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The Romance of Canning

The Romance of Canning
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  • Post #361 - November 27th, 2011, 11:15 pm
    Post #361 - November 27th, 2011, 11:15 pm Post #361 - November 27th, 2011, 11:15 pm
    So these are regular cucumber pickles processed with calcium hydroxide (pickling lime), not the pickled limes of "Little Women" fame?
  • Post #362 - November 27th, 2011, 11:27 pm
    Post #362 - November 27th, 2011, 11:27 pm Post #362 - November 27th, 2011, 11:27 pm
    sundevilpeg wrote:So these are regular cucumber pickles processed with calcium hydroxide (pickling lime), not the pickled limes of "Little Women" fame?

    Hi,

    I presumed from her description, she was talking of cucumber pickles processed with calcium hydroxide.

    I have always been curious about pickled limes, which I read about in both Little Women and Maida's Candy Shop. Have you ever tried them?

    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
  • Post #363 - November 27th, 2011, 11:41 pm
    Post #363 - November 27th, 2011, 11:41 pm Post #363 - November 27th, 2011, 11:41 pm
    Cathy2 wrote:Hi,


    I use the low temperature processing (hold a temperature of 180 degrees F for 30 minutes) on my pickles, which I used salt to remove excess moisture and have a better crunch.

    Regards,


    Totally sold on pasteurization. We've opened 2 different jars, my "Not too Sweet Triple B's --British Bread & Butter) as well as a 2-3 day pickler & both had audible crunch as well as crunch in the mouth feel. I can't imagine why I wouldn't want a crisper pickle.

    Recently had a lovely seasoned Asian spear from 2010 and it was mushy. This year's were pasteurized and I'm in love with pickles-- something I never thought would happen.

    Now I just have to stock up on champagne wine vinegar b/c the 2-3 day pickklers are 8 weeks old & still sharp enough to put hair on your chest. :mrgreen:
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #364 - November 28th, 2011, 9:56 am
    Post #364 - November 28th, 2011, 9:56 am Post #364 - November 28th, 2011, 9:56 am
    Good information Cathy2, thanks! Pickles were not an "important" addition to the family menu when I was growing up. However, they occasionally showed up during the summer months, especially the bread and butter type. I'm not sure when I first consumed lime pickles, I didn't even know they were called lime pickles, but I've loved them from the first taste.
  • Post #365 - August 11th, 2012, 9:36 am
    Post #365 - August 11th, 2012, 9:36 am Post #365 - August 11th, 2012, 9:36 am
    Past: I've canned raspberry/lime/elderberry flower jam and a peach/spice/honey jam this summer.

    Present: I'm going to can lime pickles this week. I love them.

    Future: I want to give watermelon pickles a try. I've got sauerkraut fermenting that I want to can.

    Possible Future: "Somebody" said she would share her apricot, cherry, vanilla bean jam recipe with me a year ago. Still waiting! :)
  • Post #366 - August 11th, 2012, 11:06 am
    Post #366 - August 11th, 2012, 11:06 am Post #366 - August 11th, 2012, 11:06 am
    All you have to do to add a subtle vanilla flavor to any cooked fruit jam is to split a vanilla bean, and add it to the boiling sugar/fruit mixture. Delicious!
  • Post #367 - August 11th, 2012, 3:48 pm
    Post #367 - August 11th, 2012, 3:48 pm Post #367 - August 11th, 2012, 3:48 pm
    razbry wrote:Past: I've canned raspberry/lime/elderberry flower jam and a peach/spice/honey jam this summer.

    Present: I'm going to can lime pickles this week. I love them.

    Future: I want to give watermelon pickles a try. I've got sauerkraut fermenting that I want to can.

    Possible Future: "Somebody" said she would share her apricot, cherry, vanilla bean jam recipe with me a year ago. Still waiting! :)


