Could I? canners and jam makers....
lindac92
4 years ago
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Comments (19)
Marilyn Sue McClintock
4 years agoplllog
4 years agoRelated Discussions
Fig Jam/Preserve makers........heeeeelp!!!
Comments (8)For fig preserves, I don't chop them up or peel them (except for my daughter, who wants jam from figs peeled and chopped). I put them in a stainless steel pan with enough water to cover them and cook them for 15-20 minutes, then drain the water off and set the figs to one side (remove stems before this initial cooking). Combine sugar with lemon juice (a little less than 1/2 cup sugar/cup of figs--or add lemon juice about 15 minute befor figs are done)along with a little water, heat stirring constantly. Add figs. Cook until clear (sometimes I take the figs out and cook the syrup down some more, then add figs back). Pack into hot jars. Place into boiling water bath 10 minutes. Hot biscuits with butter and a jar won't last long at all....See MoreWhat's the smallest pressure canner I can get?
Comments (20)I'm thinking I should just use the Fagor for cooking, and use the water bath for canning. Am I really missing out on alot by not canning with pressure? I don't think I would ever can a huge variety of items, although I do have a large garden. Most things I end up freezing. Then the odds are that no, you wouldn't be missing out on much. Pressure canning is in some ways a whole different world of canning and it doesn't appeal to all. IMO it expands the canning horizon 10 fold and I'd never want to be without it - waaay too limiting. ;) We do lots of meats, all sorts of beans, carrots, mixed vegetables, etc. that can't be done in a BWB and for us canned goods have a much longer shelf life then frozen, better flavor in many respects, never have to worry about lost electricity, or running out of freezer room. But that is just us. As Lizzy said above, never do it and get along just fine. PC is geared to vegetables (other than tomatoes), meats, and mixed low acid foods so if you elect to freeze all those things instead that's fine. Tomatoes aren't safer if done in a PC, just much faster to can. BWB tomatoes with the added acid is just fine. Just so you recognize that it is an either/or situation - you can't pressure can without the proper equipment. And as discussed above, while the Fagor may be great for cooking, it isn't an approved canner. So use it for cooking and keep on freezing and BWB acid foods OR invest in the 16 qt. Presto (cheaper anyway) and take up pressure canning. OK? Hope this helps. Dave...See MoreApricot Jam Makers!
Comments (3)I don't suppose you have a food mill do you? You could run it through the food mill and then make something akin to apricot butter with the pulp. If you don't have a food mill, you can get the same effect with a strainer and something to push the jam through, but that would be a pain and kind of difficult to say the least. I had a similar problem a couple of weeks ago when I was making pink applesauce. To get the pink sauce you have to leave the peel in when you cook up the sauce and I didn't have my food mill with me so I thought I could use the strainer method. I gave up and just kinda sifted through the cooled sauce and picked out whatever bits I could find....See MoreCrazy Appliances--Jam Maker Anyone?
Comments (16)ROTFL!! Nancy, I have courses! But my "good" china is just showy cheap crap. :) Love the thought of the square chickens. :) FOAS--I love my OXO food mill, which I got because it was so much easier to use (and cheaper) than the fancy one. Just to be sure...the disks go hump side up, with the tabs in the channels, and the crank is locked in to the slots on both sides (there's a slide lever on one side of the bar)? It shouldn't be able to fall apart if both sides of the bar on the crank are slotted. If you're sure it's on tight, and it's still a problem, e-mail OXO and let them know. They'll replace it. I welcome all merriment, even if it's at the expense of gadgets I use. :) I don't have a problem with well designed kitchen gadgets that work and earn their space in the drawer. The problem with things like the jam pot and garlic roasting machine is that they're big and so exceedingly specific. OTOH, I love my wire avocado slicer and my coring pineapple slicer. Sure, I don't need the avocado slicer for one avocado, but for laying out a tray for company, it's an invaluable time saver. It's not like I can slice an avocado on my mandoline! For the pineapple slicer, I try to choose a pineapple that's the correct size to fit the gadget, which is amazingly fast and easy, and takes very little strength to use. There's really very little waste if the pineapple isn't too big and it gets all the pips if the pineapple isn't too small (we always have lots to choose from). There's nothing I hate more in kitchen prep than standing there for an hour cutting out all the pips and making my hands raw. Now we have pineapple any time and there's none of that dread. I also love the sectioner that makes it into chunks while it's still on the cutter. :) I love my garlic press too, because it's really easy to use, and all the oils and goodness that get squished out fall in the pot rather than being lost on my cutting board. :) I only have a little drawer with gadgets. It includes the above, a couple of reamers (which I find really useful), and some occasional things like tinsnips for cutting artichoke leaves and holders for corn ears. The useless ones I would get rid of if they weren't such winners in a game of What Does This Do? are these weird resin rings that are supposed to take the rind off a melon. Unlike the wire avocado cutter that removes the skin and slices a complete half an avocado at once, these rings only work on a wedge of melon at a time, and don't seem to do anything that a knife couldn't do as well or better with the same amount of time and effort....See Morelindac92
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