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- From: "Lon J. Rombough" <lonrom@hevanet.com>
- To: "art@complum.com, North American Fruit Explorers" <nafex@lists.ibiblio.org>
- Subject: Re: [NAFEX] Making our own pectin
- Date: Sat, 31 May 2003 07:05:53 -0700
Title: Re: [NAFEX] Making our own pectin For really high pectin production, try quinces. I've soaked about a dozen quince seeds in a teacup of water and had the water turn thick, like syrup from the pectin. Dry quince seed is even sold in Middle Eastern grocery stores for the purpose.
Otherwise, the peeling and cores of apples have the most pectin.
From: Art Petrzelka <art@complum.com>
Reply-To: art@complum.com, North American Fruit Explorers <nafex@lists.ibiblio.org>
Date: Sat, 31 May 2003 08:02:37 -0500
To: North American Fruit Exchange <nafex@lists.ibiblio.org>
Subject: [NAFEX] Making our own pectin
We're going to try making our own pectin this year from sour apples. We have
enough volunteer apples scattered around the ravines on our farm to make a go
of it this year. Has anyone an idea what apple might be best suited for
pectin production ?
I would guess that crabapples would be a good candidate. We have one volunteer
tree that looks like a large Whitney crab that I would try first.
--
Art Petrzelka
Amana, Iowa
Zone 5
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-
[NAFEX] Making our own pectin,
Art Petrzelka, 05/31/2003
-
Re: [NAFEX] Making our own pectin,
Lon J. Rombough, 05/31/2003
-
Re: [NAFEX] Making our own pectin,
Art Petrzelka, 05/31/2003
-
Re: [NAFEX] Making our own pectin,
Lon J. Rombough, 05/31/2003
-
[NAFEX] Citrus in zone 6,
lutesville, 05/31/2003
- Re: [NAFEX] Citrus in zone 6, rob hamilton, 05/31/2003
- Re: [NAFEX] Citrus in zone 6, rob hamilton, 05/31/2003
- Re: [NAFEX] Citrus in zone 6, Dan Sorensen, 05/31/2003
-
[NAFEX] Citrus in zone 6,
lutesville, 05/31/2003
-
Re: [NAFEX] Making our own pectin,
Lon J. Rombough, 05/31/2003
-
Re: [NAFEX] Making our own pectin,
Art Petrzelka, 05/31/2003
-
Re: [NAFEX] Making our own pectin,
Lon J. Rombough, 05/31/2003
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