Home |
Search |
Today's Posts |
|
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. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
I am wanting to store some home made chilli sauce in jars (i've made
this sauce for about 20 years, but have always frozen it) despite many hours of searching, I've been unable to find a guide of any sort on how to achieve this (I want to use the type of lids that have the safety button in the centre). I know that the jars / lids i describe above create a vaccuum and that the button in the lid is "sucked in", what i cant discover is how is this achieved. Can anyone point me in the right direction ?. All help gratefully received. |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
On Jan 23, 3:58*am, wrote:
> I am wanting to store some home made chilli sauce in jars (i've made > this sauce for about 20 years, but have always frozen it) despite many > hours of searching, I've been unable to find a guide of any sort on > how to achieve this (I want to use the type of lids that have the > safety button in the centre). > > I know that the jars / lids i describe above create a vaccuum and that > the button in the lid is "sucked in", what i cant discover is how is > this achieved. Can anyone point me in the right direction ?. > > All help gratefully received. Here's a good start: http://www.uga.edu/nchfp/how/can_home.html Or more particularly: http://www.uga.edu/nchfp/publication...w_canners.html Essentially, you fill your jars leaving a bit of air space at the top, then immerse them in a big pot of water. Bringing the water to the boil heats up the contents of the jars, which (a) kills any microorganisms in the food, and (b) makes the liquid in the jars expand, forcing out some of that air frm the top of the jars. When you remove the jars and let them cool the food contacts again, which makes a partial vaccum that sucks the button on the lid in[1]. The procedure is very well documented and tested, and there are lots of sites with information on exactly how many minutes of boiling you need to do for different sizes of jars. Happy to help! BTH [1] Technically the lid is "pushed in" by the higher-pressure air outside the jar, but let's not nitpick. ;-) |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
"BT Humble" > wrote in message ... On Jan 23, 3:58 am, wrote: > I am wanting to store some home made chilli sauce in jars (i've made > this sauce for about 20 years, but have always frozen it) despite many > hours of searching, I've been unable to find a guide of any sort on > how to achieve this (I want to use the type of lids that have the > safety button in the centre). > > I know that the jars / lids i describe above create a vaccuum and that > the button in the lid is "sucked in", what i cant discover is how is > this achieved. Can anyone point me in the right direction ?. > > All help gratefully received. Here's a good start: http://www.uga.edu/nchfp/how/can_home.html Or more particularly: http://www.uga.edu/nchfp/publication...w_canners.html Essentially, you fill your jars leaving a bit of air space at the top, then immerse them in a big pot of water. Bringing the water to the boil heats up the contents of the jars, which (a) kills any microorganisms in the food, and (b) makes the liquid in the jars expand, forcing out some of that air frm the top of the jars. When you remove the jars and let them cool the food contacts again, which makes a partial vaccum that sucks the button on the lid in[1]. The procedure is very well documented and tested, and there are lots of sites with information on exactly how many minutes of boiling you need to do for different sizes of jars. Happy to help! BTH [1] Technically the lid is "pushed in" by the higher-pressure air outside the jar, but let's not nitpick. ;-) Not nitpicking or anything, but one should use the tested recipes by either the aforementioned boiling water bath method, or use a pressure *Canner* (not necessarily a cooker). The bwb for high acid foods (and your chili sauce may or may not qualify!) or the pressure canner for low acid vegetables and all meat products. Please follow USDA (or your local ag agent's) tested recipes. Don't substitute until you got the science and method under your belt. Unless y'all got a reliable pH meter. The one for the garden or pool does not qualify. Probably. And check out our FAQ when ol' Jack gets it back online. Somebody here may have the pages saved as text. Got lots of good info, booklists, etc. Ya'll come on back and visit and lurk and all, and let us know how you do. We're a real civilized bunch. Where are you canning from? Country or altitude? We gots people from all over. Edrena in the high desert country |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
On Jan 23, 2:38*am, "The Joneses" > wrote:
> "BT Humble" > wrote in message > > ... > On Jan 23, 3:58 am, wrote: > > > I am wanting to store some home made chilli sauce in jars (i've made > > this sauce for about 20 years, but have always frozen it) despite many > > hours of searching, I've been unable to find a guide of any sort on > > how to achieve this (I want to use the type of lids that have the > > safety button in the centre). > > > I know that the jars / lids i describe above create a vaccuum and that > > the button in the lid is "sucked in", what i cant discover is how is > > this achieved. Can anyone point me in the right direction ?. > > > All help gratefully received. > > Here's a good start:http://www.uga.edu/nchfp/how/can_home.html > > Or more particularly:http://www.uga.edu/nchfp/publication...w_canners.html > > Essentially, you fill your jars leaving a bit of air space at the top, > then immerse them in a big pot of water. Bringing the water to the > boil heats up the contents of the jars, which (a) kills any > microorganisms in the food, and (b) makes the liquid in the jars > expand, forcing out some of that air frm the top of the jars. *When > you remove the jars and let them cool the food contacts again, which > makes a partial vaccum that sucks the button on the lid in[1]. > > The procedure is very well documented and tested, and there are lots > of sites with information on exactly how many minutes of boiling you > need to do for different sizes of jars. > > Happy to help! > > BTH > [1] Technically the lid is "pushed in" by the higher-pressure air > outside the jar, but let's not nitpick. ;-) > > Not nitpicking or anything, but one should use the tested recipes by either > the aforementioned boiling water bath method, or use a pressure *Canner* > (not necessarily a cooker). The bwb for high acid foods (and your chili > sauce may or may not qualify!) or the pressure canner for low acid > vegetables and all meat products. > * Please follow USDA (or your local ag agent's) tested recipes. Don't > substitute until you got the science and method under your belt. Unless > y'all got a reliable pH meter. The one for the garden or pool does not > qualify. Probably. > * And check out our FAQ when ol' Jack gets it back online. Somebody here may > have the pages saved as text. Got lots of good info, booklists, etc. > > * Ya'll come on back and visit and lurk and all, and let us know how you do. > We're a real civilized bunch. *Where are you canning from? Country or > altitude? We gots people from all over. > Edrena in the high desert country Thank you for your detailed reply, however I had already visited the sites you mention, but they weren't of much help, let me explain. Virtually every site i have visited, is aimed at the American home canner, and utilizes a two piece lid with a rubber ring. These things are simply not available on the British market. What is available are one piece lids, at websites like the following http://www.ebottles.co.uk/showcap.asp?familyid=64 or http://www.jbconline.co.uk/index.php...oducts _id=41 These are simple twist off lids, and i cannot find any advice whatsoever on how to use these, even the manufacturers & distributors will not offer any advice (afraid of legal action should something go wrong i suspect). I'm canning from here :- http://maps.google.co.uk/maps/ms?hl=...,0.001035&z=20 |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> > > I know that the jars / lids i describe above create a vaccuum
