Water Bath Canning for Beginners - Rich, Tangy Lemon Curd!
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- Опубликовано: 5 окт 2024
- In this water bath canning for beginners video, Carrie takes you through the basics of canning with discussion on equipment and demonstration of water bath canning of homemade lemon curd. Canning lemon curd doesn't have to be hard! We go step through step to can rich, tangy lemon curd.
Canned lemon curd will have best quality if used within 3-4 months. Please note that if you don't want to can your lemon curd, you can use it immediately in a tart or lemon meringue pie, or keep it in your refrigerator for one week. This lemon curd can also be frozen up to one year. This recipe can be found below.
nchfp.uga.edu/...
This video is in memory of Carrie's grandmother, Dottie Bransom.
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Great information. I've been trying to figure out how to can curds.
Your attention to detail was very thorough and helpful for someone trying to learn new skills with no previous experience. THANK YOU.
Made me want to join you for a cup of tea- and I’ll be canning lemon curd today with your help!❤
You are so kind! Thank you. I’m so glad you found it useful. I hope you love your lemon curd!
Love your style of teaching,🎉Robyn W, Queensland, Australia.😊
Thanks so much! 😊
Great job. I learned a lot. Love your old stove! I am going to give this a go!
Thanks! We love the stove-came with the house. Have you tried the lemon curd yet?
Thanks for this lovely video
So glad you enjoyed!
I just saw this recipe in one of my cookbooks today and thought it looked like fun. Once tomato season simmers down, it’s next on the list!
Tomato season is winding down! Have you given this a try yet?
just found your video..very informative🥰..lemon curd looks amazing..😋 love your country charm stove, do you use it or is it just a decorative piece?..thx marie from 🇨🇦
So glad you enjoyed it, Marie! 🥰 The Country Charm Stove doesn’t have a working oven anymore unfortunately, but we can still cook on the top!
If you do your curd like you would do a cake you wouldn’t end up with having to strain. You mix you butter and sugar together first. Then add eggs one at a time. If the butter is added in the sugar it coats the proteins of the eggs and you don’t get the cooked egg whites that you have to strain out. And then just continue on with the recipe.
Thanks for the tip, Melanie! I’ll have to try that!
I am so sorry for your loss❤️🙏🏻❤️
Thank you. You are so kind! I’m reminded of her every day and smile. ☺️
You should explain why you heated the water to 180(because the curd is 170 and you don't want to add hot liquid to cold jars.. ). I will always sterilize my jars... safety is no.1 and no one wants the "B" word..
Great recipe! TY... also, did not know that you could not reuse egg carton in KY..
Thank you! Great point on the jar temp.
You certainly can reuse cartons if it’s for personal use, but if you want to sell at a KY Proud Farmers Market, it says how they should be handled in the market manual. No reusing unfortunately. We have even more rules because we have a wholesale egg license. ☺️
Hello, did you say 15 or 50mins boiling time. Thks
15 mins for altitudes up to 1000ft. 😊
Does the lemon zest impart a lot of flavour? I'm wondering if it will not be as "lemony" if I left it out.
Oooh. Great question. I haven’t tried it without lemon zest. I’d say it IS responsible for a lot of the flavor, HOWEVER, a whole cup of lemon juice is pretty lemony. You can always give it a try and see how it goes without it. Let us know!
I've made it twice now with the zest but I cannot seem to get up past 154 F on high on my stove and it seems to take way longer than yours did to get up to temps. It thickens up nicely without any lumps. Is there a reason it has to be up to 170 F?@@southernsongbirdfarm1129
You said you follow USDA RULES. They do not approve and outdoor propane burner for canning. Mainly bcuz the temperatures fluctuate due to outdoor Temps & breezes.
Hi, Denise. Thank you for your comment. I have not been able to find that in the USDA manual, but I would definitely think that you should do it in a sheltered area. As long as the water remains boiling and covering the jars in a boiling water canner, or the pressure is maintained on the gauge of a pressure canner, the burner shouldn’t matter. Here is the USDA manual for reference. I may have missed it.
nchfp.uga.edu/publications/usda/GUIDE01_HomeCan_rev0715.pdf
I can't stand videos that people talk to you like you're stupid
Just trying to give people a thorough explanation, Margaret. Sorry our video wasn’t for you.