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- From: "courtney mcleod" <sunmoonriver AT windstream.net>
- To: "Market farming" <market-farming AT lists.ibiblio.org>
- Subject: Re: [Market-farming] Some Answers About Pectin
- Date: Thu, 6 Aug 2009 08:10:38 -0400
Chrys Ostrander OMG have you opened my eyes to something
more to think about! I make a lot of jams also and never gave this a thought.
I am totally enjoying reading your post about all your findings….now I
have one question for you, after a couple of these posts you shared… While blogger and author Jill Richardson made this comment: And Stephanie shared this; Another way I go about making jam is actually making preserves, just
cooked down fruit with sugar to taste, the way my grandma made it. I just
cook it down longer to evaporate more water out and it gets firm enough for
us. I like this canning website http://canningusa.com/
and I don't believe their cherry jam calls for pectin. I am wondering if the shelf life of the
preserves using these 2 methods is different. Meaning….does it shorten
the life of it if it is sealed and unopened on the shelf. And what about once
opened in the fridge? Thank you so much for taking the time to
compile all your findings! I must have missed this read! Courtney Herb Thyme Middlefield, Oh |
-
[Market-farming] Some Answers About Pectin,
Chrys Ostrander, 08/05/2009
- <Possible follow-up(s)>
- Re: [Market-farming] Some Answers About Pectin, courtney mcleod, 08/06/2009
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