and that > > > the button in the lid is "sucked in", what i cant discover is how is > > > this achieved. Can anyone point me in the right direction ?. > > Thank you for your detailed reply, however I had already visited the > sites you mention, but they weren't of much help, let me explain. > > Virtually every site i have visited, is aimed at the American home > canner, and utilizes a two piece lid with a rubber ring. These things > are simply not available on the British market. What is available are > one piece lids, at websites like the followinghttp://www.ebottles.co.uk/showcap.asp?familyid=64orhttp://www.jbconline.co.uk/index.php?main_page=product_info&cPath=12&... I do jam with the single lid. Sterilize the jars (boiling water -- oven), lids and utensils. The seals will melt in the oven. Pour boiling (just below) jam into the jars. Leave a 1/2 to 1 inch head space. Put on lids and screw tightly. As the jam cools the a vacuum is created and the lid pops down indicating a good seal. This method has only recently been acknowledged on this list as being used by small batch jam makers, as a "hot pack". Chili doesn't last long around here; but I usually refrigerate or freeze it. I don't have the same faith in a hot pack for meat as I do for jam. |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> Pour boiling (just below) jam into the jars.
> > Leave a 1/2 to 1 inch head space. > > Put on lids and screw tightly. > > As the jam cools the a vacuum is created and the lid pops down > indicating a good seal. > > This method has only recently been acknowledged on this list as being > used by small batch jam makers, as a "hot pack". Thanks for that information, I had already tried a similar method, just as an experiment, and it worked fine for me. Sauce simmering away, jars sterilized in boiling water for ten minutes, ditto the lids, jars moved to hot oven (120c) for further ten minutes for drying, then removed, filled, lids fitted using magnetic tool, then tightened, and allowed to cool. > > Chili doesn't last *long around here; but I usually refrigerate or > freeze it. *I don't have the same faith in a hot pack for meat as I do > for jam. This Chilli doesn't have any meat content, it's a sauce/salsa, determining shelf life is difficult, prety high up on my list of things to do. |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought from Great Britain
> wrote in message
... On Jan 23, 2:38 am, "The Joneses" > wrote: > "BT Humble" > wrote in message > > ... > On Jan 23, 3:58 am, wrote: > > > I am wanting to store some home made chilli sauce in jars (clipped here n' there) > Here's a good start:http://www.uga.edu/nchfp/how/can_home.html > Or more > particularly:http://www.uga.edu/nchfp/publication...w_canners.html > > > Not nitpicking or anything, but one should use the tested recipes by > either > the aforementioned boiling water bath method, or use a pressure *Canner* > (not necessarily a cooker). The bwb for high acid foods (and your chili > sauce may or may not qualify!) or the pressure canner for low acid > vegetables and all meat products. Thank you for your detailed reply, however I had already visited the sites you mention, but they weren't of much help, let me explain. Virtually every site i have visited, is aimed at the American home canner, and utilizes a two piece lid with a rubber ring. These things are simply not available on the British market. What is available are one piece lids, at websites like the following http://www.ebottles.co.uk/showcap.asp?familyid=64 or http://www.jbconline.co.uk/index.php...oducts _id=41 These are simple twist off lids, and i cannot find any advice whatsoever on how to use these, even the manufacturers & distributors will not offer any advice (afraid of legal action should something go wrong i suspect). I'm canning from here :- http://maps.google.co.uk/maps/ms?hl=...,0.001035&z=20 Hah - up near the Scottish border, ar' ye? We have a couple correspondents over the water there. Here's hoping they'll chime in. Actually you and I have a similar problem. Please google back in this group for my message "On Single Use One-Piece Jar/Lids" . I haven't used any yet, been sick, but I plan to use them the same way I would use one piece lids, being esp. careful to leave enuf room so the jars don't clank together. I feel that the mechanical business of the seal should go as planned. When one uses boiling water bath processing, clean hot jars & lids are all that's necessary, as the bwb will sterilize the insides & product & all. We mostly find it useful to store our clean jars for a batch in the big stockpot we use for the bwb with perhaps the lids simmering in a smaller pot on the back of the stove. The very most important thing here is for you to decide whether to bwb or pressure can your product. The acid reading is very important. I believe there are enuf brewers on the Isle that you should be able to purchase a brewer's pH meter (with calibration supplies or service). It will be worth your life. The worst (most lethal/severe) of food borne pathogens, botulism, needs a no oxygen, lower acid, room temp enviornment. Yes the cupboard full of home canned stuff. So. Hot pack was used for years and continues to be used for high acid fruit products (not all fruits are high acid!). But it is not recommended by our US Dept. of Agriculture, nor us. There are also molds that can invisibly infect the wax seal business that also was used for years. It's not just the mold, but the leetle mold feelers that you can't see that can make some people extremely sick. And never, never bwb veggies or meat. Y'all just asking to see The Pearly Gates. Pressure canning (and not the pressure cooker necessarily) is a horse of a little different colo(u)r we will get into if you want. Feel like posting your recipe? It may be alike enuf that we could *advise* you what we would do. Most of us here are just experienced and not real food scientists with buckets of test equipment. I would venture to say that your chilli sauce and *my* chile sauce and some other Texan's chile sauce are all very different things. How'd I do? Edrena |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
wrote:
