http://www.durgan.org/URL/?WBTXI 22 October 2012 Orange Juice.
Twenty two pounds of Naval oranges(seedless) from Chile was made into pure orange juice.The oranges were peeled, cut into quarters,five litres of water added, cooked until mushy, beat into a slurry with a hand blender, stained through a Food Mill,then put through a Champion Juicer. The six litres obtained were pressure canned at 15 PSI for 15 minutes for long term storage.The residue was found to be most pleasant tasting so will be used as a dessert. Mixing the output of the Champion Juicer sometimes prevent the jars from sealing when pressure canning, since there is too much air in this output and the jars boil material out onto the rims of the jars.This could be prevented by reboiling the strainer juice, but in this case eating the residue and output as a dessert suffices.
You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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