    Sorry. You should have nudged me sooner. In BC but recipe is from Mrs. wheelbarrow except mine was mostly cherry not apricot. :shock: Yep. Add split & scraped vanilla bean to maceration & no st. Germaine. http://www.mrswheelbarrow.com/2011/07/m ... -projects/
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #368 - August 15th, 2012, 9:31 pm
    Post #368 - August 15th, 2012, 9:31 pm Post #368 - August 15th, 2012, 9:31 pm
    Canned my "lime" sweet pickles today. I LOVE them. Thanks Ava...I'm delighted to get this recipe no matter how long the wait! :)
  • Post #369 - August 16th, 2012, 9:48 am
    Post #369 - August 16th, 2012, 9:48 am Post #369 - August 16th, 2012, 9:48 am
    I made a peach jam with a cinnamon stick and half a split and scraped vamilla bean.
    tastes great
    BUT...
    1st time around doesn't set-
    after consultation w Cathy2 likely due to inadequate amount of lemon juice (I ran out)
    and/or using last years liquid pectin
    so
    remade following instructions from nchfp website
    http://nchfp.uga.edu/how/can_07/remake_soft_jelly.html
    using new lemon juice and new pectin...
    checked using the tests
    http://nchfp.uga.edu/how/can_07/jelly_point.html
    it still looks really thin, so I boil it a bit longer....
    finally it's there.

    Go ahead and process it-
    NOW it's SO firm, like a stiff marmalade-
    I'm calling it "double damn peach jam"

    I just don't know- this jam making is NOT easy-
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #370 - August 16th, 2012, 10:06 am
    Post #370 - August 16th, 2012, 10:06 am Post #370 - August 16th, 2012, 10:06 am
    I too have had a very hard time with commercial pectin recipes. I have had absolutely no problem with other recipes. A candy thermometer is a really useful tool for the pectin-free recipes. Don't give up!


    irisarbor wrote:I made a peach jam with a cinnamon stick and half a split and scraped vamilla bean.
    tastes great
    BUT...
    1st time around doesn't set-
    after consultation w Cathy2 likely due to inadequate amount of lemon juice (I ran out)
    and/or using last years liquid pectin
    so
    remade following instructions from nchfp website
    http://nchfp.uga.edu/how/can_07/remake_soft_jelly.html
    using new lemon juice and new pectin...
    checked using the tests
    http://nchfp.uga.edu/how/can_07/jelly_point.html
    it still looks really thin, so I boil it a bit longer....
    finally it's there.

    Go ahead and process it-
    NOW it's SO firm, like a stiff marmalade-
    I'm calling it "double damn peach jam"

    I just don't know- this jam making is NOT easy-
    Jyoti
    A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
    Ruhlman
  • Post #371 - August 16th, 2012, 10:09 am
    Post #371 - August 16th, 2012, 10:09 am Post #371 - August 16th, 2012, 10:09 am
    I'm seeing such a dazzling array of tropical fruits in Toronto these days. I would really like to try making jam from some of these. Has anyone made jams using tropical fruits? If so, please share any tips, recipes etc. Thanks.
    Jyoti
    A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
    Ruhlman
  • Post #372 - August 16th, 2012, 11:00 am
    Post #372 - August 16th, 2012, 11:00 am Post #372 - August 16th, 2012, 11:00 am
    I have about a dozen pluots right now. Does anyone have a favorite plum preserves recipe that I can adapt for a small batch? I came across this recipe in my search, is it safe for canning the way it is written? Otherwise, I am leaning toward adapting Smitten Kitchen's peach butter recipe. Thank you
  • Post #373 - August 16th, 2012, 11:09 am
    Post #373 - August 16th, 2012, 11:09 am Post #373 - August 16th, 2012, 11:09 am
    Pucca wrote:I have about a dozen pluots right now. Does anyone have a favorite plum preserves recipe that I can adapt for a small batch? I came across this recipe in my search, is it safe for canning the way it is written? Otherwise, I am leaning toward adapting Smitten Kitchen's peach butter recipe. Thank you

    Hi,

    If I made it, I would not can it. Low added sugar jams (and this has practically no added sugar) are refrigerated or frozen.

    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
  • Post #374 - August 17th, 2012, 12:17 pm
    Post #374 - August 17th, 2012, 12:17 pm Post #374 - August 17th, 2012, 12:17 pm
    jygach wrote:I'm seeing such a dazzling array of tropical fruits in Toronto these days. I would really like to try making jam from some of these. Has anyone made jams using tropical fruits? If so, please share any tips, recipes etc. Thanks.


    Like what? According to Mes Confitures it looks like many require pectin. I use apple jelly pectin & keep a batch on hand.

    Last winter I made her pineapple, vanilla, & rosemary & several folks decided it was the best of the jams that I made.

