> > Hoosier Hill Bakers Bags, Bulk Sizes (ClearJel - Cooktype / 8 lbs)

Hoosier Hill Bakers Bags, Bulk Sizes (ClearJel - Cooktype / 8 lbs)

 
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$39.89
+40
SKU HHF342M
Qty
Clearjel (Cook Type) is a modified cornstarch used by many commercial bakers in fruit pie fillings. This 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 Clearjel 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.

- Use canning fruit pie fillings, jams, jellies.

- Thicken sauces, stews, gravies.

To use Clear Jel in a hot dish such as gravy, first mix a small amount in cold water, then add gradually to the hot liquid, mixing constantly. Or, mix everything together while cold, and then heat and stir to thicken.

Shelf Life: 22-24 Months



Apple Pie Filling

4 medium apples
3 tablespoons water
2 tablespoons butter
1 teaspoon cinnamon
⅓ cup sugar
1 tablespoon + 1 teaspoon Hoosier Hill Farm Clear Jel
2 tablespoons water

Peel, core and slice apples. Melt butter and cinnamon over medium heat. Stir in apples, sugar & 3 tablespoons water. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool.
Modified corn starch.
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