<![CDATA[I know you all know this, but if you're doing food preserving, follow recipes from a reputable source.]]>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.

]]>https://forum.fedi.dk/topic/31094a92-84b0-4200-8dda-8e35198c3226/i-know-you-all-know-this-but-if-you-re-doing-food-preserving-follow-recipes-from-a-reputable-source.RSS for NodeSat, 05 Sep 2026 12:55:08 GMTSun, 30 Aug 2026 22:30:14 GMT60<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Tue, 01 Sep 2026 06:05:31 GMT]]>@Nead @steter @dillyd
Thanks Kitchen-Gods for good solid pre- internet cookbooks still being around, if in doubt.
On our shelves anyway. Natural processes when cooking, preserving and fermenting don't change.

]]>https://forum.fedi.dk/post/https://NerdJoy.social/users/hanktank61/statuses/117194275669724364https://forum.fedi.dk/post/https://NerdJoy.social/users/hanktank61/statuses/117194275669724364Tue, 01 Sep 2026 06:05:31 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Tue, 01 Sep 2026 05:27:27 GMT]]>@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.

]]>https://forum.fedi.dk/post/https://mastodon.online/users/Brett_E_Carlock/statuses/117194125950489820https://forum.fedi.dk/post/https://mastodon.online/users/Brett_E_Carlock/statuses/117194125950489820Tue, 01 Sep 2026 05:27:27 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Tue, 01 Sep 2026 02:11:43 GMT]]>@dillyd Thank you!

]]>https://forum.fedi.dk/post/https://mastodon.world/users/bubbajet/statuses/117193356301970687https://forum.fedi.dk/post/https://mastodon.world/users/bubbajet/statuses/117193356301970687Tue, 01 Sep 2026 02:11:43 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Tue, 01 Sep 2026 01:27:00 GMT]]>@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.

]]>https://forum.fedi.dk/post/https://turtleisland.social/users/dillyd/statuses/117193180488781471https://forum.fedi.dk/post/https://turtleisland.social/users/dillyd/statuses/117193180488781471Tue, 01 Sep 2026 01:27:00 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 23:09:34 GMT]]>@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.

]]>https://forum.fedi.dk/post/https://mastodon.world/users/bubbajet/statuses/117192640083486222https://forum.fedi.dk/post/https://mastodon.world/users/bubbajet/statuses/117192640083486222Mon, 31 Aug 2026 23:09:34 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 22:20:36 GMT]]>@nancylwayne @dillyd I just heard the "POP!" of the sealed jars, lol.

]]>https://forum.fedi.dk/post/https://thepit.social/users/APBBlue/statuses/117192447549750413https://forum.fedi.dk/post/https://thepit.social/users/APBBlue/statuses/117192447549750413Mon, 31 Aug 2026 22:20:36 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 22:04:10 GMT]]>@grammasaurus yikes! I wouldn't eat dinner at their house.

]]>https://forum.fedi.dk/post/https://turtleisland.social/users/dillyd/statuses/117192382906390663https://forum.fedi.dk/post/https://turtleisland.social/users/dillyd/statuses/117192382906390663Mon, 31 Aug 2026 22:04:10 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 22:01:29 GMT]]>@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.

]]>https://forum.fedi.dk/post/https://glammr.us/users/fskornia/statuses/117192372349908204https://forum.fedi.dk/post/https://glammr.us/users/fskornia/statuses/117192372349908204Mon, 31 Aug 2026 22:01:29 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 21:46:18 GMT]]>@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.

]]>https://forum.fedi.dk/post/https://mastodon.social/users/grammasaurus/statuses/117192312673137524https://forum.fedi.dk/post/https://mastodon.social/users/grammasaurus/statuses/117192312673137524Mon, 31 Aug 2026 21:46:18 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 21:03:32 GMT]]>@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)

]]>https://forum.fedi.dk/post/https://mastodon.social/users/nancylwayne/statuses/117192144512317840https://forum.fedi.dk/post/https://mastodon.social/users/nancylwayne/statuses/117192144512317840Mon, 31 Aug 2026 21:03:32 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 16:03:53 GMT]]>@mirijb2
Cool, thanks. I buy bottled lime juice by the case. I like fresh too, but they're expensive in small quantities, and too much to get through when I buy the Costco bags.
@AmeliasBrain

]]>https://forum.fedi.dk/post/https://turtleisland.social/users/dillyd/statuses/117190966236380978https://forum.fedi.dk/post/https://turtleisland.social/users/dillyd/statuses/117190966236380978Mon, 31 Aug 2026 16:03:53 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 15:59:43 GMT]]>@dillyd as far as I know, the bottled stuff is just as good. @AmeliasBrain explains why. I always stick with lemon where it’s called for, and I prefer the taste of fresh, but ymmv.

]]>https://forum.fedi.dk/post/https://c18.masto.host/users/mirijb2/statuses/117190949802382950https://forum.fedi.dk/post/https://c18.masto.host/users/mirijb2/statuses/117190949802382950Mon, 31 Aug 2026 15:59:43 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 15:36:30 GMT]]>@dillyd @johncormier I have one browser set to eliminate AI answers...but even that is only semi-successful.

