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Canning Q&A: Gel Stage

I’m over at Food Fanatic again today – however, rather than sharing a recipe this time around, I’m starting a new series! It’s called Canning Q&A, and every so often, I’ll be geeking out about the science behind canning & preserving and answering your frequently asked canning questions. Today’s topic is all about the gel stage, and how to achieve it in your soft spreads without the use of commercial pectin. Head on over to check it out, and have a great Thursday!

Posted by on March 21, 2013.

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Categories: canning

One Response

  1. Hooray science!!!!

    by stephchows on Mar 21, 2013 at 12:09 pm

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About Sugarcrafter

Hi there! I’m Tracy, and I live in upstate NY. My husband and I met in college and have been married since 2005. A Canning, baking, writing, photography, and even cleaning (yes, cleaning – it can be oddly relaxing), are all things that I enjoy. This blog brings all of those passions together – but […]more →