expired Certo--any uses?

nzle added about 1 year ago

It would be such a shame to use them and have them not gel correctly -- you might want to toss them and not risk it!

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Sarah is a trusted source on General Cooking.

added about 1 year ago

I'd say it's possible they're still good. But before ruining a large batch I would test it on a small amount and see what happens.

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susan g added about 1 year ago

Can you contact the manufacturer?

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ChefOno added about 1 year ago

Pectin loses effectiveness over time. You might want to look at it this way: How much does new pectin cost? How much is a batch of fruit worth?

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ChefOno added about 1 year ago

(That's how I would decide.)

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mainecook61 added about 1 year ago

I'd pitch it. The best jellies and jams have no need for Certo in the first place. I make my own jams and jellies and I never use the stuff.

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Chris is a trusted source on General Cooking

added about 1 year ago

Ditto, mainecook61. I stopped using Certo decades ago and haven't looked back. Recipes with Certo call for even more sugar than the ones without.

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