Friday, July 16, 2010

danger danger - CanJam sadness

Nibbled some of the diced melon steeping in the fridge overnight. Ummm, seems like most of the flavor was vaporised into the air, they are small and kind of tough, more of a texture than a taste. The recipe, left on the countertop after last nights pectin spill, is nowhere to be found, so, time for the trusty interned search.

Well look... Local Kitchen is trying out a variation of the very same recipe. Uh oh! Apparently, water bath canning melon may not be safe.* There are many recipes out there for various jams and preserves, but the acidity of cantaloupe is much lower on the pH scale than even tomato (which needs acid added to safely can in a water bath). If the recipe I'd carefully copied out from Mes Confitures hadn't disappeared sometime today, this information would have completely passed me by.

I love putting small treats away in the pantry for later delight, to share or gift, but do not want to do anything chancy with food safety. Now there is a pan full of cooked melon dice that won't become jam; very frustrating to waste both the effort and the electricity. My refrigerator, as anyone who has visited Acorn Cottage knows, is barely bigger than a breadbox; I never make refrigerator jam. Back to the beginning for this month's cucurbit challenge, and not sure at all what to try instead. I shall repair to the hallowed halls of Powells cookbook section, an excellent reference resource.

* Cantaloupe: Safe Methods to Store, Preserve, and Enjoy

1 comment:

  1. I tried another version, this time with cantaloupe, blackberries and wine. You could combine your cantaloupe 1:1 with another acidic fruit (berries? peaches? apples?) and still use that bowl of macerated fruit; unless you think it is too tasteless to bother.

    Scope out today's CanJam post on Local Kitchen for details; I wasn't thrilled with the resulting flavor, but I think with some tweaking it could work.