Merridee Gibson

Worked very well, using same 15-20 drops in cool water (half a gallon approx) and about ten mandarins I let them sit over night stirred them up and massaged a bit the next day and they made beautiful little four ounce jars of mandarins for school lunches water bath canned for 10 minutes with a simple syrup of 1/4cup sugar to two cups of hot water.

Noah Arts

Keep this in the fridge or frozen!Good product and works well. I used it in my meads and wines to help fruit heavy batches clear up and it works wonders.Some negative things: The amount of enzyme reccomended to be used was not given (so many drops per liter). Or the concentration of their solution so one could work out how much they need themselfs.This information is available on the page but it should be included with the product

AmazonGoogler

I'm leaving a review for a very specific use case that vexxed me for years: How to stop my fresh tomatillo salsa verde from turning to jelly in the refrigerator. I looked everywhere and read everything available to me to try and find a solution and could never get clear guidance, so if that is you also, then here you go: buy this.I roasted 12-14 tomatillos, onion, garlic, and about 6oz of hatch chilies and then pureed them in a vitamix. It yielded enough to fill a Ball quart jar. I split the ...

Kevin brouillette

Works well at dissolving the pith off of oranges for canning

J. W. Hennessy

The sap from Black Walnut trees has a good deal of pectin in it. When I have boiled sap without adding pectic enzyme the syrup is very hard to filter as it develops a 'jelly' like substance.To combat this I add ten drops of pectic enzyme per gallon of sap, stir it in and wait 24 hours for it to fully activate. Since I started using this product I have never had a filtering problem. I typically get about 440 drops per bottle, ergo, enough to treat 44 gallons of sap. Gotta love it!