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Pectin and Sugar for Canning

Answered on September 11, 2015
Created September 08, 2015 at 8:29 PM

I'm about to begin canning for the first time and several recepies call for either pectin, sugar or both and I was curios to know if there are any substitutions for either that are paleo and if pectin is ok. 

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E95e9ee5022bd736fcc1bf2130530ac2

on September 11, 2015
at 04:22 PM

According to my mother (I don't can much), sugar is only needed for flavor, and pectin is only needed if the fruit you are using doesn't have enough natural pectin. Pectin is naturally present in pears, apples, guavas, quince, plums, gooseberries, oranges, and other citrus fruits. You can buy pectin derived from these sources, and I would think that would definitely be paleo. I eat all those fruits, and I've been paleo for a year. Berries don't have enough pectin to gel on their own. You can get them thick in 3 ways: add pectin, add LOTS of sugar, or simmer them for hours until much of the water is gone.

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