Monthly Archives: October 2010

Pepper Jellies

Pepper jellies have become a mainstay for casual entertaining.  A block of cream cheese with half an 8 oz. jar of pepper jelly ladled over the top, a surround of water crackers and, bingo!, an hors d’oeuvre is ready; 2 minutes max.  … Continue reading

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Canning Alert

Canning supplies are dwindling as the presumed season of canning is coming to an end.  Yesterday I hit all my supply haunts cleaning them out of jars, lids and pectin both powdered and liquid.  They probably won’t reorder until spring but my … Continue reading

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Seasonal Delights

Often it is the last minute additives that turn a food into something incredible, just think of chocolate pouring over ice cream or the sprinkles we used to request or ice cream cones be rolled in.  The same goes for … Continue reading

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Acidifying Agents

   In an early blog I spoke of the need for all non pressure canned recipes to have a final acidity (pH) below 4.6.  I further mentioned that in the interest of safety 4.2 is my maximum.  At 4.2 nothing … Continue reading

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One Fact about Home Canning

   I have been doing Farmers’ Markets in my town for nearly 15 years.  I have my regulars but we also have a large and diverse tourist trade nearly every Saturday.  If there is one common theme I hear week in and … Continue reading

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A Fall recipe

     Sorry I have not posted this week.  I have been teaching canning classes in Atlanta.  This canning thing is catching on-again.  I have written about sterilization, vacuum, acid and temperature so if one wants to cut his/her teeth on a … Continue reading

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Canning Equipment-Pots

     It sounds simple enough but not any pot will do.  If one has read the previous blogs, a most important step, then he/she knows that all that is canned without using pressure has an acid level below 4.6.  Unfortunately these acids that protect … Continue reading

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A Changing Landscape

Americans want to know what is in their food, what is going into their bodies.  They are beginning to demand all natural and natural does not mean syrup from corn.  They have of late read the books and watched the … Continue reading

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Canning Safety-Acidity (pH)

     All canning other than pressure canning must be acidic.  Not only must the final mix of ingredients be acidic it must be below the 4.7 pH threshold where Botulism can form.  This makes 4.6 a maximum but in the … Continue reading

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Canning Safety-Temperature

     Temperature is critical when putting up stores.  Time and temperature together solely determine the if a pressure canned product is safe but since there is no way to test a finished product for sterility I’m always reluctant to pressure can at home.  … Continue reading

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