| Sorry - I'm back to the marmalade [message #38275] |
Do, 17 Februar 2005 18:58 |
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All the US recipes for marmalade call for processing in a water bath.
All the UK recipes call for filling the warm jars, screwing on lids and
turning upside down until cool - no water bath. Sometimes, the recipes call
for "wax discs". People reuse their old jam jars. All I remember from
home was that my mother would fill the jars, cover with a heavy paper and
tie with kitchen twine. Nothing ever went mouldy.
I'm confused. I'm getting jumpy about this project. ;-(
Dora
limey113 [at] yahoo.com
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| Re: Sorry - I'm back to the marmalade [message #38276 ] |
Do, 17 Februar 2005 19:02 |
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limey wrote:
> All the US recipes for marmalade call for processing in a water bath.
>
> All the UK recipes call for filling the warm jars, screwing on lids and
> turning upside down until cool - no water bath. Sometimes, the recipes call
> for "wax discs". People reuse their old jam jars. All I remember from
> home was that my mother would fill the jars, cover with a heavy paper and
> tie with kitchen twine. Nothing ever went mouldy.
>
> I'm confused. I'm getting jumpy about this project. ;-(
>
> Dora
> limey113 [at] yahoo.com
>
>
>
Where are you? You use whatever jars and lids you can get in your
country. If you use metal lids, the boiling-water bath gives you a much
less chance of spoilage, but the spoilage risk is not all that high to
begin with.
Bob
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| Re: Sorry - I'm back to the marmalade [message #38279 ] |
Do, 17 Februar 2005 20:42 |
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On Thu 17 Feb 2005 10:58:12a, limey wrote in rec.food.preserving:
> All the US recipes for marmalade call for processing in a water bath.
>
> All the UK recipes call for filling the warm jars, screwing on lids and
> turning upside down until cool - no water bath. Sometimes, the recipes
> call for "wax discs". People reuse their old jam jars. All I remember
> from home was that my mother would fill the jars, cover with a heavy
> paper and tie with kitchen twine. Nothing ever went mouldy.
>
> I'm confused. I'm getting jumpy about this project. ;-(
>
> Dora
> limey113 [at] yahoo.com
I've made a lot of marmalade and have never used a BWB for it. I use rings
and lids. The heat of the product pulls a vacuum.
Wayne
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| Re: Sorry - I'm back to the marmalade [message #38281 ] |
Do, 17 Februar 2005 21:34 |
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il Thu, 17 Feb 2005 12:58:12 -0500, "limey" ha scritto:
> All the US recipes for marmalade call for processing in a water bath.
>
> All the UK recipes call for filling the warm jars, screwing on lids and
> turning upside down until cool - no water bath. Sometimes, the recipes call
> for "wax discs". People reuse their old jam jars. All I remember from
> home was that my mother would fill the jars, cover with a heavy paper and
> tie with kitchen twine. Nothing ever went mouldy.
>
> I'm confused. I'm getting jumpy about this project. ;-(
I'd guess the main thing is the differing climate has an effect. I
mean no-way could one compare storing conditions in Arizona, say,
with UK.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]
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| Re: Sorry - I'm back to the marmalade [message #38288 ] |
Fr, 18 Februar 2005 00:31 |
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limey wrote:
> All the US recipes for marmalade call for processing in a water bath.
>
> All the UK recipes call for filling the warm jars, screwing on lids and
> turning upside down until cool - no water bath. Sometimes, the recipes call
> for "wax discs". People reuse their old jam jars. All I remember from
> home was that my mother would fill the jars, cover with a heavy paper and
> tie with kitchen twine. Nothing ever went mouldy.
>
> I'm confused. I'm getting jumpy about this project. ;-(
>
> Dora
> limey113 [at] yahoo.com
>
>
>
You've encountered the difference in approved methods between the US and
the UK/Australia/Europe. Over here we use two piece jar closures, a
metal ring and a separate flat lid with a rubber like sealing surface.
Our US Department of Agriculture puts out recommended methods for
preserving food so that it stays safe up to two years. A boiling water
bath is just a largish pot, with a rack in the bottom to keep the jars
off the pot bottom, and a lid. The water is brought to temperature, the
filled jars put in it and then boiled for up to 10 minutes.
The climate in Blighty is generally much cooler than most places in the
USA so probably less chance of spoilage. Our country is so large that we
can't depend on old methods of canning to keep the jars from spoiling.
My mother canned the same way your mother did and we didn't die (I'm
bumping 66 yo) but we were all probably hardier in those days too.
