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  #1  
Old 07/27/11, 02:57 PM
 
Join Date: Aug 2008
Location: Beautiful Oregon
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Does pectin go bad?

In the back of a cupboard, I found a box with an expiration of 2006. Can I use it? Hate to toss it -- can't believe the prices for canning supplies this year!!

Thanks for opinions and ideas.

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  #2  
Old 07/28/11, 08:37 PM
 
Join Date: Jul 2007
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I had read somewhere that it does go bad. Apparently it doesn't work as well when it gets old. Not sure where I read that, maybe someone else can chime in.

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  #3  
Old 07/28/11, 08:42 PM
 
Join Date: Aug 2006
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A friend purchased a case of expired powdered pectin at a yard sale. I don't remember exactly how old it was, but she has been using it for at least two years now without any failures - just to confuse the issue for you

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  #4  
Old 07/30/11, 01:28 PM
 
Join Date: Oct 2006
Location: Oregon
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I'm getting to the point that I want to ditch storebought Pectin...liquid and powder.

In June, I spent a day making Strawberry jam, I used liquid pectin (two pouch box, one pouch per batch of jam), The first batch of jam came out great, thickened up by nightfall, the second batch has yet to gel up even though the pectin came from the same box as the first batch.

Going without Pectin will mean a lot more time in front of the stove but that's a lot better than jars and jars of 'jam' that won't stay on a piece of bread.

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Old 07/30/11, 07:18 PM
 
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marinemomtatt Join Date: Oct 2006
Location: Oregon
Posts: 1,910

I'm getting to the point that I want to ditch storebought Pectin...liquid and powder.

In June, I spent a day making Strawberry jam, I used liquid pectin (two pouch box, one pouch per batch of jam), The first batch of jam came out great, thickened up by nightfall, the second batch has yet to gel up even though the pectin came from the same box as the first batch.

Going without Pectin will mean a lot more time in front of the stove but that's a lot better than jars and jars of 'jam' that won't stay on a piece of bread
Jeesh this is so frustrating. Do you find that the liquid pectin is different than what used to be available in the brown bottle? I stopped buying the liquid stuff and went to powdered, and it's working much better for me.
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  #6  
Old 07/30/11, 10:14 PM
 
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My experience with old pectin was with liquid pectin. It was 3 yrs out of date. I used it to make a batch of peach jam. It never did gel for me, so I figured it was the old pectin. But I used the un-gelled peach jam for an excellent ice cream topping!

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  #7  
Old 08/01/11, 03:52 PM
 
Join Date: Aug 2008
Location: Beautiful Oregon
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Thanks for the input. I think I'll take the risk, since the worst that could happen is marionberry ice cream topping instead of marionberry jam. I guess we could live with that

I'll let you know how it goes!

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  #8  
Old 08/03/11, 04:04 PM
 
Join Date: Oct 2002
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You can always use 2 boxes of old pectin instead of just 1 box...

SBJ

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Old 08/04/11, 08:58 PM
 
Join Date: Jan 2008
Location: Extreme northeastern Colorado on a farm
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Originally Posted by upnorthlady View Post
My experience with old pectin was with liquid pectin. It was 3 yrs out of date. I used it to make a batch of peach jam. It never did gel for me, so I figured it was the old pectin. But I used the un-gelled peach jam for an excellent ice cream topping!
It also makes phenomenal pancake syrup too!
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  #10  
Old 08/05/11, 09:44 AM
 
Join Date: Jun 2002
Location: Indiana
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I used an old batch of liquid pectin to make grape jelly once and all it did was ball up in the jelly.

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  #11  
Old 08/01/12, 09:11 PM
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Join Date: May 2002
Location: West Central, West Virginia
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Originally Posted by Megabeth View Post
Thanks for the input. I think I'll take the risk, since the worst that could happen is marionberry ice cream topping instead of marionberry jam. I guess we could live with that

I'll let you know how it goes!
How did it go?
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