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Re: Home canning - was Re: scd cheese

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Charlene,

Do you use the juice from the fruit to make the gelatin, or do you use

additional fruit juices to make the gelatin? Do you make the gelatin " full

strength " or do you make it thicker?

Jazz

-- Re: Home canning - was Re: scd cheese

Patti,

A good *setter* for jam is plain gelatin.

Charlene

Jazz,

Home canning is fine.

You can search the pecanbread archives for more tips and references on home

canning. I haven't done it for AGES.

Patti

Re: Re: scd cheese

Jazz,

You asked:

Patti... <<chanting- make your own, make your own, make your own...>>

..

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