tag:blogger.com,1999:blog-28154076.post3810761535192599515..comments2024-03-08T23:26:05.675-08:00Comments on Good Stuff NW: Jammin' with MarkKathleen Bauerhttp://www.blogger.com/profile/07620435699701266954noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-28154076.post-61208493852335963312008-09-08T13:40:00.000-07:002008-09-08T13:40:00.000-07:00Great info, Josh! And thanks for taking the time t...Great info, Josh! And thanks for taking the time to share it with us. I made some the other day and the flavor is <B>spectacular</B>.Kathleen Bauerhttps://www.blogger.com/profile/07620435699701266954noreply@blogger.comtag:blogger.com,1999:blog-28154076.post-23259862424815964712008-09-08T13:12:00.000-07:002008-09-08T13:12:00.000-07:00Ok, here's the skinny.I spoke to the OSU people an...Ok, here's the skinny.<BR/><BR/>I spoke to the OSU people and found that this recipe is *not* safe for canning. Apparently, there is not enough sugar nor acid in order to deem it 'safe'. I asked about pressure canning the jam and was told that the high head would not allow it to properly gel, therefore, it wouldn't end up being jam. <BR/><BR/>However, what I was told was that this jam could be made then refrigerated or frozen. They said just to steer clear of preserving it with either a hot bath or pressure style canning method.<BR/><BR/>They also gave me a recipe that is safe for canning although I have to say, theirs is much more bland sounding than this one.<BR/><BR/>The OSU folks were really helpful and friendly and of course, knew their stuff. I suggest calling them with any preserving questions.Josh_Cappshttps://www.blogger.com/profile/01698279847174605278noreply@blogger.comtag:blogger.com,1999:blog-28154076.post-44374959433304701092008-09-05T14:49:00.000-07:002008-09-05T14:49:00.000-07:00Great advice! Thanks!Great advice! Thanks!Josh_Cappshttps://www.blogger.com/profile/01698279847174605278noreply@blogger.comtag:blogger.com,1999:blog-28154076.post-31513158985071121452008-09-05T14:42:00.000-07:002008-09-05T14:42:00.000-07:00I'm not all that up on canning methods, Josh, but ...I'm not all that up on canning methods, Josh, but you could undoubtedly call the OSU canning safety hotline at 1-800-354-7319. Their hours are 9 am-4 pm, Mon.-Thurs. Let me know what you find out!Kathleen Bauerhttps://www.blogger.com/profile/07620435699701266954noreply@blogger.comtag:blogger.com,1999:blog-28154076.post-47588228319618724072008-09-05T13:43:00.000-07:002008-09-05T13:43:00.000-07:00Great recipe, thanks!I suppose this could easily b...Great recipe, thanks!<BR/><BR/>I suppose this could easily be preserved however, knowing that it is tomato based, I wonder if a pressure canning method would be better than a hot water bath? <BR/><BR/>[I'm just now learning about the ancient art of canning/preserving, can ya tell?]Josh_Cappshttps://www.blogger.com/profile/01698279847174605278noreply@blogger.com