I love this time of year when so many fruits and vegetables are ready for harvest! My kitchen is quickly filling up with things that need processing: tomatoes, squash, peaches, beans, apples. It just keeps coming! Not that I’m complaining, mind you. 🙂
So one of the big questions we get this time of year is how Ultra Gel and Thick Gel can be used in canning, and, even more specifically how they compare to products such as Clear Jel.
Clear Jel, like Ultra Gel and Thick Gel is a modified food starch. It has been on the market for many years and is often available through online resources and at Amish stores. However, many people find Clear Jel difficult to locate and hard to use, as well there is concerns about whether or not Clear Jel contains GMO products.
Now, backing up a bit, the first question when it comes to any of these products is: Why do I need to use modified food starch anyway? Can’t I use flour or cornstarch?
The problem you get with some traditional thickeners and methods is that they do not thicken canned goods evenly or consistently. Relying on only natural pectin, for example, means a different result with each batch of fruit, so you often end up cooking a canned product for a lot longer than you really want to, ending up with mushy fruit and loss of flavor and health benefits, in order to get your product to set. As well, pectin breaks down over time and products begin to weep and break apart so you’ll have some sections which are very juicy and some that are over thick.
When dealing with flour and cornstarch they do not thicken evenly, so the processing heat does not move through the bottle evenly and may or may not be able to kill all bacteria, yeasts and molds. As well you can see the same weeping and spotty thickness problems that you see with pectin.
Thick Gel and Ultra Gel are unique in the canning world because of how evenly they thicken products and because if their very high stability under acidic conditions, high heat, and their freeze/thaw stability. This allows for safe canning of items such as soups, sauce, pie fillings, jams and just about anything else which traditionally calls for Clear Jel, flour or cornstarch. These starches have been tested in commercial laboratories and are canning approved by the Utah State Extension service.
Thick Gel and Ultra Gel can be purchased through the Cornaby’s Website, or through Amazon. Locally they can be found at your local Associated Food Stores, Bosch Kitchen Centers and Harmons Food Stores.
Recipe Conversions: If recipes are given by weight instead of volume use the same weight of Thick Gel or Ultra Gel to Clear Jel.
1 Tablespoon Clear Jel=3/4 Tablespoon Thick Gel=2 Tablespoons Ultra Gel
1 Tablespoon Thick Gel=2 Tablespoons Ultra Gel
Canned Apple Pie Filling
Yield: 8 servings per quart
For one quart or one pie:
3 ½ cup blanched peeled and cored cooking apples sliced ¼” thick
¾ cup + 2 Tablespoons sugar
½ teaspoon cinnamon
1/8 teaspoon nutmeg (opt.)
½ cup cold water
¾ cup apple juice
2 Tablespoon bottled lemon juice
1 drop yellow food coloring (opt.)
3 Tablespoons Thick Gel OR 6 Tablespoons Ultra Gel
For seven quarts:
6 qts. blanched peeled and cored cooking apples sliced ¼” thick
5 ½ cup sugar
1 Tablespoon cinnamon
1 teaspoon nutmeg (opt.)
2 ½ cups cold water
5 cups apple juice
¾ cup bottled lemon juice
7 drops yellow food coloring (opt.)
1 cup Thick Gel OR 2 ½ cup Ultra Gel
Peel, core and slice apples; place in water containing ascorbic acid. Blanch no more than 2 quarts at a time for 1 minute in boiling water and keep warm.
Combine sugar, spices, water, apple juice, lemon juice and coloring in heavy 10-12 quart pan. Bring to a boil and gradually stir in Ultra Gel with a wire whisk – If using Thick Gel, combine listed Thick Gel with enough additional apple juice to form a thin slurry and whisk into boiling liquid. Cook until mixture thickens and begins to bubble. Fold in drained apple slices. Fill jars, leaving ½” headspace. Adjust lids and process immediately in water bath canner for 35 minutes (sea level). Add five minutes processing time for elevations of 1,000 to 3,000 feet and ten minutes for elevations from 3,000 to 5,000 feet.
Nutrition info/serving: 128 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat 33 g carbohydrates, 2 g fiber, 30 g sugar, 0 g protein, 2 mg sodium