Q-I have several recipes that call for bittersweet chocolate. Can you tell me where to buy it?
Marian Ryan, Chicago
A-Bittersweet chocolate can be found at specialty food stores and some supermarkets. Four-ounce bars of Ghirardelli brand chocolate are available at Treasure Island Foods and Market Place, among other spots. Other brands, many of them imported, are at specialty markets. However, if you can't find bittersweet, semisweet usually will work fine.
Bittersweet and semisweet often are similar. "Fun Facts About Chocolate," a pamphlet by the Chocolate Manufacturers Association, lists several varieties of chocolate, including unsweetened, sweet, milk, white and semisweet. In its descriptions, semisweet chocolate and bittersweet chocolate are considered as the same ingredient, with at least 35 percent chocolate liquor (the liquid which results when cocoa nibs are ground) and 27 percent fat.
Ghirardelli makes semisweet and bittersweet chocolate. Company spokesman Debbie Donus explained that the bittersweet chocolate is 55 percent chocolate liquor while the semisweet chocolate is 45 percent chocolate liquor.
Note: Bitter chocolate is not the same as bittersweet. Chocolate labeled "bitter" is unsweetened baking chocolate. If your recipe calls for bitter chocolate, use unsweetened rather than bittersweet or semisweet.
Q-I want to make my own peanut butter similar to the kind found in health food stores. Is there a recipe for this? Also, why is it necessary to refrigerate natural peanut butter?
Judee Barone, Chicago
A-The recipe for peanut butter is short and simple. Only one ingredient is necessary: peanuts. Grinding them to a fine consistency releases the natural peanut oil, resulting in a smooth butter.
To make peanut butter, put dry roasted unsalted peanuts in a food processor. Let the processor run for several minutes, or until the peanuts turn into a paste. A dash of salt may be added if desired.
Generally, natural peanut butter should be refrigerated. Unlike some commercial brands, it does not contain preservatives. Over time, the oil at room temperature will turn rancid. More important, the oil is less likely to separate from the peanuts if the peanut butter is chilled.
Q-For many years my mother used to make jams and preserves at home and seal the glass jars with a thick layer of paraffin. I have been making them for several years using the same method to seal the jars. Someone recently told me that the wax seal is dangerous. Is this true? If so, why is it just coming to light?
Teresa Schroeder, Gurnee
A-The old practice of sealing jelly jars with paraffin has come under fire. According to Linda Eilks, nutrition educator for the University of Illinois Cooperative Extension Service, the seal is easily damaged, particularly with the wide-ranging temperatures common in Illinois. Hairline cracks and shrinking allow mold to grow inside.
"Years ago, home canners were advised just to scrape off the mold and eat the rest," Eilks says. "We now know that mold penetrates into foods and is almost impossible to remove."
For safer sealing, the extension service suggests using canning jars with new lids and plastic sealing rings. The jars should be sterilized in boiling water for 10 minutes and held in the water until the jelly is added. Leave one-quarter inch of headspace and make sure there are not spills on rim of the jar. Seal the jar. Process in boiling water for 5 minutes. Cool, then label and store in a cool place.
Once the jar is opened, store it in the refrigerator. If at any time there is visible mold, discard the contents.
Reader tip: Cooks who find their strength is no match for an acorn or butternut squash will welcome a suggestion from Celia Forman, a reader from Racine, Wis. She puts the whole squash into a hot oven for about 25 minutes, then tries cutting it in half after the recalcitrant squash has softened a bit. Use a potholder to protect your hands, she says. Scrape out the seeds and spongy membrane as usual and add any stuffing or flavorings called for in your recipe. Return it to the oven to continue baking. Alternately, the whole squash can be pierced several times with a fork and put in the microwave oven for 5 minutes or so to soften it and save wear on the wrist.