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Tips and tricks - bottling, canning, preserving
Wed 20-Oct-10
7:49 pm
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Terrier
York

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Tue 22-Sep-09
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Just a warning on the chillli vodka, I made some last year froma Nigella idea in her christmas book, and gave it to my brother in law for christmas, he stuck it in the cupboard and never used it till he'd ran out of plain vodka. He said it nearly killed him with the heat!. I'd recomend a warning to remove it after a few weeks.

Fri 10-Dec-10
10:03 am
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The Guerilla Griller
Devon, UK

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Like most on here, I'm a second-hand jar user, so thought I'd offer a tip on an easy method of sterilising them.  Running them through the dishwasher is obviously an easy way of cleaning them, but the temperature just isn't hot enough to sterilise.  So, wash the jars either in the dishwasher or by hand, give 'em a rinse to get rid of any soap, then blast them, still damp from the rinse for 3-4 minutes in the microwave just before you are ready to bottle up.  Use a dry cloth to hold them while you fill them!

Metal lids obviously can't be microwaved, but after a good wash and rinse, I just give them a squirt of sanitiser/antibacterial spray, wipe them dry and then use them straight away.

I love the "plink, plink" sounds from the kitchen after an hour or so, as the chutney or whatever cools and draws the lid down for a tight seal.

The Guerilla Griller has a foodie blog at http://guerillagriller.blogspot.com/

Tue 13-Sep-11
10:37 am
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mauramac
Kent

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Is it ok to ask for tips in here please?

A few things that are puzzling me........

1. How much water or juice would you add to jam that has set too hard when re-boiling

 

2. How long can you leave pulp in the fridge before re-using it to make cheese etc?

 

3. Does apple sauce keep as long as jam?

 

4. Do you need to process rose hips prior to steaming them in juicer in order to get the most out of them.

 

Hope you can help - if not feel free to kick me out of here to a more suitable place runaway big_laugh

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

Tue 13-Sep-11
2:06 pm
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devongarden
Devon, UK

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I am not sure if this goes here or in kitchen gadgets, but one of my favorite kitchen things at this time of year is a silicon mat. I got it very reduced when a shop was changing owners and selling off very cheaply everything with the old price tags on. I wasn't sure I needed it, but at the price it was worth trying. I put it on the kitchen table, put the pan directly on it and jars along side and don't burn the table, have to balance on the cooker top or put the pan on a mat that is too small.

And the jars I ordered Sunday evening from Ascott arrived this morning. They now sell spare lids, which is useful. Wish I had measured more jars to get lids for them before I ordered!

Tue 13-Sep-11
2:09 pm
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devongarden
Devon, UK

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Maura, I think that apple sauce doesn't keep as long as jam unless you water bath process it afterwards.

And I'd like to know how long I can keep pulp before using it, too!

Tue 13-Sep-11
10:42 pm
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Terrier
York

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Can't answer all the questions, but I thought I'd add my twopeneth.

1- I suppose it depends on the size of the batch, never had the problem, so hopefully someone else can help.

2- Never made cheese from pulp

3 - I've made apple sauce and bottled it in sterlised jars and kept it in the fridge, however after a while it separates

4- Never used a steam juicer, but rosehips are bloody tough, the problem with them is the little hairs around the pips, so you'd still have to jelly bag it after juicing anyway, therfore I'd suggest sticking with the boiling method

Sorry, not been a lot of help really.

Wed 14-Sep-11
7:32 am
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seth
lincolnshire fens

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Terrier said:

Can't answer all the questions, but I thought I'd add my twopeneth.

1- I suppose it depends on the size  never had the problem, so hopefully someone else can help.

2-Never 

3 -  bottled it in sterlised jars and kept it in the fridge, however after a while it separates

4-  bloody tough, the problem with them is the little hairs around the pips,

Sorry, not been a lot of help really.

After reading between the lines should this not be under Women's Problems ????

