{"id":2676,"date":"2012-10-26T03:00:54","date_gmt":"2012-10-26T07:00:54","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=2676"},"modified":"2012-10-26T03:00:54","modified_gmt":"2012-10-26T07:00:54","slug":"q-and-a-fruit-in-honey-and-canning-soup-base","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2012\/10\/26\/q-and-a-fruit-in-honey-and-canning-soup-base\/","title":{"rendered":"Q and A: fruit in honey and canning soup base"},"content":{"rendered":"

Fruit in honey<\/strong><\/p>\n

Enjoy your blogs and so forth\u2026 Very informative and innovative. However, I see a bit of a problem in one area\u2026<\/em><\/p>\n

People write in asking about making creamed honey. I am a beekeeper (just for the record). Folks really need to be super careful about adding juice to their creamed honey. Honey has a shelf life that is forever, given it has the correct moisture content. This content is extremely low (about 18%?). I read all the time in the American Bee Journal (put out by Dadant) that adding juice or other liquid to creamed honey can increase the moisture content. Beekeepers are careful not to extract honey before the bees are done with it (capped). The bees cap it when the moisture content is correct (wonderful insects that bees are). If honey is extracted too soon with too high of a moisture content it will FERMENT! Same with creamed honey if the moisture content is too high. If adding juice or fresh fruit to creamed honey, the resulting product MUST be refrigerated or risk fermentation. The honey houses (Dadant, A.I. Root, Mann Lake, and many others) sell flavoring for creamed honey which is a lot safer alternative if someone is looking for a shelf stable product.<\/em><\/p>\n

Also\u2026Honey should NEVER be heat treated. Doing so takes away all of the benefits of raw honey. All honey needs, after extracting and being either allowed to sit to allow debris to rise or being run through a mesh filter, is to be put into clean, perfectly-dry jars and capped. It will stay good for years and years to come.<\/em><\/p>\n

Tami<\/em>
\nBridgeport, Texas<\/em><\/p>\n

Thanks for your comments and information. The more we know, the fewer mistakes we all make along the way! — Jackie<\/p>\n

Canning soup base<\/strong><\/p>\n

I don’t seem to find a recipe for pressure canning a soup base consisting of onions, celery, carrots, and garlic. Please help!<\/em><\/p>\n

Anna-Marie Flemming<\/em>
\nCalgary, Alberta<\/em><\/p>\n

This is one you’ll have to tweak yourself. If it was me, I’d start out with about 7 quarts of water and add your diced onions (about 3 medium), sliced celery (about 7 stalks), diced carrots (about 1 pound), and minced garlic (about 3 cloves). Season to suit your tastes — salt, pepper, herbs. Pressure can at 10 pounds pressure for 30 minutes. If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your altitude, if necessary. — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"

Fruit in honey Enjoy your blogs and so forth\u2026 Very informative and innovative. However, I see a bit of a problem in one area\u2026 People write in asking about making creamed honey. I am a beekeeper (just for the record). Folks really need to be super careful about adding juice to their creamed honey. Honey […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2676"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=2676"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2676\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=2676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=2676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=2676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}