The trademark name of Clear Jel A has been changed to Clearjel. It does not break down and become thin when used in home-canned pie fillings. In addition, the sauce remains thin during processing allowing heat to penetrate the jar completely. This complete heat penetration insures the product's safety. The filling thickens in the jar after jars come out of the canner.
Canned products retain a smooth texture with no liquid separation or curdling.
The manufacturer does not recommend Instant Clearjel for home canning, ince it tends to break down during the canning process. In addition, it may be frozen before or after cooking. This type of boil out is usually due to excessive baking time at lower temperatures. The presence of sugar minimizes any tendency to lump and insures smoothness. When liquid sugar is used, the ratio should be at least six parts liquid sugar to one part Instant Clearjel.