Happy canning! Canning Strawberry Rhubarb Jelly with Liquid Pectin. This recipe comes from the National Center For Home Food Preservation. Prepare the rhubarb: Wash your rhubarb stalks.

Liquid pectin ensures a consistent set, reducing cooking time while preserving fresh fruit flavors. Enjoy this versatile jelly on toast, as a pastry filling, or as a meat glaze. Spicy Apple ...

Five pounds of apples makes 3 cups of liquid pectin and optional 4 cups apple sauce. You can make some nice applesauce with the soft-cooked apples. Run them through a food mill to remove all the ...

However, since the skin adds a beautiful colour to the poaching liquid, it is usually not removed until after the fruit is cooked. Damsons and some varieties of cooking plums have a high pectin ...

Family and Consumer Sciences Educator Heather Winn taught attendees how to safely seal jams and jellies during a Christmas ...

Cooking expert Akiko Watanabe will ... Place on slices of bread. The simmering liquid turns alkaline when baking soda is added. Pectin that fuses the cells breaks down faster in an alkaline ...