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Apple sauce and mint jelly
Tue 27-Sep-11
9:24 am
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mauramac
Kent

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Hello everyone - I have moved on to the things above and have a couple of questions if anyone can help please.

 

Apple sauce - made from leftover pulp. I have been reading fn's recipe and wonder if I can use ordinary jars to pot it up if it has to be processed in a HWB? Also can I improvise and use a deep pan to process the jars. I don't want to make a huge amount but I will need it to keep for at least a year and don't really want to go to the expense of buying special jars and a HWB just yet.

 

Mint Jelly recipe - again - just noted down the recipe for this on the blog and my only question here is the use of both vinegar & sugar. I have made a couple of jars of mint jelly in the past using just sugar and it was very nice but never seen a recipe using vinegar as well and wondered if it tastes very different. Has anyone made this recipe and if so does it taste more like the traditional mint sauce?

 

Thanks for any help/advice with either of those ok

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Tue 27-Sep-11
12:17 pm
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devongarden
Devon, UK

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Maura, I don't like mint sauce so I ignored all the recipes for mint jelly that had vinegar in them when I was searching for recipes. I made some mint jelly that I liked earlier this month. so I can't help you! I haven't made apple sauce to store because I can't face the hot water bath. I do make apple butter.

So I can't really help you at all!

Tue 27-Sep-11
3:01 pm
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mauramac
Kent

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Ha ha - never mind, thanks for dropping by wave

Learn from yesterday, live for today, hope for tomorrow.

Tue 27-Sep-11
7:43 pm
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JoannaS
Latvia

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I made some applesauce last year but can't for the life of me remember what I did with it. Note to self, make some record of how produce was stored. Making sure the jars are quite clean to begin with I think would be the only requirement when HWB, and I use my pressure cooker to do it. Had one or two accidents but I think it might be having screwed down the jars too tightly for the pressure to be released.

Tue 27-Sep-11
11:12 pm
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Terrier
York

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Hi Maura

I made apple sauce last year, I just did the old sterlised bottles and brandy dipped seals, but then kept it in the fridge...I was fine, but it separated after a while.

I've used cider vinegar with apples to make mint jelly, can't say it made a vast difference to the taste in the end. Also did it with cider one year, again, same issue.

Wed 28-Sep-11
10:59 am
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mauramac
Kent

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Terrier said:

Hi Maura

I made apple sauce last year, I just did the old sterlised bottles and brandy dipped seals, but then kept it in the fridge¦I was fine, but it separated after a while.

I've used cider vinegar with apples to make mint jelly, can't say it made a vast difference to the taste in the end. Also did it with cider one year, again, same issue.

 

Have you made apple mint jelly without the vinegar? I made some a month or so back and it is lovely but I've not yet tried the version on the blog that is made with vinegar and sugar. My hubby prefers traditional mint sauce " the old fashioned way roll_eyes Cut up leaves very very finely and add vinegar and sugar to taste. He also buys jars of it in concentrated form and piles that on his roast lamb. I shudder to think how old some of the stuff he uses is but he is never ill and totally ignores 'use by' dates. I just thought the vinegar recipe might satisfy his taste buds more but I was a little confused by it.

I assume it is just the same as apple mint jelly with the addition of vinegar for taste. Or is the vinegar used as a preservative also. I know you have to use apples to produce the juice for the jelly. My confusion is why is the vinegar used in this recipe " as it's not needed is it? I'm hoping the answer is just the taste. I've probably not explained myself very well " sorry about that confused

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Thu 29-Sep-11
10:25 pm
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Terrier
York

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I think it's just a taste thing, the usual Apple & Mint I make is just apples & mint chopped up and boiled up in water then jelly bagged, reboiled with the sugar and a load of chopped mint at the end. It is quite sweet and not to my taste, but it sells well and my OH loves it and eats loads of it.

The vinegar makes it a bit more savoury, not sure if it adds to the preservation, but it seems to keep fine without it anyway.

Fri 30-Sep-11
12:27 pm
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mauramac
Kent

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Thanks for your thoughts on that. I made it and it is lovely - totally different to the version without the vinegar (if that doesn't sound too obvious!).

People keep telling me I should sell some of my jams and jellies at the local farmers market or WI but I am a bit worried about doing so. Are there any rules and regs about selling home made produce?

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Fri 30-Sep-11
9:44 pm
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Terrier
York

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Depends on how high brow the event is Maura

some places have market regs, which means either public liability insurance or a market traders licence (cheaper), some require heath and hygiene certification, but if you go for the lower key events and you're confident in what you do, then it's not usually an issue.

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