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Seville oranges are very difficult to find in the U.S. Sob! I did once make a three-lime marmalade that was out of this world. (Persian limes, Key limes, and the rind of Thai limes.) I am resistant to the OP's insistence that only US recipes can be trusted in the specific case of jams and jellies. Jams and jellies are high-acid and thus inhospitable to botulism. If botulism were running rampant in France and England, both of which seal jam jars with waxed discs or wax paper, they'd have changed their practices. I have a personal interest, because I make jams and jellies from both French and English recipes. I seal with Ball lids and water-process out of an abundance of caution, but I use the sugar/fruit proportions in the European recipes. This isn't "But my mama never got botulism from open-canned tomatoes!" it's "Health-conscious countries with modern sanitation use standard open-kettle jam & jelly processes without apparent problems." See here for graphs -- notice the rates rather than the number of cases. The major cause of botulism in France is ham. Not a single one of the outbreaks listed is caused by home-made jam or jelly: the ones caused by home-canned foods are low-acid foods like asparagus and green beans.
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# ¿ May 22, 2013 17:59 |
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# ¿ Apr 17, 2024 19:43 |
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Highspeeddub posted:If your family gets sick every time they eat your food you may need to reconsider your processing method, but that would be the only reason. My mom and dad sealed jelly and jam with boiling paraffin. Yum, three boiling pots on the stove (jelly, hot water for jars, and paraffin), one of which will CATCH FIRE if it overheats or spills on the burner. That's not something I am at all nostalgic for, although I do miss pushing on the paraffin disc on one side to make it pop up. The thing is, the Ball and USDA recipes have two goals: safety and acceptability to the broadest possible public. If something tastes too sour or too spicy, people won't bother to make the pickles and jams out of the blue book, and will keep to their old recipes. My European recipes have less sugar - still sweet, but not as sweet -- and the difference between Europe and U.S. could be regional taste preferences, or could be safety. I work on the theory that if 56% of French botulism cases were due to jellies (instead of, as is the case, ham), the French authorities would have noticed by now and put forth recommendations.
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# ¿ May 22, 2013 18:39 |
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AngryRobotsInc posted:Is there anything I can do with the left overs from making grape juice besides composting? The rest of my stuff in this current batch of canning either doesn't leave any waste, or I already have something to do with it, but for this I have somehow entirely failed to Google the phrase that would give me an answer. It turns out that if you cook the must down into syrup, there are traditional Greek desserts based on it. https://www.thespruceeats.com/grape-must-pudding-1705373 https://eatyourselfgreek.com/moustokouloura-grape-molasses-cookies/ https://en.wikipedia.org/wiki/Moustalevria
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# ¿ May 5, 2023 01:28 |
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If you are often processing tomatoes in bulk, you don't want a food mill, you want a tomato press. The manufacturer of mine is now out of business, but here's a similar one from Amazon. This has two great advantages: it's a continuous processor, so there's no need to ever stop and pull out the pulp; and all the seeds and skin pour out a separate chute on the side. On the business end, all you get is fine tomato pulp. Back when we had a proper garden, we used to freeze fresh tomato puree, which makes a far fresher-tasting sauce than frozen or canned tomato sauce. It can also separate apple skins and seeds from applesauce. You can buy separate parts to strain berries, grapes, and salsa.
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# ¿ May 5, 2023 18:34 |
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TooMuchAbstraction posted:Oh, that looks like it would make things way easier. When you mention applesauce, are you saying that you'd use this tool to make applesauce, with no mill involved at all? Just cook the applies down, then run them through the press? (2) The tomato press is a bit more of a hassle to set up and clean than the food mill. More parts to be washed after use. And yeah, mine is a Victorio; I couldn't remember the name.
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# ¿ May 6, 2023 00:26 |
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Boiling would cause more foam, if you actually mean boiling and not simmering. More air bubbles = more foam. Furthermore the longer you cook it, the more cooked it tastes, which is not good with strawberries or raspberries.
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# ¿ Jun 1, 2023 21:04 |
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TooMuchAbstraction posted:My theory was that if you boil off the water then you'd be left with just the solids, which wouldn't be able to foam. Kind of like when making candy. When you simmer jelly or jam, you are doing two things: reducing the amount of water and forming the pectin. When you stop cooking and let the jam cool, the pectin sets up. This is why some recipes have you pour jam or jelly on to a cold plate to see how gelled it is. If you boil a jam containing pectin too long, you will wind up with a very stiff jam. Pectin isn't gelatin; it's a vegetable starch found naturally, but in different amounts in different fruits. I would strongly suggest buying a copy of the Ball Blue Book, which is actually a pamphlet that's reissued every year. When you're canning, which jam-making absolutely is, you cannot afford to go by the seat of your pants. That's the pathway that leads to foods that make you very sick -- not just botulinism, but molds. Arsenic Lupin fucked around with this message at 22:09 on Jun 1, 2023 |
# ¿ Jun 1, 2023 21:58 |
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A thing that startles me about my European cookbooks (one French, several British) is how they finish jams. Put a disk of waxed paper on top of the hot jam, wait for it to cool, put it down in the cellar. I grew up in the exciting era when you poured molten paraffin on the molten jam, so I know that standards change slowly.
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# ¿ Sep 20, 2023 17:55 |
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Bar Ran Dun posted:Heads up y’all apparently some of the bulk vinegar being sold has been changed from 5% to 4% and extension services are sending out notices to look out for it. Thank you for the heads-up. Yipes.
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# ¿ Sep 26, 2023 21:35 |
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# ¿ Apr 17, 2024 19:43 |
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Ihmemies posted:The apples are grown in trees, freshly picked. Not treated in any way. It is really a downer to realize I can’t can unpeeled apple slices. I guess I should discard all of mt my unpeeled apple jam too.
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# ¿ Sep 27, 2023 01:26 |