25 of 26 people found the following review helpful
really great book,
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This review is from: Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry (Paperback)I love all types of canning, and this books is great because it not only gives you the canning recipe, but another recipe to use your canned item in. The only thing I would have liked to see differently is that she doesn't have any recipes that use standard fruit pectin, but rather want you to extract the pectin from a bunch of apples. I wish she had put the alternative recipe if all you have is the pouched pectin. But otherwise, the book is awesome!
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Showing 1-2 of 2 posts in this discussion
Initial post: Oct 29, 2010 2:31:47 AM PDT
I have read where pectin is a fairly processed product which often contains at least one undesirable chemical which occurs in the processing. Whether that is true or not, I cannot say, but many now shun processed pectin for this reason.
In reply to an earlier post on Aug 19, 2011 10:12:35 AM PDT
J. T. McKinney says:
As far as I've been able to tell in my canning experience, the only downside of using products like Sure-Jel and others is that they often require copious amounts of added sugar -- usually more sugar than fruit. I use Pomona's Universal Pectin (sold in health food stores) which is pectin derived from fruits that is activated by a calcium solution included with the pectin powder. You can use as much or as little sweetener as you like and it doesn't affect the gel. I've never heard of there being "chemicals" in store-bought pectin. I'd like to know a source where I could find more about this, though.
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