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Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More

Allison Carroll Duffy




[PDF.fs51] Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More

Preserving with Pomona's Pectin:  Allison Carroll Duffy epub
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 | #19558 in Books |  Creative Publishing international |  2013-06-01 | Original language:English | PDF # 1 |  9.25 x.50 x7.50l,1.20 | File type: PDF | 176 pages

||86 of 87 people found the following review helpful.| Just Jamming!|By Grandma|I first learned to make jams and pickles as a young girl, helping my own grandmother to fill her pantry shelves for the winter. It is a tradition that I've continued and while I don't make anywhere near as much jam as I once did, a few jars "hid up" never go amiss. I started using Pomonas Universal Pectin after a batch of rare Wild Grape failed 6 or| |
"Pectin, a naturally occurring substance in fruit, is required for jellies and jams to solidify. Since not all fruits have enough natural pectin to gel, recipes often call for commercial pectin, which requires a large amount of sugar to work. Pomona&rsquo

If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams...

You can specify the type of files you want, for your gadget.Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More   |  Allison Carroll Duffy.Not only was the story interesting, engaging and relatable, it also teaches lessons.

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