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July 27, 2008

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Comments

Baking Soda

I've been horribly absent in commenting Lindy, lurking instead. I know I could count on you in the preserves dept. I'll go back in time reading and commenting properly now!

Jacqueline

Mmm, that sounds lovely, I may have to give it a try!

redfox

Aaaaapple jellllllllyyyyyyyyyyy. Apple jelly!

Kitt

Sounds delicious!

But what's a "boinger"?

Lindy

Sorry, Kitt. If you press on a lid after the jars have cooled, and instead of being firm, it goes "boing", that means it hasn't sealed properly. It is not safe for storage, and should be refrigerated, and used promptly.

Heather

BOINGERS!!! LOVE IT!!
Recipe sounds great! Can't wait to try it.

Erynn

This is my first year canning anything, and it's going pretty well (aside from a debacle last weekend involving 7 lbs of under-ripe peaches).

This blueberry confit recipe sounds fabulous... I think I'm adding it to the cabinet. It reminds me of a savory rhubarb sauce I canned a month back. Anyhow, thanks for it.

Erynn

Oh, and I meant to say that "Saints Preserve Us" is the funniest thing I've heard all week. I'm joining a church just to use it.

Haley

We would like to feature this recipe on our blog. Please email [email protected] if interested. Thanks :)

Haley

http://blog.keyingredient.com/

Gina

I want to make the blueberry confit, but I was wondering if any other wine would do besides Pinot Noir? Your opinion?

Thanks in advance--Gina
http://lindseysluscious.blogspot.com

Lindy

Hi Gina= I think anything in the way of a dry red, not too tannic would do. I'd make sure it tastes good, because it does show up in the flavor mix. Couldn't hurt to drink a little first, anyway, right?

Gina

One more question. Does this have to be refrigerated or can it safely be water-bath processed for long-term storage?

Thanks in advance.

Lindy

You can waterbath process this if you like, or refrigerate it. I usually seal jam european-style,to keep the fruit tasting fresh, by filing the hot (250F in the oven) glass jars with boiling hot jam, capping them, and turning them upside down to cool.I have also refrigerated THIS kind only, because of the butter and oil, though I generally do not refrigerate jams.

The seals generally suck shut nicely,and what with all the sugar, lemon juice, (and sometimes booze), all of which are preservative, I've never had any of my other jams spoil, keeping for up to one year.

Of course any jars that do not seal properly, I refrigerate and use first. This is not the usda approved method, however; so waterbath process jams in general for 10- 15 minutes if you are nervous.

But I would refrigerate this one, unless you have other very cool storage.

Sarah

My company has used "Saints Preserve Us" for the brand of our line of small batch preserves, chutneys, etc. for the past nine years. It's worked well -- and 15% of sales have gone to my church, to boot.

Lindy

Nifty, Sarah, and congrats for having a non-imaginary jam company!

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