KILNER UK CATALOGUE SS 2023

Jar Conversion Chart

METRIC LITRES

IMPERIAL PINTS

FLUID PINTS (USA)

QUARTS (USA)

CUPS (USA)

FL. OUNCES (USA)

0.043

0.09

0.08

0.05

0.18

1.45

0.048

0.10

0.08

0.05

0.20

1.62

0.093

0.20

0.16

0.10

0.39

3.14

0.110

0.23

0.19

0.12

0.46

3.72

0.228

0.44

0.40

0.24

0.96

7.71

0.250

0.48

0.53

0.26

1.06

8.45

0.280

0.59

0.49

0.30

1.18

9.47

0.360

0.62

0.74

0.37

1.48

11.83

0.500

0.88

1.02

0.53

2.11

16.91

0.580

1.23

1.08

0.61

2.45

19.61

1

1.76

2.11

1.06

4.23

33.81

1.5

2.64

3.17

1.58

6.34

50.72

2

3.52

4.23

2.11

8.45

67.63

3

5.28

6.34

3.17

12.68

101.44

1 IMPERIAL LITRE

1.759

2.11

1.056

4.227

33.814

Pectin and Acid Chart When preserving, acid aids the process of extracting pectin from fruit. Pectin is essential to your mixture because it helps you reach the required setting point along with stopping the sugar from crystallizing. You can use this chart to guide you with your recipe ingredients. If you choose a fruit high in pectin you will need to add less commercial pectin to your overall mixture.

PECTIN CONTENT ACIDITY HIGH MEDIUM LOW HIGH MEDIUM LOW

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Strawberries

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