How do I make homemade citrus pectin?
tclynx
15 years ago
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cabrita
15 years agotclynx
15 years agoRelated Discussions
how do I know when my citrus begins fruiting(when and how they ap
Comments (1)Venture, each one of the flowers are fruits,when the flowers buds fall you'll see tiny rock hard round fruits.They come generally in clusters.And some of the fruits will fall off by themselves at an early and tiny stage...this is nature aborting one to many in a cluster.Don't be alarmed by this just gather the ones that have fallen and throw them away. The ones that stay on your tree will only be stronger and bigger because of this. Meyers are good producers,and will fruit twice a year for you.I just picked around 20 ripe fruit off mine last week,and still theres at least 20 more.This is the same with thing to look for with all your other citris in way of fruiting.You should be enjoying the scent of the flower buds also.Citris are wonderful in many ways to grow.....Good growing to you.***Suzanne...See MoreHow do I use homemade banana fertilizer?
Comments (2)I haven't used it, but I imagine the method is optional. Some people just bury the peels whole, but blending would allow you to water it in after planting. If you powder it, you probably should scratch it in around the roots. If you have racoons or squirrels, you might want to add some mint to disguise the smell....See MoreHow much pectin do tomatoes have?
Comments (5)Interesting article on it linked below. If I understand it correctly the pectin in your peaches kept the natural pectin (PME) in the tomatoes from being destroyed by the heat thereby allowing it to contribute to the gelling process. tomatoes have another enzyme as well, a polygalacturonase (PG), which causes some trouble. If I got it right this enzyme degrades the pectin gel (and plays an important role in the ripening of tomatoes). One therefore needs to inactivate the tomato PG enzyme and this is done by heat. Regrettably this also knocks out the PME of tomato, but this is were the carrots and oranges come in � they have PME, but no PG. Hence they hold the key to unlock the gelling properties of tomato. So to sum it up, you can use enzymes present in carrot and orange juice to chemically change the pectin of tomatoes to make it more prone to gelling in the presence of calcium ions. So tomatoes alone? No, any natural pecticn they have would be destroyed by the PG and heat. The yellow tomatoes would likely (just a guess) less PG since it is tied to the color of ripening. But when mixed with other things that have no PG (like carrots, oranges and perhaps peaches) it isn't destroyed. If correct then theoretically if the peach-tomato salsa was made with red tomatoes the effect wouldn't be as great. Dave Here is a link that might be useful: Tomato gels with natural pectin...See MoreUsing homemade apple pectin
Comments (3)So my pectin was probably OK, like I said I reduced it from 3C to 2C *after* testing it (I didn't want to cool it down to test again before canning, though I suppose I could have put a little in the fridge, pulled the rest off the heat while I tested it and then it wouldn't reduce much more bringing it back up again). I'll test it straight out of the jar before I use the rest of it. Thanks - it looks like 12 oz of pectin may be enough for 4-6C of fruit, or 1 batch of jam. So at least I canned it in the right size jar! You *do* mean sugar = fruit + pectin? So 1C fruit + 4 T (which equals 1/4C) pectin would use 1 1/4C sugar? Not 3/4C that Small Batch calls for? The Joy of Jams uses that as a "rule of thumb" but says you need more for high-pectin fruits, less for low-pectin. I know strawberries are low-pectin (esp. frozen ones that were probably really ripe when frozen), but I don't know if adding pectin (an ounce or 2 at a time, testing for gel) made it into a "high-pectin" mixture so I should have added more sugar? The berries were frozen with no sugar (Trader Joe's), and may still have had quite a bit of water in them even though I thawed them in a colander and cooked/mashed them with sugar before even adding the pectin. It may work out better with fresh berries....See Moreksrogers
15 years agocabrita
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15 years agoMixalis
11 years ago
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