Confused about lemon juice, processing time for applesauce
ckknh
16 years ago
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ksrogers
16 years agoRelated Discussions
Fresh vs. bottled lemon juice
Comments (34)Linda Lou, For what its worth, I asked the local wine hobby supplier to find out if their acid blend has a comparable acidity to citric alone, and she told me that the two other acids are granulated just like the citric. The drying and granulation process is the same. The tarteric acid she sells is not a powder like cream of tarter. She also used a pH test meter and made a solution of water (distilled) and mixed an exact amount of citric acid, and compared that with the same amount of acid blend and water. She saw no difference in acidity, and when each was diluted, they both appeared to be the same equal levels even after several dilutions and mixings of more water. Her granulated acid source is a major manufacturer of the granulated acids, and even though one is a tarteric and the other is malic, they all have the same acidity when mixed with the same water. The local supplier actually buys the granulated products seperatly and blends one third by weight with the other two. The actual amount of each acid might vary slightly, but this has little to no effect on the final acidity, only a slight flavor difference. I have used a few cider vinegars at 7%. Also, I still have 20% distilled vinegar here as well, and use that in canning mixtures where adding more water is not acceptable....See MoreCaramel Pear Butter processing time for pints
Comments (7)Normally, you can't increase the jar size unless instructions are given. IF process times for larger sizes aren't given, there's several reasons. Money for testing, quality of product, or variables in heat penetrations, pH, etc. that prevent proper preservation. You can't assume it's OK. However.........other than carmelizing part of the sugar, that's a pretty standard pear butter recipe. What is the source? I've linked to Oregon State Extension's publication on Pears. Most of the Land Grant colleges have some publications and they are a reliable source. The pear butter is on the last page. You can use pints or quarts and processing time are listed. Deanna Here is a link that might be useful: Pear Butter....See MoreIs lemon juice really necessary for applesauce?
Comments (8)I am getting the info from the Ball Comp Bk of Home Preserving. I made applesauce last year but don't remember adding lemon juice and for the life of me can't remember what book I got my instructions from but I really liked it. I am terrible about collecting different ways of canning stuff. I have started laminating my favorite recipes and putting them in a book. I can't even find applesauce in the Small Batch Preserving book by Ellie Topp. Surely I am just overlooking it. :( I don't think I am going to add it since NCHFP does not require it. It will be a while this evening before I am ready to put in the jars and will keep this forum open if anyone has any other suggestions or great insight. Thanks...See MoreApplesauce gurus: boiling applesauce?
Comments (5)First it sounds like you need a deeper pot or less sauce in the one you have and it needs to have lid that can be popped on and off the pan between scoops and jar filling. Then you have to have an organized assembly line set up - jars lined up ready to fill, all the tools handy, a canning funnel or 2, and fill the jars fast using something large like a 1-2 c measuring cup or larger if doing quarts so that it only takes 2-3 dips per jar ,ax. Fill only the number of quarts that will fit in the canner for 1 batch - no more. And if you can't move fast enough then you may need a second person to help. It takes some practice and concentration - no distractions - but it can be done. ;) Unless your sauce is too thick, air bubbles should be minimum if any so it sounds as if your sauce was too thick and needed to be thinned a bit. Fill all the jars then do the air bubbles then wipe rims and cap. The temp of the sauce will hold all on its own in the 200-212 range for several minutes so you can reduce the heat a bit but 180 is too big a fall off in temp. It shouldn't cool off that fast. But assuming you processed them fully and correctly, they should be safe. Dave...See Moresteve03234
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