A Webpage about cook-type Clearjel, the one used in the USDA recipe for canned pie fillings.
I wish to make cherry pie fillings to can, and have purchased the cook-type Clearjel (aka: ClearJel, Clear Jel, CLEARJEL). Clearjel in the NCHFP pie filling recipes makes an extremely thick pie filling; some would call it gloppy, over thickened. It is all right for me, but it is a definite change in texture from what I usually get making fresh pies. I think a thickened but not quite so stand-up pie filling would be nice.
What a great page. It is written by a Randal Oulton, from Canada. Mr. Oulton relies on approved information and recipes from the NCHFP, various USA State Universities for recipes/instructions. "Clearjel Starch Thickener" has nice depth; he cites sources extensively. It appears that he periodically reviews and makes revisions to his article as there were several dates in 2017 for accessing articles and the last date I found was November of 2017. I cannot speak for the rest of his site, but a nice job was done on this page and it answered my questions.
Very interesting. This is a great continuing education article for us all. And one last thing: always rely on and teach from approved sources, of course!
--And I hope to encourage you to make pie filling, can pie filling, make pies and eat PIES!