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The Preserver's Year
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Please can somebody tell me how many jars I will get per lb of blackcurrants. I'm trying to decide how many of jam and how many to turn into coridal - thanks.The birds of sadness may fly overhead but don't let them nest in your hair0
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Fishcake_Random wrote: »I just used everyday sugar that you use in tea, "granulated"?
I just did all mine by eye, no weight involved if it isnt to sweet enough after its 3 months you can stir more in.
You can leave stones in but I choose not to, its all down to preference lol.
I made cherry vodka the same way last year. I left the stones in and found that the stones gave the vodka a hint of almond which was very nice.0 -
Dustykitten wrote: »Please can somebody tell me how many jars I will get per lb of blackcurrants. I'm trying to decide how many of jam and how many to turn into coridal - thanks.
Hi DK,
It's roughly 1.5 pounds of jam from 1lb of fruit.
HTH
TGR0 -
I've been busily making elderflower champagne for the last little while. Tomorrow night I shall bottle up the 25 Litres I currently have brewing and then I will try to find enough heads to make another 50 L, which I hope will see me through the year of barbecues and have some for gifts.
I have also been making ginger beer from a ginger beer plant and will bottle it up ready to give at Christmas. DH made some mixed fruit jam. MiL said that she will have lots of redcurrants ready soon so we will both be making jelly. I won a high dome pressure cooker on ebay so I can't wait for that to arrive!Debt: 16/04/2007:TOTAL DEBT [strike]£92727.75[/strike] £49395.47:eek: :eek: :eek: £43332.28 repaid 100.77% of £43000 target.MFiT T2: Debt [STRIKE]£52856.59[/STRIKE] £6316.14 £46540.45 repaid 101.17% of £46000 target.2013 Target: completely clear my [STRIKE]£6316.14[/STRIKE] £0 mortgage debt. £6316.14 100% repaid.0 -
OOh, I am LOVING the sound of the cherries in brandy and vodka!! I want to get vanilla essence, which means a trip to the local food store, so I think I will get the olive/cherry stoner that I was pondering, after all, as well!!
I also need to get to the plot tonight to gather my redcurrants and blackcurrants and gooseberries. And get home to pack cases for weekend with IL's. And collect my new car. And work all day. Yikes - I think I will just sleep at the weekend!GC 2010 €6,000/ €5,897
GC 2011:Overall Target: €6,000/ €5,442 by October
Back on the wagon again in 2014
Apr €587.82/€550 May €453.31 /€5500 -
I've been busily making elderflower champagne for the last little while. Tomorrow night I shall bottle up the 25 Litres I currently have brewing and then I will try to find enough heads to make another 50 L, which I hope will see me through the year of barbecues and have some for gifts.
I have also been making ginger beer from a ginger beer plant and will bottle it up ready to give at Christmas. DH made some mixed fruit jam. MiL said that she will have lots of redcurrants ready soon so we will both be making jelly. I won a high dome pressure cooker on ebay so I can't wait for that to arrive!
Was it easy to make.
how many heads as want to make some but need to do it soon as flowers going over and can freeze them until have rest of ingrediants as need huge container and think special yeast.
Read on c4 site problem with mould and exploding bottles.
wondering what bottles to put in obviously glass be nicer than plastic.
will you be making elderberry wine too.
anyone know diffrence between the taste of flower to berry.pad by xmas2010 £14,636.65/£20,000::beer:
Pay off as much as I can 2011 £15008.02/£15,000:j
new grocery challenge £200/£250 feb
KEEP CALM AND CARRY ON:D,Onwards and upward2013:)0 -
I have been looking up various bread and butter pickle recipes and have found that many call for the vinegar to be heated with the pickling mix and many say just make it up cold. As this is my first attempt I am wondering what the reason for heating the vinegar is, does anyone know?
x x xHappily married mama of 50 -
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Fishcake_Random wrote: »I have been looking up various bread and butter pickle recipes and have found that many call for the vinegar to be heated with the pickling mix and many say just make it up cold. As this is my first attempt I am wondering what the reason for heating the vinegar is, does anyone know?
x x x
I think it's to do with whether you want crisp or soft pickles. For crisp pickles you use cold vinegar, but warm the vinegar for soft pickles.0 -
Awwwwww, thanks Gigervamp. That really helps because I love love love branstons pickle which is crunchy and mines always soft. So I may have cracked 2 things there!!!! I will deffo be making crunchy bread and butter pickles, they are the best in a nice cheese sarnie.
x x x xHappily married mama of 50
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