North American Fruit Explorers mailing list at ibiblio

["Naomi Counides" <naomi@oznayim.us>]

It is not the sugar that is important it is the acid level.( pickles do not
have sugar but they do have acid and they can nicely) ...and the acid is
important only if you are using BW canner (I do).  In that case a bit of ph
paper and if necessary some lemon juice can see you to the correct level.

Pressure canning is different. You can do low acid stuff in a PC.  

I tend to add a touch of vinegar to my tomatoes when I can because some
varieties are too low acid.
Naomi

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Stephen Sadler
Sent: Thursday, August 28, 2008 2:20 PM
To: 'North American Fruit Explorers'
Subject: [NAFEX] fruit butter

Fruit butters can be canned, they usually just need 5-10 minutes in a
boiling water bath; but you would need to use a recipe for canning to be
certain you have enough sugar and acid.  

~ Stephen

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of
Hilborn.E@epamail.epa.gov
Sent: Thursday, August 28, 2008 1:11 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Fruit butter-Pectin jell

Naomi,

Fruit butter is how I treat my excess fruit. I add some moisture with a
bit of thawed-from-frozen apple juice concentrate from the store.  I
tend not to add any additional sugar after that.  I slowly cook down the
fruit and use it for adding to yogurt, ice cream, cottage cheese, baked
goods as a way to keep them moist without a lot of oil and as a topping
on toast.

I have processed figs, apples, pears and blueberries this way.
Delicious and very easy.

The down side is that I believe that the finished mixture must be
refrigerated or frozen.  I do not can so I have not explored that
route..

Betsy Hilborn
7a NC

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