Homemade Liquid Pectin
Photo: homegrown
A major part of preserving our harvest for the winter months is canning. One of the first things most of us learn to can are jams, jellies, and fruit preserves. To can those items you need an ingredient called pectin. It is what makes the preserves set up and become firm. Easily bought in any local grocery store. Until there is an economic collapse or a disaster that disrupts supply lines. Then it becomes a necessary item that must be homemade. You can make jams, jellies and fruit preserves without it… if you don’t care about the nutrition and consistency being saved. But its faster, healthier, and tastier if you use it, so if you can’t buy it for any reason. Or if you really want to say that yours is 100% homemade then make your own from apples that would ordinarily get thrown out!
See how at the featured link below from Chatelaine.
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