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Post by braided-rug on Sept 3, 2008 16:07:40 GMT 10
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suec
Post Mistress
~Our Survival Sister~
Posts: 249
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Post by suec on Sept 3, 2008 19:18:01 GMT 10
Oh Boy did I get side tracked! ;D
I was intrigued with one of the posts for apple pie filling. The recipe uses a cornstarch to thicken the pie filling. This is not recommended by the USDA as starches dont have a good long term keeping quality. So I guess if any one is looking at recipes, make sure that you know some of the do's and don't's before you get started.
Sue
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Post by braided-rug on Sept 4, 2008 10:45:10 GMT 10
I get surprised with the preserving I see people do sometimes.
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suec
Post Mistress
~Our Survival Sister~
Posts: 249
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Post by suec on Sept 5, 2008 19:40:43 GMT 10
Because it is so long since I did any preserving with my Mum, I had to read up before I started. I know that there are alot of people who preserve on the basis, that is the way they have always done it or their relatives or friends have always done it. I must admit that the 'bugs' that are in the air are so much more stronger than what was in the air many years ago. I have looked at the USDA guidelines and I am happy to use them, for the simple reason that the guidelines were devloped in the Utah university, and Utah would have to be the corner of the world where preserving is so important. If they have scientifically worked out the safest methods, then I am ok to follow their guidelines.
Sue
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Post by braided-rug on Sept 5, 2008 21:15:29 GMT 10
Thinking about it later, I had to relearn how to stew apples. With the help of Prairie Homemaker years ago, so the post isn't there anymore, but 3lb apples to 1/2 cup sugar, and I worked out you have the bare minimum of water.
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Post by braided-rug on Sept 21, 2008 14:08:02 GMT 10
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