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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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Marmalade; why so much water ?
"The Joneses" > wrote in message . net... > > "Kathi Jones" > wrote in message > ... >> > (clipped) >> >> ohmygosh! so, not to say 'me too me too' but I do exactly the same as >> George! The jam filled jars are gonna go in to the canner, so why not >> take the empty jars out of it? And y'know what I do with the boiling >> water that has to be poured out of the sterilized jars? I pour it on the >> lids! Yup! The boiling water from the sterilized jars goes on to the 2 >> piece lids (they are in a pot of their own)- thereby heating them up and >> softening the compound. >> Kathi >> > > I've been drying 'shrooms lately, and storing in mason jars sealed by > vacuum suck'em'upper dealy. Was difficult to warm lids slightly to get > nice seal without a drop of water in the atmosphere which the 'shrooms > will eat up like a treat, then spoil. I figgered out! I lay the clean dry > lids on the coffeemaker warmer for a few mins. Worked like charm! > Edrena > VERY clever Edrena!!! > |
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Marmalade; why so much water ?
"The Joneses" > wrote in message . net... > "Kathi Jones" > wrote in message > ... > (clipped)> >> I'm not sure about the baking soda, but I think it has something to do >> with foaming? Just a guess. >> >> Kathi >> > One of these days, I'll make the lime marmalade I'm looking for. In the > meantime, the baking soda is to reduce the pH. Seville oranges are pretty > sour, no? One website I ran across mentioned that they thought jams,etc., > set best at about 3.2pH. Limes are generally about 0, and lemons about > 1-2. > That said, very ripe fruits will probably be higher in pH. And of course > with so many hybrids, there is no real average anymore. > My 2c worth. > Edrena > > yes, they are VERY sour - too sour to eat out of hand - only good for marmalade, IMO I'd like to try a lime marmalade....been enjoying pink grapefruit marmalade on my morning toasted multigrain bagel the last few days....mmmmm Kathi |
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Marmalade; why so much water ?
Kathi Jones wrote:
> "The Joneses" > wrote in message > . net... > >>"Kathi Jones" > wrote in message ... >>(clipped)> >> >>>I'm not sure about the baking soda, but I think it has something to do >>>with foaming? Just a guess. >>> >>>Kathi >>> >> >>One of these days, I'll make the lime marmalade I'm looking for. In the >>meantime, the baking soda is to reduce the pH. Seville oranges are pretty >>sour, no? One website I ran across mentioned that they thought jams,etc., >>set best at about 3.2pH. Limes are generally about 0, and lemons about >>1-2. >> That said, very ripe fruits will probably be higher in pH. And of course >>with so many hybrids, there is no real average anymore. >>My 2c worth. >>Edrena >> >> > > > yes, they are VERY sour - too sour to eat out of hand - only good for > marmalade, IMO > > I'd like to try a lime marmalade....been enjoying pink grapefruit marmalade > on my morning toasted multigrain bagel the last few days....mmmmm > > Kathi > > The Seville oranges that we get have almost no juice and are quite bitteer, not sour. Ellen |
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Marmalade; why so much water ?
On Tue 25 Mar 2008 02:44:37p, Kathi Jones told us...
> > "The Joneses" > wrote in message > . net... >> "Kathi Jones" > wrote in message >> ... (clipped)> >>> I'm not sure about the baking soda, but I think it has something to do >>> with foaming? Just a guess. >>> >>> Kathi >>> >> One of these days, I'll make the lime marmalade I'm looking for. In the >> meantime, the baking soda is to reduce the pH. Seville oranges are >> pretty sour, no? One website I ran across mentioned that they thought >> jams,etc., set best at about 3.2pH. Limes are generally about 0, and >> lemons about 1-2. >> That said, very ripe fruits will probably be higher in pH. And of >> course >> with so many hybrids, there is no real average anymore. >> My 2c worth. >> Edrena >> >> > > yes, they are VERY sour - too sour to eat out of hand - only good for > marmalade, IMO You can make a wonderful pie, like a lemon meringue pie, with Seville or sour oranges. > I'd like to try a lime marmalade....been enjoying pink grapefruit > marmalade on my morning toasted multigrain bagel the last few > days....mmmmm > > Kathi > > > -- Wayne Boatwright ------------------------------------------- Tuesday, 03(III)/25(XXV)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 8wks 5dys 6hrs 30mins ------------------------------------------- In silence man can most readily preserve his integrity. - M. Eckhart ------------------------------------------- |
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Marmalade; why so much water ?
