About The Clearjel Pie Fillings
Clearjel is a white, powdered, modified corn starch thickener that was approved for some applications in tested home canning recipes. For the most part, various home canning professionals have so far used it in pie fillings.
The research work on using Clearjel was done in the first half of the 1980s by Kuhn et al. at the Pennsylvania State Center of Excellence.
1985 news story about the Clearjel pie fillings. Garris, Eleanor L. Home-canned pie filling will carry summer to winter. Gettysburg, Pennsylvania: Gettysburg Times. 4 September 1985. Page 6. Click to enlarge.
At the time, there was apparently some anticipation by the researchers that the manufacturers of Clearjel would be making it broadly available commercially, so that it would be easy for consumers to get hold of. That hasnt happened. Thankfully, though, thanks to the Internet coming along, its now easily procured in bulk at relatively low cost from Amazon, etc. Many local bulk stores also carry it. You just need to plan ahead to have it on hand, if you have a recipe you plan to use it for.
Price Disclaimer
Heres what Washington State University Extension says about Clearjel,
Note: the Apple, Blueberry and Peach Clearjel Pie Fillings all call for 3 ½ cups of fruit per litre / quart jar. The Cherry Pie Clearjel Filling is the odd man out, calling for 3 & frac13 cups of fruit, for some reason.
For more information on Clearjel® in general, see our page dedicated to Clearjel.
How To Make Peach Pie
Now that you have your peach pie filling, its time to bake your peach pie!
First, preheat your oven to 375F.
Line a 9 inch pie plate with pie dough then fill it with your peach filling.
Next, take a second piece of pie dough and cover your pie. Seal the edges then make 3 slits into the top to allow steam to escape.
Place your pie on a cookie sheet then bake 45 minutes or until golden brown.
More About Canned Peach Pie Filling Recipes
CANNING PEACH PIE FILLING – PRACTICAL SELF RELIANCE
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- In a separate large saucepan, add about 2-3 quarts of water and bring it to a boil. Once boiling, add the peach slices and allow the water to return to a boil. Boil for 2-3 minutes and then strain, reserving the liquid. Remove the peaches to a separate bowl and cover to keep warm.
- Add the sugar and clear jel back into the pot. Measure 5 1/4 cups of peach cooking liquid and add it to the pot. Mix the liquid into the clear jel and sugar, using a whisk to fully incorporate and remove any lumps.
BUSY DAY PEACH COBBLER RECIPE | LAND OLAKES
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- Heat oven to 400°F. Stir together pie filling and nutmeg in large bowl until well mixed. Pour into ungreased 13×9-inch baking pan.
- Combine flour, 2 tablespoons sugar, baking powder and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk and egg with fork just until moistened. Spoon mixture over filling in pan sprinkle with 3 tablespoons sugar.
- Bake 40-45 minutes or until golden brown and bubbly around edges. Serve warm with half & half or ice cream, if desired.
GRANDMA’S PEACH PIE RECIPE | I HEART RECIPES
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- In a large mixing bowl add in the peaches, sugar, vanilla, lemon juice, cinnamon, and nutmeg. Stir until well combined.
HOW TO MAKE PEACH PIE FILLING – CAKEWHIZ
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Spiced Peach Pie Filling
On Friday mornings I like to go to the farmer’s market in our small town. Some weeks there are a ton of vendors selling everything from fruits and vegetables to bath products and even organic pet food. It’s fun to walk around and see what my town has to offer. However there are some weeks when only a few vendors make it to town and it’s hard to find something to buy.
There is one vendor that only sells fruit. He has an orchard and has the best peaches, plums, and apples. I look forward to seeing him at the market because his prices are super reasonable and I like buying fruit for canning from him. I can buy a $10 basket of peaches or apples, use about three-quarters of it to can and then enjoy the other quarter in fruit salad.
