Text 13269, 78 rader
Skriven 2008-09-04 00:31:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Joan MacDiarmid
=======================
 -=> On 09-03-08  15:59,  Michael Loo <=-
 -=> spoke to Barbara Mcnay about allergies &c 867 <=-

 ML> chloride. Speaking of which, where's Joan been?

Joan MacDiarmid has been missing for six or seven weeks.  Last I heard,
her computer that handled echo stuff and bluewave went bust and would
not even boot.  She took it to a repair guy, but he had not been able to
fix it.  That was mid-July.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wine Jelly--
 Categories: Low fat, Fruit, Posted
      Yield: 4 Servings
 
  1 3/4 c  Wine
      3 c  Sugar (Vegans, try succanat
      3 oz Pouch liquid pectin.
 
  [Note:  Jelly recipes leave little room for variation.  Do not
  double, and don't play with the proportions of sugar/wine.  Lastly,
  find the right pectin.  It matters.  I have several pints of
  cranapple syrup that were supposed to be jelly to remind me of these
  facts...  :-)]
  
  Again, this recipe will *not* double.  If you want more, do two
  separate batches.  It's not really much more work.
  
  Paraphrasing, the best wines for jelly are those with a full natural
  flavor and body, though any wine would do.  (Save the '74 Ridge
  Zinfandel for drinking, however.)  For a deep red, try a mellow Port,
  or a Pino Noir or a (cheap) Zinfandel.  A Rose^H' would do nicely
  here, too. Prepare 4 half-pint canning jars or jelly glasses.  (Wash,
  and leave in hot water.  Wash lids if necessary, and place in boiling
  water.  Leave in hot water until ready.)
  
  Mix wind and sugar in top of a double boiler.  Place over boiling
  water; stir
  
  until sugar is completely dissolved (circa 5 minutes).  Remove from
  heat, but leave mix over hot water.  Stir in pactin all at once.  If
  foam forms, skim off with a metal spoon.
  
  Leave the jelly to set one minutes, skim off the foam.  Pour jelly
  quickly into hot jars, filling to 1/8" of the top.  Carefully wipe
  off rim of jar.  Put lid on each jar as it is filled, screwing ring
  tightly.
  
  [At this point, Sunset says to let cool.  I'd process in a water bath
  for 5 minutes.  In a bath (a stockpot or huge saucepan), set up a
  small rack and fill with enough water to cover the filled jars, with
  about an inch of water.  Hint:  if you boil your jars to sterilize
  them, use the water bath for both purposes.  Hint2: Pressure cookers
  make good water baths for small runs. ]
  
  [Still on water bath:  Put jars into boiling water, and start timer
  when water gets batck to boiling.  Hold for 5 minutes, then pull out.]
  
  (if you stay with the Sunset approach, invert the jars to finish
  sterilizing the lids.  You'll avoid any mold.)
  
  Place jars on a towel *away from drafts* and let cool.  Should keep
  almost forever until opened.
  Date:    Tue, 27 Dec 94 10:10:30 PST
  From:    Peter_Brooks <pb@hpocia.sj.hp.com>
  From: the _Canning & Preserving_ book, ISBN 0-376-02213-2
  
  Converted to MM format by Dale & Gail Shipp, Columbia Md.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:37:02, 04 Sep 2007
___ Blue Wave/DOS v2.30

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