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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Does pectin go bad?
Howdy all,
Got some nice blueberries on deck to make some jam. My sister gave me some pectin she had around, and the "use by" dates are a year or two ago. Does that stuff go bad, or will it be fine? I got some new anyway, but I'm just curious. Will -- Will Wagner / / http://www.ymb.net/ "Keep it simple: as simple as possible, but no simpler." -- A. Einstein |
Posted to rec.food.preserving
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Does pectin go bad?
Will Wagner wrote:
> Howdy all, > > Got some nice blueberries on deck to make some jam. My sister gave me > some pectin she had around, and the "use by" dates are a year or two ago. > Does that stuff go bad, or will it be fine? I got some new anyway, but > I'm just curious. Should be fine. I had some I found behind the washing machine dated from 5 years before that and it was OK. B/ |
Posted to rec.food.preserving
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Does pectin go bad?
Will Wagner wrote:
> Howdy all, > > Got some nice blueberries on deck to make some jam. My sister gave me > some pectin she had around, and the "use by" dates are a year or two ago. > Does that stuff go bad, or will it be fine? I got some new anyway, but > I'm just curious. > > Will > The only problems I have ever noticed are with liquid pectin. It becomes solid, rather than liquid, at some point. I don't know if it would still work well if it were broken up so that it could be quickly stirred in or not. Otherwise, the dates on pectin don't seem to have made any difference in our jams or jellies in the Canning Kitchen. Ellen |
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Does pectin go bad?
In article <Im_nf.112964$Gd6.68143@pd7tw3no>,
ellen wickberg > wrote: >Will Wagner wrote: >> >> Got some nice blueberries on deck to make some jam. My sister gave me >> some pectin she had around, and the "use by" dates are a year or two ago. >> Does that stuff go bad, or will it be fine? I got some new anyway, but >> I'm just curious. >> >The only problems I have ever noticed are with liquid pectin. It >becomes solid, rather than liquid, at some point. I don't know if it >would still work well if it were broken up so that it could be quickly >stirred in or not. Otherwise, the dates on pectin don't seem to have >made any difference in our jams or jellies in the Canning Kitchen. OK, thanks for the responses everybody. A jammin' we will go... Will -- Will Wagner / / http://www.ymb.net/ "Keep it simple: as simple as possible, but no simpler." -- A. Einstein |
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