HBV Experiments Conducted by Purdue University Food
Entrepreneurship and Manufacturing Institute (FEMI)

Pies: The chart below shows the pH and Aw testing completed by Purdue University on several pie categories. Each recipe pH and Aw will vary based on the ingredients and portion sizes. To ensure shelf-stability, HBV recipes should be individually tested to ensure the pH and Aw meet the definition of a non-TCS food.

• 3.5 cups water
• 0.5 dried edible lavender flowers
• 1 lemon, juice of
• 1 (1 ¾ ounce) box dry pectin or (3 ounce) envelope liquid pectin
• 4 cups sugar

• 1) In a large saucepan over high heat, bring water to a boil.
• 2) Remove from heat and stir in dried lavender flowers. Cover and let steep for 20 minutes.
• 3) After 20 minutes, strain mixture through a fine mesh strainer in a deep pot, discarding the lavender flowers.
• 4) Stir in lemon juice and pectin; continue stirring until the pectin is thoroughly dissolved.
• 5) Over high heat, bring the mixture to a hard rolling boil.
• 6)
  Add sugar. When the jelly solution returns to a hard rolling boil, let it boil for two to four minutes, stirring occasionally.

  • a. Soft gel – 2 minutes
  • b. Medium gel – 4 minutes
• 7) After boiling, transfer the jelly into hot, sterilized, half-pint jars. Fill them to within 1/ 4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
• 8) Process in a water bath for 10 minutes. Remove jars to wire rack and let cool before serving.

Conclusion: In this recipe test, the pH of the pectin was enough to drop the jelly pH below 4.6, and the heating temperature of the flower petals was long enough to kill any bacteria that may