SC - Steaks flambee/Water Buffalo
RichSCA@aol.com
RichSCA at aol.com
Tue Mar 14 07:52:19 PST 2000
In a message dated 3/14/00 12:34:02 AM Eastern Standard Time,
wandapease at bigfoot.com writes:
<< How do you can your verjus?>>
I just put it in the jars. Top with a lid and screw cap. Put it in the canner
cover with water, screw on the canner lid and when it comes up to pressure
and is stabilized, I leave it for the designated period of time (usually 10
to 30 mins.).
<<I'm puzzled at the references to pressure canning as opposed to simple
water bath>>
This is done out of habit more than anything. Boiling water bath would be
fine. I bought a current copy of the Settlement Cookbook because it used to
contain a very nice chapter on canning without a pressure cooker but the new
editors decided to leave it out because it did not conform to current FDA
guidelines for canning.
I have all the pressure info though so that is what I use not wanting to rely
on 'childhood' memories for canning. IF I could get a copy of the chapter
that has gone missing from the Settlement cookbook or come across an early
manual dealing with canning before the pressure cooker I would be more than
happy to try the 'old' methods.
<>
Agreed. I recently had the privilege of tasting a 9 year old chowchow at my
mother's that she had canned. I was telling her the story of the person who
throws canned stuff out and she went down cellar and brought that up to share
with me. It tasted better than the younger stuff actually. I never throw out
my canned goods unless the seal is broken or air spews out when opened
instead of sucking in. Those occurrences are very rare.
<< If there is a reason to pressure can rather than use a water bath on verjus
I'd be interested to know >>
None that I can think of.
<< Regina Romsey >>
Ras
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