Commercial pectin is in fact derived from natural sources, usually apples or citrus rinds. However, they’re pretty opaque about how it’s made, so we cannot know if they pass the Unprocessed sniff test. Fortunately, you can make your own DIY pectin easily at home, with no special equipment.
Tag Archives | preserving
The next morning, when I went to taste the sauce, I realized that it didn’t need a single thing. The apples gave it plenty of sweetness, while the pears added a pleasantly grainy texture. The small amount of orange and lemon juice I’d included offered the necessary tang. It was perfect just as it was.
Ah, dried tomatoes! What better way to capture and intensify the flavor, and add a little chew in the process?
I make no secret of my love for cured meats. In fact, after well over a decade of vegetarianism, the lance that cracked my armor was a single piece of salame.
After spending countless hours processing pounds and pounds of peaches and tomatoes, plums and jam, pickles and chutneys… I learned a few things.
Here’s a canning primer, complete with a bit of canning history, reasons for the current canning resurgence, and even a bit of troubleshooting, should your preserving project go awry.
Sure, it’s grueling, backbreaking, sweaty work, but one day’s effort pays off with a year’s worth of tomatoes.