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    CatzCanz

    Chef #2500469

    Joined: Nov 14, 2012

    My Journal

    New Topic Strainer recommendations ? in Canning, Preserving and Dehydrating

    "I own a hand-crank Foley food mill, but I think I need to advance to something that does more stuff !

    Namely, if I want, say, seedless blackberry jam or ketchup, what does that well ?

    I'd like what I think is called a strainer/juicer that comes with various grades of 'screens' then you can order an 'accessory kit' with yet more screens, to ..."

    Feb 10, 2013 on Food.com

    New Topic recommendation for jelly strainer and bag set in Canning, Preserving and Dehydrating

    "I'm branching out into jellies and need a strainer and bag set.

    I'm a fairly new 1st-time homeowner so no I don't have any old pillow cases or towels I can use instead.

    I noticed the mostly bad reviews for this set: http://www.kitchenkrafts.com/product/jelly-strainer

    Curious what everyone thinks of this one, or is there another I just hav..."

    Jan 29, 2013 on Food.com

    New Topic Pomona's Pectin - wrong ingredients qtys ?? in Canning, Preserving and Dehydrating

    "Hi Folks !

    Within each box of Pomona's Pectin is included many recipes. I had a ton of ripe Fuyu persimmons and used the "Cooked Recipes - Low Sugar or Honey" recipe, listed for a specific groups of fruits, as follows:

    Cherry, Pear, Mango, Peach, Fig, Apricot, Plum
    4 cups fruit (I used 5 cups)
    1/4 cup lemon or lime juice
    1 cup honey
    3 t p..."

    Dec 12, 2012 on Food.com

    New Topic slow simmer or sixty second stir ? in Canning, Preserving and Dehydrating

    "I've noticed some jam/preserves recipes call for either:

    - simmering the fruit, pectin (if needed) sugar (or substitute), spices, etc for a long time, an hour or several hours, before placing in hot jars and processing.

    - other recipes direct you to put fruit on the stove, immediately stir pectin into the fruit, bring to a full rolling boil, ..."

    Nov 15, 2012 on Food.com

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