SC - Re: verjus storage

[LrdRas at aol.com]

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