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Post by w8in4dave on Jun 16, 2012 18:18:06 GMT -6
Ok well do you know how hard it is to find a simple Black Raspberry recipe? It all (well most) say Jam , or they do everything by grams or something I don't understand. So I finally found one after Hrs of searching 5 Cups of black raspberries 4 cups of sugar Well I didn't want the seeds so I put them in a sieve then back in the pot added a lil baggie of pectin Well my question is should I'd of put some lemon juice in there? Because I didn't I got 2 small jars and one lil bit bigger I will post when they are out of the water bath .... I am not going to re do them If I should of put lemon in there . Could I just freeze them instead? Or will it be ok?
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Post by ChileFarmer on Jun 16, 2012 18:26:13 GMT -6
Sorry, no help. We don't have raspberries. I do however add lemon to my blackberry preserves. CF
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Post by w8in4dave on Jun 16, 2012 19:42:13 GMT -6
What happens if I forgot?
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Post by ChileFarmer on Jun 17, 2012 7:03:30 GMT -6
As far as I can tell, lemon juice adds acid to help with spoilage. Found this page that might be helpful. Me I would just keep it in the frig. Maybe even freeze. Maybe none of the above. Make biscuits and pig out. I have made made blackberry with just adding sugar and cooking down. Pour into jars put on lids turn upside down and let cool . I do keep it cooking on low while jarring. I turn upside down to heat the lid. It was shelf stable. Did not spoil. I think the sugar and heat does the job. I know we never had lemons when I was young and my Grand Mother made tons of jelly and preserves. CF
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Post by w8in4dave on Jun 17, 2012 7:35:14 GMT -6
Ummm CF I think you forgot the link To da page
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Post by Rita on Jun 17, 2012 15:09:27 GMT -6
Most people I know do use the lemon juice .. I do when called for .. Even tho I do add it I don't think its gonna kill ya either so long as you used sterile stuff
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Post by w8in4dave on Jun 17, 2012 15:29:32 GMT -6
yes everything was sterile Rita ..... I just missed it is all , I put them in the fridge I will open one up in a couple of days to make sure it is ok not to much Certo or what ever it was lol .... but will give the other two away and tell them to eat it up and not store it .....
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Post by ChileFarmer on Jun 17, 2012 18:48:37 GMT -6
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Post by w8in4dave on Jun 17, 2012 20:23:17 GMT -6
Actually that is a very nice site CF altho that talks about Pectin not acid .. I added pectin , hopefully not to much ... but I did not add acid , But I think I will be ok it was a very small batch 5 C. so I think I will be good. Ty so very much for the link , it is very informational for Pectin which I need to learn so much more about TY
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Post by Garden Happy on Jun 28, 2012 6:43:58 GMT -6
If you need to know anything about canning just call or e-mail mkeith@ufl.edu (she knows everything about canning)she teaches the canning classes at the extention office and would love to answer any questions) your local extention office at: hillsborough.extension.ufl.edu www.uwex.edu/ces/pubs or what ever state extention office. I look at all kinds of state extention office recipies because they all have great different recipies and information. On the lemon juice it's added for low acid friuts or vegetables and if forgotten does make a difference in bacteria and molds in your foods.You should freeze the jam as refridgeration would not stop bacteria or molds from growing long term, only for about 1 to 2 weeks.
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