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| I feel like these should be a no brainers... but yet, I hesitate.
You know those herb jelly recipes? Any reason I couldn't make a tea or coffee jelly? I would imagine tea (oolong, earl grey etc) would be fine with the added lemon juice.. since it's kinda the same thing as an herbal infusion, but coffee? It's acidic but not sure how acidic and adding lemon juice or vinegar might make it taste wierd(er). Obviously, no cream added And while we are talking about vinegar, why does the BBB recommend BWB canning flavored vinegars? It seems like overkill to me. I know these seem like silly questions, but I would totally eat coffee jelly. |
Follow-Up Postings:
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| Can't help you with the coffee or tea question. Can't even imagine it, sorry. But why BWB flavored vinegar - to create a vacuum seal on the container and so increase shelf storage life. No vacuum seal means faster degradation just as happens after you open it. Dave |
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- Posted by readinglady z8 OR (My Page) on Tue, Jun 5, 12 at 16:09
| Coffee has a pH of 5.0 so definitely some form of acid would be needed. I suppose you could make a jelly with a natural coffee extract. I'm not sure how you would use it, though. Carol |
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- Posted by got_bullmastiff (My Page) on Tue, Jun 5, 12 at 18:06
| Thanks.. I know it sounds like a weird thing. Thanks for the info. with vinegars, I was just thinking about safety and totally forgot about quality! Thanks! |
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| What is the process for canning vinegar? Tim thx |
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| I hope this does not double post. What is the procedure for canning vinegar? Thx Tim |
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| Please, do not try canning coffee or tea jelly. There used to be some herbal tea jelly recipes, but I don't have them on file. They would not be the same as regular tea or coffee, that I can see. I would think herbal teas could be of a different ph level than the others. I do know canning regular tea is unsafe. |
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