First, what type of jars are you using? What type of lids, if any, do
you have available? If you have anything other than American style mason
jars and the two-piece lids just proceed as you normally would and keep
an eye on the contents for mold, if it gets moldy toss it out. With all
the sugar it shouldn't get too bad. Hope this helps.
You might want to visit the US University of Georgia website and look
for their USDA approved methods of canning foods. It's very helpful.
George
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| Re: Sorry - I'm back to the marmalade [message #38290 ] |
Fr, 18 Februar 2005 01:32 |
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In article <37k49lF5bnhjmU1 [at] individual.net>,
"limey" <limey113 [at] yahoo.com> wrote:
> All the UK recipes call for filling the warm jars, screwing on lids and
> turning upside down until cool - no water bath. Sometimes, the recipes call
> for "wax discs". People reuse their old jam jars. All I remember from
> home was that my mother would fill the jars, cover with a heavy paper and
> tie with kitchen twine. Nothing ever went mouldy.
Chances are, things will be fine without a BWB. But the water bath is
minimal effort compared to making the actual marmalade. Why not use
belt-and-suspenders when the relative effort is so small? It'd be a
shame to open a batch of nice marmalade and see fur.
--
to respond (OT only), change "spamless.invalid" to "optonline.net"
<http://www.thecoffeefaq.com/>
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| Re: Sorry - I'm back to the marmalade [message #39552 ] |
Fr, 18 Februar 2005 11:49 |
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On Thu, 17 Feb 2005 17:31:21 -0600, George Shirley
<gshirl [at] bellsouth.net> wrote:
>limey wrote:
>> All the US recipes for marmalade call for processing in a water bath.
>>
>> All the UK recipes call for filling the warm jars, screwing on lids and
>> turning upside down until cool - no water bath. Sometimes, the recipes call
>> for "wax discs". People reuse their old jam jars. All I remember from
>> home was that my mother would fill the jars, cover with a heavy paper and
>> tie with kitchen twine. Nothing ever went mouldy.
>>
>> I'm confused. I'm getting jumpy about this project. ;-(
>>
>> Dora
>> limey113 [at] yahoo.com
>>
>>
>>
>You've encountered the difference in approved methods between the US and
>the UK/Australia/Europe. Over here we use two piece jar closures, a
>metal ring and a separate flat lid with a rubber like sealing surface.
>Our US Department of Agriculture puts out recommended methods for
>preserving food so that it stays safe up to two years. A boiling water
>bath is just a largish pot, with a rack in the bottom to keep the jars
>off the pot bottom, and a lid. The water is brought to temperature, the
>filled jars put in it and then boiled for up to 10 minutes.
>
>The climate in Blighty is generally much cooler than most places in the
>USA so probably less chance of spoilage. Our country is so large that we
>can't depend on old methods of canning to keep the jars from spoiling.
>My mother canned the same way your mother did and we didn't die (I'm
>bumping 66 yo) but we were all probably hardier in those days too.
>
>First, what type of jars are you using? What type of lids, if any, do
>you have available? If you have anything other than American style mason
>jars and the two-piece lids just proceed as you normally would and keep
>an eye on the contents for mold, if it gets moldy toss it out. With all
>the sugar it shouldn't get too bad. Hope this helps.
>
>You might want to visit the US University of Georgia website and look
>for their USDA approved methods of canning foods. It's very helpful.
>
>George
The climate here in West OZ where I have been making marmalade for the
best part of 20 years is hot hot hot in summer (last week it got up to
113), often extremely humid (we had thunderstorms that day) and cool
and wet in winter, That said, I have never BWB'd any jam, and never
had mould. This is not to say that I haven't seen it on other
people's jams, but I always put a top on as soon as possible after the
jar is filled, so that the heat kills anything in the airspace. The
top may be a screw-on lid, but if my recycled jars have lost their
lids, I use dampened cellophane discs which seal to the glass rim and
contract to make a very tight seal as the heat of the jam dries out
the cellophane. Neither seal has gone mouldy on me.
CJ
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| Re: Sorry - I'm back to the marmalade [message #39564 ] |
Sa, 19 Februar 2005 02:40 |
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All your answers are much appreciated. After reading everything, I think
I'm going with the UK method with this first batch I have decided on that
because I'm familiar with it even though I've never made jam/marmalade
before. Also, I don't know how deeply I'm going to delve into the
jam/marmalade world - I do have a canner, left over from years ago when we
had a huge garden and I canned tomatoes and fruits. However, once we moved
to crab country we turned the canner into a crab-steaming pot and I ditched
the rack since I felt I would never be canning again. Brilliant me.
Thank you for all your help.
Dora
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