On Tue 25 Mar 2008 03:46:27p, ellen wickberg told us...
> Kathi Jones wrote: >> "The Joneses" > wrote in message >> . net... >> >>>"Kathi Jones" > wrote in message ... (clipped)> >>> >>>>I'm not sure about the baking soda, but I think it has something to do >>>>with foaming? Just a guess. >>>> >>>>Kathi >>>> >>> >>>One of these days, I'll make the lime marmalade I'm looking for. In the >>>meantime, the baking soda is to reduce the pH. Seville oranges are >>>pretty sour, no? One website I ran across mentioned that they thought >>>jams,etc., set best at about 3.2pH. Limes are generally about 0, and >>>lemons about 1-2. >>> That said, very ripe fruits will probably be higher in pH. And of >>> course >>>with so many hybrids, there is no real average anymore. >>>My 2c worth. >>>Edrena >>> >>> >> >> >> yes, they are VERY sour - too sour to eat out of hand - only good for >> marmalade, IMO >> >> I'd like to try a lime marmalade....been enjoying pink grapefruit >> marmalade on my morning toasted multigrain bagel the last few >> days....mmmmm >> >> Kathi >> >> > The Seville oranges that we get have almost no juice and are quite > bitteer, not sour. > Ellen > I think it depends on where they're actually grown. -- Wayne Boatwright ------------------------------------------- Tuesday, 03(III)/25(XXV)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 8wks 5dys 6hrs 25mins ------------------------------------------- Hokey religions and ancient weapons are no march for a good bullwhip by your side. ------------------------------------------- |
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Marmalade; why so much water ?
"ellen wickberg" > wrote in message news:7hfGj.121084$w94.104555@pd7urf2no... > Kathi Jones wrote: >> "The Joneses" > wrote in message >> . net... >> >>>"Kathi Jones" > wrote in message ... >>>(clipped)> >>> >>>>I'm not sure about the baking soda, but I think it has something to do >>>>with foaming? Just a guess. >>>> >>>>Kathi >>>> >>> >>>One of these days, I'll make the lime marmalade I'm looking for. In the >>>meantime, the baking soda is to reduce the pH. Seville oranges are pretty >>>sour, no? One website I ran across mentioned that they thought jams,etc., >>>set best at about 3.2pH. Limes are generally about 0, and lemons about >>>1-2. >>> That said, very ripe fruits will probably be higher in pH. And of course >>> with so many hybrids, there is no real average anymore. >>>My 2c worth. >>>Edrena >>> >>> >> >> >> yes, they are VERY sour - too sour to eat out of hand - only good for >> marmalade, IMO >> >> I'd like to try a lime marmalade....been enjoying pink grapefruit >> marmalade on my morning toasted multigrain bagel the last few >> days....mmmmm >> >> Kathi > The Seville oranges that we get have almost no juice and are quite > bitteer, not sour. > Ellen oh....bitter ... sour.. or both. Yucky. The ones I got last month were juicy enough to make marmalade. Kathi |
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Marmalade; why so much water ?
