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| I made some persimmon butter with extremely ripe hachiya persimmons. They were sweet and not at all astringent. I had read that they get more astringent when cooked but I thought I'd give it a shot. The butter is very tasty but has more astringency than I, personally, like. It's like a very astringent black tea. I found something online that said if you add baking powder to persimmon pur�e when cooking that it helps the astringency. I threw some in. I subsequently discovered I misread the information and it should have been baking soda. I was planning to can this butter in a hot water bath. But I can't find any information on canning with baking powder. I assume it's probably fine, since baking powder has both soda and added acid, making it fairly neutral, but I just want to make sure. I've been canning frequently for about a year. This is the first time I'm winging it on a recipe. Any help would be appreciated. Thanks! |
Follow-Up Postings:
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| But I can't find any information on canning with baking powder. AFAIK there is none. It isn't associated with or included in any canning recipes so the effects are unknown. Likely this will be a can at your own risk item. Personally I'd just freeze it. Dave |
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| Thanks, Dave. I water bath canned it and everything sealed properly. But I had hoped to give these away. Can I now freeze them in the jars as is? I don't usually freeze anything I can since our freezer is always overstuffed. Thank you! |
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| Stuff that contains water (like persimmon butter) expands when it freezes. Your jars would probably break. What you can do is open the jars, and scoop a bit out of each one, maybe 3 tablespoons out of a half-pint jar, and then freeze. If you have several jars this will net you an extra jar or two :). The problem with baking powder probably would not be with the seal. It would be with making the butter less acid. I think -- I am not a food scientist. Less acid means that botulism can grow in a sealed jar. |
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| For future reference you would not add either - soda or powder - to something before canning it. Adjustments of that type are made only after the jar is opened. Persimmon butter has some potential safety issues to begin with given its borderline pH of 4.7 and the lack of tested recipes for using them. So additional acid is needed - adding orange juice is a common one, lime juice another. The acid/alkaline ingredients of baking powder or baking soda wouldn't contribute anything positive and could affect the pH negatively. So freezing it, as described, is best. Gifting these? I sure wouldn't. Dave |
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| If I remember it right, baking soda is a BASE. And its pH is over 7. So I can't see how it fits into canning and preserving foods? |
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| She used baking powder, not baking soda. But you are right that neither one has any role/use in canning food. Dave |
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