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

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

 

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

 

oops double posted

 

Congratulations, Kelle, all the FP TESTERS, and Sharon in NY! 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.

 

backed up

 

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

 

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

 

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.

 

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.

 

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

 

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.

 

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

 

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

 

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

 

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

 

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

 

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.