Buying canisters of unflavored gelatin

Sorry I couldn't get this posted for yesterday. I was playing mental health non-professional for the day, emphasis on "non-professional". All's good now, but I was wiped out for a day. Back, now, though!

left: 2 new canisters gelatin from Amazon
right: old box of 32 packets from wholesaler, about 3 years ago

So, in posting about what I bought, grocery-wise, for August, I mentioned that I finally got around to restocking our supply of unflavored gelatin. Previously, I had bought this in individual, four  1/2-cup serving each, packets, through Cash & Carry. It was still a pretty good deal from Cash & Carry, but I was looking for a less expensive way to purchase gelatin. And as I bought this through Amazon, this is a purchase any of you would be able to make. So, thought I'd share just what a good deal this is.

I use plain, unflavored gelatin, plus fruit juice or pureed fruit, to make salads and desserts. It's a good way to use excess garden fruit, or make a homemade fruit sauce (like rhubarb sauce) portable for brown bag lunches. Or, to make a jello base, for adding chopped miscellaneous fruit from the garden, for a fruit salad. (Last week, I found a couple of apples knocked off the tree. I brought them inside, cut off bruises and other bad spots, then chopped and added to a homemade lemon jello, made with bottled lemon juice, sugar, water and gelatin.)

I also use gelatin in chiffon pies and sorbet. Pumpkin chiffon pie is my family's favorite version of pumpkin pie, as it's light and airy. I make this pie several times per year. Another favorite of ours, using gelatin is Chocolate Bavarian Pie -- a whipped, mouse-like chocolate pie. I've also turned orange juice concentrate plus gelatin and sugar, into an orange chiffon pie, one year, when needing a dessert, was about to move, so had an otherwise empty pantry. It was surprisingly good, for such an ad lib, last-minute dessert. So, that's primarily what I use unflavored gelatin for.

Unflavored gelatin has an unlimited shelf life, if kept cool and completely dry. As for expiration dates on gelatin, it actually has more to do with the packaging breaking down, rather than any deterioration of the product. So, stored properly, so no moisture gets into the dry product, my unflavored gelatin should last as long as it needs to, before consuming all of the product. Once opened, a canister like this can be transferred to a glass jar with tight-sealing lid, or the entire canister can be placed into a gallon-size ziploc bag.

for a price comparison:

Through Amazon.com, a 1-lb canister sells for $10.18 each (when buying 2 canisters). One canister contains 283 servings. So, that's 14  1/2 cents per four 1/2-cup servings (equivalent to a small box of Jello, or one of the packets of unflavored gelatin), if using the recommended 2 teaspoons gelatin granules per 2 cups liquid. Phew -- the take away in that is   14  1/2 cents

Through Cash & Carry (a wholesaler with better prices than my standard grocery store on this product), a box of 32 envelopes (to make 128 1/2-cup servings), costs $11.88. That works out to 37 cents per 4  1/2 cup servings, using 1 packet per 2 cups liquid.  37 cents

Buying in a canister is 60% cheaper than buying in packets through a wholesaler!!

Yes, I did have to buy A LOT of gelatin. But I look at it this way, now I don't have to think about buying gelatin again, for a lo-o-o-ong time. (And as I said before, it keeps indefinitely.)

For our home, the real value to buying unflavored gelatin is in transforming something that's become humdrum into something new and different. When using produce that is primarily only what I grow, for a season, there can be a lot of repetition. I don't have the option of just not buying more rhubarb next week, if we're tiring of rhubarb. When next week comes, we still need to eat rhubarb.

As a result, we eat a lot of rhubarb sauce and blackberry-rhubarb sauce in our family. It's made with fruit from our own property and is almost free. The only cost is the sugar. When we tire of the fruit as sauce, I can use a little unflavored gelatin and transform it into a fruit jello, adding a bit of interest to a food that has become boring. And trust me when I tell you that packing a container of fruit gelatin is so much neater in a backpack all day, than a similar container of fruit sauce.


(For how to make fruit jello, using real fruit or fruit juice, here's how I do it.)