Text 37460, 89 rader
Skriven 2010-05-06 21:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ICE CREAM  00505
========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Never knowingly tasted beet sugar, I wondered if it was different.

They are both pure sucrose and so highly refined that there is no
residual taste that hints at their origins.

 JW> Palm... we don't get that here.

 GJ> You should be able to get some at your local Asian grocery shop.
                    
Quite possibly, if I look hard enough.

 JW> And synthetic? I don't know; we never use any of them.

 GJ> You have armed border guards to repel invasion by the demon HFCS?

It's here, mostly in imported (American) processed food. It just
doesn't cross my threshold except in very small and rare amounts
like in ketchup. We don't use artificial sweeteners at all, ever.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Canning Suckers Part 3
Categories: Fish, Canning, Info
  Servings: 1

           pressure canning

These fillets are all ready to be placed in mason jars, but before I

start with the canning procedure some cautions are necessary. The
canning of fish requires more care than canning high acid foods such
as fruits or tomatoes. The pressure canner the only safe method for
canning meat and fish.

Water boils at 212 degrees F. (at sea level), but in a pressure
canner steam expands and builds pressure, and as the pressure builds
the temperature increases. At 5 pounds pressure the temperature is
228 degrees F., at 10 pounds pressure it's 240 degrees, and at 15
pounds pressure the temperature is 250 degrees. 

Take the fillets and pack them into hot pint or half-pint mason
jars. Do not pack them too tightly, and be sure to leave one inch
head space. Do NOT add liquid. The fish creates its own liquid as it
is cooked.

Wipe the rim of the jars and put on the hot lids with sealing rings.

Follow manufacturer's instructions for using your canner. Process the
suckers for 110 minutes at 11 pounds pressure. (Add one pound
pressure for every 2000 feet increase above sea level.) 

Remember that it is better to over-process food than to
under-process it. Over-processing will do little harm, while
under-processing can result in spoilage. 

After the jars are taken out, make sure they are properly sealed.
With the metal lids it is easy to tell, because you will hear them
pop as they cool. If you have a jar that doesn't seal, there may
have been some debris on the rim or a crack on the rim. Don't worry
though: you get to have the pleasure of eating it right away. 

If you open a jar and you're not sure whether it was sealed
properly, check for foul smell, or discoloration If you are still
not sure, boil the fish for fifteen minutes. Often odors will become
evident while cooking that were not detected before. Some experts
recommend that all home canned meats be boiled before use. I must
admit that I rarely do this. If you are sure of proper processing
and of a proper seal it shouldn't be necessary. However, boiling the
food before use does not harm it, so if you prefer to err on the
side of safety, I would recommend it. 


  From: Countryside Publications Ltd.   
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Let's not talk about peanut butter that contains sugar

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