I know you all know this, but if you're doing food preserving, follow recipes from a reputable source.
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@dillyd @lisamelton I love freezer jam. I make strawberry myself, and there’s just nothing like it. Yours looks delicious, and I think I’m going to have to try that.
I have a question! What pectin do you use? Ball used to be the best, but they don’t make it any more. I’m using Mrs. Wages and it’s…ok.
@bubbajet
I used Certo liquid pectin - because it's what I found in a shop nearby - but I'm really not an expert or reference. -
@bubbajet
I used Certo liquid pectin - because it's what I found in a shop nearby - but I'm really not an expert or reference.@dillyd Thank you!
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I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. I made freezer jam today, so it wasn't really important, but I saw some real doozies when looking for a recipe.
One said "remove as many stones as you desire", as if there's a smooth vs crunchy debate re plum pits in your jam.
#food@dillyd Many people may know already, but it was news to me:
The US is doing some fuckery and many vinegars are at a lower acidity/concentration than they used to be, and that shit can get you killed as the older recipes relied upon vinegar being at least 5% concentration, while many now are being sold diluted to 4.5% or below, presumably because it makes number go up on an earnings call somewhere.
Please read and double-check what you have.
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J jwcph@helvede.net shared this topic
