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Reply to "Canning, as a gift"
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[quote=Anonymous]For all who are fans of canning, I've recently discovered Pomona calcium-based pectin, which is wonderful and doesn't require nearly as much sugar as sure-Jell. I've never had it fail to gel. By the way, Pectin is acid, so stop worrying. Jams, fruits and tomatoes will show mold and taste awful if they are spoiled. Stay away from home-canned meats, eggs and dairy unless you're sure of the source. [/quote]
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