I checked USDA and red rose on canning mandarins, but those recipes doesn’t use Pectinex (contains a enzyme called Polygalakturonas that breaks down pectin structures like cell walls and that white bitter pith).
So, I’m trying a refrigerator test, just to see how it works out.
Has anyone heard about any approved recepie using Pectinex for any fruit?
by Shrewd-Intensions