I try to take one day at a time, but sometimes several days all attack me at once I think Lesley x I'm not good, I'm not bad - I'm just me, and sometimes I have to apologise for that. That's what I was afraid of! Ah well, maybe the Christmas gifts wont all be the same size then Jenny. The only way you are going to do it is to re-heat the contents to boiling point and then put into the new, thoroughly clean, sterilized jars. The chutney should be fine but you may find that the jam will go runny unless you add some more pectin.
Place the hot chutney into clean, hot jars and seal. For example, my bottle of HP sauce, which contains high levels of vinegar also a preservative , sugar and salt is fine to keep in the cupboard, but mango chutney , according to its label, should be refrigerated after opening and used within 6 weeks. Re: Re-jarring, can I do it? The only way you are going to do it is to re-heat the contents to boiling point and then put into the new, thoroughly clean, sterilized jars.
The chutney should be fine but you may find that the jam will go runny unless you add some more pectin. How do I know when the chutney is ready? There's a very simple test. When the chutney appears thick enough, make a channel with a wooden spoon across its surface. If it leaves a channel imprinted for a few seconds without being filled by spare vinegar, it is ready. You can eat your chutney straight away or store in a cool dark place for at least a month to allow the flavours to develop.
Keeps for up to two months in the fridge once opened. Once the chutney is ready, carefully spoon into the jars and seal while still hot. You can keep this coconut chutney in a bowl with a tap or covered in plastic wrap, and store it in the refrigerator for 7 to 10 days.
If you freeze it, you can keep consuming it for months. Take an air-tight plastic container or freezer style Ziploc bag, and freeze it in the freezer to last longer. Tamarind Chutney has a long shelf life and should be kept refrigerated.
It also freezes very well. A few notes on sealing You can either warm the thoroughly washed jars in a cooling oven, thereby sterilising them, or you can immerse them in boiling water for 10 minutes. Either way the storage jars must be both scrupulously clean and warm when you pour the hot jam into them. They cost a fortune, but I figure it's cheaper than buying a whole new set of something that I don't like as well. My silver is still going strong. Mine is mixed in with my mom's. Same pattern.
Can't tell the difference - and Ovens, combi-steam, microwave: Time to commit Q. Normally if I am doing onsen tamago, I will do steam for about min. When I crack those, the whites will be like a very delicate white custard, and the yolk will be just solidified, but still the same color of runny yolk.
That is my favorite yolk personally - it's like a intensified yolk flavor with the rich texture of ganache. I usually crack that into bowl, and there will be some loose white that cooked onto the inside of the shell that I scrape out with a small spoon don't like to waste! Put it in some tsuyu sauce dashi broth based sauce , sprinkle in some nori, maybe some thinly sliced scallions, some tempura flakes, and it's a beautiful light Japanese appetizer with barely any work.
Best, it can be served hot or cold, so the steaming can be done in advance with a whole carton of eggs if you like, and in no time you can have 12 elegant summer appetizers done if entertaining. I will probably flash steam at , shock with cold and then send it back in to finish the cooking at lower. I haven't got the timing down right and over cooked the yolk beyond my perfect yolk to the color of a normal hard boiled yolk, but it was actually still tender and moist tasting, not the chalky texture I associated with hard boiled eggs that I hated growing up.
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Not necessarily. Besides, chutney is usually fruit, which is acidic, sugar which retards bacteria growth and vinegar, etc. Honestly, I'd have no compunctions about doing it Obviously, the BEST way to do it, or any other food you're canning, would be to do it all at once, but if you HAD to do it over two days, I'd think that something like chutney would be an excellent candidate for that.
JMHO, and I've canned many, many thousands of jars of food over the years, and was always quite a picky canner.
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