How should pectin be stored:
Cool and dry environment. Lower shelf in your pantry.

What is the shelf life of pectin:
Pectin starts to weaken immediately after extraction from citrus peel. It will take approximately 18 months to 2 years before the end user will start to notice weaker gels.

How much pectin do I use:  
Our Pacific Pectin Mix and Pacific Pectin Mix no Acid requires a minimum of 2% pectin content of the total batch weight. Our Pacific LM-3 requires a minimum of 3% and our LM-O requires a minimum of 5% . FYI 1/3 cup dry measure equals 2 oz. Pacific Pectin Mix/No Acid and Pacific LM-3. 1 cup dry measure equals 5 oz. Pacific LM-O.

Can I double my recipe:
The problem with doubling your recipe is that the cook time does not double a long with the ingredients. However, you will need to cook longer than what the recipe calls for. For example, if your recipe calls for a one minute hard boil two minutes for a double batch would be too long. A good rule of thumb is to increase the cook time by 50%. So in this example you would increase the cook time 1 minute 30 seconds. This is not a guarantee it will work, but will give you a much better chance of success.

Can I use a liquid pectin in a dry pectin recipe or vice versa:
No. Either recipe would need to be altered to work with either pectin.

Can I use Citric Acid in place of lemon juice to adjust my pH:
Yes. A 50/50 solution of citric acid and water is 9 times stronger in acid than lemon juice. You simply take the amount of lemon juice required in your recipe and divide by 9. FYI  ½ tsp citric ½ tsp water is equal to 4 tbsp lemon juice.