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| So I have a bumper crop of APricots! Yum. And I have been canning and canning. I finished up some apricot preserves and was sitting here looking at them when it hit me- I didn't put any lemon juice in them. I know the recipe called for it.
Now what? Surely I don't have to trash all of my cans?! Can I just pass them out to friends and tell them to use it up asap? Or will it be just fine without the acid? Or have I just wasted all of my time?! DO I need to open up all the cans, reheat the apricots and add lemon juice? Thanks so much. By the way?! HOw is everyone? It's been so long and I have just been so busy, I really haven't been able to enjoy my garden or my canning or anything. This summer I promised myself I"d do it. |
Follow-Up Postings:
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| They are safe to eat. They may not jell without it but there is enough natural pectin too that they may. They will turn dark in appearance. Dave |
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- Posted by readinglady z8 OR (My Page) on Mon, Jun 25, 12 at 13:15
| As Dave said, in this case the lemon juice is for a better color preservation and an improved acid-pectin balance (apricots are low in both). But the apricot preserves are perfectly safe as-is and you may find you actually prefer them this way, even if the resulting set is a bit softer. Light preserves tend to brown with more speed, so their shelf life (visual appeal) is reduced. They'll last longer stored in the dark and at moderate temperature. Carol |
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