LTHForum.com

Hi,

When I pick up corn next Saturday for the picnic. I will also pick up a lug of Concord grapes costing $29 plus tax from Vonbergens in Hebron, IL. I would have liked to postpone this purchase a week or so, but they cannot guarantee beyond next week what they will receive.

A lug is around 20 pounds. I will be making grape pie filling almost exclusively.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

that's a lot of grapes to skin!

_________________
Twitter

A labor of love!

_________________
Jyoti
A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
Ruhlman

Hi,

I hate to rain on your parade, but melon is not safe to make into a jam or preserve if it is a fruit-sugar combo. Whatever you make should be refrigerated and eaten in a fairly short period or frozen.

I have not seen Paul Virant's or Ferber's recipes, is there any addition of acid? What are the proportions?

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Cathy,

Here are the proportions:
Christina Ferber's recipe
2.25 pounds melon
7 ounces Green Apple Jelly
Juice of 2 lemons
1 lemon
1 orange

Paul Virant's recipe
16 cups melon
1 juiced lemon

_________________
Jyoti
A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
Ruhlman

Hi,

I would not process Paul's and while Ferber is adding some acidic, it is nothing like the acid of a pickled vegetable. These melons are so high on the pH scale, if they were pickled with vinegar, I would say for go for it.

I might make those recipes, though I would not can them.

Just because you can seal a jar, does not mean contents are suitable.

Sorry!

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

No, I appreciate the heads-up on these. I will refrigerate whichever one I end up making.

_________________
Jyoti
A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
Ruhlman

Cathy2,

Wouldn't pressure canning work for those melon recipes?

_________________
"The only thing I have to eat is Yoo-hoo and Cocoa puffs so if you want anything else, you have to bring it with you."

Diannie,

Possibly, maybe, though will the finished product be anything you want?

My initial thought was using tomato paste as a comparative, except I didn;t find anything in the USDA website offering any recommended processing time.

The other is headspace, the 1/4 inch suitable for a jam will not work for pressure canning.

Why not make a small batch, keep some in the fridge and freeze the other. After a few days, defrost and make a comparison.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

I want to cook some crabs or shrimp with preserved egg yolk, I like to do stuff myself when it makes sense, or poses a challenge.

Started these salted eggs today, Ill call the liquid a brine as it is water, kosher salt, 5 spice, green tea, chinese wine. 6 raw eggs per quart jar, hand tightened, and onto the counter in my kitchen for the next 30-60 days, fixin to give one a test in 30 days by preparing it hardboiled to test the salt level.

_________________
I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

Made and canned watermelon pickles this summer. Haven't tried them yet!

@ 30 days broke a few open for some recipes, and one done in the rice cooker.

pretty succesfull, flavor and texture was there, just missing the color, ill have to tweak the wine content in the next batch and use duck eggs vs brown chicken eggs.

_________________
I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com