> Thank you for your detailed reply, however I had already visited the > sites you mention, but they weren't of much help, let me explain. > > Virtually every site i have visited, is aimed at the American home > canner, and utilizes a two piece lid with a rubber ring. These things > are simply not available on the British market. What is available are > one piece lids, Mayonnaise jars? They work OK, I've preserved raw-packed peaches and lots of jam in them without any real problems. If you're re-using lids you get an occasional seal failure, so button-top lids are a good idea. I usually process them for 10 minutes in a boiling-water bath after fillign the jars to get a good tight seal. It's important to only put the lids on fingertip-tight, so that the air bubbles can escape. Don't try to wring its neck when you put the lid on, or it'll blow off in the canner and you'll have a big pot of thin chilli soup. ;-) > These are simple twist off lids, and i cannot find any advice > whatsoever on how to use these, even the manufacturers & distributors > will not offer any advice (afraid of legal action should something go > wrong i suspect). The various health departments here (Australia) have been cracking down on people selling home-made jams and pickles at fetes and such. I can vaguely remember a case last year where a dozen people got sick from a batch of something bought at a fete that wasn't properly prepared. If you want to sell home-prepared stuff you now have to have a commercial-grade kitchen AND a $5,000 insurance policy. :-/ BTH |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought from Great Britain
Sorry for the late reply to your post, I got tied up with something
else. > Hah - up near the Scottish border, ar' ye? We have a couple correspondents > over the water there. Here's hoping they'll chime in. Scotlands about an hour and a quarter's drive, Londons 3 to 4, were a VERY small country, on a map it looks like were close to Scotland, but we never really think of it as such. > Actually you and I have a similar problem. Please google back in this > group for my message "On Single Use One-Piece Jar/Lids" . Yes, i think we do have the same problems, i think I've "cracked it" with them, and once I'm satisfied it works as planned, will post here the way i do it. > I haven't used any yet, been sick, but I plan to use them the same way I > would use one piece lids, being esp. careful to leave enuf room so the jars > don't clank together. I feel that the mechanical business of the seal should > go as planned. When one uses boiling water bath processing, clean hot jars > & lids are all that's necessary, as the bwb will sterilize the insides & > product & all. We mostly find it useful to store our clean jars for a batch > in the big stockpot we use for the bwb with perhaps the lids simmering in a > smaller pot on the back of the stove. Similar, but not the way i plan to do it. > The very most important thing here is for you to decide whether to bwb or > pressure can your product. The acid reading is very important. I believe > there are enuf brewers on the Isle that you should be able to purchase a > brewer's pH meter (with calibration supplies or service). It will be worth > your life. The worst (most lethal/severe) of food borne pathogens, botulism, > needs a no oxygen, lower acid, room temp enviornment. Yes the cupboard full > of home canned stuff. Yes, a decent pH meter is planned. > So. Hot pack was used for years and continues to be used for high acid > fruit products (not all fruits are high acid!). But it is not recommended by > our US Dept. of Agriculture, nor us. There are also molds that can invisibly > infect the wax seal business that also was used for years. It's not just the > mold, but the leetle mold feelers that you can't see that can make some > people extremely sick. > And never, never bwb veggies or meat. Y'all just asking to see The Pearly > Gates. Hmm, my recipie uses veg (onions, peppers), I hadn't planned to pressure cook them. > Pressure canning (and not the pressure cooker necessarily) is a horse of a > little different colo(u)r we will get into if you want. I think i may have to. > Feel like posting your recipe? It may be alike enuf that we could *advise* > you what we would do. Most of us here are just experienced and not real food > scientists with buckets of test equipment. I would venture to say that your > chilli sauce and *my* chile sauce and some other Texan's chile sauce are all > very different things. Yes, my chilli sauce is different from just about any other, not just the ingredients, but the heat. In the UK we have a lot of "Indian" restaurants, I'm not sure if you have as many (or even any) in your country, but over here most towns have a number of restaurants, and an even higher number of takeaways. They are renowned for making hot curries, a vindaloo is generally considered the hottest most people will try, but for the total sadist there is something even hotter (at least in our area) called a "Phal", generally these are only (attempted to be) eaten by a) idiots, b) drunks , c) true chilli heads One of my friends falls into category C, and only ever eats a "Phal", he tells me that my Chilli Sauce is of a similar heat. > How'd I do? Hey, not bad . > Edrena |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought from Great Britain
> wrote in message
... > >> And never, never bwb veggies or meat. Y'all just asking to see The >> Pearly >> Gates. > > Hmm, my recipie uses veg (onions, peppers), I hadn't planned to > pressure cook them. > > > >> Pressure canning (and not the pressure cooker necessarily) is a horse >> of a >> little different colo(u)r we will get into if you want. > > > I think i may have to. > Depends on what else is in your recipe. The key is the acidity, so if your recipe also includes vinegar or lemon juice or something else really acidic, you may be fine with bwb. (Then again, you may not, so the relative quantities are important.) Take green beans, for example. If you're canning green beans by themselves you MUST pressure can them. But if you make Pickled Green Beans, you're okay bwb-ing them, since the vinegar used to pickle the beans raises the acidity enough to prevent botulism. I make a lot of salsas in the summertime. All my recipes include onions and peppers, and they all are approved for bwb processing, since they also contain vinegar in sufficient quantities to be acidic enough to can that way. Anny |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought from Great Britain
