Cooks' Corner

[maggiepie]

I can't wait for the new page to turn 

[Arykana]

it looks like you re-use vacuum snap-top type lids?
or are they all new lids?
if so, what is your long-term experience with the recycled ones?
also, do you always use hot water bath sealing or does it depend on the food?

I have use re-used lids, because the new one is very expensive - they are not bad at all -, only change them if they injured /maybe not the best word, but hope you know what I mean/
no, I am not use hot water bath - I blanch the fruits for preserve and pour hot liquid on it and a pinch of salicil, and pour hot vinegar-salt-sugar-water mixture + pinch of salicil on the vegetable - it is working well
close the lid immediately

[Arykana]

I can't wait for the new page to turn 

[Arykana]

What about a study weekend? With lessons and excursions! (And cakes)

I am ready for you at this weekend 

[Kristl Walek]

I have use re-used lids, because the new one is very expensive - they are not bad at all -, only change them if they injured /maybe not the best word, but hope you know what I mean/
no, I am not use hot water bath - I blanch the fruits for preserve and pour hot liquid on it and a pinch of salicil, and pour hot vinegar-salt-sugar-water mixture + pinch of salicil on the vegetable - it is working well
close the lid immediately

yes. i understand perfectly.
that is what i do too (and my mother, and all my aunts......)
and there was never a single problem over these lifetimes of preserving food.
i asked because i saw all those beautiful white (new looking lids) and thought...maybe these are actually affordable in Hungary.
i also can't stand waste.

it makes it so much simpler and fast---and i love just being able to do just one jar here and there. without all the production. this week i have to make a few jars of jam---and it will take no time at all!!!

[Hoy]

What about a study weekend? With lessons and excursions! (And cakes)

I am ready for you at this weekend 

Thank you Arykana, but I'm off to England for the next week

I also used to recycle jam jars and lids when I produced honey.

[Arykana]

Hoy, poor planning 

[Paddy Tobin]

Completely unseasonal but the freezer allows such things: Summer pudding, stewed summer fruits, in this case mainly loganberries, in a bread casing.
Paddy

[mark smyth]

I bought a great egg timer from Amazon for 1 pence plus postage
https://www.amazon.co.uk/Egg-Perfect-Colour-Changing-Timer/dp/B0000CFGB5/ref=sr_1_1?ie=UTF8&qid=1296339183&sr=8-1

It's put in the pan with the eggs and changes in colour from red to white. The perspex isnt visible under the water

[Arykana]

my aunt used to prayed the rosary  1 tenth is a soft egg, but I forget  how long the other timer prayers was  ad it was working  perfectly

[Hoy]

I use a watch. That works perfect 

Mark, thanks for the perfect item for a Xmas present

[Arykana]

I am in a big jam, cannot pray the rosary and my eggtimer has broken down   I am on your Christmas list?  

[ranunculus]

Scrambled eggs are nice!   

[mark smyth]

Since I stayed with Ian and Maggi 4 years ago I've been a tea snob. No more PG Tips or Punjana. My current favourite is Oolong tea. This is what it looks like dry and after a couple of minutes in hot water. The tea is yellow and smells a wee bit like sugar puffs - to my nose anyway

[Arykana]

I am in a big jam, cannot pray the rosary and my eggtimer has broken down    am I on your Christmas list?