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Nov 4, 2013 01:34 PM

Baking powder safe in canning?

I made some persimmon butter with extremely ripe hachiya persimmons. They were sweet and not at all astringent. I had read that they get more astringent when cooked but I thought I'd give it a shot. The butter is very tasty but has more astringency than I, personally, like. It's like a very astringent black tea. I found something online that said if you add baking powder to persimmon purée when cooking that it helps the astringency. I threw some in and am letting it cook a bit to see if it helps.

I was planning to can this butter in a hot water bath. But I can't find any information on canning with baking powder. I assume it's probably fine but I just want to make sure. I've been canning frequently for about a year. This is the first time I'm winging it on a recipe. Any help would be appreciated. Thanks!

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  1. I've seen baking soda in persimmon recipes but not baking powder. It alters the acidity of it, I would think it would not be safe to can.

    ETA: I just checked a canning recipe for persimmon and it adds lemon juice and no baking powder or soda.

    5 Replies
    1. re: weezieduzzit

      Thanks. I put both orange juice and lemon juice in the butter. So there was a fair amount of added acid.

      1. re: weezieduzzit

        Also, you're right, it is supposed to be baking soda. The fact remains that I used baking powder. Do you know if baking powder has an affect on the acid level?

        1. re: lucylarou

          No idea. I'm still new to canning and doing a lot of reading. :) You can always store them in the freezer

          1. re: weezieduzzit

            My freezer is always packed! I read up on baking powder and it sounds like it's neutral--it has baking soda in it but it also has added acid. So hopefully it'll be fine. If I don't get any other info before I have to can, I'll just go for it.

            1. re: lucylarou

              Ultimately, it's your decision since you're the one that could get sick from it but you could contact someone from the National Center for Home Food Preservation.