So, when I made the curd last week, I canned it like jam.
Which is to say, I canned it the way my mother cans jam.
Which is to say, I did not give it the good ‘ol 15-20 minute boiling water bath in the canning kettle.
Because 1) I was worried it would curdle the curd. 2) I was being on the lazy side of practical.
Two weeks later, as I’m arranging jars to be wrapped as a bridal shower gift for a dear friend, I noticed something.
The lid was ever-so-slightly domed. And when I pressed it, it did not go down.
I am not so inexperienced as to think the curd is in any way okay. But I had never seen anything go bad in a jar before. So what do I do?
I open it.
It fizzed. It fuzzed. It oozed and popped. It was amazing.
I *almost* tasted it, just to see how it tasted. A very, very intelligent thought followed after, saying “Why don’t you just hold the first thought there and evaluate it again in a few minutes.” Go me having intelligent thoughts that corral the stupid ones!
I opened the second jar, to show K. She suggested I throw it out. And not even try to save the jar. I agreed. Who knew if it is actually the Big Bad B, but why take chances?
But I had to open the third one too, so I could show you.
Why Louis Pasteur was a genius.
The microphone isn’t that great, but even as you are unscrewing the lid, it sounds like a soda bottle ready to go off. It’s amazing.
I’m rather excited I still have blackberries left in the freezer.
The lemon curd seems to be okay, probably because the acid (and sugar) content is so much higher. I opened a jar, and it seems to not have increased in volume (good sign), still smell like lemon (good sign), and not at all make soda-noises when opened (good sign).
I think, however, I’ll give the glorious bride-to-be and IOU.