wrote:

> On Wed, 12 Nov 2003 03:26:52 GMT, The Joneses
> > wrote:
>
> >Joy Hardie wrote:
> >
> >> Can you use Splenda when you can applesauce?
> >> ps. Nobody answered my question about if it is better to can or
> >> freeze apple pie filling. Any ideas?
> >
> >Joy - how did you make your apple pie filling? Did you use or not
> >use pectin? Did you use that corn starch based Clear Jel? Is your
> >filling acidic? Clear Jel is too expensive for me to buy, not the
> >stuff,
> >the shipping!
> >And if no one here can help maybe those folks at the
> >National Center for Home Food Preservation (University of Georgia)
> > http://www.uga.edu/nchfp/
> >and scroll thru our FAQ as well, although I can't remember seeing
> >this question covered (!). Let us know how it goes.
> >Edrena
>
> Edrena, you might want to check he
>
> http://www.barryfarm.com
>
> They have a *fixed* shipping cost of $6.50 (in the USA). It
> would be vastly expensive if all you need is the ClearJel,
> but if you need other items, it might be feasible.
>
> BarryFarm carries both instant and regular ClearJel. It's
> difficult to find the instant and I think it's wonderful
> stuff!
>
> Heck, if you want REGULAR ClearJel I can buy it locally for
> $3.59/lb, and mail it to you (Parcel Post). If you would
> like me to do this, please send me private email, and let me
> know how much you'd like, and give me your mailing address.
> After mailing it, I would let you know the total cost so you
> could send me a check (or pay via PayPal, I can accept
> PayPal).
>
> I cannot buy the Instant ClearJel locally, unfortunately.

Yes, I saw the Berry Farms site, it's a great one, but I haven't
worked up the gumption to make pie filling yet. I'm on a kind
of restricted diet and even the piecrust will wack me out. Thanks
for the offers, tho, I really appreciate the thought.
Edrena