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I'm considering canning some fruit compotes to use with yogurt, and the recipe I want to use (which was not designed with canning in mind, found here: http://www.simplebites.net/how-to-make-your-own-fruit-bottom-yogurt/ ) calls for cornstarch to be used to thicken everything up.

Now, I do not have a pressure cooker, so I would be doing this with a water bath canner, and I'd like to know if the cornstarch is going to lower the acidity of the fruit mixture, or if I should use some other thickening agent or method.

Thanks!

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    I don't know about the pH, but cornstarch can make your compote separate when canned: sbcanning.com/2011/08/…. Tapioca or clearjel is a recommended alternative thickener.
    – Fisher
    Commented Oct 24, 2012 at 16:37
  • Oh cornstarch, shame on you! Thanks for warning me about this! Do you think Pectin would also be an acceptable alternative? I know it's generally used more in jams and such, but it seems like it'd be a bit easier to get than cleargel.
    – Lisa
    Commented Oct 24, 2012 at 17:19
  • Never mind, after reading up on the differences between the two, it looks like cleargel will be my solution. Thank you so much!!
    – Lisa
    Commented Oct 24, 2012 at 17:41
  • You're welcome! I use clearjel for thickening when I'm canning. It's easy to use and comes out great. Natural pectin's lovely if what you're using has it--apples, say, or quince.
    – Fisher
    Commented Oct 24, 2012 at 18:04
  • @Fisher- You should post it as an answer.
    – Sobachatina
    Commented Oct 24, 2012 at 19:04

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I don't have any info on the affect of pH, but cornstarch can make your compote separate when canned: http://www.sbcanning.com/2011/08/canning-pie-filling-education-in-clear.html.

Two alternative thickeners are tapioca and clearjel. I've used clearjel for canning with excellent results. I haven't used tapioca to can, but do prefer it in my pies.

(posted as an answer per Sobachatina's recommendation)

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