[Homestead] Garlic scape question

Clansgian at wmconnect.com Clansgian at wmconnect.com
Thu Jun 21 23:17:45 EDT 2007



>     The current USDA processing standards say NEVER home can with oil.

While the USDA regulations must be taken in context to have any use (they are 
written to protect the most foolish moron who might try to can and thus panic 
over many very save procedures, safe if performed by a knowledgeable, careful 
person) this one they probably have right.

Commercial products that are canned with oils generally have a huge amount of 
 citric acid or phosphoric acid to prevent bacterial growth.  It would ruin 
the pesto to add those things.  Heat processing would ruin it even more.

A preparation that is admittedly not nearly as good as pesto made from fresh 
scapes, but none the less pretty good, is to dehydrate the scapes (chopped 
first) and later reconstitute them with warm olive oil.  It will never have that 
same green garlic taste, but it also has no water and that intensifies the 
garlic taste.   </HTML>


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