What are you canning now?

[rancher hicks]

My mom always said that pectin was just to make sure the jelly set. You really don't need it.

Thanks for the reminder!

Should I post the Lemon and Blackberry curd recipes here?












Ron

None of my jams or jellies set with out pectin. don't know why. Even recipes' that don't call for it don't set well.

 

[rancher hicks]

Youngest on left...oldest ..right...13 and 16 both Birthdays in November BOTH 5 ft 6 inches...Im 5-4ugh Lol

Well now, I always say, better to be small and smart than big and dumb.

 

[Momagain1]

there are lots of ppl who say "you dont really need it"...

but before we go assuming recipes are safe; you really need to get the recipe from a tried/true tested place such as
the ball website, the National center for Home food preservation etc..

 

[Momagain1]

Those look like good recipes; obviously NOT a canning recipe; but definitely one for us to try!!

 

[sonew123]

11 1/2 pints of pickled garlic!!!!!!

 

[ronott1]

Quote: Yes! Use the pectin. It is like an insurance policy.

Ron

 

[Happy Chooks]

There's lots of recipes without pectin in the Ball book. I've also adapted recipes with pectin and left it out without any issues.

 

[ronott1]

Those look like good recipes; obviously NOT a canning recipe; but definitely one for us to try!!

Sorry, I did not mean to hi jack the thread.

Ron

 

[ronott1]

There's lots of recipes without pectin in the Ball book. I've also adapted recipes with pectin and left it out without any issues.

The way I look at it, even if it does not set, you will have excellent syrup!

Ron

 

[Momagain1]

Sorry, I did not mean to hi jack the thread.

Ron

no worries...I didnt think that at ALL!