    You totally need a candy thermometer & follow the directions for the gel set temp.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #375 - August 17th, 2012, 2:37 pm
    Post #375 - August 17th, 2012, 2:37 pm Post #375 - August 17th, 2012, 2:37 pm
    Pucca wrote:I have about a dozen pluots right now. Does anyone have a favorite plum preserves recipe that I can adapt for a small batch? I came across this recipe in my search, is it safe for canning the way it is written? Otherwise, I am leaning toward adapting Smitten Kitchen's peach butter recipe. Thank you

    As I was reading your post I was actually going to suggest adapting Smitten Kitchen's peach butter recipe. I made it several times last year, with both peaches and plums and it's really really good. Depending on the type of pluot you have, it lends itself really well to experimentation with spices too. My favorite batch was prune plums with star anise.
  • Post #376 - August 17th, 2012, 9:39 pm
    Post #376 - August 17th, 2012, 9:39 pm Post #376 - August 17th, 2012, 9:39 pm
    pairs4life wrote:
    jygach wrote:I'm seeing such a dazzling array of tropical fruits in Toronto these days. I would really like to try making jam from some of these. Has anyone made jams using tropical fruits? If so, please share any tips, recipes etc. Thanks.


    Like what? According to Mes Confitures it looks like many require pectin. I use apple jelly pectin & keep a batch on hand.

    Last winter I made her pineapple, vanilla, & rosemary & several folks decided it was the best of the jams that I made.

    You totally need a candy thermometer & follow the directions for the gel set temp.


    The fruits I am seeing most often are: lychees, mangosteens, varieties of Asian melons, loquats, mangoes, rose apples, fresh dates, papayas.

    The only pectin I have used is the commercial variety. I liked Mes Confitures idea of using apple jelly pectin. I no longer have the book, but I believe she had a recipe for it, right?

    The pineapple, vanilla and rosemary sounds terrific.
    Jyoti
    A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
    Ruhlman
  • Post #377 - August 19th, 2012, 11:53 am
    Post #377 - August 19th, 2012, 11:53 am Post #377 - August 19th, 2012, 11:53 am
    Jyoti,

    She does have recipes for most of those fruits & yes she does have an apple pectin jelly recipe. Paul Virant's Preservation Kitchen also has one & I used his this season to make his rainier cherry jam.
    I've got raspberries in freezer awaiting time for me to get lychees for a Mes Confiture recipe. :mrgreen:
    Last edited by pairs4life on August 28th, 2012, 3:43 am, edited 1 time in total.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #378 - August 19th, 2012, 11:58 am
    Post #378 - August 19th, 2012, 11:58 am Post #378 - August 19th, 2012, 11:58 am
    pairs4life wrote:Jyoti,

    She does have recipes for most of those fruits & yes she does have an apple pectin jelly recipe. Paul Virant's Preservation Kitchen also have one & I used his this season to make his rainier cherry jam.
    I've got raspberries in freezer awaiting time for me to get lychees for a Mes Confiture recipe. :mrgreen:


    Ooh, raspberries and lychees!! I should have the book in a few days. Also, just got my hands on Virant's book. Can't wait to get started.

    How was the Ranier Cherry Jam?
    Jyoti
    A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
    Ruhlman
  • Post #379 - August 23rd, 2012, 3:17 pm
    Post #379 - August 23rd, 2012, 3:17 pm Post #379 - August 23rd, 2012, 3:17 pm
    I have a question about sugar when making homemade jam/preserves. My mom just gave me a BOATLOAD of raspberries from her garden that I'd like to make into some jam this weekend, so I can save/give it for gifts over the holidays. Some of the folks I'd want to give jam to are vegan, so I'm wondering...I usually just use plain old white granulated sugar to make jam, but I've learned that that's not vegan (or at the very least, you can't be SURE if it is or not) because of the whole "bone char" processing thing.

    I have a bag of something called "organic cane sugar" (this: http://www.puritan.com/spices-557/organic-sucanat-cane-sugar-022671?scid=4712&cm_mmc=Become-_-Spices-_-organic-sucanat-cane-sugar-_-022671).

    Is this "vegan?" And, more importantly, can I swap this out 1:1 for the regular amount of sugar I'd normally use? I don't want do a no-sugar jam, because I don't have room in my fridge/freezer to store jam and much prefer to hot water bath can it.

