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- Wild grape jelly - Ask Extension
I followed a recipe fir wild grape jelly that did not have lemon juice in it… Do you have to use lemon juice for safety? And if so can I recan it?
- Home canning: Mustard - Ask Extension
Hello, Thanks for sending the photos of your mustard Because of the size of the air pockets which are really more of a pocket that an air bubble I would store your mustard in the refrigerator It will be delicious! Do not reprocess it as you will not like the product that you get I know that you have learned that you do need to take something such as a plastic knife and run it through any
- canning rataouille - Ask Extension
I made a batch of ratatouille using the Moosewood Cookbook recipe Can I add lemon juice and do hot water method of canning? Can I do something to make this recipe canning-safe? My other choice is the freezer, but prefer to can it-- it has tomatoes, zuchini, onions, eggplant and seasonings
- Canning Recipe - Ask Extension
I was given a large amount of lemons and am trying to find a tested lemonade concentrate (or lemonade or lemon syrup) recipe to use to water bath can them I have already done some using the Ball Strawberry lemonade concentrate, as well as salt preserving others but still have a lot left over
- Canning applesauce - Ask Extension
Do I need to add lemon juice when canning applesauce? If yes, how much per quart pint?
- Canning tea at home - Ask Extension
The recipe uses 3 5 cups water, 4 tea bags, 1 cup sugar, 1 cup honey, 3 tbsp lemon juice (with the option of using honey as the only sweetener) This is the canning liquid for 3 5 lb peaches (before peeling pitting)
- Asian pear butters or jams - Ask Extension
Asian pears are one of those borderline fruits that could be in the low acid range, so we need to be careful when canning them and be sure they are acidified with bottle lemon juice That said if you want to make jam you need to follow recipes that are high in sugar and one that has lemon juice added
- Canning white peaches - Ask Extension
Testing has not been done yet to be able to recommend how much lemon juice (acid) would need to be added to white peaches to produce a safe home canned product This link will take you to the advice of the NCHFP (National Center for Home Food Preservation) on the subject of white peaches
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