Skip to Content.
Sympa Menu

nafex - [NAFEX] Pomona pectin thought

nafex@lists.ibiblio.org

Subject: North American Fruit Explorers mailing list at ibiblio

List archive

Chronological Thread  
  • From: "Dianne Stephany" <iluvdanc@rochester.rr.com>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: [NAFEX] Pomona pectin thought
  • Date: Sat, 30 Aug 2008 07:58:39 -0400

Title: My VistaPrint Electronic Business Card
Just a thought about the Pomona pectin- could it be the hardness of the water that causes the differences in set?
 
We have extreemly hard water here in Rochester, NY, due to calcium salts--and if calcium is what is used for the set it could make a difference.

Dianne Rochester NY- "it was a dark and stormy...." 
 
 



Archive powered by MHonArc 2.6.24.

Top of Page