> wrote in message ... (clipped a lot> > One of my friends falls into category C, and only ever eats a "Phal", > he tells me that my Chilli Sauce is of a similar heat. > > >> How'd I do? > Hey, not bad . > >> Edrena > Glad I could help amig(a/o which you be?) We eat lotsa very hot peppers here and there in the US, and esp. here in the southwest. And yes, ethnic restaurants of various types here & there also, esp. in big cities. A word - just because it's spicy hot don't mean it's acidic enuf for the bwb. It may be that your salsa just needs a teaspoonsful of citric acid (sour salt) or lime/lemon juice to bring it up to speed. Post the recipe, if you will. Edrena |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> wrote in message ... > Pour boiling (just below) jam into the jars. > > Leave a 1/2 to 1 inch head space. > > Put on lids and screw tightly. > > As the jam cools the a vacuum is created and the lid pops down > indicating a good seal. > > This method has only recently been acknowledged on this list as being > used by small batch jam makers, as a "hot pack". Thanks for that information, I had already tried a similar method, just as an experiment, and it worked fine for me. Sauce simmering away, jars sterilized in boiling water for ten minutes, ditto the lids, jars moved to hot oven (120c) for further ten minutes for drying, then removed, filled, lids fitted using magnetic tool, then tightened, and allowed to cool. > > Chili doesn't last long around here; but I usually refrigerate or > freeze it. I don't have the same faith in a hot pack for meat as I do > for jam. This Chilli doesn't have any meat content, it's a sauce/salsa, determining shelf life is difficult, prety high up on my list of things to do. I have made hot sauces for years. I generally have 4 or 5 scattered around the kitchen. Generally I dont have any problems with them, although ocassionally the peach or mango blends will fizz up if the ph isnt low enough. A Ph. meter would be a good investment for me. I tend to cook by taste and hunches sometimes the sauce has a vinegar taste that I try to avoid |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
"Mike" > wrote:
> [ . . . ] > I have made hot sauces for years. I generally have 4 or 5 scattered > around the kitchen. Generally I dont have any problems with them, > although ocassionally the peach or mango blends will fizz up if the ph > isnt low enough. > A Ph. meter would be a good investment for me. I tend to cook by taste > and hunches sometimes the sauce has a vinegar taste that I try to avoid I have a bottle of Mike's "Django Heat." Doesn't taste vinegary to me. It sits out on my table. Shown in lower right of last night's dinner. http://www.tinypic.info/files/3qhc6eqnps5wu2j3q1ww.jpg -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
"Nick Cramer" > wrote in message ... > "Mike" > wrote: >> [ . . . ] >> I have made hot sauces for years. I generally have 4 or 5 scattered >> around the kitchen. Generally I dont have any problems with them, >> although ocassionally the peach or mango blends will fizz up if the ph >> isnt low enough. >> A Ph. meter would be a good investment for me. I tend to cook by taste >> and hunches sometimes the sauce has a vinegar taste that I try to avoid > > I have a bottle of Mike's "Django Heat." Doesn't taste vinegary to me. It > sits out on my table. Shown in lower right of last night's dinner. > > http://www.tinypic.info/files/3qhc6eqnps5wu2j3q1ww.jpg > interesting looking pile of food you had there - kinda makes me hungry (but only a little bit, as I'm a big pussy when it comes to hot stuff ) - what was it? Kathi > -- > Nick, KI6VAV. Support severely wounded and disabled Veterans and their > families: https://www.woundedwarriorproject.org/ Thank a Veteran! > Support Our Troops: http://anymarine.com/ You are not forgotten. > Thanks ! ! ~Semper Fi~ USMC 1365061 |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
"Kathi Jones" > wrote:
> "Nick Cramer" > wrote in message > > "Mike" > wrote: > >> [ . . . ] > >> I have made hot sauces for years. I generally have 4 or 5 scattered > >> around the kitchen. Generally I dont have any problems with them, > >> although ocassionally the peach or mango blends will fizz up if the ph > >> isnt low enough. > >> A Ph. meter would be a good investment for me. I tend to cook by > >> taste and hunches sometimes the sauce has a vinegar taste that I try > >> to avoid > > > > I have a bottle of Mike's "Django Heat." Doesn't taste vinegary to me. > > It sits out on my table. Shown in lower right of last night's dinner. > > > > http://www.tinypic.info/files/3qhc6eqnps5wu2j3q1ww.jpg > interesting looking pile of food you had there - kinda makes me hungry > (but only a little bit, as I'm a big pussy when it comes to hot stuff ) > - what was it? Thanks, Kathi. Fried Polish sausage, green Serrano peppers, mushrooms, garlic, onion, eggs, FGBP and Mike's "Django Heat." -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
"Nick Cramer" > wrote in message ... > "Kathi Jones" > wrote: >> "Nick Cramer" > wrote in message >> > "Mike" > wrote: >> >> [ . . . ] >> >> I have made hot sauces for years. I generally have 4 or 5 scattered >> >> around the kitchen. Generally I dont have any problems with them, >> >> although ocassionally the peach or mango blends will fizz up if the ph >> >> isnt low enough. >> >> A Ph. meter would be a good investment for me. I tend to cook by >> >> taste and hunches sometimes the sauce has a vinegar taste that I try >> >> to avoid >> > >> > I have a bottle of Mike's "Django Heat." Doesn't taste vinegary to me. >> > It sits out on my table. Shown in lower right of last night's dinner. >> > >> > http://www.tinypic.info/files/3qhc6eqnps5wu2j3q1ww.jpg > >> interesting looking pile of food you had there - kinda makes me hungry >> (but only a little bit, as I'm a big pussy when it comes to hot stuff ) >> - what was it? > > Thanks, Kathi. Fried Polish sausage, green Serrano peppers, mushrooms, > garlic, onion, eggs, FGBP and Mike's "Django Heat." I thought I saw sausage, eggs and peppers in there! Sounds good! > > -- > Nick, KI6VAV. Support severely wounded and disabled Veterans and their > families: https://www.woundedwarriorproject.org/ Thank a Veteran! > Support Our Troops: http://anymarine.com/ You are not forgotten. > Thanks ! ! ~Semper Fi~ USMC 1365061 |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
This is just an update for the group in general, and Edrena in
particular. After much researching i finally discovered how to use the lids the original post was about, I've even three different ways of doing it, so here they are. 1) With cold sauce (all examples should work with ANYTHING you plan to store in jars) inject steam into the headspace, then quickly fit the lid. I use a small pressure/steam cleaner (the sort you might use for cleaning the kitchen with) and inject the steam directly into the headspace. Within a couple of minutes you will hear the button pull down. 2) Hot fill the jar with the product as soon as it is cooked, dont cool, just fill and fit the lid. 3) Fill jar with uncooked product, fit lid and tighten, put in pressure cooker and cook as you would normally, once time is up, release pressure as quickly as possible (i cool cooker under cold water) remove jars, put into fridge to cool rapidly. 1 is simplest, even steam from a kettle can do this, 3 is best really, as everything is sterilised in one go. Also an update on my sauce, it is undergoing microbiological analysis right now, I do need to lower the pH slightly, (already lowered from 4.6 to 4.0) going to add more citric acid to do this. One problem with this is it gives the sauce a slightly "tartiness" taste, does anyone have any advice on how to offset this ?. |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> wrote in message