"Wayne Boatwright" > wrote in message 3.184... > On Tue 25 Mar 2008 02:44:37p, Kathi Jones told us... > >> >> "The Joneses" > wrote in message >> . net... >>> "Kathi Jones" > wrote in message >>> ... (clipped)> >>>> I'm not sure about the baking soda, but I think it has something to do >>>> with foaming? Just a guess. >>>> >>>> Kathi >>>> >>> One of these days, I'll make the lime marmalade I'm looking for. In the >>> meantime, the baking soda is to reduce the pH. Seville oranges are >>> pretty sour, no? One website I ran across mentioned that they thought >>> jams,etc., set best at about 3.2pH. Limes are generally about 0, and >>> lemons about 1-2. >>> That said, very ripe fruits will probably be higher in pH. And of >>> course >>> with so many hybrids, there is no real average anymore. >>> My 2c worth. >>> Edrena >>> >>> >> >> yes, they are VERY sour - too sour to eat out of hand - only good for >> marmalade, IMO > > You can make a wonderful pie, like a lemon meringue pie, with Seville or > sour oranges. > really? I never would have thought of that. But I suppose if you can do it with lemons, why not the Sevilles. Then again, I like the taste and flavour of a lemon, but not really the Seville (until it's marmalade). I might just try it next time I can get my hands on some. They are seasonal in stores here - only available in February. I ate a fresh Cara Cara orange today. Very disappointing - hard to peel and not juicy at all. But it had potential - flavour is like a cross between sweet orange and pink grapefruit. Maybe it just wasn't as fresh at I thought it should be.... Kathi >> I'd like to try a lime marmalade....been enjoying pink grapefruit >> marmalade on my morning toasted multigrain bagel the last few >> days....mmmmm >> >> Kathi >> >> >> > > > > -- > Wayne Boatwright > ------------------------------------------- > Tuesday, 03(III)/25(XXV)/08(MMVIII) > ------------------------------------------- > Countdown till Memorial Day > 8wks 5dys 6hrs 30mins > ------------------------------------------- > In silence man can most readily > preserve his integrity. - M. Eckhart > ------------------------------------------- > |
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Marmalade; why so much water ?
On Tue 25 Mar 2008 06:30:47p, Kathi Jones told us...
> > "Wayne Boatwright" > wrote in message > 3.184... >> On Tue 25 Mar 2008 02:44:37p, Kathi Jones told us... >> >>> >>> "The Joneses" > wrote in message >>> . net... >>>> "Kathi Jones" > wrote in message >>>> ... (clipped)> >>>>> I'm not sure about the baking soda, but I think it has something to >>>>> do with foaming? Just a guess. >>>>> >>>>> Kathi >>>>> >>>> One of these days, I'll make the lime marmalade I'm looking for. In >>>> the meantime, the baking soda is to reduce the pH. Seville oranges >>>> are pretty sour, no? One website I ran across mentioned that they >>>> thought jams,etc., set best at about 3.2pH. Limes are generally about >>>> 0, and lemons about 1-2. >>>> That said, very ripe fruits will probably be higher in pH. And of >>>> course >>>> with so many hybrids, there is no real average anymore. >>>> My 2c worth. >>>> Edrena >>>> >>>> >>> >>> yes, they are VERY sour - too sour to eat out of hand - only good for >>> marmalade, IMO >> >> You can make a wonderful pie, like a lemon meringue pie, with Seville >> or sour oranges. >> > > really? I never would have thought of that. But I suppose if you can > do it with lemons, why not the Sevilles. Then again, I like the taste > and flavour of a lemon, but not really the Seville (until it's > marmalade). I might just try it next time I can get my hands on some. > They are seasonal in stores here - only available in February. > > I ate a fresh Cara Cara orange today. Very disappointing - hard to peel > and not juicy at all. But it had potential - flavour is like a cross > between sweet orange and pink grapefruit. Maybe it just wasn't as fresh > at I thought it should be.... > > Kathi Living in Arizona, we have Seville/sour oranges available year 'round, usually free for the picking. Some folks leave bags full of them at their curb for anyone who wants them, as they are grown here primarily as ornamental trees. I could probably make a living producing marmalade for the cost of the sugar. :-) -- Wayne Boatwright ------------------------------------------- Tuesday, 03(III)/25(XXV)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 8wks 5dys 4hrs 50mins ------------------------------------------- Here's a little tip, leap before you look!' - The Tick ------------------------------------------- |
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Marmalade; why so much water ?