]]>https://forum.fedi.dk/post/https://mastodon.social/users/LPerry2/statuses/117190858566197314https://forum.fedi.dk/post/https://mastodon.social/users/LPerry2/statuses/117190858566197314Mon, 31 Aug 2026 15:36:30 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 15:23:21 GMT]]>@dillyd I believe they did

]]>https://forum.fedi.dk/post/https://toot.wales/ap/users/116262686504612768/statuses/117190806841248466https://forum.fedi.dk/post/https://toot.wales/ap/users/116262686504612768/statuses/117190806841248466Mon, 31 Aug 2026 15:23:21 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 14:36:41 GMT]]>@Florapis do you just spit them out while eating?!

]]>https://forum.fedi.dk/post/https://turtleisland.social/users/dillyd/statuses/117190623354662330https://forum.fedi.dk/post/https://turtleisland.social/users/dillyd/statuses/117190623354662330Mon, 31 Aug 2026 14:36:41 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 14:17:58 GMT]]>@dillyd @mirijb2 In canning recipes, the lemon juice is usually for acidity. Some fruits/tomatoes aren't acid enough on their own. If you don't like the lemon flavour, you need to find a more pleasant or neutral flavoured acid (like vinegar, or citric acid powder).

That said, the exact amount of added acid you need will vary depending on how tart your fruits are. The recipes that are vetted by safety experts will err on the side of adding more, assuming your fruit is ripe & a modern low-acid variety bred for table eating.

]]>https://forum.fedi.dk/post/https://mstdn.ca/users/AmeliasBrain/statuses/117190549739835810https://forum.fedi.dk/post/https://mstdn.ca/users/AmeliasBrain/statuses/117190549739835810Mon, 31 Aug 2026 14:17:58 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 13:22:47 GMT]]>@dillyd 🙃 🙃 🙃 😮

]]>https://forum.fedi.dk/post/https://sfba.social/users/Meanwhile_on_earth_One/statuses/117190332770296570https://forum.fedi.dk/post/https://sfba.social/users/Meanwhile_on_earth_One/statuses/117190332770296570Mon, 31 Aug 2026 13:22:47 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 13:19:46 GMT]]>@dillyd I saw an apricot recipe that left some whole stones in, but I assumed it was some bitter flavor extraction.

]]>https://forum.fedi.dk/post/https://freeradical.zone/users/edd/statuses/117190320865440198https://forum.fedi.dk/post/https://freeradical.zone/users/edd/statuses/117190320865440198Mon, 31 Aug 2026 13:19:46 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 13:11:37 GMT]]>@dillyd

For those getting started, the USDA (pre-2025) would be one of the reputable sources.

]]>https://forum.fedi.dk/post/https://left-bank.net/ap/users/115996564141250603/statuses/117190288830574852https://forum.fedi.dk/post/https://left-bank.net/ap/users/115996564141250603/statuses/117190288830574852Mon, 31 Aug 2026 13:11:37 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 11:57:50 GMT]]>@dillyd Stuart's mother never took the stones out for plum pies. I guess it works if its what you are used to🤔

]]>https://forum.fedi.dk/post/https://toot.wales/ap/users/116262686504612768/statuses/117189998688973612https://forum.fedi.dk/post/https://toot.wales/ap/users/116262686504612768/statuses/117189998688973612Mon, 31 Aug 2026 11:57:50 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 11:31:24 GMT]]>@dillyd If they would only end up poisoning themselves!

]]>https://forum.fedi.dk/post/https://toot.wales/users/aegir/statuses/117189894775481399https://forum.fedi.dk/post/https://toot.wales/users/aegir/statuses/117189894775481399Mon, 31 Aug 2026 11:31:24 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 10:52:45 GMT]]>@johncormier yeah, truly, search results are such garbage now. Everything is a structured essay that starts with "but first, what is x?" And the last paragraph is "in conclusion,..."

]]>https://forum.fedi.dk/post/https://turtleisland.social/users/dillyd/statuses/117189742787212349https://forum.fedi.dk/post/https://turtleisland.social/users/dillyd/statuses/117189742787212349Mon, 31 Aug 2026 10:52:45 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 10:49:07 GMT]]>@dillyd Fermenting them requires nothing but time. You need firm Roma tomatoes and a firm apple. Boil water with plenty of salt. Place the tomatoes, apple, garlic (a clove), horseradish, and dill into a large jar. Once the water has cooled slightly, pour it over the ingredients. Screw the lid on—not too tightly—and set the jar aside at room temperature. They’ll be ready in a week.

]]>https://forum.fedi.dk/post/https://kolektiva.social/users/morton/statuses/117189728521505938https://forum.fedi.dk/post/https://kolektiva.social/users/morton/statuses/117189728521505938Mon, 31 Aug 2026 10:49:07 GMT<![CDATA[Reply to I know you all know this, but if you're doing food preserving, follow recipes from a reputable source. on Mon, 31 Aug 2026 10:47:39 GMT]]>@mirijb2
When I see lemon juice in canning recipes, it always says fresh. Is that just for flavor, or does it also make a difference for safety?

]]>https://forum.fedi.dk/post/https://turtleisland.social/users/dillyd/statuses/117189722760137770https://forum.fedi.dk/post/https://turtleisland.social/users/dillyd/statuses/117189722760137770Mon, 31 Aug 2026 10:47:39 GMT