Sorry Janet but been waiting day's to post a worthwhile 1,000 .TA will accept sporkwave          runaway        devil

Seed catalogues are responsible for more unfulfilled fantasies than the web and playboy combined . (after Michael Perry)

Wed 14-Sep-11
9:06 am
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mauramac
Kent

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The rose hips were stored in freezer and now they have thawed out they are quite squishy so I'm asuming I wont have to assault them now aargh

I will try laying a muslin square in the base of the steamer compartment before adding the fruit to see if that catches the hairs and bits and again when siphoning into a jug I can also lay a muslin quare over it so I think that will enable me to do away with the chore of the jelly bag straining process. That part of the joy of a steamer so will give it a go.

 

As for the apple sauce - I will give it a go and bottle up into some small jars so it gets used up quickly and hope it lasts a reasonable time.

I re-boiled my jam and sort of guessed at amount of water to be added - also sieved it to get rid of raspberry pips and it has turned out lovely - could it be I have created a sort of jam x cheese though what_the_heck

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

Wed 14-Sep-11
9:15 am
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ep
Bulgaria

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seth said:

Terrier said:

Can't answer all the questions, but I thought I'd add my twopeneth.

1- I suppose it depends on the size  never had the problem, so hopefully someone else can help.

2-Never 

3 -  bottled it in sterlised jars and kept it in the fridge, however after a while it separates

4-  bloody tough, the problem with them is the little hairs around the pips,

Sorry, not been a lot of help really.

After reading between the lines should this not be under Women's Problems ????

Sorry Janet but been waiting day's to post a worthwhile 1,000 .TA will accept sporkwave          runaway        devil

Not so much reading between the lines...I call it 'mass editing'.whistlewhistle

Congrats on your 1000th.  How many of those were spork?  Just keep adding those 'little gems'....big_laughbig_laugh

Who lives long sees much : The diary of my life in Bulgaria

Wed 14-Sep-11
9:50 am
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Toffeeapple
North Bucks

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seth said:

After reading between the lines should this not be under Women's Problems ????

Sorry Janet but been waiting day's to post a worthwhile 1,000 .TA will accept sporkwave          runaway        devil

welldone welldone welldone Well done!

I'll try that again!

Wed 14-Sep-11
11:31 pm
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Terrier
York

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congrats Seth, and TA has not removed

Thu 15-Sep-11
9:57 am
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mauramac
Kent

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Well the rosehips and crab apples produced 1200ml of lovely amber coloured juice yesterday and smug not a hair in sight.....yippee.

The steam juicer is the hero in the fight against rosehip hair and assorted other bits and pieces - but I did place a square of clean muslin in the bottom of the basket before putting fruit in - just in case.

Now today, I will be mostly making jelly wink

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

Thu 15-Sep-11
10:24 am
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Hattie
Bucks/Oxon Border

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That is a very useful tip Maura....I have saved it for when I get my steam-juicer (after the house renovations are done). Thank you. I am still tempted to buy one now as I have masses of rose-hips in my garden as I have a lot of climbing roses which have gone crazy this year. I might try a few of them processed the long old-fashioned way, just for the hell of it......big_laugh

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Thu 15-Sep-11
10:42 am
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mauramac
Kent

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Oh what a shame to have to wait for a steam juicer - those renovations just drain the old bank balance don't they? We have same here in a few months time so I'm glad I have my juicer now - was a treat to myself smile.

 Funny enough the builder was here yesterday when my steamer was on the go and in the end he couldn't resist saying - "thats an impressive bit of kit - what is it"? When I told him, he was really interested and said he grew lots of veg and would be happy to supply me with some in return for a pot of jam or jelly.....so now I'm looking forward to the work starting after all.

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

Thu 22-Sep-11
10:25 am
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mauramac
Kent

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Has anyone stumbled across this website with advice and info on just about everything to do with jams, chutney, pickles etc. It is a US based website and makes fascinating reading - totally OTT in places expecially the reasons for canning and using the water bath method. I'm not sure the good people of America would agree with our way of doing things wink

 

http://www.pickyourown.org/canning_whyuseacanner.htm

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

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