Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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Default Different Jellies

In article >,
George Shirley > wrote:

> I just peeled and sliced the entire crop of peaches from out La
> Feliciana peach tree.


Ya big poop!! Color me Envy Green.
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"Nick Cramer" > wrote in message
...
> "Anny Middon" > wrote:
>> "Nick Cramer" > wrote in message
>> >
>> > I like that, too. I haven't made jelly in decades. What would be
>> > easiest to
>> > start with?
>> >

>> Assuming you actully mean Jelly, see Barb's (excellent, as usual) post
>> above. I'd just add to that that if you want the easiest, freezer
>> jellies are a bit easier than ones processed to be shelf-stable.
>>
>> But some people use the term "jelly" to mean any fruit spread. If that's
>> what you mean, jams are usually a bit easier than jellies (and again
>> freezer jams are a bit easier than those processed to be shelf-stable).
>>
>> Commercial pectin packets include a recipe sheet for a variety of jellies
>> and jams, including freezer varieties. The Ball site,
>> www.freshpreserving.com, gives recipes, as do the National Center for
>> Home Preserving, http://www.uga.edu/nchfp/index.html, and the Kraft Foods
>> site (they make Sure-Jell and Certo), http://www.kraftfoods.com/kf.

>
> Hi Annie. Thanks for the additional URLs. I'll look at them later, too.
>
> Yes. I actually mean jelly. They were clear and covered with a layer of
> paraffin or beeswax. The blackberry jam was my favorite. I'll be
> interested
> in reading about the freezer stuff.
>
> Thanks again.
>
> --
> Nick. Support severely wounded and disabled Veterans and their families!
>
> Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! !
> !
> ~Semper Fi~


Nowadays, we use a 2 piece lid to seal the jars. It's much easier to get a
seal, as well as a lot cleaner to use than the messy wax. The first set of
lids come with new jars. Throw away the flat part and use a new one each
time. They cost less than 10 cents each if you watch for sales. The ring
part can be used over and over unless it gets bent or rusty.

Then we pop it into a boiling water bath (BWB) for 5 minutes to be sure any
mold spores or other nasties are killed. Take off the rings for storage
when cool, store the jars where they won't get overheated or frozen, and
enjoy the jelly or jam all winter.

All of the recommended URL's should explain in detail the BWB processing.
I've found it so much easier than fussing with just the *exact* amount of
wax that would sometimes give way or get eaten by ants. And I never find
moldy jam in my cupboard. ;> Too much work and $$'s in supplies to want to
waste any.

Deb
--
If I ran the world, we'd all face different challenges. ;>


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Default Different Jellies

"Deb" > wrote:
> "Nick Cramer" > wrote in message
> > "Anny Middon" > wrote:
> >> "Nick Cramer" > wrote in message
> >> > [ . . . ]

> All of the recommended URL's should explain in detail the BWB processing.
> I've found it so much easier than fussing with just the *exact* amount of
> wax that would sometimes give way or get eaten by ants. And I never find
> moldy jam in my cupboard. ;> Too much work and $$'s in supplies to want
> to waste any.


Thanks, Deb. I thought the wax was to ensure that there was no air in
there. I have no ants, roaches or the like, due to my liberal use of
diatomaceous earth outdoors and boraxic acid indoors, although I still find
Black Widow spiders in the woodpile. I use an environmentally unfriendly
spray on them.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~
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Melba's Jammin' wrote:
> In article >,
> George Shirley > wrote:
>
>
>>I just peeled and sliced the entire crop of peaches from out La
>>Feliciana peach tree.

>
>
> Ya big poop!! Color me Envy Green.


Why? I ended up with four cups of sliced peaches and ended up making a
peach cobbler for dessert last night. Good thing is that Sleepy Dawg
doesn't like peaches, more for Miz Anne and I. <VBG>

Not a bad crop for the first one the tree has made since I planted it
last year. It's only about four feet tall and about three feet wide.

I envy your plum crop, our trees bloomed out of sync this spring so we
got four, count 'em, four plums. And they were small. I guess next
spring we will have to buzz around with cotton swabs and pollenate the
trees ourselves.

George

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On Sat, 23 Jun 2007 08:45:25 -0500, George Shirley
> wrote:

>Melba's Jammin' wrote:
>> In article >,
>> George Shirley > wrote:
>>
>>
>>>I just peeled and sliced the entire crop of peaches from out La
>>>Feliciana peach tree.

>>
>>
>> Ya big poop!! Color me Envy Green.

