• Pacific Pectin

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    Pacific Pectin


    FREQUENTLY ASKED QUESTIONS

     

    Pectin, CA, FAQs Image - Pacific Pectin, Inc.

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    How should pectin be stored:
    Cool and dry environment. Lower shelf in your pantry.

    What is the shelf life of pectin:
    Pectin starts to weaken immediately after extraction from citrus peel. It will take approximately 18 months to 2 years before the end user will start to notice weaker gels.

    How much pectin do I use:  
    Our Pacific Pectin Mix and Pacific Pectin Mix no Acid requires a minimum of 2% pectin content of the total batch weight. Our Pacific LM-3 requires a minimum of 3% and our LM-O requires a minimum of 5% . FYI 1/3 cup dry measure equals 2 oz. Pacific Pectin Mix/No Acid and Pacific LM-3. 1 cup dry measure equals 5 oz. Pacific LM-O.

    Can I double my recipe:
    The problem with doubling your recipe is that the cook time does not double along with the ingredients. However, you will need to cook longer than what the recipe calls for. For example, if your recipe calls for a one minute hard boil two minutes for a double batch would be too long. A good rule of thumb is to increase the cook time by 50%. So in this example you would increase the cook time 1 minute 30 seconds. This is not a guarantee it will work, but will give you a much better chance of success.

    Can I use a liquid pectin in a dry pectin recipe or vice versa:
    No. Either recipe would need to be altered to work with either pectin.

    Can I use Citric Acid in place of lemon juice to adjust my pH:
    Yes. A 50/50 solution of citric acid and water is 9 times stronger in acid than lemon juice. You simply take the amount of lemon juice required in your recipe and divide by 9. FYI  ½ tsp citric ½ tsp water is equal to 4 tbsp lemon juice.



     

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