Crave Clear Jel Powder 1.75 LB Bag - Non-GMO Cook Type Powder - For Canning, Cooking and Pie Filling - Unflavored

Learned about this gel and using it in the kitchen. This was another fun kitchen day. So useful to have in the kitchen and on hand . So check it out or look it up and you will buy some too

Use this a lot when canning and great price!!

I use this for making pie filling — and pies. It's safe for canning but also works directly in pie filling. No thickener taste like flour, tapioca, and regular cornstarch have! Two tricks: 1. Mix with dry ingredients — sugar — or it will clump. 2. It thickens as it cools, so don't add too much. I use a little less than 1/3 c. for blueberries and cherries. For apples which have less water and more pectin, Inuse more like 1/4 c. and slightly precook the filling. Also, I use it with juiced strawberries to make my own glacé. I do not like cooked strawberries in pie, so I cook the glacé and add that to fresh strawberries. Like dough conditioners, this is another bakery secret that we can easily use at home.

Just what I needed to can my own apple pie filling! Large quantity. Wish it came in a zip up bag for storage like pictured, mine did not.

I used this to can/preserve strawberry rhubarb pie filling. It worked great! I baked the first pie last weekend - so simple to put a crust in a pie pan and just spoon out a jar of the pie filling. I baked it with a lattice crust and it turned out "company ready."

This is a nice size package and it was recommended by a very nice Amish woman. Will try soon.

I was unable to purchase this locally. I had it in two days and was able to finish canning mh Apple pie filling. Only improvement would have been to receive it in a plastic container.

This was my first time preserving with Clear Jel. I prefer not to use any chemically altered products in my cooking, but my research convinced me that using natural cornstarch would shorten my safe preservation time.I found that the Clear Jel yielded a shiny finished fruit that looked ‘store bought,’ which I didn’t like. Also, this product scorched very easily— even at medium-low temperatures! I was able to quickly remove the fruit from the scorched pot and transfer it to a new one without compromised flavor or color. However, the scorched pot took days of soaking and hard work to get clean without damaging the ceramic surface.All in all, I’d rather have a shorter shelf life, a natural color/consistency, and only natural products for my preserved fruit