I know you all know this, but if you're doing food preserving, follow recipes from a reputable source.
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I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. I made freezer jam today, so it wasn't really important, but I saw some real doozies when looking for a recipe.
One said "remove as many stones as you desire", as if there's a smooth vs crunchy debate re plum pits in your jam.
#food@dillyd I trust my 1982 edition of the Ball Blue Book Guide to Home Canning and Freezing. They don’t mess around. (photo of cover attached)
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I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. I made freezer jam today, so it wasn't really important, but I saw some real doozies when looking for a recipe.
One said "remove as many stones as you desire", as if there's a smooth vs crunchy debate re plum pits in your jam.
#food@dillyd I attended two meetings of a fermenting club in my town, but that was enough to convince me they were dangerously foolish.
Q: “how do you know if something you preserved or fermented is safe to eat?”
A: “if it doesn’t have gray mold on it, it’s probably fine.”
I asked if they’d heard of the county extension program, which has lots of recipes and instructions for preserving, etc.
No! why would they need recipes? more fun to “experiment.”
I never went back.
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@dillyd I trust my 1982 edition of the Ball Blue Book Guide to Home Canning and Freezing. They don’t mess around. (photo of cover attached)
@nancylwayne @dillyd Wow. That is a memory! I grew up with that on my mother's bookshelf.
She used to be an avid canner, usually tomatoes, but also jams. They were always superior to anything bought in metal cans.
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@dillyd I attended two meetings of a fermenting club in my town, but that was enough to convince me they were dangerously foolish.
Q: “how do you know if something you preserved or fermented is safe to eat?”
A: “if it doesn’t have gray mold on it, it’s probably fine.”
I asked if they’d heard of the county extension program, which has lots of recipes and instructions for preserving, etc.
No! why would they need recipes? more fun to “experiment.”
I never went back.
@grammasaurus yikes! I wouldn't eat dinner at their house.
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@dillyd I trust my 1982 edition of the Ball Blue Book Guide to Home Canning and Freezing. They don’t mess around. (photo of cover attached)
@nancylwayne @dillyd I just heard the "POP!" of the sealed jars, lol.
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I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. I made freezer jam today, so it wasn't really important, but I saw some real doozies when looking for a recipe.
One said "remove as many stones as you desire", as if there's a smooth vs crunchy debate re plum pits in your jam.
#food@dillyd @lisamelton I love freezer jam. I make strawberry myself, and there’s just nothing like it. Yours looks delicious, and I think I’m going to have to try that.
I have a question! What pectin do you use? Ball used to be the best, but they don’t make it any more. I’m using Mrs. Wages and it’s…ok.
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@dillyd @lisamelton I love freezer jam. I make strawberry myself, and there’s just nothing like it. Yours looks delicious, and I think I’m going to have to try that.
I have a question! What pectin do you use? Ball used to be the best, but they don’t make it any more. I’m using Mrs. Wages and it’s…ok.
@bubbajet
I used Certo liquid pectin - because it's what I found in a shop nearby - but I'm really not an expert or reference. -
@bubbajet
I used Certo liquid pectin - because it's what I found in a shop nearby - but I'm really not an expert or reference.@dillyd Thank you!
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I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. I made freezer jam today, so it wasn't really important, but I saw some real doozies when looking for a recipe.
One said "remove as many stones as you desire", as if there's a smooth vs crunchy debate re plum pits in your jam.
#food@dillyd Many people may know already, but it was news to me:
The US is doing some fuckery and many vinegars are at a lower acidity/concentration than they used to be, and that shit can get you killed as the older recipes relied upon vinegar being at least 5% concentration, while many now are being sold diluted to 4.5% or below, presumably because it makes number go up on an earnings call somewhere.
Please read and double-check what you have.
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