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July 27, 2008


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!


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


Aaaaapple jellllllllyyyyyyyyyyy. Apple jelly!


Sounds delicious!

But what's a "boinger"?


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.


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


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.


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.


We would like to feature this recipe on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)




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


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?


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

Thanks in advance.


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.


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.


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

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