when canning fruit jams, jellies, preserves, at times, do not want to make a
whole batch of something with habanero in the mix.

would it be possible to add slices of habanero to each jar as I can or do
they need to be cooked or ground up I am just try ing to impart the taste
and spiciness in a few jars out of a batch of the selected fruit spread.
this way I can taste test and see how the mix will taste without having a
batch of habanero flavored that may or may not be the taste one is looking
for.

thanks to the group and individuals for entertaining my questions. some
things are not in the books or the uga.edu site. plus I ask a lot of
questions anyway.

mobile wrote:
when canning fruit jams, jellies, preserves, at times, do not want to make a
whole batch of something with habanero in the mix.

would it be possible to add slices of habanero to each jar as I can or do
they need to be cooked or ground up I am just try ing to impart the taste
and spiciness in a few jars out of a batch of the selected fruit spread.
this way I can taste test and see how the mix will taste without having a
batch of habanero flavored that may or may not be the taste one is looking
for.

thanks to the group and individuals for entertaining my questions. some
things are not in the books or the uga.edu site. plus I ask a lot of
questions anyway.


One word answer - SURE.

George

"George Shirley" wrote in message
...
mobile wrote:
when canning fruit jams, jellies, preserves, at times, do not want to
make a whole batch of something with habanero in the mix.

would it be possible to add slices of habanero to each jar as I can or do
they need to be cooked or ground up I am just try ing to impart the taste
and spiciness in a few jars out of a batch of the selected fruit spread.
this way I can taste test and see how the mix will taste without having a
batch of habanero flavored that may or may not be the taste one is
looking for.

thanks to the group and individuals for entertaining my questions. some
things are not in the books or the uga.edu site. plus I ask a lot of
questions anyway.
One word answer - SURE.

George

I recently changed a half recipe of plum jam to plum sauce with horseradish,
etc. I was able to test for acidity so I know it's safe. But it didn't jel
well, probably because I took a stick blender to it. Yeah, mix up some new
jam stuff, but don't mix it too hard.
I mixed up a batch of dill&garlic gurkens, all local grown produce from
the market and my own herbs. In one jar I put two velly nice sprigs of rain
blessed basil instead of dill. I never had basil gurkens before. But basil
asparagus or green beans are nice.
And we like people who ask intelligent questions. We get real geeky from
time to time ... our passion for preserving is almost always interesting.
Edrena, keeping brewing for another decade

The Joneses wrote:
"George Shirley" wrote in message
...

mobile wrote:

when canning fruit jams, jellies, preserves, at times, do not want to
make a whole batch of something with habanero in the mix.

would it be possible to add slices of habanero to each jar as I can or do
they need to be cooked or ground up I am just try ing to impart the taste
and spiciness in a few jars out of a batch of the selected fruit spread.
this way I can taste test and see how the mix will taste without having a
batch of habanero flavored that may or may not be the taste one is
looking for.

thanks to the group and individuals for entertaining my questions. some
things are not in the books or the uga.edu site. plus I ask a lot of
questions anyway.

One word answer - SURE.

George


I recently changed a half recipe of plum jam to plum sauce with horseradish,
etc. I was able to test for acidity so I know it's safe. But it didn't jel
well, probably because I took a stick blender to it. Yeah, mix up some new
jam stuff, but don't mix it too hard.
I mixed up a batch of dill&garlic gurkens, all local grown produce from
the market and my own herbs. In one jar I put two velly nice sprigs of rain
blessed basil instead of dill. I never had basil gurkens before. But basil
asparagus or green beans are nice.
And we like people who ask intelligent questions. We get real geeky from
time to time ... our passion for preserving is almost always interesting.
Edrena, keeping brewing for another decade


Geeky? Just how geeky can a bunch of old people get?

George

"George Shirley" wrote in message
...
The Joneses wrote:
"George Shirley" wrote in message
...

mobile wrote:

when canning fruit jams, jellies, preserves, at times, do not want to
make a whole batch of something with habanero in the mix.

would it be possible to add slices of habanero to each jar as I can or
do they need to be cooked or ground up I am just try ing to impart the
taste and spiciness in a few jars out of a batch of the selected fruit
spread. this way I can taste test and see how the mix will taste without
having a batch of habanero flavored that may or may not be the taste one
is looking for.

thanks to the group and individuals for entertaining my questions. some
things are not in the books or the uga.edu site. plus I ask a lot of
questions anyway.

One word answer - SURE.

George


I recently changed a half recipe of plum jam to plum sauce with
horseradish, etc. I was able to test for acidity so I know it's safe. But
it didn't jel well, probably because I took a stick blender to it. Yeah,
mix up some new jam stuff, but don't mix it too hard.
I mixed up a batch of dill&garlic gurkens, all local grown produce from
the market and my own herbs. In one jar I put two velly nice sprigs of
rain blessed basil instead of dill. I never had basil gurkens before. But
basil asparagus or green beans are nice.
And we like people who ask intelligent questions. We get real geeky
from time to time ... our passion for preserving is almost always
interesting.
Edrena, keeping brewing for another decade


Geeky? Just how geeky can a bunch of old people get?

George


I meant creaky, George, creaky!
Edrena

The Joneses wrote:
"George Shirley" wrote in message
...

The Joneses wrote:

"George Shirley" wrote in message
. ..


mobile wrote:


when canning fruit jams, jellies, preserves, at times, do not want to
make a whole batch of something with habanero in the mix.

would it be possible to add slices of habanero to each jar as I can or
do they need to be cooked or ground up I am just try ing to impart the
taste and spiciness in a few jars out of a batch of the selected fruit
spread. this way I can taste test and see how the mix will taste without
having a batch of habanero flavored that may or may not be the taste one
is looking for.

thanks to the group and individuals for entertaining my questions. some
things are not in the books or the uga.edu site. plus I ask a lot of
questions anyway.

One word answer - SURE.

George


I recently changed a half recipe of plum jam to plum sauce with
horseradish, etc. I was able to test for acidity so I know it's safe. But
it didn't jel well, probably because I took a stick blender to it. Yeah,
mix up some new jam stuff, but don't mix it too hard.
I mixed up a batch of dill&garlic gurkens, all local grown produce from
the market and my own herbs. In one jar I put two velly nice sprigs of
rain blessed basil instead of dill. I never had basil gurkens before. But
basil asparagus or green beans are nice.
And we like people who ask intelligent questions. We get real geeky
from time to time ... our passion for preserving is almost always
interesting.
Edrena, keeping brewing for another decade



Geeky? Just how geeky can a bunch of old people get?

George



I meant creaky, George, creaky!
Edrena


THAT I can vouch for.

George