Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 I've always wanted to try canning something but there's always been that fear I would get a bacteria in the jars not knowing what I was doing. You make it sound pretty easy, your pictures on your blod look like they should me in a Gourmet magazine. Good job! Marsha , <cl.britton wrote: > > I recently catered the pre-wedding ceremony cocktail party for one of my very good friends down in the Outer Banks, NC. One of the favorite things was the cheese platter the bride's father had put together of all sorts of gourmet cheeses from his deli. I had brought along a few jars of this, and we set it out with the cheeses. Paired with an extra sharp cheddar, this jelly practically sings. It's actually fabulous with almost any kind of cheese, or by itself on a cracker. It can also be mixed into cream cheese for a super-fast dip, or melted down and used as a glaze. Pictures of the finished recipe can be seen at http://28cooks.blogspot.com > > I've also included some super-easy canning tips that won't require any special equipment. > > Hot Pepper and Garlic Jelly > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2006 Report Share Posted February 27, 2006 If my recipe doesn't call for processing, do I need to do so? Many recipes passed down through the years or found in older cookbooks do not include instructions for processing. The foods are usually canned by the open kettle method, sealed and stored. Foods prepared in this manner present a serious health risk — particularly low acid foods. To minimize the risk of food spoilage, all high acid foods should be processed in a water bath canner or pressure canner and all low acid foods in a pressure canner. Why is open kettle canning not recommended? In open kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed without processing. The temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food poisoning organisms that may be in the food. Also, microorganisms can enter the food when it is transferred from the kettle to jar and cause spoilage. from The National Center for Home Food Preparation http://www.uga.edu/nchfp/questions/FAQ_canning.html Sometimes you can't see or smell spoilage in canned foods. Just want everyone to be safe!! Shelly , " darkcydesky " <darkcydesky wrote: > > I've always wanted to try canning something but there's always been > that fear I would get a bacteria in the jars not knowing what I was > doing. You make it sound pretty easy, your pictures on your blod > look like they should me in a Gourmet magazine. Good job! > Marsha > > > , <cl.britton@> wrote: > > > > I recently catered the pre-wedding ceremony cocktail party for one > of my very good friends down in the Outer Banks, NC. One of the > favorite things was the cheese platter the bride's father had put > together of all sorts of gourmet cheeses from his deli. I had brought > along a few jars of this, and we set it out with the cheeses. Paired > with an extra sharp cheddar, this jelly practically sings. It's > actually fabulous with almost any kind of cheese, or by itself on a > cracker. It can also be mixed into cream cheese for a super-fast dip, > or melted down and used as a glaze. Pictures of the finished recipe > can be seen at http://28cooks.blogspot.com > > > > I've also included some super-easy canning tips that won't require > any special equipment. > > > > Hot Pepper and Garlic Jelly > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.