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expired Certo--any uses?

With the good intention of making batches and batches of pâte de fruits, I bought several boxes of Certo a couple of years ago. I now have 3 leftover boxes which expired in January 2011. Is it possible that they're still good, and is there anything I can use them for besides jelly or jam?

asked by brooklynite about 3 years ago
7 answers 3612 views
84e1393f-0d16-4291-80cf-2c42b5acf188.noz_photo
added about 3 years 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!

0bc70c8a-e153-4431-a735-f23fb20dda68.sarah_chef
Reiney

Sarah is a trusted source on General Cooking.

added about 3 years 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.

C0d1f1de-4134-43ba-9510-1d7a8caa31f3.scan0004
added about 3 years ago

Can you contact the manufacturer?

A9f88177-5a41-4b63-8669-9e72eb277c1a.waffle3
added about 3 years 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?

A9f88177-5a41-4b63-8669-9e72eb277c1a.waffle3
added about 3 years ago


(That's how I would decide.)


E0cc9d5c-6544-49fb-b0e4-5c150d9ac0f7.imag0055
added about 3 years 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.

84baef1b-1614-4c3d-a895-e859c9d40bd1.chris_in_oslo
Greenstuff

Chris is a trusted source on General Cooking

added about 3 years 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.