CoM Posted June 23, 2014 Share Posted June 23, 2014 (edited) Most of us may be familiar with Clear gel, a modified corn starch that is used to thicken sauces and pie fillings etc. There are 2 types....regular and instant. The regular is the only thickener that I know of that is approved for canning. I have just recently learned that you can substitute regular clear gel for pectin. There are some adjustments that need to be made to the recipe when using clear gel instead of pectin but the great news is that it has no expiration date like pectin does. This will be a great item to store in our long term preps!! For more info go to: http://www.foodsafety.wisc.edu/assets/pdf_Files/using_clear_jel_03.pdf and 1 source to purchase in bulk: http://www.myspicer.com/shop/clear-gel/ Edited June 23, 2014 by CoM Quote Link to comment
Igarden2 Posted June 24, 2014 Share Posted June 24, 2014 Can anyone comment (based on personal experience) concerning the quality of product using Clear gel for jams and jellies? I would definitely try it if others have had good results. Quote Link to comment
Suncat Posted June 24, 2014 Share Posted June 24, 2014 I don't know about the clear gel but Pomona Pectin also "keeps indefinitely" and if you buy it in bulk it's MUCH cheaper than the regular pectin you get at the grocery store. http://www.pomonapectin.com Quote Link to comment
Canned Nerd Posted June 30, 2014 Share Posted June 30, 2014 As a personal preference I tend to use pectin since it is a natural ingredient that is already present in the fruit whereas ClearJel is a modified cornstarch that is added. No difference in taste and probably very little difference in texture if done successfully so it falls to the convenience and preference of the person. Quote Link to comment
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