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Food Preservation

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Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...

Location: North Carolina
Members: 445
Latest Activity: Aug 13, 2017

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Comment Wall

Comment by Pat Johnson on August 21, 2011 at 8:18am
Canned peaches are always good!
Comment by Christene on August 21, 2011 at 9:29am

Ok I have a gallon of blackberries now I would like to make syrup for pancakes or ice cream.  Something different but all the recipes I find use liquer that I don't have does anyone have a cool recipe for syrup or something I can do these blackberries with.

 

Harriet my back up is your recipe out of your book it looks yummy.  I should just do that but I already have enough jam for the winter.

Comment by Harriet Fasenfest on August 21, 2011 at 12:09pm

I have a process, not a recipe. I would use 1/2 cup sugar to 2 cups berries, more or less.  I would let the berries sit in a large bowl overnight just like with jam (on the counter would be fine).  I would stir every so often.  After I got a fair amount of juice I would drain it into a pot reserving the berries to the side.  Bring the rendered juice and sugar to a boil, maybe add some lemon juice or cinnamon stick.  Let it cook till it was nice and thick, maybe add a little more sugar if you need to.  Get it to the consistency you like or even a little thicker.  Then I would throw in the reserved blackberries, turn off the heat on the syrup and let them steep.  The blackberries will give off some more liquid but they will stay whole and lovely in the syrup or sauce.  Then can it if you want - 10 minutes pint or quart I would think.  Alternately you could steam the blackberries a bit in the smallest amount of water to soften them and then put them through a sieve to remove the seeds and use that reserved liquid combined with aprox 1/2 - 3/4 sugar to berries.  Maybe only strain half the berries and leave the others whole.   Then cook the syrup as above.  Let it get as thick as you want remembering that what looks thick when it is hot will be thicker when it is cold.  If you reserved some of the berries then throw them in after the cooking - half strained half whole - that is my approach for jam making though I use a larger sugar ratio and cook the jam in a wide pan as opposed to a pot.  With a syrup, a pot is fine.  You do not want to reduce it that much or need to.  So that's a process and hopefully that will help. 

Comment by William Miller on August 31, 2011 at 1:18pm
Lye as a Preservative? whats your stand on the subject? do any of you use this method?
Comment by Linda Ziedrich on August 31, 2011 at 2:00pm
William, are you referring to lye in the processing of olives? In this case, lye is used to remove bitterness quickly and thus hasten the curing. Just as for long-brined olives, the preservatives in lye-treated olives are salt and acid.
Linda Ziedrich
www.agardenerstable.com
Comment by William Miller on August 31, 2011 at 2:07pm
well i wasnt being as specific as olives, it was a general question, is lye used at all in food curing processes and if so how? what are the steps?
Comment by Linda Ziedrich on August 31, 2011 at 2:40pm
I'm not familiar with other uses of lye in food preservation. You're not thinking of lime, are you?
Comment by William Miller on August 31, 2011 at 3:10pm
no ma'am, Lye is definitely what im inquiring .... i may be mistaken, i know its used for pecan farming and curing olives of course... ill have to check with Essential Depot, Maybe they will have some more information about it...
Comment by Christene on September 8, 2011 at 8:36pm

Is there a reason not to use a hot water bath when canning tomatoes.  That is what ball says in there book but have heard conflicting reports.

 

Comment by Lynda Reynolds on September 8, 2011 at 9:00pm
I use both a pressure canner and my hot water bath canner when I process tomatoes.  I usually can up to 100 pounds at a time and need all my "equipment".  I don't know why you wouldn't be able to use either one.

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