Quick Questions on ANYTHING part 2. Please read first post for links to other threads

quintwins

Savvy_Sue wrote: »

I'd think they'd be fine in soup.

well i'm not making soup now mil gave my 2 fillet steaks so were having that instead tomorrow so i'll wait and make soup on monday thanks anyway

Penelope_Penguin

quintwins wrote: »

green taties mean there frost damaged, your not suppose to use them but acually there fine to eat

Potatoes turn green on exposure to light (they go soft if they're frost damaged). You should cut out the green parts as they're not good for you, and can cause stomach upsets

Sharon_1970_2

Hi All

I am having a go at making Seville Marmalade this year, never done anything like it before. I have everything I need but have a question. I am using Delias recipe which says it makes seven 500ml jars. My jars, which I bought are measured as 16oz jars. How do I convert liquid to weight or does anyone know if this is the right jar?

Thanks x

Penelope_Penguin

Sharon_1970 wrote: »

Hi All

I am having a go at making Seville Marmalade this year, never done anything like it before. I have everything I need but have a question. I am using Delias recipe which says it makes seven 500ml jars. My jars, which I bought are measured as 16oz jars. How do I convert liquid to weight or does anyone know if this is the right jar?

Thanks x

Don;t worry about the size of the jars You can use any size you like - I never buy any, just wash out old jars and use them

I'll add this to the Quick Questions thread later.

Pink.

Hi sharon,

I do the same as Penelope Penguin and use whatever jars I have to hand, but yes they are the correct jars. 500 ml = 16.9 oz.

Pink

cyberbob

16 oz are 500ml are pretty big Jars I make loads of preserves and always go fo 8 or 10oz jars (8 for jams and Marmalade 10 for chutneys). Otherwise unless you waste huge amounts as once you have more chance of wastage as you open a jar and it doesn't get finished.

If you notice most homemade type preserves that are sold in farm shops etc are normally in about an 8 oz jar.

sueeve

You can put one lot in a tumbler or whatever and put in the fridge with clingfilm over to use straight away. It doesn't need proped sealing if it is for immediate use, though I would sterilise the glass.

elly2

I made more than needed so i could make DD enchiladas for her tea tomorrow (we were going to have spag bol to save me cooking 2 meals) but forgot its friday and they visit their dad. Just wondering if the sauce will be ok in the fridge till monday?. Or would it be best to make the spag bol and make her dish up then freeze it? does cheese sauce freeze well?

Penelope_Penguin

elly2 wrote: »

I made more than needed so i could make DD enchiladas for her tea tomorrow (we were going to have spag bol to save me cooking 2 meals) but forgot its friday and they visit their dad. Just wondering if the sauce will be ok in the fridge till monday?. Or would it be best to make the spag bol and make her dish up then freeze it? does cheese sauce freeze well?

I wouldn;t risk cheese sauce until Monday. I'd freeze it and as long as you stir well once it's defrosted, it'll be fine

zippychick

ive merged this with quick questions

Zip