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| http://low-cholesterol.food.com/recipe/pumpkin-pineapple-autumn-glory-compote-439732
I'm starting another thread since I didn't want to hijack the other one about pumpkin recipes. I found this recipe and it looks good, but calls for it to have a BWB instead of being pressure canned. I was thinking something like this needed to be canned and am wondering if it's acidic enough to take a boiling water bath instead. |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Tue, Feb 21, 12 at 0:01
| It's a Ball/Bernardin recipe, so it's fine. Carol |
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| Thanks! It does call for 2 lemons. I have a Meyer lemon tree, and the lemons are quite sour for a lemon, but I think it may be best for me to add some vinegar just to be on the safe side. |
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- Posted by readinglady z8 OR (My Page) on Tue, Feb 21, 12 at 22:02
| Meyer Lemons are on the high end of the lemon pH, so if lemons range around 2.6pH, a Meyer will range around 2.65. There is tremendous variability, even within the same type of fruit, depending upon soil, growing conditions and degree of ripeness. So, for example, an underripe Meyer would in all likelihood have a lower pH than a dead-ripe Eureka. Certainly you can add some vinegar, though I'd tend to go with bottled lemon juice in this one. I'm just not comfortable taking any risks with pumpkin, which is also quite variable as to pH and water activity. Carol |
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| Okay, bottled lemon juice it is! I've got some lemons on the tree that I need to use, so I'll use the zest from two of them, and add some bottled lemon juice as well. No amount of juice is given in the recipe, and lemons are different sizes. The ones I have now are fairly large. |
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- Posted by readinglady z8 OR (My Page) on Wed, Feb 22, 12 at 13:35
| I think bottled is a good idea. Also, the zest has a higher pH than the pulp, so using bottled juice gives you more "comfort" overall. Let us know how the recipe turns out. I haven't tried that one. Carol |
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