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Post by Jacob on Oct 8, 2014 19:49:27 GMT -5
Ah, enlisting is also a way to travel... A tad more dangerous (Well, depends on where you get ordered to), but in most cases well worth it.
Sent from my rooted Falcon -- I want "Cerberus: By Hatred Born" back!! ASAP.
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Post by xdesperado on Oct 8, 2014 19:56:58 GMT -5
you fell for "see the world" didn't you xdesperado P.S. army brat myself. Father served in Nam No I fell for the we'll help pay for college line, and having had two older brothers and a father who all served thought i could beat the system and get a desk job while doing it...oddly spent much less time sitting behind a desk than most of those who joined to see the world and after 9 years a wife and 2 daughters the college thing wasn't really an option either
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Post by En1gma on Oct 8, 2014 19:58:37 GMT -5
So I'm starting my own business, making hot sauces, pickles, and such... I just developed this great recipe for a sweet pickle, and I have everything in the water bath to can, and I realize I forgot the damn salt. Everything had to come out, and I had to divide the recipe and manually put salt into all the damn jars, then clean them, then re-lid them, piping hot- around 190℉..... The devil is truly in the details- if I had forgotten the salt, people would be so upset once they got their jars home after sampling the real recipe...
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Post by xdesperado on Oct 8, 2014 20:03:08 GMT -5
So I'm starting my own business, making hot sauces, pickles, and such... I just developed this great recipe for a sweet pickle, and I have everything in the water bath to can, and I realize I forgot the damn salt. Everything had to come out, and I had to divide the recipe and manually put salt into all the damn jars, then clean them, then re-lid them, piping hot- around 190℉..... The devil is truly in the details- if I had forgotten the salt, people would be so upset once they got their jars home after sampling the real recipe... Sweet pickles with Garlic cloves and Habanero pepper's please...nice big crunchy ones...
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Post by grävling on Oct 8, 2014 20:03:11 GMT -5
So I'm starting my own business, making hot sauces, pickles, and such... I just developed this great recipe for a sweet pickle, and I have everything in the water bath to can, and I realize I forgot the damn salt. Everything had to come out, and I had to divide the recipe and manually put salt into all the damn jars, then clean them, then re-lid them, piping hot- around 190℉..... The devil is truly in the details- if I had forgotten the salt, people would be so upset once they got their jars home after sampling the real recipe... Do you pour hot wax on the top of your contents as well? or is that only for (certain) jams? Many's the time I have had to rejar marmalades, as there was not enough pectin in the mix to get the thing to set. Grrrr. My sympathies.
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Post by xdesperado on Oct 8, 2014 20:05:51 GMT -5
grävling I have a friend who makes jams and jellies without any pectin...she says that the fruit contains enough naturally and that the trick is just that they take longer to cook...
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Post by En1gma on Oct 8, 2014 20:11:01 GMT -5
xdesperado- I'll be rolling it a spicy pickle next year, I'll have to toss in a habanero- I do grow my own grävling- I actually make butters- no pectin, just fruit, sugar, and a pinch of kosher salt, thickened until spreadable. It's like fruit concentrate... I make an apple butter, peach butter, plum butter, next year I want to make a cherry spread, and maybe do something like that with strawberries and blueberries....
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Post by ntsheep on Oct 8, 2014 20:12:20 GMT -5
Canning gone wrong, I can't lie to you about your chances, but... you have my sympathies.
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Post by xdesperado on Oct 8, 2014 20:16:17 GMT -5
En1gma make some peach Habanero salsa and give me information on how to order some please Used to get some from a company called Hotter than Hell but haven't gotten any in years since moving from east coast. You should also consider apricots and pears for your butters both have wonderful flavor and texture for them...
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Post by En1gma on Oct 8, 2014 20:42:47 GMT -5
I'm actually on Facebook, look up Griffith Gardens.
I don't know about these salsas.... I'm such a perfectionist that I have to concassee every tomato, de-seeding and de-skinning every tomato.... I swore I wouldn't ever do it except for special orders- my last batch took almost seven hours and I only got about 6 pints... If I costed it out I would have had to charge almost 18 dollars a pint......
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Post by grzechol on Oct 9, 2014 1:43:43 GMT -5
I once saw a jam made of these in IKEA but I wasn't sure about quality of IKEA food so I didn't buy it. I'd like to taste fresh hjortron fruit I was in Sweden once, on a sailing yacht, visiting Öland, Gotland, Stockholm, Kalmar and Karlskrona. I remember navigating through the beautiful skerries - amazing. grävling I have a friend who makes jams and jellies without any pectin...she says that the fruit contains enough naturally and that the trick is just that they take longer to cook... Absolutely! People use pectin because it's easy and saves time. My mom makes a plum jam we call "powidła" ( en.wikipedia.org/wiki/Powidl) without pecting and even without sugar. She cooks plums for three days and the result is... Well, truly amazing You can't forget this taste
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Post by grävling on Oct 9, 2014 2:37:26 GMT -5
I must be doing something wrong, because I am cooking the marmelade for 3 days. And the mountain ash berries and apples to make gelé, which is wonderful with venison. And sometimes, alas, I just get soup.
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Post by xdesperado on Oct 9, 2014 2:42:49 GMT -5
grävling are you peeling the apples? Someone more knowledgeable can correct me if I'm wrong but I seem to remember my friend saying that apple peels were a good source of natural pectin...
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Post by grävling on Oct 9, 2014 2:48:17 GMT -5
grävling are you peeling the apples? Someone more knowledgeable can correct me if I'm wrong but I seem to remember my friend saying that apple peels were a good source of natural pectin... Cook with the skins. Then strain it, as you want a clear gelé. And as for the marmalade I keep the skins on, of course. The pithy part of the citrus peels should be loaded with pectin. But I still get soup sometime. Hmmm. Just read www.finecooking.com/articles/how-to/get-fruit-jellies-jams-gel.aspxMaybe my mountain ash gelé isn't acidic enough?
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Post by qbspy on Oct 9, 2014 12:46:52 GMT -5
Awesome stuff. Vegetables rock!
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