Regular Clearjel: Often marketed as Clearjel A; this variety of starch will always require cooking to thicken; it is particularly good for canning pie filling. Always combine with dry ingredients for clumpless-smooth results. * See also Instant Clearjel®
Identifier (URI) | Rank |
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dbkwik:resource/nP0jlT-wp1Hdp5jVvxVUow== | 5.88129e-14 |