This past week he had a ton of peaches. They looked really good so I bought a big basket of them. I actually hadn’t canned anything yet this year so I was looking forward to canning something. I thought I’d make peach pie filling because that would be great to have on hand after the baby came. I figured I could grab a refrigerated pie crust, open a jar of peach pie filling, and whip up a homemade pie in minutes when guests come to visit.
Why Cant You Use Other Starch Thickeners Other Than Clearjel For The Canned Pie Fillings
One of the main reasons is density. Other thickeners such as regular corn starch, wheat flour, arrowroot, tapioca, etc, might prevent heat from fully penetrating the entire jar being processed. Suzanne Driessen from the University of Minnesota Extension Service says that while botulism is not a high risk with pie fillings owing to the high acidity of most fruits that people will be using for pies, the density issues with other thickeners could prevent heat getting through to the center of the jar and killing off more boring nasties such as salmonella and listeria. As well, she notes, the quality with those other thickeners in home canned products just isnt great. Many people reported getting results that are either lumpy, runny or both. After all their hard work, their home canned pie fillings were very disappointing and unappealing just from an everyday cooks point of view.
Heres what she says,
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Leaving Out Lemon Juice
Question:I want to can peach pie filling. My question is why 1 3/4 cups lemon juice? You do not add lemon juice to your regular canned peaches. I am leery of so much lemon juice making it uneatable made some strawberry ice cream that called for lemon juice and that was all u could taste.
Thanks in advance,CJ
Answer: This is the recipe that Ive always used, and I dont notice that the lemon juice affects the flavor. According to the NCHFP, the lemon juice should not be changed. You can change the spices, like add cinnamon or almond extract, but the lemon juice will affect the preservation of the peaches.
I does seem like it would be ok without, because you dont add lemon to regular canned peaches, but the other ingredients may affect that as well. Sorry, I dont have a more detailed explanation.
The other option is to just can the peaches and then create your pie filling when you make the pie. That way you can leave out the lemon juice.
Thanks for asking, because that is a very good question. I do hope that helps.
Cutting Back On The Amount Of Clearjel A Recipe Calls For
Some people say that when Clearjel is used in the quantities the USDA calls for, it makes the mixture more like a jelly than a pie filling. As to what many of us dont like about canning with Clear Jel when used in the amounts called for in some recipes it is often TOO thick, almost jelled. So many of us cut the amount called for. If you will pull up the many discussions here about using Clear Jel youll find for example that with pie fillings some reduce it by ½ or more. User digdirt2 on Gardenweb forum. Comment made 27 August 2012. Accessed May 2015.
Cutting back on the amount of Clearjel would not affect the safety of the recipe, as you are reducing the thickener and lowering the density, which does not impact negatively the tested heat penetration.
Barb Ingham, USDA Extension Agent at Wisconsin says she personally cuts back on the amount of Clearjel:
Extension recommends the use of Clear Jel, a modified corn starch, for thickening pie fillings for canning. In my experience the end result is too thick I like to use only 75% of the amount of Clear Jel listed in the recipe for a thick, but not too thick product. Ingham, Barb. Safe Preserving: Apples, the best of the fall harvest. Blog posting. University of Wisconsin Extension. 7 October 2015. Accessed 2015 at https://fyi.uwex.edu/safepreserving/2015/10/07/safe-preserving-apples-the-best-of-the-fall-harvest/
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More About Home Canned Peach Pie Filling Recipes
CANNING PEACH PIE FILLING – PRACTICAL SELF RELIANCE
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- In a separate large saucepan, add about 2-3 quarts of water and bring it to a boil. Once boiling, add the peach slices and allow the water to return to a boil. Boil for 2-3 minutes and then strain, reserving the liquid. Remove the peaches to a separate bowl and cover to keep warm.
- Add the sugar and clear jel back into the pot. Measure 5 1/4 cups of peach cooking liquid and add it to the pot. Mix the liquid into the clear jel and sugar, using a whisk to fully incorporate and remove any lumps.
