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Hello guys, Where is the cheapest glacial acetic acid I can find in Chch? I am happy with 50ml or less, but haven't found so far. Pharmacies sell 100mL in the 20$-30$ range, affordable, but a rip-off nonetheless for the basic chemical it is. Cheers!
Read more…In the past I have made chilli oil, which is great and also have a recipe for making a chilli spray to help protect your vege plants in the garden if you would like it. Kim
Read more…hi, i have a few chillie peppers i would like to preserve and was wondering what is the best method to preserve them, cheers
Read more…I've just been given a big bag of grapefruit, and have started turning them into marmalade. My previous attempts at marmalade were using fruit from the tree at our old house, which was such a sweet grapefruit that I could never achieve setting, as I was reluctant to add too much sugar. However, my first batch with this more bitter fruit still hasn't set (it did pass a "cold plate" setting test). - I have used small batches (1.5kg fruit) - I boiled the pips in a muslin bag to get extra pectin -…
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Yes, dried figs is the most common way or preserving figs and doesn't need to add sugar.
dry them!
Does anyone know a low-sugar way of preserving/freezing/bottling figs?
Christmas gifts for friends...Moroccan preserved lemons, Waipukurau style (with bay leaf and cardomom pods and Hawkes Bay sun!)- just done last week...so hopefully they'll be ready to use pretty close to Christmas.
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?
cheers, Cyndi
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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