Guest Guest Posted October 8, 2002 Share Posted October 8, 2002 I have seen people refer to Clear Jel here on this site for several years, and finally found some here in Michigan at an Amish-run country store. They sell most things at bulk prices and it runs for $1.69 a pound. Is that a good price or would I be better off ordering it or something? The only problem is that I just came across it a couple of weeks ago and don't remember what it is used for much. I used a couple teaspoons per batch in my homemade salsa for canning (yes, Mrs. Wages is wonderful stuff, and with the can-ability (sp?)and thickening it came out perfect. Not watery and dripping off the chip down the front of my shirt! My SIL used it to finish thickening her homemade ketchup for canning and was thrilled, but we are winging it here. I saw that they also had an "instant" variety available there too, but opted for the other, guessing that it might be more suited for extended heating during processing? What can you folks tell me? I don't need exact recipes, although they are always appreciated if you have the time to type them in! I just need some sort of approximation, a couple spoonsful per product?, a cup of it per gallon of whatever? I bought a couple pounds of it and need ideas here! Thanks! Lisa ------------------ Quote Link to comment
Guest Guest Posted October 9, 2002 Share Posted October 9, 2002 Welcome, Lisa!! Guess what... you can go to "Google", type in "Clear-Jel" and get 10 *pages* of info!! http://www.google.com/ (GREAT search engine!!) http://waltonfeed.com/self/labels/clearjel.html (WHAT it is, and how it acts) http://www.theingredientstore.com/generals...details/310.htm (where you'll see your price is a good one, plus a few recipes, etc.) and on and on... Your instincts are good... the instant is usually mixed with sugar or another dry ingredient so it mixes in smoothly, and thickens without heat. I've got Amish relatives up near Mio. Oh, and don't be shy... ask the woman of the store how *she* uses it! ------------------ [This message has been edited by Cat (edited October 08, 2002).] Quote Link to comment
Deblyn Posted October 9, 2002 Share Posted October 9, 2002 What is Clear Jel, and what is it made of please? I would think it was possibly like arrowroot, a thickening agent that thickens without colouring and clouding. Please enlighten the Scotswoman! Quote Link to comment
Guest Guest Posted October 9, 2002 Share Posted October 9, 2002 Hi, lowlander! As far as I can tell, this "modified food starch" is made of corn (maize) that is treated with acids to make it gel more easily. This ia a comparison of instant & regular & something called "ultra maxi gel" (most likely used for glues): http://www.bluechipgroup.net/articles/clea...comparisons.htm ed, being our resident Chemist, could probably tell us more. It is available through mail order, from the info in the links further up. ------------------ Quote Link to comment
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