To share ways of preserving what you've grown such as bottling, freezing, dehydrating.
Latest Activity: Jan 31, 2019
Started by Youcef. Last reply by Isabell Strange Sep 15, 2014.
Started by pebeau. Last reply by Dian & Dennis Patterson Mar 27, 2014.
Started by Kim Blacke Mar 21, 2014.
Yes, dried figs is the most common way or preserving figs and doesn't need to add sugar.
Does anyone know a low-sugar way of preserving/freezing/bottling figs?
The perfit seals can be used more than once, depending on how carefully the seal was broken previously (ie absolutely minimal bending of the rim).
However, their price seems to keep going up year by year, and I have stopped using them. Instead I use any jars that have 'pop up' tops, such as are commonly used for jams, pasta sauces etc.
The idea with filling is to exclude air, so overflowing is best, however, when doing this, there is always the danger of something (eg tomato seeds) preventing a complete seal. I get over this problem by nearly filling to the top, and overflowing the last couple of centimeters with boiling hot water.
oh and also, how far does the jar need to be filled up to....just to the top or over flowing ????as you can tell i'm a preserving virgin !! lol
hello every body, and happy new year. wondering if i could get some information; i just read that the seals can only be used once when preserving jars? is this correct or can they be used again if theyve been used and sterlized?
Thanks Lynn & Moggy, the quince hadn't been peeled or cored - I just washed them, rubbed off the fluff and cut them in half before cooking. When they were soft, scooped out the core. I don't like the gritty bits which is why I sieved the pulp - tried scooping out as much as possible but didn't get it all. I find it more hassle to peel and core before cooking them because the fruit are so hard. The only time I do so is when I slow bake them - even then I don't bother to peel them :)
Same here - I put the cores in a muslin bag for the boiling process though, so that there was the extra bit of pectin and then removed that before mashing the rest of the pulp...including the skins. It's delicious!
Megan there is absolutely no need to put the pulp through a sieve. I just peel and core them, then chop them up and boil, there are no bits you need to remove after that
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