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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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for those who remember bottled Certo. Is the current package of two
pouches equal to the old bottle. I am thinking that it is but just want a confirmation. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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bigwheel wrote:
> The Cook Wrote: >> for those who remember bottled Certo. Is the current package of two >> pouches equal to the old bottle. I am thinking that it is but just >> want a confirmation. > > Kindly give us a hint as to what is Certo? and why we need to be > interested about it? Thanks. Is it kin to Vegemite by any chance? If so > yes..its unhealthy. Certo is pectin, but i'm not familiar with bottled pectin of any kind. the ancient recipe i had for freezer jam called for one 6floz pouch of liquid pectin, but these days the pouches are 3floz (or they were when i purchased them this past early summer). as to what games they might be playing with amounts in recent times with respect to jars i'm at a loss. after googling i've come up with enough definitive answers that 6floz it was. so two 3floz pouches will do. songbird |
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In article >,
The Cook > wrote: > for those who remember bottled Certo. Is the current package of two > pouches equal to the old bottle. I am thinking that it is but just > want a confirmation. Hmmm. I thought it was but I'm looking at an intact bottle and the label says 8 fl oz net. -- Barb, http://www.barbschaller.com, as of April 8, 2013. |
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In article >,
songbird > wrote: > bigwheel wrote: > > The Cook Wrote: > > >> for those who remember bottled Certo. Is the current package of two > >> pouches equal to the old bottle. I am thinking that it is but just > >> want a confirmation. > > > > Kindly give us a hint as to what is Certo? and why we need to be > > interested about it? Thanks. Is it kin to Vegemite by any chance? If so > > yes..its unhealthy. > > Certo is pectin, but i'm not familiar with > bottled pectin of any kind. > > the ancient recipe i had for freezer jam > called for one 6floz pouch of liquid pectin, > but these days the pouches are 3floz (or they > were when i purchased them this past early > summer). as to what games they might be > playing with amounts in recent times with > respect to jars i'm at a loss. > songbird Glass is more expensive for packaging, heavier to ship, and more likely to break, bird. The Certo bottles had a half-bottle mark embossed in the glass for those recipes that only required half a bottle (equivalent to one of today's foil packets). And where I am, I have never seen Certo powder! I think our Canadian friends see it. -- Barb, http://www.barbschaller.com, as of April 8, 2013. |
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On Mon, 23 Sep 2013 08:26:41 -0500, Melba's Jammin'
> wrote: >In article >, > songbird > wrote: > >> bigwheel wrote: >> > The Cook Wrote: >> >> >> for those who remember bottled Certo. Is the current package of two >> >> pouches equal to the old bottle. I am thinking that it is but just >> >> want a confirmation. >> > >> > Kindly give us a hint as to what is Certo? and why we need to be >> > interested about it? Thanks. Is it kin to Vegemite by any chance? If so >> > yes..its unhealthy. >> >> Certo is pectin, but i'm not familiar with >> bottled pectin of any kind. >> >> the ancient recipe i had for freezer jam >> called for one 6floz pouch of liquid pectin, >> but these days the pouches are 3floz (or they >> were when i purchased them this past early >> summer). as to what games they might be >> playing with amounts in recent times with >> respect to jars i'm at a loss. > >> songbird > >Glass is more expensive for packaging, heavier to ship, and more likely >to break, bird. The Certo bottles had a half-bottle mark embossed in >the glass for those recipes that only required half a bottle (equivalent >to one of today's foil packets). > >And where I am, I have never seen Certo powder! I think our Canadian >friends see it. Sure-Jell -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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