    Thanks!!!
  • Post #380 - August 23rd, 2012, 3:22 pm
    Post #380 - August 23rd, 2012, 3:22 pm Post #380 - August 23rd, 2012, 3:22 pm
    Hi,

    I cannot begin to answer anything related to vegan issues.

    My suggestion on the sugar: weigh a cup of granulated sugar. I would then use an equivalent weight of the organic cane sugar. I have seen some organic sugars with larger crystals than what I experience for granulated.

    What is your base recipe for making jam? I typically use 1 cup sugar to 1 cup crushed berries.

    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
  • Post #381 - August 23rd, 2012, 3:28 pm
    Post #381 - August 23rd, 2012, 3:28 pm Post #381 - August 23rd, 2012, 3:28 pm
    Cathy,

    This is the recipe I've used in the past: http://www.freshpreserving.com/recipe.aspx?r=95 Thanks for the advice about measuring the two kinds of sugar by weight. I wish MORE recipes for this kind of thing were by weight instead of volume. As a hardcore baker, I'm tethered to my kitchen scale!

    Thanks!!!
  • Post #382 - August 23rd, 2012, 4:16 pm
    Post #382 - August 23rd, 2012, 4:16 pm Post #382 - August 23rd, 2012, 4:16 pm
    Hi,

    You have a recipe using pectin, which has very specific ingredients and processes to work.

    I try to avoid pectin and pleasantly it also requires less sugar: http://nchfp.uga.edu/how/can_07/jam_without_pectin.html

    Have fun!

    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
  • Post #383 - August 24th, 2012, 8:59 am
    Post #383 - August 24th, 2012, 8:59 am Post #383 - August 24th, 2012, 8:59 am
    tgoddess wrote:I have a question about sugar when making homemade jam/preserves. My mom just gave me a BOATLOAD of raspberries from her garden that I'd like to make into some jam this weekend, so I can save/give it for gifts over the holidays. Some of the folks I'd want to give jam to are vegan, so I'm wondering...I usually just use plain old white granulated sugar to make jam, but I've learned that that's not vegan (or at the very least, you can't be SURE if it is or not) because of the whole "bone char" processing thing.

    I have a bag of something called "organic cane sugar" (this: http://www.puritan.com/spices-557/organic-sucanat-cane-sugar-022671?scid=4712&cm_mmc=Become-_-Spices-_-organic-sucanat-cane-sugar-_-022671).

    Is this "vegan?" And, more importantly, can I swap this out 1:1 for the regular amount of sugar I'd normally use? I don't want do a no-sugar jam, because I don't have room in my fridge/freezer to store jam and much prefer to hot water bath can it.

    Thanks!!!


    Here is my understanding (and I'm not a vegan): Some, but not all, vegans eschew cane sugar for the reason you stated. Instead, you can use sugar derived from beets, which does not filtered through bone char. If sugar is labelled as "cane sugar" it is obviously from sugar cane. If it is just labelled as "sugar," without specifying cane, then it is most likely beet sugar. I think organic cane sugar won't solve the vegan issue.
  • Post #384 - August 28th, 2012, 3:46 am
    Post #384 - August 28th, 2012, 3:46 am Post #384 - August 28th, 2012, 3:46 am
    jygach wrote:
    pairs4life wrote:Jyoti,

    She does have recipes for most of those fruits & yes she does have an apple pectin jelly recipe. Paul Virant's Preservation Kitchen also have one & I used his this season to make his rainier cherry jam.
    I've got raspberries in freezer awaiting time for me to get lychees for a Mes Confiture recipe. :mrgreen:


    Ooh, raspberries and lychees!! I should have the book in a few days. Also, just got my hands on Virant's book. Can't wait to get started.

    How was the Ranier Cherry Jam?


    PM me before you do anything Virant. This month's Cooking the Books featured that book.
    His cherry jam was v.v. popular. I will make it again. Color is lovely.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #385 - August 28th, 2012, 3:49 am
    Post #385 - August 28th, 2012, 3:49 am Post #385 - August 28th, 2012, 3:49 am
    tgoddess wrote:I have a question about sugar when making homemade jam/preserves. My mom just gave me a BOATLOAD of raspberries from her garden that I'd like to make into some jam this weekend, so I can save/give it for gifts over the holidays. Some of the folks I'd want to give jam to are vegan, so I'm wondering...I usually just use plain old white granulated sugar to make jam, but I've learned that that's not vegan (or at the very least, you can't be SURE if it is or not) because of the whole "bone char" processing thing.

