The Mudcat Café TM
Thread #165215   Message #4079086
Posted By: Stilly River Sage
10-Nov-20 - 02:27 PM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
More steaming, this time using the Mehu-Liisa Finnish steam juicer to reduce 7 quarts of frozen strawberries to 3/4 gallon of clear juice and a quart of remaining solids. The house smells wonderful! Freezing the berries before steaming assures the most juice because the cells in the fruit are already ruptured from the cold. Jelly-making is on the schedule this week. I use some of it for gifts and send some to my children who love this.

I started making jelly when my teen-aged son complained about the "lumps" in the preserves I was buying. I made him help me that first time so he could see how jelly is achieved; we did both the steam juicing and the jelly making. He is in his late 20s now, and often surprises me in the things he was paying attention to in the kitchen, such as when he contacted me about how to roast a Thanksgiving turkey when he was 21 and living with friends in a house (after two years in a dorm). I wouldn't be surprised if he's making jelly for himself in his Seattle home. (Despite his protests that he didn't need to know how, just before he left for college I made him participate a couple of times in the making of "real" popped corn, oil in a pan with butter-flavor salt and learning how to let it pop just enough before taking off the heat. The constant jiggling and lifting of the pot is essential to prevent burning. This turns out to have been a wildly popular skill with his housemates over the years.)