Recent content by bevjones

Thanks for your help HI, Thanks very much for your help - I will look at the website. Yes, I agree I think the processing method seems more sensible than just heating the jars. Your salsa sounds lovely - you're making me hungry. Best Wishes, Bev

Thanks for reply Hi, Thanks for your reply. I've just registered my kitchen with the local Environmental Health Authority, so that's all in hand. I have read a few books about this - mainly on jams and chutneys - there doesn't seem to be that many books on making sauces and marinades(not for...

Jam Help Hi, I think the problems may be with the water. I've just started jam making myself and I had the opposite problem where there wasn't enough fluid - I had a very black pan on Saturday! All of the recipes i have used so far haven't included water but relied more on the wetness of the...

Hi, Does anybody know the method of how to make marinades, chutneys, jams & sauces so that they don't go off or mouldy. I've made these things before for myself but have used them fairly quickly and not had to store them for long. I want to start making things like this to start selling at...

Thanks very much - you have been very helpful. Good luck with your attempt - it can't turn out any worse than mine did. You've given me some hope though and I will try it again. Let me know how you get on. Regards, Bev Jones.

Thank you Thanks very much for your help. I will definately try sugar first next time. Does the sugar just go into the pan dry or does it need a bit of water with it? Another question I would like help with is I have read so many different things about how to put the finish product in the jars...

Hi everyone, I've just joined the forum today and I am hoping there is someone out there who can help me. I've made my first attempt today at making banana jam and it all ended in tears. The bottom of my maslin pan was black, my kitchen stinks of burnt caramel. The recipe said to put the...