Tweet
Originally posted by vixylix
View Post
And as Norfolk Grey said often lids from jars of strong smelling food such as pesto, curry or pickles will still carry the smell in the lid and will spoil the taste of your preserve.
You could use cellophane jam tops to line the inside of the jar and use the waxed paper disc that goes with them but you can get mould forming under these or it can tear and the smell will still transfer to your preserves.
I always use new lids; it isn't worth spoiling all my hard work.
A friend of mine poo poohed this and told me that she has always used the waxed discs under the recycled lids and never had any trouble. She gave me a jar of her a new marmalade that she had made. And low and behold when I got it home and opened it there was a thick layer of mould fur on the top.
I didn't say anything, not worth upsetting her.
Mind you we also disagree on marmalade making methods too. She uses the cook it whole and whizz in a food processor because it is quicker.
I prefer the old fashioned way of squeezing the oranges, removing the membrane and pith and cutting the peel by hand. I think it gives a much better finish, it looks better and there is a definition to the texture rather than a whizzed up mush. Although I do use the processor to juice the fruit before I do the rest by hand.
Packed a lot of soups, sauces, pies, quiches and veg in over the past few months.
Comment