NEW!! Ch. 7 Food Preservation, ONLY 3 RECIPES left!!!!

Discussion in 'Testers' started by Kelle in MT, Oct 1, 2003.

  1. Kelle in MT

    Kelle in MT Well-Known Member

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    THANK YOU :D Sharon!!!! I can wait for the results, it's such a blessing to know the 9th ed. recipes are totally tested now( accept for the reporting on the last three recipes)

    Did you hear that Carla!!! FP is TOTALLY DONE :D :D :D :D :D

    Thank you to all the testers that helped me get this chapter totally completed
     
  2. Sharon in NY

    Sharon in NY Well-Known Member

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    All three of the remaining recipes - cherries, peaches and OT Tutti Frutti are in process here, but they aren't really ready to be opened and tasted yet (actually, I did taste the cherries a while ago, and they were good, but not really ready yet). You've got a testing in process, but it will take another month or so before I can accurately report on them.

    Sharon
     

  3. Kelle in MT

    Kelle in MT Well-Known Member

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    Starting a new thread due to the length of the old thread:

    Here are the 9th edition recipes that have NOT been tested yet. If I missed some that have already been tested, please let me know and I’ll make the necessary corrections.

    Crispy Fruit wafers pg. 493
    Fruit Leather Candy pg.493
    Leather Juice Combo pg.493
    Fruit Paste Candy pg.493
    Sunshine preserves pg. 493
    Uncooked dried Fruits pg. 493
    Basic Stewed Dried Fruit pg. 494
    Fruit Granola pg. 494
    Dried Fruit and Rice pg. 495
    Dried fruit Jam pg.495
    Any Fruit Ice pg. 521
    Strawberry or Raspberry ice pg.521
    Apple Jelly pg. 522
    Blackberry Jelly pg. 523
    Crab Apple Jelly pg. 523
    Grape Jelly pg. 523
    Plum Jelly pg. 523
    No sugar Jelly pg. 523
    Honey Fruit Jelly pg. 523
    Apricot Jam pg. 524
    Berry Jam pg. 524
    Peach Jam pg. 524
    Grape-plum pectin Jelly pg. 524
    Pear -Apple pectin jam pg.524
    Strawberry- Rhubarb pectin Jelly pg. 524
    Plain Sugar Syrup pg. 525
    Standard Fruit Syrup recipe pg. 525
    Strawberry Syrup pg. 525
    Raspberry syrup pg. 525
    Plum syrup pg. 525
    Basic Fruit syrup pg. 525
    Whole Fruit Syrup pg. 525
    Quick Berry syrup pg. 525
    Resourceful woman’s syrup pg. 525
    Fruit and Cream Sauce pg. 526
    Apple, Plum or Grape ketchup pg.526
    Basic Spiced Fruit pg. 527

    Earlen’s Tutti Frutti pg. 528
    Old Time Tutti Frutti pg. 528
    Almost Brandied Fruit pg. 528
    Tutti Frutti Icecream pg. 528
    Combination of Spicing and Brandying og Peaches pg. 529
    Rummed Blackberry Juice pg. 529; rated 3
    Brandied Cherries pg. 529
    Buried Brandied Peaches pg. 529
    Pioneer Cider Vinegar pg. 532
    Cider Sediment Vinegar pg. 532
    Pure Cider Vinegar pg. 532
    Wine Vinegar pg. 532
    Black Currant, Raspberry or Blackberry Shrub pg. 533
    Raspberry or Strawberry Shrub pg. 533
    Spiced Raspberry Shrub pg.533

    As these recipes are tested, I’ll mark in bold print
     
  4. LWMSAVON

    LWMSAVON Well-Known Member

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    Earlen's Tutti-Frutti
    page 528
    Rate 4
    Comments: easy and was good



    Tutti-Frutti Ice Cream
    page 528
    Rate 5
    Comments: easy and very good


    Pioneer Cider Vinegar
    page 532
    Rate 5
    Comments: easy I just started this about 3 weeks ago, so it should be ready in another week or so.




    Cider Sediment Vinegar
    page 532
    Rate 3
    Comments: Can't say I really cared for this method. I like just putting my vinegar in crocks or whatever and leaving it alone.



