Because this is where all the smart canning people hang out...

Jun 20, 2007 18:04

So, entirely due to recent poor_skills threads, I've become totally enchanted with canning. We tried a small batch of Low-sugar Strawberry Jam last weekend using my husband's brewing kettle as a water canner, and it turned out great! So, I'm planning on doing a TON more jam this weekend (especially since berries are currently BOGO at the store...), and I want ( Read more... )

recipes, food

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Comments 29

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belleweather June 21 2007, 00:10:37 UTC
I've got my eye out, believe me. :)

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winterknight June 21 2007, 01:11:06 UTC
do you know if there's any fundamental difference between pressure canners and pressure cookers?

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journalismgirl June 21 2007, 00:04:40 UTC
I suspect they said bottled because the average American likely doesn't realize that you can get lemon juice from a *gasp!* lemon.

I'd think lime juice would work well. It's different recipe, but I subbed lime juice for lemon in preserves I made last summer and had no problems.

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thornedillusion June 21 2007, 00:08:14 UTC
Generally, when a recipe calls for bottled lemon juice, especially a preserving recipe, it's because the bottled lemon juice has been pasteurized and had preservatives added. Many preserving recipes will specifically say not to use fresh lemon juice because of this.

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marveen June 21 2007, 04:00:51 UTC
Actually, it's because most bottled juice is a more predictably standard acidity.

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dawn_guy June 21 2007, 01:15:28 UTC
If you want to can salsa in a water bath rather than a pressure cooker, you should be certain the acid level of the salsa is high enough to can at boiling water (not steam) temperatures. The handful of "safe for canning" salsa recipes are high in acid and may not necessarily produce something you'll enjoy as much as when you make fresh salsa.

Some of the food safety sanctioned salsa recipes (you'll likely get the usual suspects if you google the terms 'canning salsa') call for vinegar rather than lemon juice but let you use apple cider vinegar, which at least tastes to me more like it'd fit in a salsa.

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belleweather June 21 2007, 01:19:40 UTC
Salsa Verde is generally always made with either white vinegar or lime juice, so I'm not too worried.

And luckily since I live with a chemist and a homebrewer, testing the pH of things is not a challenge.

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shbarbra June 21 2007, 01:49:00 UTC
Sorry, but out of curiosity: what is the "danger" with water canning? Does it have to do with things going bad, or...?

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belleweather June 21 2007, 02:08:28 UTC
Yeah, apparently there's a high risk of botulism if you water can things that aren't acidic enough. Honestly, I think it's a bit over-hyped because it's fairly easy to work out the relative acidity of what you're canning, but it's important to be careful anyway.

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