preserving

The Library Life

This blog details some of my experiences with Library materials. You can also check out my Staff Picks reviews or take a look at the books I've set out on the Staff Picks Shelf at the Library. Some of the items I review on this blog are also pinned on Pinterest.  - Sara,  Electronic Services Librarian


  1. Low & No-Sugar Jams

    Preserving with Pomona's pectin : the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more

    Late this winter while ordering books for the Library, I selected 'Preserving with Pomona's Pectin.' I had not heard of it, but apparently this pectin has been around for a couple decades. In contrast to typical pectins that require a ton of sugar to set up, Pomona combines pectin made from citrus peels with calcium powder to create the gel. Consequently, you can use very low or even no sugar in your jams and preserves.

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