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Question about liquid pectin pouches


I have an old "Blue Book" by Ball and I am hoping to use some of the recipes in it (now that I have located appropriate canning jars in the UK!! took me 19 years to do it!).  But they mention pouches of liquid pectin, which I can't get here.

Could someone who knows about them please tell me about them, i.e ingredients and how much these pouches hold so I can convert it to be able to use something here.


No idea about what's in the pouches.  But I know that you can get pectin in dry form. 

A good source for this type of info is over at the Mrs. Survival forum.  There's several ladies over there that know just about everything there is to know about canning.

Thank you Fritz  - I'll google that forum.

I believe that you can make you own 'liquid pectin' using apple peels and then just storing it in the freezer for when needed:

Here's a couple of recipes for you from a Food Preserving thread I found:

How do I make and use homemade pectin? Pectin 101
Putting Food By so lovingly know as PFB in RFP has the answers here. If you are serious about preserving you do owe yourself a copy of PFB. If you can afford only one preserving book this is it. It is also known in with good reason as "the Bible of food preserving".

"Pectin is highest in lightly underripe fruit, and diminishes as the fruit becomes ripe; overripe fruit, lacking adequate pectin of its own, is responsible for a good deal of runny jams and jelly. This natural pectin in the fruit can be activated only by cooking -- but COOKING QUICKLY, both in heating the fruit to help start the juice, and later when juice or pulp is boiled together with the sugar. And TOO-SLOW COOKING or BOILING TOO LONG, can reduce the gelling properties of the pectin, whether natural or not.

Testing for pectin content. There are several tests, but the simplest one uses ready-to-hand materials. In a cup, stir together 1 teaspoon cooked fruit juice with 1 tablespoon non-methyl alcohol. No extra pectin is needed if the juice forms one big clot that can be picked up with a fork. If the fruit is too low in pectin, it will make several small daubs that do not clump together. DON'T EVER TASTE THE SAMPLES.

Homemade Liquid Pectin

Liquid pectin is especially helpful in making peach, pear, strawberry, or those other jellies whose fruit is low in pectin.

Four to 6 tablespoons of homemade pectin for every 1 cup of prepared juice should give a good gel: but experiment! These pectins can be frozen or canned for future use. To can, ladle hot into hot [ sterile - ED ] jars, leaving 1/2 inch of headroom; process at a simmer, 185F/85C, for 15 minutes. remove from canner, cool upright and naturally.

Crab Apple Pectin
2 pounds sliced unpeeled crabapples
3 cups water

Simmer, stirring, for 30-40 minutes adding water as needed. Plop into colander lined with one layer of cheesecloth [ or muslim - ED] and set over a bowl; press to force the juices. To clear, heat the collected juice and pour through a stout jelly bag that has been moistened in hot water. The result is the pectin you will can, or freeze, or use right away.

Tart Apple Pectin
4 pounds sliced apples with peels and cores.
8 cups water

Simmer, little stirring needed, for three (3) minutes. Press apples through a sieve to remove cores, etc. Return liquid to a heavy kettle [ or use a heavy wide mouth pot to enhance reduction ] to cook briskly, [ and quickly ] stirring, until volume is reduced to one-half. Clarify by pouring though a stout jelly bag that has been moistened. Use, can, or freeze as above.
One thing you may want to do, if you have old white sheets or spare muslin you can cut them up into squares and boil then fruits inside the cloth then wring them out with a lot less mess than if you just put them into the water then strained them out. YMMV though so play with it. Above all have fun!


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