Comments on: Catching Up + Desserts in Jars http://www.foodinjars.com/2009/08/catching-up-desserts-in-jars/ A blog dedicated to canning, preserving and the art of putting up. Wed, 08 Feb 2012 13:37:49 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Laura http://www.foodinjars.com/2009/08/catching-up-desserts-in-jars/#comment-1771 Laura Sat, 05 Sep 2009 01:31:11 +0000 http://www.foodinjars.com/?p=441#comment-1771 thanks so much for linking those two desserts in jars links. i have been trying to figure out what to do for a dessert at my wedding and was thinking of mini pies and this is perfect! thanks! thanks so much for linking those two desserts in jars links. i have been trying to figure out what to do for a dessert at my wedding and was thinking of mini pies and this is perfect! thanks!

]]> By: Tara http://www.foodinjars.com/2009/08/catching-up-desserts-in-jars/#comment-1770 Tara Fri, 28 Aug 2009 14:28:47 +0000 http://www.foodinjars.com/?p=441#comment-1770 Thanks Kris and Marisa! Thanks Kris and Marisa!

]]> By: Aimee http://www.foodinjars.com/2009/08/catching-up-desserts-in-jars/#comment-1769 Aimee Fri, 28 Aug 2009 02:14:36 +0000 http://www.foodinjars.com/?p=441#comment-1769 I'm so thrilled to have come across your site! Thanks for the inspiration--I will be stalking your archives for recipes that I can feature our lovely Quebec apples in! I’m so thrilled to have come across your site! Thanks for the inspiration–I will be stalking your archives for recipes that I can feature our lovely Quebec apples in!

]]> By: molly http://www.foodinjars.com/2009/08/catching-up-desserts-in-jars/#comment-1768 molly Wed, 26 Aug 2009 17:53:47 +0000 http://www.foodinjars.com/?p=441#comment-1768 Good Lord but that's a lot of canning. Take a break, rest, and come up with something even more brilliant that baking cupcakes in jars. (I'm a little disappointed you didn't think of it first too :)). Good Lord but that’s a lot of canning. Take a break, rest, and come up with something even more brilliant that baking cupcakes in jars. (I’m a little disappointed you didn’t think of it first too :) ).

]]> By: Jacquelyn http://www.foodinjars.com/2009/08/catching-up-desserts-in-jars/#comment-1767 Jacquelyn Wed, 26 Aug 2009 15:49:37 +0000 http://www.foodinjars.com/?p=441#comment-1767 I've been in a canning lull the last couple of weeks with so many other things going on. I better get cracking before the season's over! Love the cakes in jars idea, too. I’ve been in a canning lull the last couple of weeks with so many other things going on. I better get cracking before the season’s over! Love the cakes in jars idea, too.

]]> By: Marisa http://www.foodinjars.com/2009/08/catching-up-desserts-in-jars/#comment-1766 Marisa Wed, 26 Aug 2009 14:55:15 +0000 http://www.foodinjars.com/?p=441#comment-1766 Tara, Kris is absolutely right. Tomatoes get processed longer (35 minutes for pints and 45 for quarts) because they are lower on the acidity scale than pickles are. Any pickle canned in a vinegar brine is safe to process for far shorter times (So Easy to Preserve only calls for five minutes for Dilly Beans). I will try to write about tomatoes tonight! Tara, Kris is absolutely right. Tomatoes get processed longer (35 minutes for pints and 45 for quarts) because they are lower on the acidity scale than pickles are. Any pickle canned in a vinegar brine is safe to process for far shorter times (So Easy to Preserve only calls for five minutes for Dilly Beans).

I will try to write about tomatoes tonight!

]]> By: Kris http://www.foodinjars.com/2009/08/catching-up-desserts-in-jars/#comment-1765 Kris Wed, 26 Aug 2009 04:29:20 +0000 http://www.foodinjars.com/?p=441#comment-1765 To Tara #3, I also use the Small Batch Preserving book-- some great recipes. The shorter processing times for pickles are okay because the contents are much more acidic than when canning tomatoes. Pickles are usually made with about a 1:1 ratio of vinegar to water (or even higher). Toxins like botulism cannot grow in that acidic environment, at least that's my understanding. Happy pickling! To Tara #3,
I also use the Small Batch Preserving book– some great recipes. The shorter processing times for pickles are okay because the contents are much more acidic than when canning tomatoes. Pickles are usually made with about a 1:1 ratio of vinegar to water (or even higher). Toxins like botulism cannot grow in that acidic environment, at least that’s my understanding.
Happy pickling!

]]> By: Tony http://www.foodinjars.com/2009/08/catching-up-desserts-in-jars/#comment-1764 Tony Tue, 25 Aug 2009 21:23:41 +0000 http://www.foodinjars.com/?p=441#comment-1764 I would love to hear about your pllum jam, and in the meantime, get some rest! I would love to hear about your pllum jam, and in the meantime, get some rest!

]]> By: Tara http://www.foodinjars.com/2009/08/catching-up-desserts-in-jars/#comment-1763 Tara Tue, 25 Aug 2009 17:44:39 +0000 http://www.foodinjars.com/?p=441#comment-1763 I have been making pickles from recipes in the book "Small Batch Preserving" I love the recipes, but I am questioning the processing time. It says to process the pints for 10 minutes. (all processing is in rolling water bath) I processed them for 15 because that seemed low to me. When I did tomatoes this year I processed those for 35 minutes, and it made me question the saftey of the pickles. I really cram the cukes in the jars since they shrink with processing and I am a little worried about saftey.......any opinions? I tried looking on line and I kept finding scary recipes where they just boil the brine and leave it to seal so I stopped looking :) Ever since I took a ServeSafe food class I have become kind of neurotic about canning carefully and I know sometimes I am overly safe, just not sure if this is one of those times. I have been making pickles from recipes in the book “Small Batch Preserving” I love the recipes, but I am questioning the processing time. It says to process the pints for 10 minutes. (all processing is in rolling water bath) I processed them for 15 because that seemed low to me. When I did tomatoes this year I processed those for 35 minutes, and it made me question the saftey of the pickles. I really cram the cukes in the jars since they shrink with processing and I am a little worried about saftey…….any opinions? I tried looking on line and I kept finding scary recipes where they just boil the brine and leave it to seal so I stopped looking :) Ever since I took a ServeSafe food class I have become kind of neurotic about canning carefully and I know sometimes I am overly safe, just not sure if this is one of those times.

]]> By: Bonnie Story http://www.foodinjars.com/2009/08/catching-up-desserts-in-jars/#comment-1762 Bonnie Story Tue, 25 Aug 2009 17:39:52 +0000 http://www.foodinjars.com/?p=441#comment-1762 Where I live there are thousands of Salal plants growing wild and I just had such a good time making jam with their berries! I got a fabulous Swedish small-berry rake (at Lee Valley Tools) that made the harvest such a snap. The jam is sweet but not overly so, it has a smokiness and a slightly gritty texture that I enjoy, it's kinda like caviar? Anyway, hearing from experienced canning foodies like yourself gives me courage to try new stuff, like Salal! For that, I thank you. Happy bloggin'! Where I live there are thousands of Salal plants growing wild and I just had such a good time making jam with their berries! I got a fabulous Swedish small-berry rake (at Lee Valley Tools) that made the harvest such a snap. The jam is sweet but not overly so, it has a smokiness and a slightly gritty texture that I enjoy, it’s kinda like caviar? Anyway, hearing from experienced canning foodies like yourself gives me courage to try new stuff, like Salal! For that, I thank you. Happy bloggin’!

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