halo from (watery) new hampshire!! i am not a newbie to this group; but i
have been absent from it for a while until i was about to subscribe to a
usenet setup. i sure hope the folks here will be able to help me
because....

....in about a week or so, we will undoubtedly have a "killer frost"
whereupon the 2 zillion tons of concord grape clusters i have on two
separate vines will be ready to pick and since i'd like to be ready BEFORE
this happens, i am putting forth my appeal now.

oh, before i continue, i feel i should add these grapes are NOT of the
"wild, indigenous" concord-type grapes which grow throughout the northern
woods here (i live about 20 minutes east of vermont and about one hour north
of concord, NH). these grapes i planted eight years ago, but this year is
really the first time we have enough to make juice and/or jelly (HOORAH!!).

at any rate, getting down to the matter at hand, all though it is NOT 2
zillion tons, there ARE A LOT; i am interested in trying to make jelly or
jam again (the first and last time was a disaster) and have absolutely no
idea how to commence except that i will be needing pectin, correct? i do
have some liquid pectin, on hand....i do not know the difference between
liquid and powder...so, i need assistance in that, as well.

i do not live at a high altitude, as a matter of fact, we are only apx. 750
ft. above sea level; but the area here is VERY humid (especially now with
all the rain we've been receiving)--i do not know if that matters or not?

ok. i think i have given all the necessary information for me to be able to
turn around and ask for your help. IF more info IS necessary, oh please, do
not hesitate to drop me a line and ask. my REAL email address is below my
signature, or perhaps you could post it here in the group so other plebes
can benefit from my ignorance. ;o)

thanks, in advance.

~gypsy


--
With Malus toward none, and Cherry-Trees toward all.