Sure you can. I am going to be canning fruit for pie fillings with Splenda, but not much of it. A little goes a long way. From what I understand, though, your regular thickeners will break down in the heat used in canning. ClearJel, a modified cornstarch, has been recommended because it won't break down. It can be bought from a couple of places online, on eBay and in Amish stores. Don't get the ClearJel Instant, though, get regular ClearJel. Hope this helps.

ClearJel is also the only recommended thickening for pie fillings because it offers the best heat penetration during processing.

Carol

I just got a return call from a local orchard who uses ClearJel and Freezer Flo. They do not have them on the shelf for resale, but told me they will sell them to me. Doesn't hurt to get to know the owners of orchards. So you might want to check out local orchards that make their own baked products for sale and see if they will become a source for you.

The Freezer Flo is also great for thickening foods for the freezer. It also holds up a bit better than Clear Jel, if the acidity is very high.

It takes a little getting use to the Clear Jel. It works better to mix the CJ with sugar before adding to your filling or it will lump. Still haven't found a way to remove the 2000 bubbles.

When you figure out a way to remove the 2000 bubbles, please let us all know.

Clear Jel, like regular corn starch will easily mix with a little water or other liquid. Be sure to add it in before the other ingredients are hot.

I just received my Clear Jel and not familiar with it's use.

How much do I add per liquid. Is it like corn starch - say 1 tbs per cup liquid approximately?

I think this may be the way to "do" my soft low chill apples. Does it stand up well in hot canning AND freezing as well.

Sorry, if I missed other posts on this.

Bejay

Bejay, did you order ClearJel-A (non-instant) or Instant ClearJel?

Instant ClearJel holds up well in the freezer but is not recommended for canning. ClearJel-A is used for canning but can break during freezing (as I understand it).

Here are instructions for canned apple pie filling using ClearJel-A. Can you work from that?

Carol

Here is a link that might be useful: Canned Apple Pie Filling

Thanks for all the responses! I already had the Clear Jel. I found it in a local health food store. Very glad to hear I wanted the Clear Jel-A since that's what I've got. They sell it in bulk and the price wasn't bad at all. I'm also thrilled that Splenda (I use the generic Altern) will work. I'll probably cut the "sugar" in half since it does seem to go a long way. Time to pit some more, I'll be up late tonight.

Lora

Readinglady -

Once again - appreciate the information. As luck would have it, I purchased Instant Clear Jel (shucks). So will keep it for the freezer. At least, my questions earlier about using rice flour for thickening, when making gravies for the freezer - are now answered.

Of course, now I must find a source for the Clear Jel plain - to be used for canned stuff.

Learn something new everyday.

Bejay

The Freezer Flow will stand up much better than Clear Jel for cooking, freezing, and thawing cycles. Clear Jel seems to 'loosen up' after being frozen. Regular cornstarch and clear jel are similar measurments. Clear Jel does require slightly less, but if you cook what its added to, and need to thicken a bit more, its easily done. The instant clear jel is the same product used for instant puddings. It thickens without any cooking, as its been 'precooked'. It will also loosen and go watery once frozen and thawed, as its a little less stable than cook type clear jel. I use the instant as a thickener for making my no bake cheesecake.

I have had no problems whatsoever with instant ClearJel in frozen pies. It's never broken at all and I've used it with apples, peaches, berries and rhubarb.

I'm not sure what accounts for the different in experience, but I've had great luck with it.

Carol

Could be that I don't use sugar and add extra acidity. Some of the starches I tried don't seem to hold up as well. The instant worked great for the cheescake. Got a call from a sales rep at National Starch last year (after requesting a few FREE samples) and discussed in great length the different starch properties. They offer about 10 different types and some work well for high heat, while others work well for being frozen. She asked me about my applications and we decided on 4 types, none of which were actally the Clear Jel product (they are the makers of that). Because Clear Jel has been around a very long time, and has only been made available for about the last 10 or so years to consumers, its considered an all purpose type. The commercial prepared food industry demands more options when making consumer products, so they ask National Starch to design specific characteristics for their needs. Additinally, a thickener may be almost a paste, or a light sauce, or something in between, so you never know what defines a pile filling. I like to slice into a fruit pie and not see all the juices and filling flow out into the cut open area. Others may like this consistancy.

That makes sense. I can see that going sugar-free may very well make a significant difference in the performance of the ClearJel.

Thanks for that info. Given DH's health, I may have to shift to sugar substitutes and this is helpful to know.

Carol