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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 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
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 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 tomato sauce - Ask Extension This recipe does not require adding lemon juice, but it must be processed in a pressure canner to have a safe product Pints process for 20 minutes, and quarts process for 25; make sure to use the correct pressure based on your elevation
Canning Spaghetti sauce - Ask Extension Hi Sue, Thanks for reaching out The lemon juice added to most canned tomato recipes is an essential ingredient for safety because tomatoes are often not acidic enough to prevent the growth of bacterial spores that cause botulism poisoning If you are using a recipe that calls for lemon juice, and you finished your canning without lemon juice more than 24 hours ago, the contents are