... > This is just an update for the group in general, and Edrena in > particular. > > After much researching i finally discovered how to use the lids the > original post was about, I've even three different ways of doing it, > so here they are. > > 1) With cold sauce (all examples should work with ANYTHING you plan to > store in jars) inject steam into the headspace, then quickly fit the > lid. > I use a small pressure/steam cleaner (the sort you might use for > cleaning the kitchen with) and inject the steam directly into the > headspace. Within a couple of minutes you will hear the button pull > down. > > 2) Hot fill the jar with the product as soon as it is cooked, dont > cool, just fill and fit the lid. > > 3) Fill jar with uncooked product, fit lid and tighten, put in > pressure cooker and cook as you would normally, once time is up, > release pressure as quickly as possible (i cool cooker under cold > water) remove jars, put into fridge to cool rapidly. > > 1 is simplest, even steam from a kettle can do this, 3 is best really, > as everything is sterilised in one go. > > Also an update on my sauce, it is undergoing microbiological analysis > right now, I do need to lower the pH slightly, (already lowered from > 4.6 to 4.0) going to add more citric acid to do this. One problem with > this is it gives the sauce a slightly "tartiness" taste, does anyone > have any advice on how to offset this ?. Dear Chilli - you still don't quite get all the principals. Getting the damn jar to seal is just a start. You seem to be contemplating a commercial operation, so different, more extensive and expensive rules will apply. Your local health dept is your buddy there and I commend you on getting the lab studies. If you use your steam injection or hot pack method (which are not approved for home use in the US) or if you plan on using the boiling water bath processing then you *need* the lower pH. The germs won't live & reproduce under the high acid conditions.The bwb is a easy, short, heat'em up and does not reach greater temps. If you use the pressure canner, then you don't need to lower the pH, because you will be heating the contents and jars under pressure, usually 10#, evenly and continuously, which allows for much higher temps to be reached, and you get actual sterilization. Everything I've read says that when you pressure can a mixture of less acidic product, then pressure can for the longest of the veggies, usually about 75 minutes at 10#, sea level for pints, for example. And everything I've read says NOT to bring the pressure canner's temp down quickly as you described. Good way to crack the jars. Check out these pages: http://www.uga.edu/nchfp/how/can4_vegetable.html and http://www.uga.edu/nchfp/how/can_04/...egetables.html and ESPECIALLY: http://www.uga.edu/nchfp/how/can_03/tomato_intro.html Perhaps our friend George and some of the others who pressure can a lot will chime in here. Edrena |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> wrote in message
... > This is just an update for the group in general, and Edrena in > particular. > I just re-read my earlier post and apologize if I were overly fussy. I know I should not correspond before seeing the bottom of my first cup of coffee. I do worry about folks, our city having had a terrible outbreak of food poisoning some years ago from restaurant workers who did not understand the principals of food preservation. No, wasn't me, but when ever I made stuff for sale, those ghosts weren't far from my mind. Keep up the good work, Edrena |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> Dear Chilli - you still don't quite get all the principals. I do, just didn't explain everything in detail. >Getting the damn jar to seal is just a start. > * You seem to be contemplating a commercial operation, so different, more > extensive and expensive rules will apply. Your local health dept is your > buddy there and I commend you on getting the lab studies. Yes, theyre already involved, and aware (called enviromental health department in the UK). What I've never explained is that i already run a registered catering business, have HACCP procedures in place, and was recently given a top award for my practices, this new venture is slightly different, but only in so much as that this time i'm packing for later use, not immediate use. > * If you use your steam injection or hot pack method (which are not approved > for home use in the US) or if you plan on using the boiling water bath > processing then you *need* the lower pH. I'm not going to be using bwb, but still need the lower pH, certain bacteria can grow below a pH of 3.8. Also every "chilli sauce" on our market (UK) has a pH of 3.8 or below, i'm going to follow suit. >The germs won't live & reproduce > under the high acid conditions.The bwb is a easy, short, heat'em up and does > not reach greater temps. > * If you use the pressure canner, then you don't need to lower the pH, > because you will be heating the contents and jars under pressure, usually > 10#, evenly and continuously, which allows for much higher temps to be > reached, and you get actual sterilization. Yes, i know that, but as described above i need a pH of 3.6, once opened I need a shelf life of two weeks refrigerated, hence also lowering the pH. The reason I have opted to use the pressure cooking method is that under normal cooking conditions, it takes 5 hours of simmering to cook the sauce, but testing has shown that by using pressure cooking, that time is reduced to 20 minutes (it's a bit more complicated than that, but in a nutshell thats how it works out, I just have to process a few batches.) > * Everything I've read says that when you pressure can a mixture of less > acidic product, then pressure can for the longest of the veggies, usually > about 75 minutes at 10#, sea level for pints, for example. With having the pH down, 15 minutes is enough for my sauce. >And everything > I've read says NOT to bring the pressure canner's temp down quickly as you > described. Good way to crack the jars. I'm bringing the temp down at the recomendation of the company microbiologically analysing the sauce. So far I've not had any jars crack, I let the pressure cooker cool for 5 mins, then cool under cold water, then open the lid and take the jars and place them in the fridge, there is no massive sudden reduction in temperature. Your comment makes sense, and i must admit i was cautious about following the advice given by them, but it does seem to work ok. > * Check out these pages:http://www.uga.edu/nchfp/how/can4_vegetable.html > and > *http://www.uga.edu/nchfp/how/can_04/...egetables.html > and ESPECIALLY:http://www.uga.edu/nchfp/how/can_03/tomato_intro.html > * Perhaps our friend George and some of the others who pressure can a lot > will chime in here. I dont use fresh tomatoes, I use canned ones, they have also been pH treated by the manufacturer. I know i dont need BOTH a low pH, and to pressure cook, but in this instance a low pH is needed, and by also pressure cooking i reduce the cooking times, get the benefit of sterilisation, and feel happier having two systems (pH & sterilisation) to help ensure the safety of the product. The downside of lowering the pH so much is that i can taste a slight inital lemon taste (it is soon washed away by the other ingredients), but i would still like to reduce