Last year I took a photo of MaryJanes's pie filling and posted it here under the Farmgirl Kitchen section titiled MaryJane's apple pie filling. It is on the first page of comments to that post so go there and see. What I did and see if it answers your questions. It gives you the recipe and then you can process like any pie filling recipe in a water bath. Good luck!! Winnie #3109 Red Tractor Girl Farm Sister of the Year 2014-2015
Simply Satisfied	Posted - Sep 18 2015 : 7:52:22 PM Just as a fun idea our family loves pear pie filling. I make tons of it just like apple pie filling but with nutmeg or even ginger for the spices. It turns out great for pies and crisps. Last year I had enough blackberries to can some. A blackberry pear pie is really amazing. Emily Farmgirl # 3591
sunflowercritters	Posted - Sep 17 2015 : 06:38:25 AM can anyone put the recipe on for the apple pie filling from maryjanes life book? I can not seem to find my book int he house and really want to make the apple pie filling...have wonderful apples. thanks for anyone help on posting the apple pie filling.. hugs Deb I Thessalonians 5:16,17 Rejoice always, pray without ceasing, in everything give thanks, for this is the will of God in Christ Jesus for you. Deb-farmgirl sister #462 http://sunflowercritters.blogspot.com/ Be like a Sunflower, Turn your Face to the Son.
Cissik	Posted - Sep 11 2015 : 11:49:57 AM Just looked this up: here's what the manufacturer said: INSTANT CLEARJEL is a very versatile "instant" starch. It can be used in dry mix gravies and sauces that are heated and in many bakery applications where its heat and acid stability are desired. It is particularly well suited for instant fruit pie fillings where it is used to thicken the filling (without cooking) before it is deposited into pie crusts. The pies are then baked. The cold temperature storage stability of INSTANT CLEARJEL enables these products to be refrigerated or frozen. I also read to add it to the sugar in the recipe first to prevent any lumping..... Sylvia Kent, WA Farm Girl #5389 http://vintagehousegoods.blogspot.com http://etsy.com/shop/Vintagehousegoods
Cissik	Posted - Sep 11 2015 : 11:46:15 AM There's an Instant Clear Jel. Just got a bottle of it. It's for thickening cold or warm sauces: when you don't need heat to thicken. I'm going to try it for my freezer versions of pie filling. I'll report back when I know more. Sylvia Kent, WA Farm Girl #5389 http://vintagehousegoods.blogspot.com http://etsy.com/shop/Vintagehousegoods
AuntJamelle	Posted - Sep 10 2015 : 4:18:46 PM Sylvia - Have you ever tried it to thicken a sauce that gets frozen? I make white sauces (Alfredo, etc.) for a lot of my freezer recipes and usually use flour to thicken. But I've heard ClearJel would work for an alternative thickener... Just curious :)
Cissik	Posted - Sep 10 2015 : 3:12:39 PM Been using Clear Jel for quite a few years now in my apple pie filling. And, last fall, there was a recipe for Cranberry Salad relish which has some pineapple in it. Relish was a huge hit. That recipe required Clear Jel. Never had a problem with it. I'm now substituting it for any time a recipe calls for flour or cornstarch as a thickener. Sylvia Kent, WA Farm Girl #5389 http://vintagehousegoods.blogspot.com http://etsy.com/shop/Vintagehousegoods
Calicogirl	Posted - Sep 09 2015 : 10:49:45 PM You are welcome Jaime. That is how things usually go for me:) Farmgirl Sister #5392 By His Grace, For His Glory ~Sharon http://amerryheartjournal.blogspot.com/
AuntJamelle	Posted - Sep 08 2015 : 07:17:14 AM Thank you for that link for Thick Gel, Calicogirl!!! I didn't realize/think about ClearGel being GMO - and I just bought a big bag at the Amish bulk store! Sigh.
Calicogirl	Posted - Sep 07 2015 : 12:30:09 PM Nini and Kim, Here is a link to what I found out regarding safety issues using cornstarch, etc.: http://www.extension.umn.edu/food/food-safety/preserving/fruits/canning-apple-pie-filling/ I did find an alternative to clear-jel, it's called Thick Gel and is non-gmo:) http://www.amazon.com/Cornabys-Thick-Gel-32-Ounce/dp/B00910LUO0 Farmgirl Sister #5392 By His Grace, For His Glory ~Sharon http://amerryheartjournal.blogspot.com/
Nanniekim	Posted - Sep 06 2015 : 6:59:41 PM I usually make cherry pie filling with tapioca. I have used cornstarch to can apple pie filling but didn't know it wasn't recommended for canning. Kim
Ninibini	Posted - Sep 06 2015 : 5:54:29 PM I will write soon, I promise! MY turn! ;) I wonder what I must've done wrong! It was awful! Maybe it was just the type of fruit or something. Yes - let's see what the girls have to say! Hugs - Nini Farmgirl Sister #1974 www.papercraftingwithnini.ctmh.com God gave us two hands... one to help ourselves, and one to help others!
Calicogirl	Posted - Sep 06 2015 : 5:28:41 PM Hey you! (sent you an e-mail:)) I didn't have a problem with using it in the Apple Pie Filling. The consistency was the same throughout. I really want to make some more as well as Sour Cherry Pie Filling and Plum Pie Filling. We'll see what feedback we get:) Thanks Nini! Farmgirl Sister #5392 By His Grace, For His Glory ~Sharon http://amerryheartjournal.blogspot.com/
Ninibini	Posted - Sep 06 2015 : 5:24:11 PM Heeeey, stranger!!! Welcome "home!" So good to "see" you! Okay, so... Cornstarch is not recommended for canning. However, I tried it last year when making blueberry pie filling. It turned out awful. I don't know that it was a safety issue with my batch, though. What happened is that instead of the cornstarch liquid staying nice and smooth, it turned watery, and all the fruit wound up gathered in the middle of the jar, adhered together by the corn starch. Yuck. And it had a funny taste, too. I also have tried the clear-jel and didn't like it very much. I was thinking this year I might just can the fruit in syrup and add the clear-jel before putting it into pastry like one of our other farmgirl sisters had recommended. I have also heard tapioca will work, though... Maybe that would be worth a try? Maybe... I'm really glad you asked, Sharon - now I'm really looking forward to seeing what the other girls have to say! Hugs - Nini Farmgirl Sister #1974 www.papercraftingwithnini.ctmh.com God gave us two hands... one to help ourselves, and one to help others!

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