I am considering canning apple pie filling since it seems like a great opportunity to preserve the best possible apples while they are available this time of year. Many canned pie filling recipes call for the use of ClearJel, which I have never used before. I plan on experimenting first with individual pies. However, I find that canned apple pie filling recipes call for a great deal more liquid (water and/or apple juice). Why is this, and why wouldn't the extra liquid just defeat the point of the thickener to some degree?

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