Would you consider this a safe canning recipe?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by theOEGBman, Dec 14, 2010.

  1. theOEGBman

    theOEGBman Chillin' With My Peeps

    Jan 13, 2007
    Central California
    Hey Everyone,

    My friend's mom sent me this link and asked me if I would be willing to can her some. I've only ever used a water bath canner and would be happy to can some for her, but I have two concerns... butter and eggs. To me, that just does not seem like a safe thing to be canning. So my question to you all is, would you can this? If not, why? And if anyone else has a lemon curd recipe they have canned and would be willing to share the recipe, I'd love to hear it.

    Thank You.

    http://www.hobbyfarms.com/food-and-kitchen/Home-canned-lemon-curd.aspx
     
  2. PurpleChicken

    PurpleChicken Tolerated.....Mostly

    11,744
    15
    321
    Apr 6, 2007
    Iceland
    Cool man. Real men cook and can. [​IMG]

    The acidity of the lemon would be fine to can using a water bath.
     
  3. theOEGBman

    theOEGBman Chillin' With My Peeps

    Jan 13, 2007
    Central California
    Yes sir!

    That was what I was thinking as well, but wanted to see what others had to say about it before I decided to try it. I dont want to kill my friend's mother with botulism. [​IMG]
     
  4. Frogdogtimestwo

    Frogdogtimestwo Chillin' With My Peeps

    May 21, 2008
    Yes you can but it has a very short shelf life or it turns brown, mine did not last long because our house tends to be warm.
    Shelf Life: For best quality, store in a cool, dark place (away from light). Plan to use canned lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage; discard any time these changes are observed.

    Prepared lemon curd can also be frozen instead of canned for up to 1 year without quality changes when thawed. Package in freezer containers after straining and cooling to room temperature. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks. (See Freezer Lemon Curd, http://www.uga.edu/nchfp/publications/nchfp/factsheets/freezer_lemoncurd.pdf)

    Here is a recipe from the National Center for Home preservation
    http://www.uga.edu/nchfp/how/can_02/lemon_curd.html
     

BackYard Chickens is proudly sponsored by