Hi Michelle, 

OSU Extension has recipes for kiwi preserves and jelly, but we do not have any recipes specifically for the related kiwi berry. Your question is about substituting one for the other.

The kiwi berry has been tested for pH in other labs, and those results showed it to be as acidic or even more acidic than its fuzzy cousin, the kiwifruit. That high acidity means that canning it would not present a risk for botulism poisoning, so in that sense a substitution would be safe.

What we don't know, though, is whether the kiwiberry has a similar level of pectin as its cousin and whether its texture is similar enough that the processing times are the same. If you try to substitute at home, you might end up with a runnier canned product, or possibly one that spoils in the jar if the processing time is not long enough. 

If you want to try a substitution, the safest way to preserve it would be to refrigerate or freeze. That way you are not "guessing" at an appropriate processing time in a canner.

Thanks for using Ask Extension!

Jared

Hi Michelle, 

Yes, that's correct. High acidity (below 4.6 on the pH scale) prevents the growth of the bacteria that cause botulism. The kiwiberry is well below 4.0.

If the processing time used for standard kiwi fruits were insufficient, you might have spoilage organisms that would grow on the product and cause mold, fermentation, or bacterial spoilage. That is typically visible or causes bad odors. 

Jared