I prefer to use a lemon sliced,put in a small pan and just enough water to cover,simmer for an hour then strain off the water into your fruit and thats your pectin.👍
Your video is wonderful and very informative. I love watching your video. But you can't get organic views or subscribers. I have some suggestions for you.
It's a widely known thing that you should not bring the water above the ring in the jar.. its been done that way from the beginning.. it is only thru no backing by science that makes this possible.. the air in the head space will achieve a higher temperature than the substance in the jar.. I do this to no failures period.. also, sugar is not a preservative when you can the substance.. sugars and salts are only preservatives when there is no other process to preserve the product.. I grew up processing pigs using the salt cured method only.. I know for safety to your own liabilities is due to fear from public outcry. I get that.. I also stand behind my information. Also, you can can in jars that come from the market. All you need is the correct lid to do it with. I hope someone finds this info useful.
Great video for beginners. Very thorough.. Thanks Ladies
Excellent!
⚪️Awesome teachers! Very professional and informative.
but it’s almost baffling on how much sugar goes into a few jars of any fruit preserves.
❤❤❤
I prefer to use a lemon sliced,put in a small pan and just enough water to cover,simmer for an hour then strain off the water into your fruit and thats your pectin.👍
You never said how many cups of berries.
Its usualy a kilo of sugar to a kilo of fruit.
Your video is wonderful and very informative. I love watching your video. But you can't get organic views or subscribers. I have some suggestions for you.
It's a widely known thing that you should not bring the water above the ring in the jar.. its been done that way from the beginning.. it is only thru no backing by science that makes this possible.. the air in the head space will achieve a higher temperature than the substance in the jar.. I do this to no failures period.. also, sugar is not a preservative when you can the substance.. sugars and salts are only preservatives when there is no other process to preserve the product.. I grew up processing pigs using the salt cured method only.. I know for safety to your own liabilities is due to fear from public outcry. I get that.. I also stand behind my information. Also, you can can in jars that come from the market. All you need is the correct lid to do it with. I hope someone finds this info useful.