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Request for "preserving" recipes

r
Rachelhope Aug 18, 1998 08:23 PM

My boyfriend and I have recently begun making jam. We
started with a blackberry preserves and are now in the
beginning stages of a strawberry-rhubarb-ginger jam.
We have culled our recipes from one cookbook and the
internet, but if anyone has any family recipes, good
advice or stories to tell I would love to hear. We are
also interested in pickles and chutneys. I'm hoping to
send out homemade presents this winter gift-giving
season.

  1. p
    pam Aug 22, 1998 06:51 PM

    Rachel,
    You might want to read the relevant chapters in Laurie
    Colwin's book "More Home Cooking". She has some
    interesting things to say about chutneys in particular.

    2 Replies
    1. re: pam
      d
      Doug Sinclair Nov 6, 1999 02:42 AM

      Hi,
      I am seeking a recipe for fresh preserving Ginger.
      The end result is moist and semi-glazed in texture and tastes just yum.
      Do you know of a recipe or where I can search for one?
      Thanks,
      Doug

      1. re: Doug Sinclair
        g
        Greg Goodo Jun 25, 2000 05:00 PM

        Looking for help to preserve fresh ginger

    2. p
      pat hammond Aug 19, 1998 10:36 AM

      The best source for recipes for canning or preserving
      local produce is from your state's agriculture dept.'s
      extension service. Give 'em a call and they should
      send a pamphlet right out. I looked and looked for
      mine but I can't find it. I freeze things now more
      often than I "put them up" but for your purposes
      canning is the best. I envy your friends those home
      made gifts! pat

      3 Replies
      1. re: pat hammond
        a
        Aaron Ring Aug 21, 1998 04:30 PM

        Wow. I just logged on to ask a similar question (I
        think it's similar). Maybe you could help. I want to
        send a jar of homemade spaghetti sauce to Arizona. I
        intend to send it next day air but I want it to be a
        surprise. The recipient might not be around to receive
        it right away. Any idea how I can do this in a
        sanitary way? Any idea how long the sauce will stay?

        1. re: Aaron Ring
          p
          Pat Hammond Aug 21, 1998 05:13 PM

          I wouldn't send it in a jar. I would put it in a good
          quality freezer zip-lock type plastic bag and freeze it
          solid. It won't hurt the flavor. Then ship it by the
          method you chose with additional frozen ice packs on
          its top and bottom in the shipping box. It sounds like
          overkill I know, but better safe than poisoned! pat

          1. re: Aaron Ring
            j
            jenkalb Aug 21, 1998 05:42 PM

            Wow. In theory freezing would work - if the package was truly delivered next day. If it were not, your recipient would have a mess on his/her hands. If this were a meatless sauce, it probably could stand being unrefrigerated for a while - but how long?

            It would be better to "can" it using normal methods for high-acid foods.Then, the shipping time would be immaterial, and the main issue would be careful packing of the jars, such as with plentyof bubble wrap

            To can this, you would need canning jars, lids (THE LIDS CANNOT BE REUSED - THEY WONT SEAL A SECOND TIME) and rings (that hold the lids on during processing) and a big enough pot that the filled jars can stand upright on a rack or kitchen towel, when the pot is tightly covered. The jars are filled with hot sauce, closed and then processed either in steam or a water bath (the jar tops covered by the boiling water) for maybe 20 min. ..There are lots of guides that explain this process. Some sources may be:(1) if you buy Ball or Kerr canning jars, lids or rings at the hardware store, there may be some literature in the box (2) at library or bookstore, there are several good canning guides, including Putting Food By, the Farm Journal Freezing and Canning Cookbook. (3) the Ball Blue Book (order form is in with the ball canning jars. (4) there is info available from The USDA and possibly Cornell extension (5) I think that some comprehensive cookbooks like the Joy of Cooking have canning recipes,and generic instructions.

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