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Hello! New here, and I'm looking for an answer. I just started canning tons of strawberries and was using the Ball pectin, the kind that has the red box on the green & white label (I think it said "Classic". Then I ran out . Found several boxes of Sure
I made up two batches of this last year as Christmas gifts and it was a huge hit with every one. I canned them in small 4oz gift jars so each batch made a bunch of jars. I made one batch with red bell peppers and red Serrano peppers along with red food
I got nine lbs of strawberries and want to try making strawberry jam. I have a few noobie questions though. I have my Ball canning book out and there are several different recipes. So... What is the difference between Jam and preserves? Is it bette
Yield 3 1/2 pints. 3 cups raspberries 1 1/2 cups honey mash the berries in a saucepan heat to a boil and cook down for 15 minutes. Add honey and bring to 9F degrees above boil point. cook for 5 minutes. Remove from heat and beat with a wire whisk
If you have a Mennonite community with a general store, you can get powdered pectin in bulk very economically. It is used exactly like Sure-Jel powder and a recipe leaflet is available. The one close to me also carries a lot of bulk spices and differen
Are Sure Jell Premium Fruit Pectin (for regular sugar recipes) and Ball RealFruit Classic Pectin interchangeable in recipes?
We've been using an old recipe for canning jelly that uses honey instead of the tremendous amount of sugar that is typical. Setting up has been iffy. Lo and behold, the recipe calls for low-methoxyl pectin. I just ordered some from Amazon. In the