Are you in the dark about when you need to use pectin in a recipe? On this week’s episode of the Perfectly Preserved Podcast, we discuss how to know if you need to use pectin in your home canning recipe.
We cover what pectin is, the relation between pectin and acid, and fruits with high pectin levels. You’ll also learn which foods are low in pectin, natural ways to add pectin to a recipe, and how a fruit’s pectin levels change as it ripens. Anna and Jenny share their experience testing different fruit combinations and how they affect the thickness of jams, jellies, and applesauce.
Pectin is key to setting your homemade canned goods. This episode will guide you to understanding natural pectin and when to use commercial pectin!
Listen to our episodes on The Role of Acid and The Power of Pectin.
Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com
Join Anna and Jenny on Instagram to connect and learn more.
SHOW NOTES:
See more from Anna on this episode here
https://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-ep-42-how-to-know-if-you-need-pectin
See more from Jenny on this episode here
https://thedomesticwildflower.com/perfectly-preserved-podcast-episode-42-how-to-know-if-you-need-to-use-pectin/
Help support the show here: buymeacoffee.com/perfectlypreservedpodcast
Buy The Pressure Canning Cookbook here: https://amzn.to/3Cn3qJn
Get the Pineapple Habanero jam recipe from Anna here: https://smarthomecanning.com/products/recipe-for-pineapple-habanero-pepper-jelly
Anna’s Video courses- learn with Anna!
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Canning Supplies We Recommend
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