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A peck of powdered pectin Peter Piper picked.
If Peter Piper picked a peck of powdered pectin,
Where’s the peck of powdered pectin Peter Piper picked?
Say that 10 times in a row!
Anyway! There’s more than one kind of pectin, so if you’re confused when you visit the canning aisle, here’s the lowdown.
Pectin is a natural substance that is found in varying amounts in fruits, and causes fruit to gel. (Under-ripe fruit has more pectin than over-ripe fruit.) There is a lot of pectin in cores and peels, particularly. You can make a number of fruit recipes without adding pectin at all, relying solely on the natural pectin already in the fruit, though usually this requires a longer cooking time. Adding commercial pectin allows for reduced cooking time and can (sometimes) create a fresher-tasting end result and a higher yield. And, honestly, it’s easier. You can even add pectin to a recipe that doesn’t call for it. If you have trouble getting your jellies to jelly, try adding pectin next time. Powdered pectin is stirred into the fruit and brought to a boil before the sugar is added. You can buy powdered pectin in the regular form or the no sugar needed type.
Some recipe instructions call for liquid pectin. Powdered pectin and liquid pectin aren’t using interchangeably. Liquid pectin is added after all the other ingredients have been brought to a boil.
You can also get a special freezer jam pectin that can be mixed in with fruit and sugar–with no cooking required!
To learn more, you need one of these:
It’s a Ball Blue Book Project day! Today’s Ball Blue Book is sponsored by the Ladies of Auburn Meadow Farm. You can see their beautiful rare-breed cows and visit them here.
For a chance to win: Leave a comment on this post and let me know you want it. You can just put (BBB) at the end of your comment or otherwise note that you want to be in the draw. One winner will be drawn by random comment number to receive a Ball Blue Book. Eligible entry cut-off is midnight Eastern (U.S.) time tonight (April 14). This post will be updated with the winner by 9 a.m. Eastern (U.S.) time tomorrow (April 15). Return to this post to claim your book if your name is drawn (or check the BBB Winners List).
Find out more about the Ball Blue Book Project and become a sponsor.
UPDATE 04/15/11: The winning comment number, drawn by random.org, is comment number #86, Vivian. Email me at CITRgiveaways@yahoo.com with your full name and address for shipping!
THIS GIVEAWAY IS CLOSED TO ENTRY.
Posted by Suzanne McMinn on April 14, 2011
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Thank you,
Mary
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MN Mona
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Thank you.
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Thanks!
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Thanks for the pectin tips, Suzanne! BBB please!
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Thanks Ladies and Suzanne!
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Love to start canning this summer.
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When I was a child, my family had the book your poem came from. Thanks for the memory.
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Thanks,
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THIS GIVEAWAY IS CLOSED TO ENTRY.