Canning advice
I'd like to can a couple of small jars of this: http://www.food52.com/recipes... to keep on hand for hostess gifts and cheese plates for the holidays. I've canned regular jam recipes with a water bath in past, and that's what I'd like to do with this since I don't have a pressure cooker. Does it seem like it would be safe?
5 Comments
Diana B.October 14, 2012
Be sure you wipe the rims very well with a cloth dipped in vinegar so you're sure the oil doesn't interfere with the seal.
SeaJambonOctober 14, 2012
There's no reason, however, that you can't go through the whole water bath/good seal process and then store in the fridge (or even the freezer) until time to give out (with a note that it is to be kept in the fridge). I have no idea how long this would keep in the fridge, but I suspect it would be a decent amount of time
hardlikearmourOctober 14, 2012
That's an interesting idea. I may give it a whirl.
hardlikearmourOctober 13, 2012
Thanks! I had a feeling that would be the case.
GreenstuffOctober 13, 2012
Sorry, but with no sugar, only the smallest amount of vinegar plus some olive oil, I'd say absolutely not.
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