Thermo Flo is a cook-type modified starch that thickens with heat and holds its set through freezing and reheating. It is the canner's choice for fruit pie fillings that go into jars or the freezer — glossy, clear, and stable on the shelf for a year or more.
Ordinary cornstarch breaks down when you freeze it or hold it hot for long — the filling weeps and goes cloudy. Thermo Flo is a modified food starch engineered to survive exactly those conditions, which is why it is the standard in commercial bakeries and serious home canning.
It is a cook-type starch: it needs heat to gel. Whisk it with your sugar before adding liquid, bring the filling to a simmer, and it sets into a clear, glossy gel that stays put through canning, freezing, and reheating.
If you want a no-cook starch for freezer jam, instant pudding, or stabilizing whipped cream, you want our Instant Clear Gel instead — just ask at the counter and we will point you to the right one.
Cook-type modified food starch (waxy maize base).
Freeze-thaw stable, acid-tolerant, sets clear and glossy; holds through reheating.
Roughly 1/4 to 1/3 cup per quart of fruit filling, mixed with the sugar first to prevent clumps.
50 lb bag. Counter repacks for a single canning season on request. Keep dry.
Whisk Thermo Flo into your sugar first — never straight into liquid, or it clumps. Add to the fruit and juice, bring to a gentle simmer stirring constantly, and cook until it turns from cloudy to clear and glossy (1–2 minutes after it thickens).
Ladle hot into jars and process per a tested canning recipe, or cool and freeze. It will reheat in a baked pie without weeping. Start at about 1/4 cup per quart and adjust to the juiciness of your fruit.
Free shipping anywhere in Manitoba on orders over $500. Saskatchewan and Alberta: flat rate or by weight, calculated at checkout. Beyond the prairies, call us at (204) 829-2311 and we'll quote it honestly — no surprise fees, no inflated handling.
Unopened, shelf-stable goods can be returned within 30 days. If anything arrives damaged or short, email a photo to prairiefoods@live.ca and we'll make it right the same week.
My fruit pie fillings finally set clear and stay set after the jars sit all winter. No more soupy cherry pie. — Margaret D., Winkler
Staff repacked a smaller amount for me to try before committing to the big bag. Works exactly as promised. — Hilda R., Plum Coulee