Re: Pectin
- From: "Kathi Jones" <katjon@xxxxxxxx>
- Date: Fri, 25 Apr 2008 08:51:28 -0400
"Melba's Jammin'" <barbschaller@xxxxxxxxxxxxx> wrote in message
news:barbschaller-A340D9.20343624042008@xxxxxxxxxxxxxxxxxxx
In article <9_udneCCWJErv4zVnZ2dnUVZ_s-pnZ2d@xxxxxxxx>,
"Kathi Jones" <katjon@xxxxxxxx> wrote:
"Melba's Jammin'" <barbschaller@xxxxxxxxxxxxx> wrote in message
news:barbschaller-F0A7B2.16563323042008@xxxxxxxxxxxxxxxxxxx
In article <_3OPj.19623$Rr7.14325@xxxxxxxxxxxxx>,
"TBI" <mat@xxxxxxxxxxxx> wrote:
"Melba's Jammin'" <barbschaller@xxxxxxxxxxxxx> wrote in message
news:barbschaller-6F0C92.15122423042008@xxxxxxxxxxxxxxxxxxx
marketing thing.
Kind of like here where the "all-fruit spreads" are pitched to the
public as having no added sugar? Whoops!! "Liar, liar, pants on
fire,
nose is as long as a telephone wire." They use fruit juices as
sweetener -- typically apple, white grape, or pear juice. (Hint:
they're sweet because of the sugars they contain.) The end product
ends
up having maybe 10 fewer calories per tablespoon than a full sugar
product. A few grams less of carbohydrates, too.
"TBI" <mat@xxxxxxxxxxxx> wrote in message
news:CuHPj.105771$5o5.105192@xxxxxxxxxxxxxxxx
Hi Folks,
I'm looking at making red pepper jelly for sale to local
markets. I'm wanting to avoid using anything artificial. I want
to keep the ingredients as simple and as natural as possible.
The problem is that commercailly available Pectins contain
additivies.
So do some jellies. :-)
Ball brand Fruit Jell powdered pectin (i use it exclusively because
it
is less expensive than Sure?Jell or Certo) lists ingredients as
dextrose, fruit pectin, and citric acid. Dextrose is a sugar. It's
there to prevent the powdered pectin from caking. Citric acid adds
acidity which helps the set and reduces the pH level. What's the
problem, other than availability?
I agree with you totaly, but citric acid sounds chemically - and
so does dextrose. I know what they are and where they come from -
I've no problem coz I understand food, but to the uninitiated they
don't look natural. It's more of a branding thing. It gives people
a warm fuzzy feeling.
Mat
In a word, pishtosh! You're talking about a "branding thing" and
giving
people a warm fuzzy feeling. Kewl. So your labels say, "Ingredients:
Sugar, vinegar, peppers, fruit pectin (mixed with dextrose [a natural
sugar], and citric acid (to brighten the flavor and assist in the
gelling process). BTW, citric acid sounds no more chemical than
ascorbic acid, er-r-r-r vitamin C.
Barb...you're my hero.....
lol....following the thread, and learning, and thinking you (and Edrena)
are
the kewlest - ever !
Kathi
LOL!! Why is that?
this part here
"So your labels say, "Ingredients:
Sugar, vinegar, peppers, fruit pectin (mixed with dextrose [a natural
sugar], and citric acid (to brighten the flavor and assist in the
gelling process). BTW, citric acid sounds no more chemical than
ascorbic acid, er-r-r-r vitamin C."
I found it amusing and so simple and so true. And you both (and others
replying to the thread) and fountains of information. I always know who to
ask when I have a question!
Kathi
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.
.
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