- File Size: 355 KB
- Print Length: 49 pages
- Simultaneous Device Usage: Unlimited
- Publication Date: January 13, 2013
- Sold by: Amazon Digital Services LLC
- Language: English
- ASIN: B00B0RUINQ
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Enabled
- Amazon Best Sellers Rank: #1,557,013 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Preserve & Pickle Recipes (Preserve & Pickle Recipes : With these Fruit Cheeses, Curds, Mincemeat, Conserves, Chutneys And Relishes Book 2) Kindle Edition
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Specifically she writes:
"Sterilizing jars and bottles: Wash the well, rinse in hot water and invert to drain. Just before filling, put into a cool oven, 140 degrees C (275 degrees F) Gas Mark 1, to sterilize and become hot so they will not crack when filled. Jars and bottles must be sterilized for all preserves." Note: I spelled out the word degrees as I do not know how to make the degree mark for Amazon posts.
I will give the author credit for specifying that all jars need to be sterilized before using. I disagree with her sterilization method as the USDA recommends using a boiling water to sterilize jars.
Also, as best as I can tell there are no canning directions on how to process the preserves. The USDA recommends using a water bath canner to sterilize jams, jellies, preserves, etc.
Finally, the author tells about how to test for pectin using methylated spirit. I suspect this substance is poisonous and the author should have clearly stated such.
I'd give this cookbook a higher rating IF there were appropriate canning directions.
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