tag:blogger.com,1999:blog-7198714796928095356.post472737011821767843..comments2010-09-24T09:15:07.009-04:00Donnahttp://www.blogger.com/profile/06997895540586043266noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7198714796928095356.post-4162035923041158032010-09-24T09:15:07.009-04:002010-09-24T09:15:07.009-04:00Hi, Monica, I haven&#39;t. I would love to know if there is a better way to can it. I still don&#39;t understand why it turned grey. Got any ideas?Donnahttp://www.blogger.com/profile/06997895540586043266noreply@blogger.comtag:blogger.com,1999:blog-7198714796928095356.post-4408225118035994922010-08-21T23:13:26.992-04:002010-08-21T23:13:26.992-04:00Have you tried it again? We are on our 3rd batch of canning kaya (my husband is singaporean) we have still not got the canning part right...it bubbles when it has been cooked for 15 minutes in the can. Those bubble pockets supposedly can cause it to go bad...I would love to hear how things went for you.Monicahttp://www.blogger.com/profile/02424160710803223037noreply@blogger.comtag:blogger.com,1999:blog-7198714796928095356.post-25286171677783227582009-06-03T21:52:07.259-04:002009-06-03T21:52:07.259-04:00I have a feeling I would love kaya. I love custards and coconut. I am trying this one!Ginahttp://www.blogger.com/profile/10788740577135090145noreply@blogger.comtag:blogger.com,1999:blog-7198714796928095356.post-11213086395849842522009-06-03T17:51:38.421-04:002009-06-03T17:51:38.421-04:00I&#39;m fascinated.<br />You are much more daring than I am... I&#39;m not sure I&#39;d ever get Husband to try this, but I may live on the edge this summer and give it a whirl! I despise coconut-proper, but love coconut milk (at least in rice and curries) so I think I&#39;d love it.Meadowlarkhttp://www.blogger.com/profile/17208672418814503032noreply@blogger.comtag:blogger.com,1999:blog-7198714796928095356.post-59934227724354216172009-04-22T08:19:00.000-04:002009-04-22T08:19:00.000-04:00So after opening up a jar which had been processed I'm thinking the rest should be refrigerated. The consistency was fine, the seal was intact, but the kaya had turned slighty greyish. It smelled and tasted fine, too. However, I found a website (http://www.uga.edu/nchfp/how/can_02/lemon_curd.html) which talks about canning lemon curd for at least 15 minutes in a boiling water bath, this is nowhere near as acidic. So, into the fridge it goes!Donnahttp://www.blogger.com/profile/06997895540586043266noreply@blogger.comtag:blogger.com,1999:blog-7198714796928095356.post-41615424666168865662009-04-19T21:01:00.000-04:002009-04-19T21:01:00.000-04:00Just had some of the leftovers on toast... mmm.Chrishttp://www.blogger.com/profile/07803733996192257522noreply@blogger.com