    Wine Vinegar
    page 532
    Rate 5
    Comments: easy and was really good in recipes
     
  5. LWMSAVON

    LWMSAVON Well-Known Member

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    oops double posted
     
  6. Kelle in MT

    Kelle in MT Well-Known Member

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    Wah HOOOOOO! :eek: Thanks Laura :D , now FP only has three recipes left to be tested!!!!! :D
     
  7. Carla Emery

    Carla Emery In Remembrance

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    Congratulations, Kelle, all the FP TESTERS, and Sharon in NY! :D The next hurdle is to start getting the input from testers sorted into order in the chapter by recipe and get it posted on my website for all the world to see. Tentative schedule calls for that process to begin in January.
     
  8. rewalston

    rewalston Well-Known Member

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    Ontario, Canada
  9. shonegar

    shonegar Well-Known Member

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    Howdy folks

    Yep, I am back. I had no intention of being away this long but family circumstances have conspired against me. This means I have some catching up to do. So hold onto your hats.. Here we go
     
  10. shonegar

    shonegar Well-Known Member

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    Ginger Ale Ice
    3/4c sugar = 190gr / 6 1/2oz sugar
    2c water = 450ml / 16flozwater
    1c orange juice = 225ml / 8floz orange juice
    1/2c lemon juice = 110ml / 4floz lemon juice
     
  11. shonegar

    shonegar Well-Known Member

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    Root Beer Ice
    How big is a bottle of root beer?
    You cannot get root beer in the UK other than very expensively from USA importers.
     
  12. shonegar

    shonegar Well-Known Member

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    Lemonade Ice is absolutely wonderful

    I also like to put strawberries or raspberries in ice cube trays and fill them up with lemonade them freeze them. They are a yummy mixture of sweet and sharp.
     
  13. shonegar

    shonegar Well-Known Member

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    Strawberry or Raspberry Ice
    3 or 4c fruit = 430-590gr / 15 - 20oz
    1/2c honey = 180gr / 6 1/2oz honey
    1c water = 225ml / 8floz waterwater
     
  14. shonegar

    shonegar Well-Known Member

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    I use the cook for a month type method but the way I do is that whenever I make a specific dish I multiply up the dish several times and freeze the excess in portion sized tubs. I have a large number of single portion sized tubs which stack extremely well in the freezer. It means I can deal with any and all impromptu guests and I only really need to cook once a week. The best thing is that is really is not much extra work and some dishes particularly curries and chillis significantly improve being frozen.
     
  15. shonegar

    shonegar Well-Known Member

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    Anti-Oxidant Treatment
    1qt water = 900ml / 32floz water
     
  16. shonegar

    shonegar Well-Known Member

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    Syrup Pack
    2c sugar = 500gr / 1lb 2oz sugar
    4c water = 900ml / 32floz water
    3c sugar = 750gr / 1lb 10oz sugar
    4c water = 900ml / 32floz water
    4 1/2c sugar = 1kg 125gr / 2lb 8oz sugar
    4c water = 900ml / 32floz water
     
  17. shonegar

    shonegar Well-Known Member

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    Pectin Pack
    1 3/4oz pectin = 50gr pectin
    1c water = 225ml / 8floz water
    1/2c sugar = 125gr / 4 1/2oz sugar
    2c syrup = 450ml / 8floz syrup
     
  18. shonegar

    shonegar Well-Known Member

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    Dry Sugar Pack
    Is it 1 part sugar to 4/5 parts fruit by weight or volume?
     
  19. shonegar

    shonegar Well-Known Member

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    What is a chiffon pie? In the UK chiffon is a kind of fabric
     
  20. shonegar

    shonegar Well-Known Member

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    The nostalgia window on ice houses is very interesting. In the UK we have a lot of historic houses which are owned and maintained by the National Trust. A number of these properties have ice houses which you can visit. They were used extensively, particularly by the big houses. Interestingly many also had facility in them to store produce, particularly meat during the summer period. They were filled with that much ice that they could supply a large estate with ice for the whole summer, as well as preserve a lot of meats etc. They even would make ice cream etc with them.

    On an aside from this you will find a number of these houses also have cool rooms for storing dairy produce. These often had marble tables in them that had channels cut into them, water would then be run round theses channels. The cool water would keep the marble cool, an effected heightened in the summer by the cooling effect of water evaporating. They would store cheese, milk, cream, blancmanges, jellies and other desserts and dairy produce on them successfully, sometimes for several days. Eggs on the other hand were stored at room temperature in hay lined boxes.