Hello everyone, first off I'd just like to state I discovered this message board today and I absolutely love it. Seems to be a lot of friendly and well-informed people on here.
On to my question, I'm trying to preserve pecan tarts for sales reasons. If anyone has made pecan tarts before, you probably know they come out very soft and quickly harden, even with proper sealing. I am a novice as far as preserves go, I would really appreciate any assistance if possible.
On to my question, I'm trying to preserve pecan tarts for sales reasons. If anyone has made pecan tarts before, you probably know they come out very soft and quickly harden, even with proper sealing. I am a novice as far as preserves go, I would really appreciate any assistance if possible.
