Posted: 10/11/2010 1:26:34 PM EDT
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Hey chef, long time fan, first time question asker.
With Halloween approaching, I am setting my eye on free pumpkins the day of Nov 1. I would like to store some pumpkin long term, and via internet research found conflicting advice. PickYourOwn, advises that "Mashed" Pumpkin is unfit for room temp, water bath, home canning. Cubes are safer according to them. However I have seen many recipes for pumpkin jam that calls for mashed pumpkin as an ingredient, and all claim it is fine for room temp water bathed storage. Do you know anything about this, and what I should avoid to stay botulism-free? |
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I will do a bit of reading and see what I see, I am NOT a cannier, nor do I pretend to be..but I am thinking the chunks will be easier to scald killing more bacteria...
I will respond in my thread...but probably not until tomorrow.. CHEF"S thread |
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Quoted:
Awesome, Thank you so very much! page 87 no really PAGE 87 |