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Preserve food safely in San Bernardino County!
Fruits and Vegetables
by Lauria Watts
on June 18, 2021 at 3:58 PM
The following post is from Darryl Fluman:  
I wanted to post the following.  
" Several years ago there was a recipe for loquats in syrup w/o added acid on one State Extension Service website.  
I inquired as to the research behind it based on the pH of the fruit on the FDA list, pH > 5.1.  
The recipe was removed w/o further explanation.  
Apparently, it was a legacy recipe, long forgotten until I asked for more information.  
As it was loquat fruit packed in syrup, it can be assumed there was not enough sugar present to use Water activity(Aw) as the protective element against C. botulinum.  
The same issue was recently raised concerning Elderberries and legacy recipes, due to the wide ranging pH of the fruit dependent on variety, growing conditions and degree of ripeness at harvest.  
The University of Wisconsin issued very specific new recipes for Elderberry jam and jelly based on weight ratios of fruit to sugar that do not allow for customization. Published on June 5, 2020 by BARBARA H INGHAM.  
I noticed as part of this article that the USDA and NCHFP are doing a thorough review of recommended fruit and berry recipes specifically and expect to issue new guidance as to which berries/recipes are appropriate. "
by Lauria Watts
on June 18, 2021 at 4:06 PM
Yes, I have tasted some of those canned loquats (in syrup) at local county fairs. It has been a few years since I have seen any, though.  
Hey, does anyone know someone with a bunch of extra money that might donate to the NCHFP (or to UCANR maybe!) for research into these legacy recipes AND for development of NEW home canning recipes, both boiling-water bath and pressure canner? AND if they donate, specifically direct that the money would be used ONLY for recipe development? That sure would be nice as there is so much scary stuff out there and it would be nice to have more recipes, approved recipes.
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