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Posts by jamlady

K-girl, hi! I'm mostly German, so my grandparents were pretty diligent about making flavored alcohol, rumtopf, etc.  I have a beautiful wide mouth Mason of blackberry vodka here in my kitchen that is fun to sip on occasion! I can only guess as to whether or not your process is going to work. I can tell you that once my mother (bless her, she can't boil water) "canned" green beans (i.e., she didn't process them), and not only did the lids bulge, but the jars exploded one...
  I guess I don't quite understand the reference above. 8 cups of what?    Wiping the rims is important, but if you processed the jars in a water bath and the seal was made, you're good.  For future reference, the plasticol (red waxy perimeter of a canning lid) is like glue in a way. Once the temperature of the jar drops after processing, the "glue" tends to harden, making a perfect, unique connection with that imperfect jar rim. (E.g., no jar rim is perfect under a...
In case you ever end up with a basket of cherries needing TLC again, I love pickling them whole (without the pit). I use white wine vinegar, sugar, and pure almond extract, but you can decide on what spices best suit your palate. I can them in wide mouth pints. Then in the winter, I gobble them up on roasted chicken and various desserts. I think they are perfect on chicken. The dark syrup is gorgeous streaming off the white meat. OK, I'm making myself hungry. Time for a...
Would you consider revamping the recipe so that it is a condensed soup -- one that the consumer would be required to add dairy to reconstitute?  Before marketing, I'd have it tested by a local lab for shelf life, pH, mold, etc.  You probably already test pH anyway?
I vote for America's Test Kitchen.  I enjoy food science as much as actually cooking, and their books have so many scientific explanations. But their recipes range from basic to adventurous cookery.
I think you are very wise to go ahead and water bath. I tell my canning students that it's like wearing a seat belt.     Chances are, you could decide not to buckle up before driving your car, and you'll still reach your destination just fine.  But even though your a careful driver, you can't control everything around you.     That one time you decide not to buckle up, there could be a crazy driver on the loose. He hits you, your car flips, and you're gone.  And...
Teaching my children how to can recently resulted in the biggest thrill for me and for my daughter.  The students in my 15-year-old daughter's health class were given the assignment to each bring in a favorite food to share with the class.  They had to share the recipe, if it was from scratch, or the nutritional analysis if it was prepared and packaged.  A microwave was provided for light cooking if required.   After a week of sitting through packaged cookies, chips,...
@ Worldcook - an idea for making pear preserves that have some body.  Instead of processing your pears like an applesauce, try this.  Peel and core pears.  On your food processor, insert a "fine grate" disc.  Send your pears down the feed tube and let the processor create a fine shred pear.  Toss the shredded pears in a nonreactive pot with a 1/4 cup lemon juice for every 8 cups pears.  The lemon not only helps the pH value, but heigthens the pear flavor.  Sweeten as you...
KY and Amazing - wonderful examples and research.  I enjoyed reading them immensely.  My analogy of canning that I tell students is this: You may choose to wear a seat belt or not to wear a seat belt.  Chances are, you won't have a wreck on this particular car trip.  But if you should wreck, unrecoverable disaster may occur.  It's simple - just wear your seat belt.    Likewise, can your foods according to the "rules" of food safety.  Consult processing authorities on...
When you were looking for a company to bottle your delicious mix, did you search using the key word "copacker?"  It's often the industry term for a company that uses your recipe to create your product with a reasonable shelf life.  The biggest drawback is that you have to be willing for fork over the investment money, because most runs are usually something serious, like 1,000 bottles. 
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