...for future use while also preserving the original flavour? As well as preserving seeds? I've spent my whole day on Saturday washing each individual good fruit in a 70% alcohol bath to get the rotten juice off them. Hope to use them for sauce and seeds. And the rotten ones just for seeds.
I am aware that wines are much more profitable but they take a long time to process(and age in casks). So, I’m considering of just making them into jellies for quicker profits. Plus, I have accumulated a lot of fruit from the greenhouse and the kegs just take too long to process everything.
In the Scam Home Warranty business, the people are represented by two separate but equally lazy groups: The Authorization agents, who deny claims and smoke like chimneys, and the technicians who lie through their teeth to snag a few extra bucks. These are their stories CLICK CLICK
(background) An AC unit can be low on refrigerant for a couple reasons and it's usually because it's leaking out somewhere. It can only leak out of so many places and an electronic leak search can tell you pretty quickly which but experienced HVAC techs know where to look to get it done in a hurry: the coils. The reason why the coils are usually leaky is because that's the place the refrigerant is least protected and most prone to wear out over time. The pipe itself is thinnest by design in those spots and if the pipe is already sweating or freezing up it's usually because it's leaking so if a tech sees a frozen pipe, they're already done with the search.
The breakroom smells like feet and it's because someone is sleeping on the couch and did us all the favor of taking off their shoes. There's no slip or even a raggedy cover on the thing that the most conscientious drug addict might put on in an abandoned house, so the cushions are filthier than that one black couch in all those interviews..
Grabbing my requisite handful of water bottles from the fridge I hit my desk and get to work only slightly less dehydrated than before.
In the late afternoon I'm typing as fast as I can on a denial when my intra-office messenger dings and I lose all concentration.
A girl in CS who's kid had a raffle or something a few months back for his football team which I bought every single ticket she had for is wondering if I want to buy some preserves her church gardening club is selling and I told her to come by the desk.
She makes it over, still clearly being screamed at on her headset to nobody's surprise and I hand her a $20 and said I'll take anything but berries.
At the very end of her shift she returns from the parking lot with a handful of jars which I am too busy to dissect at the moment as I still have another 4 hours to go, directing her to my snack drawer which she surreptitiously snagged a poptart from on her way out the door after depositing the home-jarred goodies.
Me: "SHW themadkingnqueen here do you have a claim for me?"
Tech: "It's #, I'm at the house and I'm in the front yard having a smoke."
Me: "Wish I could join you, is it a newport?"
Tech: "Yes but how the hell... keep reading on reddit ➡
I bought fancy blackberry and raspberry preserves to flavor my 2F bottling. They've worked great so far - I'm curious what others might use that are similar. They're just SO much easier and quicker than creating fresh fruit purees.
I will say - I was careful to only buy the preserves that used real sugar. None of that Smuckers High Fructose Corn Syrup stuff.
cuz its a jam
Usually when I make fruited sours I’ll ferment, then rack over a purée which I then ferment out to get a nice dry flavor.
A friend of mine has this delicious lingonberry (a Swedish berry) jam that has some added sugar, pectin and citric acid in the ingredient list. I’m wondering what people think about the idea of trying to rack over this jam! I could also buy fresh frozen lingonberries and pasteurize them but this option would be cheaper/easier.
I saw on Maangchi that you can preserve yuzu by slicing it thinly and putting lots of sugar.
I had too many lemons the other day and I just sliced them and dumped sugar on the top. I had another jar that had no sugar and that went bad but I'm still mixing my lemon sugar into water happily.
Also, I've had some sliced pineapples that've been in my fridge (which is kept pretty cold) for like... 10 days now? And it still tastes fresh. I didn't add sugar but there's a lot of liquid that came out of the pineapple in the ziplock so that the slices are kind of immersed in it.
All this to say, if you have too much fruit, can you mostly just slice it and dunk it with pure sugar or some kind of sugar solution to greatly increase its shelf/fridge life?
Do any of you do this routinely/have any recipes/tips on how to do this?
Normal crops produce a variety of products, so you can sell the gold star stuff and still process the rest.
Unfortunately, trees produce ONLY one quality of fruit, and this means that, if you're processing it all, the growth process is pretty wasted.
It would be cool if the tree fruit produced higher quality processed goods. IE, Gold produces silver preserves, and iridium produces gold preserves.
That way the aging process is still useful even if you're processing all the fruit.
Hello bakers, I’m thinking of making my own fruit mince pies for Christmas and Delia Smith is telling me I need to finish by pouring the mix into sterilized jars and top with wax discs. I haven’t done any preserves before and i’m pretty stingey - are the wax discs really necessary if i’m planning on using the fruit mince 6ish weeks after i prepare it?
Let’s say you make yourself an old fashioned or two and use a couple peels of orange, how do you preserve the orange?
Shellac or lac resin is a product that is imported from India and is used in waxes for citrus fruits, apples and pears. It is a product that is derived from the secretions of the tiny lac insect. The lac insect secretes “lac-resin” from its glands onto a host tree. The resin is then gathered, crushed, sieved, washed and purified into food grade shellac.
Vegan or no?
Edit: I am adding this link to how shellac is harvested
Whenever a song comes on, I’ll hold up a jar and say, “This is my jam!”