this lemon taste if possible. Always glad of any input and advice. > Edrena I've been advised to purchase an autoclave, and may do this in the near future, this will allow me to automate the procedure a little. eventually if everything goes according to plan, a commerical pressure cooker will be sought. |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> wrote in message ... > Dear Chilli - you still don't quite get all the principals. I do, just didn't explain everything in detail. >Getting the damn jar to seal is just a start. > You seem to be contemplating a commercial operation, so different, more > extensive and expensive rules will apply. Your local health dept is your > buddy there and I commend you on getting the lab studies. Yes, theyre already involved, and aware (called enviromental health department in the UK). What I've never explained is that i already run a registered catering business, have HACCP procedures in place, and was recently given a top award for my practices, this new venture is slightly different, but only in so much as that this time i'm packing for later use, not immediate use. > If you use your steam injection or hot pack method (which are not approved > for home use in the US) or if you plan on using the boiling water bath > processing then you *need* the lower pH. I'm not going to be using bwb, but still need the lower pH, certain bacteria can grow below a pH of 3.8. Also every "chilli sauce" on our market (UK) has a pH of 3.8 or below, i'm going to follow suit. >The germs won't live & reproduce > under the high acid conditions.The bwb is a easy, short, heat'em up and > does > not reach greater temps. > If you use the pressure canner, then you don't need to lower the pH, > because you will be heating the contents and jars under pressure, usually > 10#, evenly and continuously, which allows for much higher temps to be > reached, and you get actual sterilization. Yes, i know that, but as described above i need a pH of 3.6, once opened I need a shelf life of two weeks refrigerated, hence also lowering the pH. The reason I have opted to use the pressure cooking method is that under normal cooking conditions, it takes 5 hours of simmering to cook the sauce, but testing has shown that by using pressure cooking, that time is reduced to 20 minutes (it's a bit more complicated than that, but in a nutshell thats how it works out, I just have to process a few batches.) > Everything I've read says that when you pressure can a mixture of less > acidic product, then pressure can for the longest of the veggies, usually > about 75 minutes at 10#, sea level for pints, for example. With having the pH down, 15 minutes is enough for my sauce. >And everything > I've read says NOT to bring the pressure canner's temp down quickly as you > described. Good way to crack the jars. I'm bringing the temp down at the recomendation of the company microbiologically analysing the sauce. So far I've not had any jars crack, I let the pressure cooker cool for 5 mins, then cool under cold water, then open the lid and take the jars and place them in the fridge, there is no massive sudden reduction in temperature. Your comment makes sense, and i must admit i was cautious about following the advice given by them, but it does seem to work ok. > Check out these pages:http://www.uga.edu/nchfp/how/can4_vegetable.html > and > http://www.uga.edu/nchfp/how/can_04/...egetables.html > and ESPECIALLY:http://www.uga.edu/nchfp/how/can_03/tomato_intro.html > Perhaps our friend George and some of the others who pressure can a lot > will chime in here. I dont use fresh tomatoes, I use canned ones, they have also been pH treated by the manufacturer. I know i dont need BOTH a low pH, and to pressure cook, but in this instance a low pH is needed, and by also pressure cooking i reduce the cooking times, get the benefit of sterilisation, and feel happier having two systems (pH & sterilisation) to help ensure the safety of the product. The downside of lowering the pH so much is that i can taste a slight inital lemon taste (it is soon washed away by the other ingredients), but i would still like to reduce this lemon taste if possible. Always glad of any input and advice. > Edrena I've been advised to purchase an autoclave, and may do this in the near future, this will allow me to automate the procedure a little. eventually if everything goes according to plan, a commerical pressure cooker will be sought. Sounds like you're a busy lady! Where in the UK are you? My husband is from London and I'm from Stranraer. -- mompeagram FERGUS/HARLINGEN |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
On Mar 2, 10:10*pm, "The Joneses" > wrote:
> > wrote in message > > ...> This is just an update for the group in general, and Edrena in > > particular. > > I just re-read my earlier post and apologize if I were overly fussy. But how can we reach perfection if we are not ?, I'd sooner someone was a little fussy, rather than complacent. I've dismissed employee's in the past before for not being bothered about what they were doing or serving. > I know > I should not correspond before seeing the bottom of my first cup of coffee. I'm just taking mine right now. > I do worry about folks, our city having had a terrible outbreak of food > poisoning some years ago from restaurant workers who did not understand the > principals of food preservation. I've had a lot to learn over the last few weeks, but have more than grasped the basics. I do however still have one book to read from cover to cover. I agree though that we have to be very aware of any potential hazards (thats what HACCP systems are for). Typical opening hours for me are from 9am until 3pm, in that time (on a typically busy day) I expect so serve something like 500 to 800 customers. >No, wasn't me, but when ever I made stuff > for sale, those ghosts weren't far from my mind. Yes, a good thing to keep in mind. > Keep up the good work, Thanks > Edrena |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
In article >,
"mom peagram" > wrote: > The downside of lowering the pH so much is that i can taste a slight > inital lemon taste (it is soon washed away by the other ingredients), > but i would still like to reduce this lemon taste if possible. Use citric acid instead of lemon juice. Or in addition to, if lemon juice is part of your formula (but not in sufficient quantity as to lower the pH to your desired level). You get the pucker without the flavor. Do some tests to find out how much you need to lower the pH sufficiently. You can offset the *taste* of the acid with sugar in one form or another. I can buy citric acid crystals from a candy-making supply store and at my local food cooperative. