The two modified starches that serious canners and bakers ask for by name. One thickens cold, one thickens hot and survives the freezer. Both by the bulk bag.
Modified starches are engineered to do what plain cornstarch can't: hold a glossy, clear set, stand up to acidic fruit, and survive freezing and reheating without turning to water. If you've ever had a pie filling weep or a freezer jam go grainy, this is the fix.
These are pantry workhorses for anyone who cans fruit pie filling, bakes in volume, or makes freezer jams and sauces. A 50-pound bag lasts a small bakery a long while — and they keep indefinitely if stored dry.
Sold in 50-pound bags for bakeries and serious canners. Need a smaller amount for a single canning season? Ask at the counter — we'll repack.
A pre-cooked (instantized) starch that thickens the moment it hits liquid — no heat required. The standard for freezer jams, instant puddings, no-bake fillings, and stabilizing whipped cream. Whisk it in slowly to avoid clumps.
A cook-type modified starch that thickens with heat and holds its set through freezing and reheating. The canner's choice for fruit pie fillings that go in jars or the freezer — glossy, clear, and stable on the shelf for a year or more.
The one rule that matters: will it be heated, and will it be frozen? That decides which bag you reach for.
If you're thickening pie filling by the batch, you'll want pans that bake evenly and a domed lid to carry the result. Our Nordic Ware bakeware is the natural companion to a canning afternoon.
Browse cookware & bakeware →Commercial-grade aluminum with a high cover for transporting the finished pie.