Text 16161, 134 rader
Skriven 2011-09-30 10:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: pressure 975
====================
 -=> Dave Sacerdote said to Ruth Haffly <=-
 -=> Ruth Haffly said to Dave Sacerdote <=-

 DS> least 70 years old and the pressure is regulated by viewing a gauge. I
 DS> don't
 DS> trust the old gauge to still be in calibration and don't know of
 RH> Sounds like the one my mom has--and I think she still uses. I'd be a
 RH> bit wary of the gauge tho.
 DS> anywhere around here that could calibrate it for me, so I won't use
 DS> that pot.
 RH> Don't blame you; have you checked the internet? Put out an appeal in
 RH> your local area.

Your mention of having weighted ones suggests an experiment
whereby you do a task identically side by side and see if
the gauge and the jigglers behave consistently. Using a
set of different weights you can do a graph (what these days
they call a trend analysis) of any discrepancy. Of course,
who knows what has happened inside that gauge mechanism in
the last 70 years, so the absolute safety of this experiment
is not guaranteed.

 DS> But Maryanne won't let me get rid of it because it was her mom's, so
 DS> it lives in the cellar, forgotten until I try to toss it in the metal
 DS> recycling and then all hell breaks loose.

Speaking of explosion.

 DS> Then I have two canners which use a weight ("jiggler") to regulate
 DS> the pressure. I got them at a church rummage sale, they were marked
...
 DS> canners are what I use for pressure canning now, because the jigglers
 DS> don't go out of calibration.

Some claim that these are safer than the gauged ones, but
I've also heard the opposite (don't know why?!) so don't
know what to think.

---------- Recipe via Meal-Master (tm) v8.05

      Title: About Jams  Jellies & Preserves
 Categories: Jam/jelly, Information
      Yield: 1 Text file

-------------------------------JAMS & JELLIES-------------------------------

  The less sugar you use the greater the flavor impact of the fruit. If honey
  is used there will be a flavor change and the jellies/jams must be cooked
  longer. If you use artificial sweeteners use only the Cyclamate type to
  avoid bitterness and follow the manufacturer's instructions. Cooked down
  jellies in which the juice is extracted by the open kettle method contain
  60% fruit versus commercial products [pressure cooked to extract more juice
  but pectin destroying] with only 45%

  Jelly: has great clarity from dripping the cooked fruit through a cloth
  before adding sugar and finishing.

  Jams, Butter and Pastes: are whole fruit purees of increasing density.

  Marmalades, Preserves and Conserves: are bits of fruit in a heavy syrup.

  High Pectin Fruits: Apples, Crabapples, Quinces, Red Currants,
  Gooseberries, Plums and Cranberries. These need no additional pectin. If
  you get syrupy jelly you used too much sugar or did not cook the juice long
  enough after adding the sugar.

  Low Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots, Cherries,
  Pears, Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These
  require combining with high pectin fruits or adding a commercial pectin.

  To Test Pectin Content: Put 1 tbl cooled fruit juice in a glass. Add an
  equal amount of grain alcohol and shake gently. The alcohol will bring the
  pectin together in a gel. If a large amount of pectin is present it will
  appear in a single mass or clot when poured from the glass. Use equal
  amounts of juice and sugar. If the pectin collects in several small
  particles use have as much sugar as juice.

  To sterilize jelly glasses: fill jars 3/4 full of water and place them in a
  shallow pan partly filled with water. Simmer 15 min and then keep hot until
  filled. If the lids are placed on the steaming jars they will be sterilized
  simultaneously.

  Tips: -Use enamel or stainless steel pots not aluminum or copper.
        -On average, use 3/4 c sugar to 1 c fruit or juice depending on
         pectin content[see above].
        -Very acid fruits can tolerate a whole c of sugar.
        -Sterilize jars and seal tightly.
        -For fruit that tends to discolor add lemon juice or Ascorbic acid.
        -Keep in a cool dark place but do not refrigerate.

  Making Jam: is easiest and most economical as it needs only one cooking
  step and uses the pulp. Measure the fruit. In putting it in the pan, crush
  the lower layers to provide moisture until more is drawn out by cooking or
  add a little water. Simmer the fruit until it is soft. Add sugar and stir
  until dissolved. Bring to a boil, stirring to avoid sticking. Reduce heat
  and cook until thickened- up to 1/2 hr.

  Making Preserves and Conserves: Place fruit in a pot with an equal amount
  of sugar in layers ending with sugar on top and allow to rest overnight.
  Bring slowly to a boil and simmer until fruit is translucent. Drain fruit
  and put in sterile jars. Simmer syrup longer if necessary to thicken it and
  pour over fruit. Seal and store.

  Making juice for jelly: Wash and drain fruit. Prick or crush the fruit. Add
  water if fruit is not juicy enough eg. apples. Add enough to the kettle
  that you can see it through the fruit but the fruit is not floating. Cook
  uncovered until the fruit is soft and loosing its color. Have ready a jelly
  bag [several layers of cheese cloth] . Wet it, wring it out and line a
  strainer with it. Let the juice drip through without squeezing it as this
  muddies and flavors the jelly. This juice can be kept up to 6 months before
  proceeding by freezing or canning it.

  Making jelly: Measure the strained juice and put it in an enamel or
  stainless steel pan. Simmer 5 min. Skim off froth. Measure and warm sugar
  in a pan in the oven and add it. Stir until dissolved. Cook at a gentle
  simmer until the point of jelling. To test, place a small amount of jelly
  on a spoon, cool it slightly and let it drop back into the pot from the
  side of the spoon. As the syrup thickens, 2 large drops will form along the
  edge of the spoon. when these two drops run together and fall as a single
  drop the "sheeting" stage has been reached- 220 to 222 deg F and the jelly
  will be firm when cooled. It can take anywhere from 10 to 30 min for jelly
  to reach this stage depending on the fruit and the amount of sugar. Take
  the jars from the sterilizing bath and invert on a cake cooler. They should
  be hot but dry when filled. Fill to 1/4" from the top. Cover with melted
  paraffin 1/8" deep.

  Source: The Dinner Table

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