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller "What you say about someone else says more about you than it does about the other person." |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> Use citric acid instead of lemon juice. * I do use citric acid, alternatives could be (as well as lemon juice) are lactic acid and acetic acid, but citric is readily available so i use that. >Or in addition to, if lemon > juice is part of your formula (but not in sufficient quantity as to > lower the pH to your desired level). * I don't use lemon juice at all. >You get the pucker without the > flavor. Do some tests to find out how much you need to lower the pH > sufficiently. *You can offset the *taste* of the acid with sugar in one > form or another. I am using an equal amount of sugar to try and reduce the "tartiness" of the Citric, I dont want to use too much sugar as this can offset the heat slightly, I was hoping someone would know of an alternative to sugar. I've purchased just about every similar type of produc on the market over here, and the vast majority have a sour or bitter taste to them, I want to avoid that at all costs. I've also run blind tests where samples of 5 other sauces and mine are given to subjects, and theyre asked to point out what they prefer. Mine won the heat contest hands down in each and every case, and in most cases the taste test too. > > I can buy citric acid crystals from a candy-making supply store and at > my local food cooperative. Theyre available at Wilkinsons in the UK, but only from the information desk, drug users/dealer use citric acid to bulk out their poduct (heroin i think) Thanks for the input. > -- > -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller > "What you say about someone else says more > about you than it does about the other person." |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> Sounds like you're a busy lady! NO, I am most definitley NOT a busy lady, I am a busy man though ROFL. >*Where in the UK are you? *My husband is > from London and I'm from Stranraer. I'm in the North East, the rest of the country would think of me as a Geordie, I'm not, you have to be from Newcastle for that, I'm about 30 miles or so from there. I can understand MOST of what they say though. > > -- > mompeagram > FERGUS/HARLINGEN |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> wrote in message
... (clipped for brevity) > Use citric acid instead of lemon juice. I do use citric acid, alternatives could be (as well as lemon juice) are lactic acid and acetic acid, but citric is readily available so i use that. I am using an equal amount of sugar to try and reduce the "tartiness" of the Citric, I dont want to use too much sugar as this can offset the heat slightly, I was hoping someone would know of an alternative to sugar. I've purchased just about every similar type of produc on the market over here, and the vast majority have a sour or bitter taste to them, I want to avoid that at all costs. I've also run blind tests where samples of 5 other sauces and mine are given to subjects, and theyre asked to point out what they prefer. Mine won the heat contest hands down in each and every case, and in most cases the taste test too. > > I can buy citric acid crystals from a candy-making supply store and at > my local food cooperative. Theyre available at Wilkinsons in the UK, but only from the information desk, drug users/dealer use citric acid to bulk out their poduct (heroin i think) : Sir Chilli, You might call around to Mediterranean/Middle Eastern/Jewish grocers for "sour salt" which is citric acid. I get mine at such a shop, and it's very reasonable in price. Edrena |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
|
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> : Sir Chilli,
> You might call around to Mediterranean/Middle Eastern/Jewish grocers for > "sour salt" which is citric acid. I get mine at such a shop, and it's very > reasonable in price. > Edrena We don't have such things as "Mediterranean/Middle Eastern/Jewish" grocers, not where i live, nor in the immediate vicinity, not that i know of anyway. I know we speak and write the same language, but the differences in culture are just amazing, things that you are able to take for granted, often just dont exist over here. Things that we take for granted as well, everyday things, will no doubt stump you as well. You even sit on the wrong side of the car to drive, and then go and drive on the wrong side of the road as well. I can purchase 500g (of citric) for 70p & the shop is in the nearest town maybe 10 minutes drive away. I've also found a supplier for 25kilos of the stuff, that was reasonable in price too. |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
On Mar 4, 8:26*pm, Brian Mailman > wrote:
> wrote: > > I've purchased just about every similar type of produc on the market > > over here, and the vast majority have a sour or bitter taste to them, > > I want to avoid that at all costs. > > You may be receiving a message from the universe. > > B/ Pardon ?, i dont understand what you mean, care to expand. |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> wrote in message
... >> : Sir Chilli, >> You might call around to Mediterranean/Middle Eastern/Jewish grocers for >> "sour salt" which is citric acid. I get mine at such a shop, and it's >> very >> reasonable in price. >> Edrena > > We don't have such things as "Mediterranean/Middle Eastern/Jewish" > grocers, not where i live, nor in the immediate vicinity, not that i > know of anyway. > > I know we speak and write the same language, but the differences in > culture are just amazing, things that you are able to take for > granted, often just dont exist over here. Things that we take for > granted as well, everyday things, will no doubt stump you as well. > > You even sit on the wrong side of the car to drive, and then go and > drive on the wrong side of the road as well. > > I can purchase 500g (of citric) for 70p & the shop is in the nearest > town maybe 10 minutes drive away. I've also found a supplier for > 25kilos of the stuff, that was reasonable in price too. > Been there - first tour was stationed in small German town where buying peanut butter was a luxury, quite like petrol, also 4x more expensive. But I loved it, the travelling, the new culture, and most of my neighbors. Edrena |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
|
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> There may be a reason why all the same types of "product" have a sour or > bitter taste to them. Youre probably correct, it's to lower the pH, the way they have done it makes it inedible in my opinion. I suspect they dont pressure cook as well, I've been in discussion with a company that specialises in microbiological analysis, and the feedback from them is that the more systems i put in place to prevent the growth of spores the better. I should have a report back within a few days, will be better placed to see if what I'm doing is successful then. > > Home canning (which is the focus of this group, as well as other types > of home preserving) is very different from commercial endeavors for profit. Not that much different, the underlying science is the same, the way a commercial operator processes the food is also ** in a lot of cases** very similar to home canning, bigger machinery, and automated of course, but the underlying principles are very much the same. I'm willing to be corrected though . One possibility I am exploring, thats not available to the home canner, is high pressure cooking, this will be ideal for my sauce, unfortunatley at the moment the equipment is far too expensive for me to purchase, but I will be exploring the possibility in the near future. http://en.wikipedia.org/wiki/High_pr...d_preservation for anyone who is interested. > > B/ |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
