Play safe – a reminder and some resources for safe canning
Short post today.
The weekend is approaching and there will be another bounty of fresh fruit available to be transformed into jams, jellies and preserves.
Like most passions, there is a lot of contradictory writing when it comes to preserving. One guide tells you that it`s safe to do several things and another tells you that those exact things are the most dangerous activities you can possibly partake in. It`s difficult to get straight answers and find scientifically tested (and safe) recipes.
Each of us has to do our research, make educated and informed decisions and ensure that we are protecting ourselves and those we care about.
Regardless of where you turn to for advice, find a source that you trust and do your reading. Many great cookbooks which specialize in preserving a re great sources, as is the Joy of Cooking which has some great writing on the topic.
The US National Standard which is produced by the National Center for Home Food Preservation. Follow the links for guides to the process and for recipes they have tested and stand behind (including many which do not have added pectin). Pickling, Fermenting, Freezing, Drying, Jams, Jellies and more are all covered in great detail.
Regardless of whom you decide to trust, do your research and make the safest choices. Preserving is extremely dependable and safe if it is done with the right precaution. Be safe, share your learning and always be willing to learn more.
Comments
Along those lines, Joel… plums are no-brainers; they must be about 95% pectin.
Fabulous….I’ve found the fruit this year to have a lot of natural pectin – not sure it that’s in my head or if weather has an effect – even the ripest strawberries and raspberries have set very thick with nothing added. I think this year will be a fabulous harvest with preserving.
Thanks for the encouragement, will have to try…
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