    I have a bag of something called "organic cane sugar" (this: http://www.puritan.com/spices-557/organic-sucanat-cane-sugar-022671?scid=4712&cm_mmc=Become-_-Spices-_-organic-sucanat-cane-sugar-_-022671).

    Is this "vegan?" And, more importantly, can I swap this out 1:1 for the regular amount of sugar I'd normally use? I don't want do a no-sugar jam, because I don't have room in my fridge/freezer to store jam and much prefer to hot water bath can it.

    I'm lacto-ovo vegetarian. I've met very few who take up the cause of bone char, but the answer is yes to both of your questions. The result maybe a bit darker, but nothing off-putting. Last year's jams & preserves were made exclusively with organic/ veg. friendly sugars.
    Thanks!!!
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #386 - August 28th, 2012, 5:34 am
    Post #386 - August 28th, 2012, 5:34 am Post #386 - August 28th, 2012, 5:34 am
    pairs4life wrote:
    tgoddess wrote:I have a question about sugar when making homemade jam/preserves. My mom just gave me a BOATLOAD of raspberries from her garden that I'd like to make into some jam this weekend, so I can save/give it for gifts over the holidays. Some of the folks I'd want to give jam to are vegan, so I'm wondering...I usually just use plain old white granulated sugar to make jam, but I've learned that that's not vegan (or at the very least, you can't be SURE if it is or not) because of the whole "bone char" processing thing.

    I have a bag of something called "organic cane sugar" (this: http://www.puritan.com/spices-557/organic-sucanat-cane-sugar-022671?scid=4712&cm_mmc=Become-_-Spices-_-organic-sucanat-cane-sugar-_-022671).

    Is this "vegan?" And, more importantly, can I swap this out 1:1 for the regular amount of sugar I'd normally use? I don't want do a no-sugar jam, because I don't have room in my fridge/freezer to store jam and much prefer to hot water bath can it.

    I'm lacto-ovo vegetarian. I've met very few who take up the cause of bone char, but the answer is yes to both of your questions. The result maybe a bit darker, but nothing off-putting. Last year's jams & preserves were made exclusively with organic/ veg. friendly sugars.
    Thanks!!!


    Thanks, Ava! That's exactly what I needed to know! I'm only doing a small batch for a couple VERY HARDCORE vegan (no bone-char sugar, no honey) friends and I'm thrilled to know that this will work. :-)
  • Post #387 - August 28th, 2012, 10:49 am
    Post #387 - August 28th, 2012, 10:49 am Post #387 - August 28th, 2012, 10:49 am
    The bone char is used in processing. Here's a source I would trust for vegans, bone char, & sugar. Yep,it is PETA but they've done a nice job on this. Neutral in tone & informative. http://www.peta.org/about/faq/Are-anima ... sugar.aspx
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #388 - August 28th, 2012, 3:23 pm
    Post #388 - August 28th, 2012, 3:23 pm Post #388 - August 28th, 2012, 3:23 pm
    Good to know. The package I actually have (I double-checked and it isn't the one I linked to--it just looked similar) says on the back, "for vegetarian and vegan recipes." So I think it's okay as long as I know it'll BEHAVE the same way as regular, granulated sugar.

    Thanks all!
  • Post #389 - September 3rd, 2012, 10:06 am
    Post #389 - September 3rd, 2012, 10:06 am Post #389 - September 3rd, 2012, 10:06 am
    Anyone try the Melon Preserves from Virant's book? If so, I'd love to hear how it turned out.
    Thanks.
    Jyoti
    A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
    Ruhlman
  • Post #390 - September 3rd, 2012, 1:33 pm
    Post #390 - September 3rd, 2012, 1:33 pm Post #390 - September 3rd, 2012, 1:33 pm
    jygach wrote:Anyone try the Melon Preserves from Virant's book? If so, I'd love to hear how it turned out.
    Thanks.


    One of my favorite's last summer was Ferber's melon recipe. I thought it was like eating fresh sweet melon at the height of summer.

    He talks about Ferber creating lightbulb moments for him. I think his recipe is a bit different from hers,uses honey & no pectin. Let us know how it works..
    Last edited by pairs4life on September 4th, 2012, 2:19 pm, edited 1 time in total.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening

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