Text 35190, 93 rader
Skriven 2016-01-16 21:23:27 av Stephen Haffly (1:396/45.27)
  Kommentar till text 35189 av Steve Thrasher (1:123/789.0)
Ärende: Jar vacuum
==================
Hello Steve,

On (16 Jan 16) Steve Thrasher wrote to All...

 ST> There was quite a discussion here a while back.  Various things were
 ST> keeping me occupied at the time and I wasn't paying attention.  Now
 ST> that things have settled down I have some questions:

 ST> Anybody using one of those jar sealers?
 ST>    I have the sealer, actually I have 2 (one in Arizona and the other
 ST> in Anchorage), to vacuum pack meats before freezing.  It'd be
 ST> difficult to live without it now.

 ST> What is a "Standard size" jar, be it Mason or Ball?
 ST>    I've seen them on-line but it only said that was the size.

Standard (or regular) or Wide Mouth sizes refer to the opening. The jar
itself can be of various sizes from half-pint on up. We have the vacuum
sealer jar lid attachment in both sizes. I used the standard size to
seal excess baking yeast today.

 ST> Does it/do they work with stuff like soup?
 ST>   I tend to make a gallon or so and need to freeze, freeze, freeze.

In a jar it could easily work since it would not tend to pull liquid
like a bag would. However, you would still have to allow for expansion
so you don't have broken jars in your freezer. Plastic freezer
containers might work better since expansion there would only tend to
pop the lid off instead of break glass.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Gulyassuppe (Goulash Soup)
 Categories: Soup, European
      Yield: 1 servings

    1/2 c  Clarified butter
  1 1/2 lb One-inch cubed meat (very
           Lean veal, beef pork or wild
           Game)
      3    Mashed garlic cloves
      1 lb Onions, diced 1/2 inch
      1 lb Celery, peeled and diced 1/2
           Inch
    1/2 c  Flour
      2 ts Hungarian paprika
      1 qt Beef stock
      4    Fresh tomatoes, blanched and
           Peeled
      1 pt Tomato juice
      1 pt Tomato puree
      1 lb Fresh mushrooms, sliced 1/4
           Inch
      8 oz Potatoes, diced 1/2 inch
      1 ts Coarse ground black pepper
      1 tb Worcestershire sauce
      1 ts Salt
           Sour cream for topping

  ================DIRECTIONS============================

  Place clarified butter in a heavy soup pot and heat almost until
  smoky hot. Roll cubed meat in flour, and shake off excess. Put meat
  in hot butter, add one teaspoon each salt and pepper, and brown,
  mixing with a wooden spoon. Remove meat and set aside.

  Add garlic, onions and celery, and saute, stirring until vegetables
  are transparent. Add flour, and stir while cooking for two minutes.
  Add cooked meat and paprika, and stir. Add beef stock, tomatoes,
  tomato juice, tomato puree, and simmer slowly for 1-1/2 hours.

  Add mushrooms, potatoes, pepper, Worcestershire sauce, and simmer
  until potatoes are tender, but not mushy (about 30 minutes). Adjust
  seasoning with salt and pepper. If soup is too thick, add more beef
  stock to desired consistency. Serve with a dollop of sour cream.

  Variation: Add 8 ounces of green or red bell peppers, blanched and
  diced 1/2 inch. Cook with mushrooms and potatoes.

  SERVES: 6-8

MMMMM


Regards,

Stephen
Professional Point in DOSBox running on Linux.

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