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Archive for May 5th, 2012

Jackie Clay

Q and A: Canning goat milk, strawberry preserves, and using wax to preserve butter

Saturday, May 5th, 2012

Canning goat milk

I canned excess goat milk with the idea of using it as emergency milk replacer for kids. Is there anything in the canning process (water bath) that would make it unsuitable for the kids & as a low acid food, does it need to be boiled before feeding?

Joyce Sherman
Hornell, New York

To be absolutely safe, you can re-waterbath your milk for 10 minutes before cooling it to feed to your kids (goat, I’m assuming?). But I’ve never heard of anyone having any trouble feeding after simply shaking the jars and feeding. — Jackie

Strawberry preserves

I canned 20 pints of Strawberry preserves yesterday and it did not set up, also most of the fruit went to the top. I used 4 cups strawberries, 4 cups sugar, and 1 cup water, boiled the sugar and water until it formed a soft ball stage, then added the strawberries and boiled for 15 min. I followed the recipe I had to the Tee. What can I do now besides use it for syrup?

Margaret
Social Circle, Georgia

Sorry, but you now have strawberry syrup. I’d recommend a new recipe; that one doesn’t sound like it would work at all. It has too much water and no pectin. Regular strawberry preserves have only a tiny bit of water to keep the strawberries that are cooking from sticking. You can use your syrup for pancakes, of course, but also as an ingredient in yogurt, with cream cheese as a spread, or mixed into a cheesecake filling. — Jackie

Using wax to preserve butter

I know you can use red wax to preserve cheese and wanted to know if it is possible to use the wax for other items like butter and would you remove the original wrapping before covering?

Claudine Norwood
Wagoner, Oklahoma

I wouldn’t use cheese wax to cover butter; it won’t keep it from getting rancid. Either freeze or can it for long term use. — Jackie

 
 


 
 

 
 
 
 
 
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