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[NAFEX] Pomona pectin thought
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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...."
[NAFEX] Pomona pectin thought
,
Dianne Stephany, 08/30/2008
Re: [NAFEX] Pomona pectin thought
,
Don Yellman, 08/30/2008
Re: [NAFEX] Pomona pectin thought
,
Douglas Woodard, 08/30/2008
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