>
>Why? I ended up with four cups of sliced peaches and ended up making a
>peach cobbler for dessert last night. Good thing is that Sleepy Dawg
>doesn't like peaches, more for Miz Anne and I. <VBG>
>
>Not a bad crop for the first one the tree has made since I planted it
>last year. It's only about four feet tall and about three feet wide.
>
>I envy your plum crop, our trees bloomed out of sync this spring so we
>got four, count 'em, four plums. And they were small. I guess next
>spring we will have to buzz around with cotton swabs and pollenate the
>trees ourselves.
>
>George


Our strawberry crop was not good. We got the 4 straight nights with
20° temperatures after the berries and fruit trees blossomed. Since
the fruit trees are young we probably did not lose a whole lot. But
the orchards down the road certainly did as did the vineyards in the
area.

And the month of May we had almost no rain. I think we are still in
the moderate drought stage. Some of the berries are ripening. Pete
picked about 1 cup of black raspberries and 2 or 3 cups of wild
blackberries. We would probably not have anything growing if we did
not irrigate.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)


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George Shirley wrote:
> Did you know that prickly pear cactus is all over the Middle East and in
> other countries too. As is the mesquite tree. I expect lonely Texians
> planted them to have a little bit of home nearby.


We have one in our back yard. We don't eat them but our neighbors do.

A few years ago it got too big and we had to trim it. My wife threw
the trimmings over our fence and now there are several large ones growing
there.

Geoff.


--
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IL Voice: (07)-7424-1667 U.S. Voice: 1-215-821-1838
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Geoffrey S. Mendelson wrote:
> George Shirley wrote:
>
>>Did you know that prickly pear cactus is all over the Middle East and in
>>other countries too. As is the mesquite tree. I expect lonely Texians
>>planted them to have a little bit of home nearby.

>
>
> We have one in our back yard. We don't eat them but our neighbors do.
>
> A few years ago it got too big and we had to trim it. My wife threw
> the trimmings over our fence and now there are several large ones growing
> there.
>
> Geoff.
>
>

Prickly pear and Spanish dagger (or bayonet) used to be the bane of my
life when I lived in S. Texas. Damned stuff would root if there was just
a tiny piece of it left. Here in SW Louisiana they both need a bit of
high ground or they drown.

George

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In article >,
Nick Cramer > wrote:

> Serene > wrote:
> > Deb wrote:
> >
> > > I often use a stock pot or my pressure cooker (with a glass lid, not
> > > the pressure lid) when I'm making small batches. No need to fill the
> > > big canner for a small batch of small jars.
> > >
> > > As long as the pot is deep enough to cover the jars with 1"-2" boiling
> > > water it will be fine. The jars need to be up off the bottom of the
> > > pot. If you don't have a rack to fit the pot, you can use a towel, or
> > > even better, tie some jar rings together with twisty ties.

> >
> > Cool; thanks.

>
> I like that, too. I haven't made jelly in decades. What would be easiest to
> start with?



Truly the easiest? Personally, I'd say a jelly made from a bottled
juice (unsweetened grape comes to mind). Next easy, IMNSHO, would be an
herb jelly -- it's very easy to make that infusion. Then any other
kind. :-)

Extracting the juice can be a slow process when the berries are tender
and their flesh gets pretty thick in a strainer. :-/ A steam juicer is
great for this task but it's not an inexpensive investment, IMO. (I use
a stainless steel Mehu-Lisa.) It's all worth the trouble, though, when
you line up those jellies and they look like a stained glass window.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/
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Melba's Jammin' wrote:

> Extracting the juice can be a slow process when the berries are tender
> and their flesh gets pretty thick in a strainer. :-/ A steam juicer is
> great for this task but it's not an inexpensive investment, IMO. (I use
> a stainless steel Mehu-Lisa.) It's all worth the trouble, though, when
> you line up those jellies and they look like a stained glass window.


Interesting - I haven't seen one of those before.
Looks like a steamer basket supported over a catch basin with a steam
tube up the center, that in turn supported over a boiling pot.
Do you line the steamer with any kind of fine mesh, or are the usual
holes small enough to retain the pulp?
(Wayward thoughts of a tube pan stuffed into the large spaghetti pot...)

Dave
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In article > ,
Dave Bell > wrote:

> Melba's Jammin' wrote:
>
> > Extracting the juice can be a slow process when the berries are tender
> > and their flesh gets pretty thick in a strainer. :-/ A steam juicer is
> > great for this task but it's not an inexpensive investment, IMO. (I use
> > a stainless steel Mehu-Lisa.) It's all worth the trouble, though, when
> > you line up those jellies and they look like a stained glass window.

>
> Interesting - I haven't seen one of those before.
> Looks like a steamer basket supported over a catch basin with a steam
> tube up the center, that in turn supported over a boiling pot.
> Do you line the steamer with any kind of fine mesh, or are the usual
> holes small enough to retain the pulp?
> (Wayward thoughts of a tube pan stuffed into the large spaghetti pot...)
>
> Dave


Nothing but what you see. No need to line the steamer basket. Even
with raspberries or strawberries, seeds are not an issue -- what few
there might be sit on the bottom of the catch basin, below the spigot.
Not a problem.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007
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