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 this is when I jump in with a nudge for anyone reading this that the usda guide to home canning is a great resource for food safety and basic recipes.
And while it’s always good to check periodically to see if it has been updated with new science-based guidance, the whole thing can be downloaded and saved/printed for quick reference!
https://nchfp.uga.edu/resources/category/usda-guide -
@dillyd It looks delicious
. I need to get more ice cream to use up the last bit of mine.@dillyd I'm taking care of some cats in a few days, and they have some Italian plums that might be ripe, they weren't last time I was there, but that didn't stop me from trying a few. Could there be more jam in my future? I should make a bigger batch and freeze some for winter oats and pancakes.
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@dillyd I'm taking care of some cats in a few days, and they have some Italian plums that might be ripe, they weren't last time I was there, but that didn't stop me from trying a few. Could there be more jam in my future? I should make a bigger batch and freeze some for winter oats and pancakes.
@sunumbral
Mmm yum sounds good. Today I used my red plums. I have purple plums almost ready too, but I just used up all my jars. -
@dillyd My relatives would strongly disagree. The kitchen became a level of hell with heat, from sterilizing the jars, to hot wax plugs, to the lids sealing b/c of the jar's heat. Not a canner. Just watched some of the process when I wasn't kicked out of the kitchen for being a kid getting on their nerves. They probably had me help at times, but I don't recall.
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Another said she doesn't bother with the final heat processing stage for preserves. Because there are only x deaths per year from botulinum poisoning, out of a population of y million people, so it isn't really an issue. But she encourages the reader to "do your own research."
@dillyd 🤬
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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 Currently, I have been pickling according to recipes from a cookbook older than me—a Mennonite cookbook.
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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 completely unrelated to making jam, but I had the same problem this weekend searching online for advice on landscaping drainage and the use of sand specifically. It’s becoming all but impossible to get correct info online. All 6 of the top searches I found were slop on closer inspection. In the end I asked my dad lol.
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@dillyd yes there are only that many deaths bc people generally know better than to be that reckless. she's actively working to be part of the statistic
@peachymist she definitely sounds like a one in y/x million catch
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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 in a similar vein, if the recipe says to add lemon juice, I am begging everyone to please add the stated quantity of lemon juice. Especially if you’re properly processing your cans and plan on storing them for more than a few months. (My canning books say up to a year in cool dark storage.)
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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.
#foodLike the DIY videos that have one attaching wall-power to nails.
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Another said she doesn't bother with the final heat processing stage for preserves. Because there are only x deaths per year from botulinum poisoning, out of a population of y million people, so it isn't really an issue. But she encourages the reader to "do your own research."
@dillyd We don't need everyone in the future and it's okay to let people die who obviously want to.
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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
"remove as many stones as you desire"Hmm... that would be all of them I think. Yes, definitely all of them.
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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 Just out of curiosity—do you preserve vegetables by fermenting them? I recommend fermented Roma tomatoes with apples.
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@dillyd what's the reverse of a bookmark, that totally hides a domain/url forever? ";^)
@jerzone @dillyd I use this add-on: https://addons.mozilla.org/en-US/firefox/addon/hohser/
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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 both those quotes cracked me up...lol but hey if you aren't vaxxing your kids, why would you worry about uncontaminated food?
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@dillyd don't plum pits, like peach pits, have cyanide in them? Like minuscule amounts but like why take the chance.
Also, I don't like my jam crunchy. Even raspberry jam skeeves me out with the seeds in it
@somcak
The kernels have some cyanide it's contained by the shells. If you crush the stones and mash them up as part of your jam making you might have a problem. I'm not sure they have much more than bitter almonds, and it's safe to consume three of those kernels daily.
Basic jam method I use for clingstone plums is to cook them whole with just enough water and lemon juice to stop them sticking,. Once you add the sugar and bring them back to the boil the stones rise to the surface and can be skimmed off while you are stirring. I personally try to get them all. Some people are less particular but in either case any that are missed can be easily discarded when you scoop the jam out of the jar. So I guess both I and those other people could be said to be removing as many stones as we want. -
@peachymist she definitely sounds like a one in y/x million catch
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@dillyd Just out of curiosity—do you preserve vegetables by fermenting them? I recommend fermented Roma tomatoes with apples.
@morton that sounds like an interesting combo.
I don't do any preserving. I don't have the equipment or the energy. This batch of freezer jam was a first for me. -
@dillyd in a similar vein, if the recipe says to add lemon juice, I am begging everyone to please add the stated quantity of lemon juice. Especially if you’re properly processing your cans and plan on storing them for more than a few months. (My canning books say up to a year in cool dark storage.)
@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? -
@morton that sounds like an interesting combo.
I don't do any preserving. I don't have the equipment or the energy. This batch of freezer jam was a first for me.@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.
