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

Wonder_Girl

Allegra wrote: »

Marvellous ! Order placed, mincemeat has been maturing for weeks, now if anyone could tell me how to make some space in the freezer short of chucking everything out and starting afresh.... At the moment, it's a case of one item out, three back in - and that's without any visits to the shops and no money spent... Giving up lentils is the only way out I can see at the moment, and that thought is probably MSE heresy....

Is there lots of packaging in your freezer? I take everything out of it's boxes and packets and put it into freezer bags before I freeze it, this saves lots of space. Also if you have a bag of say peas they have a lot of air in, put a tiny hole in the bag and squeeze the air out, this saves me lots of space

Savvy_Sue

Lalaladybird wrote: »

What do I mix with value washing powder to make it work? I have half a box left and it just is not getting my laundry clean..... I know because I have a toddler and her clothes come out with the same stains they went in with:rolleyes:

I bet there's a whole long thread about this, but I would try adding washing soda (not Calgon tablets, they don't dissolve!) or ACE or Vanish liquid to each wash.

Also are you using enough? I know you can usually cut down from the recommended doses, but there are limits. And are you using a 40 wash or a 30? A 30 might not be enough for mucky toddlers.

And what stains are they? some paints need to be rinsed in COLD water or they 'set'. And try to keep one set of clothes for 'best' and not to worry about the everyday stuff.

knitter

Hi making some lemon and lime marmalade in breadmaker today.
Aldi lemons 39p for 5 large lemons and managed to pick up 2 bags of organic limes in tescos for 19p each :j

Made some Apple and Blackcurrent jam in the autumn. This was my first time jam making thanks to the breadmaker!!!. Made some chutney as well

Went to buy some sugar this morning and noticed they sell presevering sugar(which I used for the jam) and Jam sugar What is the difference?
Should I have used Jam sugar in the jam I made in october It looks fine and tasted lovely warm just after I made it:D but I have put it in nice jars to give as Xmas presents So just want to check it will be ok.

trying-very-trying

Your jam should be fine! My mil only uses ordinary granulated sugar, as i did myself in my early married days, and it keeps fine for well over the year! (as long as it's well set)

edit: what's your breadmaker, and what's your marmalade recipe?? Please.

sandy2_2

chardonnay wrote: »

how do you get knots out of a chain? - help please

Patience and 2 fine needles to twiddle the links

valk_scot

knitter wrote: »

Went to buy some sugar this morning and noticed they sell presevering sugar(which I used for the jam) and Jam sugar What is the difference?
Should I have used Jam sugar in the jam I made in october It looks fine and tasted lovely warm just after I made it:D but I have put it in nice jars to give as Xmas presents So just want to check it will be ok.

Preserving sugar used to be guaranteed to be definately made from sugar cane rather than sugar beet, as it was thought this gave a better result. Never noticed any difference myself. Nowadays I think preserving sugar has pectin added to it...pectin is the stuff in pips and fruit peel that helps jam set. |Runny jam goes mouldy faster than properly set jam. Some fruits have higher pectin levels than others ie strawberries contain very little natural pectin, so you often have trouble getting strawberry jam to set and it helps to add a little pectin rather than boil it to death to get a set. Rhubarb or apples on the other hand have lots of natural pectin and adding extra will make your jam set like rubber.

I would suggest having a quick look at your gift jam. I doubt apple and blackcurrant jam will have not set properly but better safe than sorry. In the future if you're making jam I think it's best to use ordinary sugar (cheaper too!!) but to have a bottle of Certo handy to add if necessary...Certo is liquid pectin.

knitter

trying-very-trying wrote: »

Your jam should be fine! My mil only uses ordinary granulated sugar, as i did myself in my early married days, and it keeps fine for well over the year! (as long as it's well set)

edit: what's your breadmaker, and what's your marmalade recipe?? Please.

Hi Thanks for your answer...My Breadmaker is a Russell Hobb I had it for about 7 years but had a jam making facility which I had never used before. Which is really easy for the jam I made in October.

The Marmalade recipe is from my Kenwood Recipe book
3 lemons/6 limes (approx700gms)
3lb Preserving Sugar
3pts of water

Wash fruit, Peel Rind very thinly ...Cut into thin strips
Squeeze fruit and extract juice ...Keeping pips pith and menbrane and putting all these in mulsin bag I cut up clean thin teatowel as did not have bag(remember my mum doing this!!)
Put Peel,lemon and lime Juice, Water and muslin bag in Pan ..Bring to Boil simmer gentle one and half hours. till peel is soft and water reduced by half Remove muslin bag Add Sugar Stir and boil rapidly until setting point approx 10/15mins).

Did Marmalade on stove because of muslin bag Don't think my Breadmaker paddle could of coped with it:rolleyes: :rotfl: But the jam was dead easy just threw everything in and turned on.

knitter

valk_scot wrote: »

Preserving sugar used to be guaranteed to be definately made from sugar cane rather than sugar beet, as it was thought this gave a better result. Never noticed any difference myself. Nowadays I think preserving sugar has pectin added to it...pectin is the stuff in pips and fruit peel that helps jam set. |Runny jam goes mouldy faster than properly set jam. Some fruits have higher pectin levels than others ie strawberries contain very little natural pectin, so you often have trouble getting strawberry jam to set and it helps to add a little pectin rather than boil it to death to get a set. Rhubarb or apples on the other hand have lots of natural pectin and adding extra will make your jam set like rubber.

I would suggest having a quick look at your gift jam. I doubt apple and blackcurrant jam will have not set properly but better safe than sorry. In the future if you're making jam I think it's best to use ordinary sugar (cheaper too!!) but to have a bottle of Certo handy to add if necessary...Certo is liquid pectin.

Thanks for your detailed answer. Just checked jam and its fine . Will look out for Certo Hopefully Tesco will have some when I go shopping..Anything to save money:T

Blairweech

I want to make a sticky toffee apple crumble, but have no cream with which to make the sauce - is there anything I can use instead?

Penelope_Penguin

Blairweech wrote: »

I want to make a sticky toffee apple crumble, but have no cream with which to make the sauce - is there anything I can use instead?

Can you post the ingredients list - we might then be able to make a suggestion

Penny. x