|
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
In article > ,
Brian Mailman > wrote: > wrote: > >> There may be a reason why all the same types of "product" have a > >> sour or bitter taste to them. > > Youre probably correct, it's to lower the pH, the way they have done > > it makes it inedible in my opinion. > > In a commercial, for-profit endeavor, this could very well be the way to > do it feasibly. > > It's what I meant by "the universe may be sending you a message." > > >> Home canning (which is the focus of this group, as well as other > >> types of home preserving) is very different from commercial > >> endeavors for profit. > > > > Not that much different, the underlying science is the same... > > The science may be the same, but the scale is different. > > Because the scale is different, techniques are different, and equipment > is different. > > Ask Barb if her recipes are that are produced commercially are the exact > same ones that she made in her kitchen. You rang, Sir? How may I serve you? Actually, the ingredients in the Cherry Preserves (jam) that the Gedney folks make are the same: Sugar, sour cherries, fruit pectin, citric acid. Their food scientist may have done some tinkering with the measures because what they are interested in reproducing is the taste of the blue ribbon winner. They do a stellar job with the Cherry Preserves. Positively outstanding. Better than my own. If I remember correctly (and I may not ‹ it's been 13 years) they adjusted the amount of sugar in my Peach Melba Jam in order to conform to the FDA standard for a jam product. Then they offset that sweetness some by the addition of more (?) citric acid. When they were formulating my recipe for commercial distribution, I tasted three versions before I said, "This is the one." When they manufacture the blue ribbon pickle recipes for commercial distribution, they make more changes, I think -- some preservatives; I don't know about coloring agents. Bob has commented about the additions that are not of a home kitchen. That's for shelf stability, I think, to meet their business plan for the product and to make the FDA regulations. I think. > As I said--there's probably a very good reason there are > flavors/textures you find objectionable in all other products similar to > yours. > > B/ -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller "What you say about someone else says more about you than it does about the other person." |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> wrote in message
... > > Also an update on my sauce, it is undergoing microbiological analysis > right now, I do need to lower the pH slightly, (already lowered from > 4.6 to 4.0) going to add more citric acid to do this. One problem with > this is it gives the sauce a slightly "tartiness" taste, does anyone > have any advice on how to offset this ?. Others have mentioned adding sugar, but I can understand why you might not want to add too much. Adding more salt might also help -- but then you may have the problem of the sauce tasting too salty. A balance of sugar and salt might possibly work. Anny |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
On 11 Mar, 17:39, "Anny Middon" > wrote:
> > wrote in message > > ... > > > > > Also an update on my sauce, it is undergoing microbiological analysis > > right now, I do need to lower the pH slightly, (already lowered from > > 4.6 to 4.0) going to add more citric acid to do this. One problem with > > this is it gives the sauce a slightly "tartiness" taste, does anyone > > have any advice on how to offset this ?. > > Others have mentioned adding sugar, but I can understand why you might not > want to add too much. > > Adding more salt might also help -- but then you may have the problem of the > sauce tasting too salty. *A balance of sugar and salt might possibly work. > > Anny Sugar is already added, and equal amount to the citric. Salt is a possibility, but I'd rather not do that if possible. One more thing i read somewhere was to use mustard, apparently it offsets the citric. I read it late one evening after a 16 hour shift at work was very tired, and may have misunderstood / misread the piece, but it's one thing I'll be exploring if the analysis shows up a problem. Speaking of the analysis, it will be completed today, I should have the report by Monday. |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
On Mar 13, 1:05*pm, wrote:
> On 11 Mar, 17:39, "Anny Middon" > wrote: > > > > > > wrote in message > > .... > > > > Also an update on my sauce, it is undergoing microbiological analysis > > > right now, I do need to lower the pH slightly, (already lowered from > > > 4.6 to 4.0) going to add more citric acid to do this. One problem with > > > this is it gives the sauce a slightly "tartiness" taste, does anyone > > > have any advice on how to offset this ?. > > > Others have mentioned adding sugar, but I can understand why you might not > > want to add too much. > > > Adding more salt might also help -- but then you may have the problem of the > > sauce tasting too salty. *A balance of sugar and salt might possibly work. > > > Anny > > Sugar is already added, and equal amount to the citric. > > Salt is a possibility, but I'd rather not do that if possible. > > One more thing i read somewhere was to use mustard, apparently it > offsets the citric. > > I read it late one evening after a 16 hour shift at work was very > tired, and may have misunderstood / misread the piece, but it's one > thing I'll be exploring if the analysis shows up a problem. > > Speaking of the analysis, it will be completed today, I should have > the report by Monday. Report came back on Monday, all ten tests performed were absolutley fine. Thankfully it shows my processes are working as they were designed to do. |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
> wrote in message ... (CLIPPED) Report came back on Monday, all ten tests performed were absolutley fine. Thankfully it shows my processes are working as they were designed to do. Dear Chili Yeeeehaaa! Which are Texan for Jolly Good Show and Well Done, old chap. Lots of right thinkin' and adaptin' and chemistry and recipe makin' for you (& your team?). Best of luck, Edrena |
Posted to rec.food.preserving
|
|||
|
|||
Advice sought.
wrote:
> I've also run blind tests where samples of 5 other sauces and mine are > given to subjects, and theyre asked to point out what they prefer. > > Mine won the heat contest hands down in each and every case, and in > most cases the taste test too. It seems the North East of England has a huge following of hot pepper fans. The Economist had an interesting article in their Christmas edition: http://www.economist.com/displaystor...ry_id=12792719 I don't know if you're thinking about regional or national distribution, but it may be that the national market prefers less heat in their diet. Dean |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Advice sought. | Preserving | |||
Advice sought. | Preserving | |||
Advice sought. | Preserving | |||
Advice sought. | Preserving | |||
advice sought | Wine |