Thank you for showing your process. I can a lot and have had several friends ask for this. I hadn't tried it yet, but your video seemed easy to follow. Thanks again for your video and helpful tips 😊
It is my pleasure! Give it a shot and let me know what you think. I still have jars in the basement that are 2 years old and are holding up very well. A little faded in the color but the flavor and richness is just as good as day 1. Thank you for your comment!!!
Nice….great job, thank you. By the way your support for genuine questions in the comments section is impressive, you are a good man. Ignore the nonsense in the comments they don’t deserve your time.
Thank you very much!!! I appreciate your support and it is people like you that make me proud to do this channel. I don’t let those comments bother any more. The technique or method is safe to use, it is just different. I had a person down right tell me that I was wrong when I said that I served a chicken breast at 145F (62.8C) instead of 165F (73.9C). Until I told him, about the FSIS guideline for safe poultry cooking and as long as I hold that internal temperature (145F) anywhere from 10 - 14 minutes depending on fat content it is considered cooked and therefore safe to eat. For some reason that person never replied. Haha Thank you again!!!
Hi, I know this is over 2 years old, but I’m hoping that you’re still active on RU-vid and see this. I would love to can this in bulk, as you did. Could you give the recipe for your LARGE batch of lemon curd that you made on this video? I want to can at least the amount that you had sitting on your table, if not more, lol 😆 Thank you for your videos!
I do not remember how much was made but my guess based on the picture of 52 half pint jars is that I made a 12x recipe. Haha Make sure you have large enough bowls to make to accommodate. 😄
Hello, I really do not know for certain as to how curd is made commercially. My guess is that it is not made like this. I have never purchased curd from a store before so I do not know what ingredients are in there. As for jelly, you only need a few ingredients so it is pretty cut and dry. Naturally the way I make mine would be more expensive in the store as it is only fruit. Sugar, lemon juice and pectin. In that order. Great question!!!
My curd separated in the jars as they cooled (the very next day). What did I do wrong? I cooked to 170F and placed in 180F bath as directed. Then processed for 15 minutes after water started to boil (not pressure canner). Thanks for your help!
OH NO!!!! Sorry to hear this. Out of curiosity did any of the yolks curdle (scramble)? I ask because there are only 3 things I can think of that would cause the separation. #1) is too high of temperature, #2) not cooking the egg long enough & #3) too much butter. Curd is essentially nothing more than an egg based sauce like hollandaise, béarnaise, etc. and if the temperature gets too high it will separate in a heart beat. Also, if the eggs are not cooked enough it will not emulsify. It may appear to be when hot but as it cools it separates. You could repeat the process and treat it like a broken hollandaise and pop the lids and pour all curd into a pot. Separate the butter from the eggs. Reheat eggs over the water bath and add the butter again to re-emulsify. Add slowly and mix well until incorporated and hits the target temperature.
@@cookingwithchefjosephj.shutsa3 Thanks for your quick reply! What does "separate the butter from the eggs" mean? In the jars, the solids are at the top of the jars and there is a liquid layer at the bottom. Is that liquid layer butter? Can the re-blended curd be canned a second time?
@@rickportune2753 Sorry that I wasn't clear o on that. Open the jars and separate the solids from liquids. My guess is that the solids are curd and milk solids from the butter. The liquid most likely is juice and possibly uncooked egg yolks. If you want to, please send me a picture of it. I would like to have a better view before speculating. Send it to jjshutsa@icloud.com
The point is that it is an option for you to use. This item can be bought online from the company Perfect Purée. Whether you use the product or not doesn’t matter as the result will be equally good. Also, the recipe listed shows fresh lemon zest as an option. Thank you for you question.
I have a local source I do business with for my hotels and personal use as well. Look online for Vita-Pakt vita-pakt.com Or Perfect Puree perfectpuree.com Both are excellent products! Hope this helps.
Great question. To the best of my knowledge there is no safe or approved method for canning eggs regardless of pressure or not. Freezing raw and picking and storing under refrigeration are the only 2 acceptable methods for preserving eggs. But it is acceptable to can lemon curd as long as you have a HAACP plan
FINGER TIP TIGHT. DON'T CRANK DOWN THE BANDS with your whole hand. The air in the jar needs to escape so it seals properly. If the lids are on too tight, they won't last as long.
The lids are snug and not “cranked” on. How the lids are tightened does not matter but what does matter is how much torque is placed on the ring or band.
Thank you for the feedback. It is very worth it. This video was made 7 months ago and I still have about 20 on the shelf. The color faded a bit but the flavor is on point. I believe in canning foods to get through the off season and not really looking to keep it on shelf for an extended period of time. A friend told me about six months but they will last much longer.
