| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2471.1 | not bad, just not as nice a texture | FORTSC::WILDE | Ask yourself..am I a happy cow? | Wed Jun 20 1990 16:41 | 10 |
| > I have been looking into making some fruit spreads, but all the recipes
> I have read call for storing them after putting them in jars, in the
> refrigerator for "up to 2 weeks". Does this mean that after 2 weeks
> they will go bad?
well, in my experience, with as much sugar as is used, they don't go bad...
they do begin to "un-gel" and get soupy...and they can acquire mold very
easily. I have used the "no-cook" refrigerator/freezer recipes for
peach and strawberry jams and I never got a chance to try to keep them
past two weeks.....they were eaten too fast. 8^}
|
| 2471.2 | Apple butter freezes well | BUFFER::SOWEN | major dried toads (todo sera mejor) | Sat Jun 23 1990 01:16 | 6 |
| I made an unexpectedly huge batch of apple butter (the recipe
said 6 cups, and I ended up with something like four quarts!). After
consuming the first jar, I decided to freeze the rest. The texture
didn't suffer at all from freezing.
Sandy
|
| 2471.3 | make jams in jars | MSBCS::PELOQUIN | | Mon Jun 25 1990 10:40 | 5 |
| You could also make them and put them up in canning jars, with a hot
water bath and then store in cool place (I use my basement) they have
kept for up to a year without breaking down.
K
|