Wayne Boatwright wrote:
> Living in Arizona, we have Seville/sour oranges available year > 'round, usually free for the picking. Some folks leave bags full of > them at their curb for anyone who wants them, as they are grown here > primarily as ornamental trees. I could probably make a living > producing marmalade for the cost of the sugar. :-) Well, that and the cost of the energy used directly, and/or any gas used in driving around for the free stuff, the cost of the jars and lids and labels--and then the marketing costs involved.... and that's without costing in your labor... B/ |
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Marmalade; why so much water ?
On Wed 26 Mar 2008 10:42:19a, Brian Mailman told us...
> Wayne Boatwright wrote: >> Living in Arizona, we have Seville/sour oranges available year >> 'round, usually free for the picking. Some folks leave bags full of >> them at their curb for anyone who wants them, as they are grown here >> primarily as ornamental trees. I could probably make a living >> producing marmalade for the cost of the sugar. :-) > > Well, that and the cost of the energy used directly, and/or any gas used > in driving around for the free stuff, the cost of the jars and lids and > labels--and then the marketing costs involved.... and that's without > costing in your labor... > > B/ > > Well, yes, there are those other costs, but having the fruit for free would make a big difference. -- Wayne Boatwright ------------------------------------------- Wednesday, 03(III)/26(XXVI)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 8wks 4dys 12hrs 55mins ------------------------------------------- Do not take life too seriously; you will never get out of it alive. ------------------------------------------- |
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Marmalade; why so much water ?
"The Joneses" > wrote in message
. net... > "Kathi Jones" > wrote in message > ... > (clipped)> >> I'm not sure about the baking soda, but I think it has something to do >> with foaming? Just a guess. >> >> Kathi >> > One of these days, I'll make the lime marmalade I'm looking for. In the > meantime, the baking soda is to reduce the pH. Oops, blond hair day, then. Should be: ...baking soda is to *increase* the pH. I always get the words mixed up. The chemistry part, no, just the words. Edrena |
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Marmalade; why so much water ?
In article 4>,
Wayne Boatwright > wrote: > On Tue 25 Mar 2008 02:44:37p, Kathi Jones told us... > > yes, they are VERY sour - too sour to eat out of hand - only good for > > marmalade, IMO > > You can make a wonderful pie, like a lemon meringue pie, with Seville or > sour oranges. Wayne, is that what the oranges are that are on some many boulevards in the Phoenix area? -- -Barb, Mother Superior, HOSSSPoJ http://www.caringbridge.org/visit/amytaylor Pray for the abatement of her pain. |
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Marmalade; why so much water ?
On Thu 03 Apr 2008 03:09:48p, Melba's Jammin' told us...
> In article 4>, > Wayne Boatwright > wrote: > >> On Tue 25 Mar 2008 02:44:37p, Kathi Jones told us... > >> > yes, they are VERY sour - too sour to eat out of hand - only good for >> > marmalade, IMO >> >> You can make a wonderful pie, like a lemon meringue pie, with Seville or >> sour oranges. > > Wayne, is that what the oranges are that are on some many boulevards in > the Phoenix area? Yes, most of them are, and they're all over the place. Many people pick their oranges when ripe and put them in bags by the curb, free for the taking. -- Wayne Boatwright ------------------------------------------- Friday, 04(IV)/04(IV)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 7wks 2dys 3hrs 25mins ------------------------------------------- '79¢ for a box of Banana Walrus Wafers? That's ridiculous!' - Opus ------------------------------------------- |
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