HOW TO CAN PEACH PIE FILLING / THE GRATEFUL GIRL COOKS!
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Canning Peach Pie Filling
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Home canned peach pie filling on the pantry shelf is like having a homemade dessert ready at a moments notice. It works wonderfully to top a cheesecake or coffee cake, and its perfect for whipping together a homemade pie in minutes.
Every year I put up a big batch of canned peaches, and in the winter time I pull them out for cobblers and pies. The trick is, when youre canning peaches in syrup, some of the peach flavors leaves the peaches to flavor the syrup. For peach pie filling, every drop in that jar will land in a pie, so every last bit of peachy flavor is preserved.
Unlike canned peaches in syrup where you can tweak the recipe as much as you like, home canned peach pie filling cant deviate from the safe approved recipe. If you adjust the amount of sugar or skip the lemon juice it may not jel properly or it may not be acidic enough for safe canning.
You cant just put up any old peach pie filling recipe. Flour turns to paste in a canner, and regular cornstarch wont work either. There is a special thickener called clear jel that was developed for canning pie fillings. It stays liquid while its hot, allowing you to fill the jars quickly without air bubbles. After canning, the jars set firmly and are preserved until needed.
Thickened clear jel left over after filling my canning jars. It only thickens like this after it cools completely.
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Making & Canning Peach Pie Filling
Bring water to a boil in a large pot. In batches, drain peaches and put into boiling water. Boil peaches 1 minute after the water returns to a boil. Drain and repeat until youve finished all peaches. Keep warm.
Combine water, sugar, and Clear Jel, in a large pot. Heat and stir until mixture begins to thicken and bubble. Add lemon juice and any spices or flavorings and boil 1 minute more. Stir to prevent sticking!
Gently add sliced peaches and heat for 3 minutes. Stirring constantly.
Fill your jars, leaving a 1-inch headspace. Wipe the rims clean, remove any air bubbles, and place your lids.
For more details, follow water bath canning instructions.
Then place the last little bit in a bowl, add a scoop of ice creamand enjoy while your filling processes.
Our Cost To Make This Canning Recipe
If all the ingredients are purchased, then I roughly calculated the cost to can this pie filling at about $10.00 for seven quarts or $1.42 per quart. Of course, growing all your fresh peaches can reduce this price significantly.
We love to hear from you all, so please rate and comment at the recipe below. Also, check out more of our canning recipes below.
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Heat The Treated Peach Slices
Bring a large pot of water to a full boil.Drain the treated peach slices, and then place them in the boiling water . Bring the water back to a boil, and then let the peaches cook for only 1 minute.
Remove, and then drain peaches , and continue process until all peaches have been cooked for 1 minute. You will end up needing a total of about 6 quarts worth of cooked peaches.
More About Canning Peach Pie Filling Recipes
CANNED PEACH PIE FILLING – HEALTHY CANNING
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- Prep the peaches . Slice no more than 1 cm thick. Set aside in a large bowl or pot of water with some lemon juice or ascorbic acid in it to prevent discolouring.
- In a large pot, mix together the Clearjel, cinnamon, sugar, almond extract if using, and water. Set aside.
- Boil a large pot of water . Add about 500 g / 4 cups / 1 lb of peach slices at a time to the boiling water. When the water returns to the boil after adding the peaches, time 1 minute, then remove the peaches with a slotted spoon or strainer, and put in a bowl or pot and cover to keep warm.
STRAWBERRY PEACH PIE FILLING – CANNING HOMEMADE!
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- Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch thick.
HOW TO MAKE PEACH PIE FILLING – CAKEWHIZ
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- In a large nonstick saucepan, add water, lemon juice, sugar, cornstarch and cook at medium-high heat until mixture becomes thick .
- Allow the fulling to cool down completely and then use it in pies or you can even freeze it for later or store in the fridge for up to 5 days.
HOW TO CAN PEACH PIE FILLING / THE GRATEFUL GIRL COOKS!
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