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We took a canning class in the Culinary Institute recently. The average age group of the class was rather high - I guess canning is an traditional and somewhat quaint pursuit. I have always been interested in canning - more for the endless gift-giving possibilities it affords than for preserving out-of-season items, but have not attempted it for concern with poisoning my present recipients. It appears incorrect canning could conveniently result in botulism and result in certain loss of life - oh my!(Image: https://static.turbosquid.com/Preview/2019/01/28__07_28_17/01_thumb.png9B95C450-1271-4501-9E2F-628E3A76A453Large.jpg) So I got a class to understand proper strategies and managing and am today cautiously optimistic about my capability to impart joy without harm. I always thought canning required a lot of products and space, but actually you need relatively few items - at the most basic level, proper canning jars and lids and a container large more than enough to fill with enough drinking water to pay the jars by several in .. We concentrated on canning high-acid foods (pH worth 4.6 or lower) which require warmth handling to 212 degrees Fahrenheit and will therefore be processed utilizing a simple boiling drinking water canner for a specified time frame. Low acid foods should be processed at temperatures of 240 levels Fahrenheit to kill parasites and follow a completely different process that is even more involved and had not been covered in our class. High-acid foods consist of fruits, jams, jellies, pickles, relishes, chutneys, vinegars, etc. Canning needs precisely carrying out a strict set of directions that can't be altered with the novice. This implies sticking with the exact sugars content and jar size specified in the recipe as both are exactly linked to the processing time specified. I recently read a great post on the procedure on Andrea's Formula Box that i will reference so as not to do it again the same info available there. My favorite formula was for Apricot Jam that is my all-time preferred jam. I'm excited to get Ball's Blue Publication of Canning (see my sidebar for an Amazon hyperlink) to explore more great formulas and ideas. Even if you don't wish to opportunity into canning, you can certainly make the jam and refrigerate it for a couple weeks. If you decide to can, your jam could keep for the year in a dark, great place. (Makes about 4 pints) 2 quarts pitted and crushed apricots (no need to chop - large pieces will reduce to a good size and offer great consistency) 2 cups dried apricots, roughly chopped ¼ glass lemon juice 2 cups granulated sugar Combine new apricots, dried apricots and lemon juice in a big pot over moderate heat. Gradually stir in sugar and increase warmth to high, stirring often until solid. Ladle scorching apricot jam into popular jars, departing ¼ inches headspace. Remove air bubbles, modify lids and process 15 minutes in boiling water canner. Published by Sabra Happy you and yopur quality recipes are back. The apricot jam noises delicious and your picture of it is superb. Your recipe doesn't appear to be too difficult so I may give it a try. But I've a query. Could Splenda be substituted for the sugars for those people who have to keep a careful attention on the amount of sugar we consume? Thanks. You could definitely swap in splenda if you don't anticipate canning. I'd not dare claim that you could securely do that should you choose. You need to check among the USDA sites: or or with your regional COOP for recommendations.(Image: https://static.turbosquid.com/Preview/2019/07/14__06_39_42/BrokenAlmondShellwithAlmondvray3dmodel000.jpgCE136C3F-75C2-448D-85BA-3D0191ACCC28Large.jpg) Cooking (and taking in) is a passion. I enjoy discover new techniques and dishes. I really like tackling a fresh almond flour chocolate cake recipe. I really like cooking for others. I have a deep interest all things meals: the chemistry and procedure for cooking, the artwork of presentation, and the overall aesthetics of a meal. What started like a enthusiasm for cooking, as a result, in addition has blossomed into a deep desire for exploring the visual art of meals via food photography (after all, we eat with this eyes first).