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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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Jelly help please
I've a couple questions that I would appreciate help with.
I've made 2 batches of hot pepper jelly. The first set to a thick, corn syrupy consistency, not quite a jelly, but not too bad. The second I used a different recipe followed it exactly but this one only set to a maple syrup or salad dressing consistency. Also I found that both batches foamed quite a lot when I was boiling them, to the point of overflowing. So the questions are... 1. Is it worthwhile to try and reprocess the 2nd batch to make it thicker? If so can anyone point me to the means to do so? 2. Is the "foaming" normal or do I have my heat set too high? I don't think I was using too small a pot, it was an 8 liter and I was only making 7 cups of jelly. Thanks for any aid. John |
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Jelly help please
"Tarpon" > wrote in message
... > I've a couple questions that I would appreciate help with. > > I've made 2 batches of hot pepper jelly. The first set to a thick, > corn syrupy consistency, not quite a jelly, but not too bad. The > second I used a different recipe followed it exactly but this one only > set to a maple syrup or salad dressing consistency. Also I found that > both batches foamed quite a lot when I was boiling them, to the point > of overflowing. > > So the questions are... > 1. Is it worthwhile to try and reprocess the 2nd batch to make it > thicker? If so can anyone point me to the means to do so? > 2. Is the "foaming" normal or do I have my heat set too high? I don't > think I was using too small a pot, it was an 8 liter and I was only > making 7 cups of jelly. > > Thanks for any aid. > > John You can only try, friend. Look he http://www.jaclu.com/rfpFAQ/rfpFAQ.htm That's our faq site, very helpful in many ways. Help us help you, type out the recipe you're using? I'm up at 4,000 feet elevation (over 1,000 m.) and I found that cooking an extra 30 min in the added pectin recipe was good. Also good was measuring in the tin cups. Measuring even liquids in the for-liquid cups I can easily overmeasure and more than enuf is not! good. I use about 1/2 tsp (a very small squirt) of canola oil (or any other light unflavory oil) or butter will help that foaming, then take off heat, let cool & stir for several minutes before jarring. Let us know how you do! Edrena |
Posted to rec.food.preserving
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Jelly help please
"The Joneses" > wrote in message
... > "Tarpon" > wrote in message > ... >> I've a couple questions that I would appreciate help with. >> >> I've made 2 batches of hot pepper jelly. The first set to a thick, >> corn syrupy consistency, not quite a jelly, but not too bad. The >> second I used a different recipe followed it exactly but this one only >> set to a maple syrup or salad dressing consistency. Also I found that >> both batches foamed quite a lot when I was boiling them, to the point >> of overflowing. >> >> So the questions are... >> 1. Is it worthwhile to try and reprocess the 2nd batch to make it >> thicker? If so can anyone point me to the means to do so? >> 2. Is the "foaming" normal or do I have my heat set too high? I don't >> think I was using too small a pot, it was an 8 liter and I was only >> making 7 cups of jelly. >> >> Thanks for any aid. >> >> John > > You can only try, friend. Look he > http://www.jaclu.com/rfpFAQ/rfpFAQ.htm > That's our faq site, very helpful in many ways. > Help us help you, type out the recipe you're using? I'm up at 4,000 feet > elevation (over 1,000 m.) and I found that cooking an extra 30 min in the > added pectin recipe was good. Also good was measuring in the tin cups. > Measuring even liquids in the for-liquid cups I can easily overmeasure and > more than enuf is not! good. > I use about 1/2 tsp (a very small squirt) of canola oil (or any other > light unflavory oil) or butter will help that foaming, then take off heat, > let cool & stir for several minutes before jarring. > Let us know how you do! > Edrena > EEK! Damn pain rxgrumblegrumblegrumble. I cook pectin added jams an extra 30 *seconds.* Gee whiz. I read somewheres that one can cook pectin too much and it dissolves the protein strands after awhile. Gawd I love this geeky stuff. Edrena |
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