Callers have been asking for recipes to make their own canned pie filling a lot lately. It can be frustrating for a home canner to hear that the only recommended starch in pie filling recipes is Clear Jel. This product is not typically available in a local grocery store. The best option for purchasing Clear Jel is the internet. The National Center for Home Food Preservation has the following information on their website.
Clear Jel® is a chemically modified corn starch that produces excellent sauce consistency even after fillings are canned and baked. Other available starches break down when used in these pie fillings, causing a runny sauce consistency. Clear Jel® is available only through a few supply outlets and it is not widely available in grocery stores. Find out about its availability prior to gathering other ingredients to make these pie fillings. If you cannot find it, check Internet stores, or ask your county Extension family and consumer sciences educator about sources for Clear Jel®.
We do have a way for home canners to work around the Clear Jel problem. Sliced apples can be processed in a 
medium or heavy syrup. When you want to bake a pie with your home canned apples, simply thicken them after taking them out of the jar and then put them into your pie crust. It adds another step but is the best way to make apple pie filling without Clear Jel.
Enjoy a “fresh” apple pie any time.
Can pie filling be canned if you use Tapioca as the thickening agent?
Hi Robin, I’m sorry but the ONLY approved thickener is the Clear Jel. Other thickening agents, like tapioca, flour, and corn starch will not have the ability to thicken the pie filling when heated inside the pie crust. Thanks.
HIGH or low for shortribs in a crock
Pot.the recipe called for low for 8-9 hrs. If I cook on high for 5+ hrs,will the meat be as tender???
So HIGH OR LOW. THAT IS THE QUESTION. THANKS!
I hot water bath a mixture of sweet and sour cherries with sugar and citric acid. I don’t like lemon flavor in my pies, so I used the equivalent amount of citric acid. Some of the cherries aren’t covered in liquid. I think the sweet cherries are less acidic than the sour cherries. Does it make the cherry filling unsafe with some of the cherries not covered with the liquid in the jars?
Doreen, The National Center for Home Food Preservation preserves sweet and sour cherries identically without using citric acid or lemon juice as cherries are considered high acid. Ascorbic acid is used to keep the cherries from darkening while pitting. Loss of liquid does not cause food to spoil, though the food above the liquid may darken. If, however, the loss is excessive (for example, if at least half of the liquid is lost), refrigerate the jar(s) and use within 2 to 3 days. In summary, your cherries should be safe but I recommend using the jars with the most liquid loss earlier rather than later.
Can I use sure jell in pie filling recipes for canning?
Barbara, Sure jell should not be used in canned pie fillings. Rather you should use Clear Jel; if Clear Jel is not available, can the filling without any thickening and thicken when you use the filling with flour, cornstarch, or tapioca. Please see Clear Jel vs Sure Jell to more fully understand the difference between these two products.
Good found this thread when I needed to answer the very same question. I knew it was no don’t use cornstarch, but you explained the why great!
Thank you for your feedback.
Where would I find Clear Gel
One of the recipes I saw for apple pie filling said to blanch the apples first. Do you do that?
Hi Barbara, we recommend that you follow directions from the National Center for Home Food Preservation for making apple pie filling to can. Information can be found at https://nchfp.uga.edu/how/can_02/can_pie/apple_filling.html.
Hi Barbara, Clear Gel is not readily available at local markets. It can be found in Amish markets and online. If you ‘google’ “where to buy clear gel” a number of options will come up for you to purchase.
Will my canned apple pie filling (made with clear Gel) thicken more when baked? or should I thicken it more prior to baking? It is a little sot right out of the jar.
Thank you!
Judy
Hi Judy, if you think the pie filling is not thick enough coming out of the jar, I would add a little more thickening. Usually when the pie is baked and cooled, the filling is representative of what comes out of the jar. If you use Clear Jel, mix it with a little sugar to avoid clumping and mix it into the filling liquid. Tapioca may work well to thicken, too. Usually when the pie is baked and cooled, the filling is representative of what comes out of the jar.
Is there a recipe for grape pie filling?
Hi Valbar, If you are looking for a tested recipe for grape pie filling, there is not one to the best of my knowledge. There are numerous recipes for making a fresh grape pie, however. It would be possible to can grape juice and use the juice to make a pie later by adding the necessary ingredients as if making a fresh grape pie. See the National Center for Home Food Preservation for how to can grape juice.