Would you consider this a safe canning recipe?

[theOEGBman]

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

 

[PurpleChicken]

Cool man. Real men cook and can.

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

 

[theOEGBman]

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.

 

[Frogdogtimestwo]

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