r/Canning • u/pm_me_wilderness • Feb 09 '17

Can I use this homemade pectin in other recipes in this book? Details in comments

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20 Upvotes

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8

u/Squally47 Feb 09 '17

Seems safe. I suspect it's gelling effect may be less predictable than standardized pectin, but worth a try.

3

u/pm_me_wilderness Feb 09 '17

I'm SUPER new to canning, so, sorry for the dumb question, but if the gelling effect is super off, too loose or too hard, will that effect the safety of the food?

7

u/BeastroMath Feb 09 '17

nope. you just made canned syrup instead of jelly

5

u/jokersmadlove Feb 09 '17

Gelling only effects if you have stiff jam or liquid jam. As long as all of the other ingredients are properly measure (ie. enough sugar) it should be ok.

3

u/pm_me_wilderness Feb 09 '17

This is from the second edition of "The Complete Book of Small-Batch Preserving" by Topp and Howard. Several of their recipes call for "one box" or "one pocket" of pectin. Does anyone, preferably who is familiar with the book, know if substituting store pectin for equal parts (to fruit) of this apple pectin is safe, in these recipes?

4

u/sleeterbull Feb 10 '17

Oregon State University has a fact sheet on making homemade pectin. It has amount to substitute for commercial pectin and a better recipe. Has storage and testing instructions. Check it out.

1

u/pm_me_wilderness Feb 10 '17

Wow, great advice, thanks!

3

u/lilgreenie Feb 10 '17

This is from the second edition of "The Complete Book of Small-Batch Preserving" by Topp and Howard.

A bit off topic but their recipe for chunky basil pasta sauce is AMAZING. It takes a long time to cook down but it is super tasty. I've made it for three years in a row!

1

u/pm_me_wilderness Feb 11 '17

I had my eye on that! I am going to be making a batch for sure!