Comments for Old School

Comment on mayo and the scientific method by The Damsel in Dis Dress

The Damsel in Dis Dress — Fri, 17 Aug 2012 13:57:32 +0000

Glad it worked!
Just to let you know…the Old School blog is now found at http://www.mynewoldschool.com. See ya over there!

Comment on mayo and the scientific method by mybakingschool

mybakingschool — Fri, 17 Aug 2012 13:51:56 +0000

I used my new hand blender with the tall container that came with it with this and it was a separated oily mess. I took the comment off the Tasty Kitchen to start over with another egg and pour in the failed mayo. I also used the low speed the first time and the high speed the second time and it worked the second time.

Comment on Raspberry freezer jam–Ball pectin method by Summer Fun; Cooking and Crafting | knitcircus

Summer Fun; Cooking and Crafting | knitcircus — Fri, 13 Jul 2012 12:54:01 +0000

[...] Making raspberry freezer jam. We still have berries out [...]

Comment on feed me by The Damsel in Dis Dress

The Damsel in Dis Dress — Mon, 02 Jul 2012 22:44:42 +0000

Sandy, thanks for taking the time to track me down. My website moved a couple of years ago to http://www.mynewoldschool.com. Once you are there, click the “subscribe” tab, and you’ll see a few options. Let me know if you have any problems.

Margot (The Damsel)
mhovley@gmail.com

Comment on feed me by Sandy Armstrong

Sandy Armstrong — Mon, 02 Jul 2012 22:40:44 +0000

Hello, I just found your website via ‘Or so she says’ and I cannot find out how to subscribe by email. I followed the link above and it took me a site that said “This website is offline” Can you help?

Thanks,
Sandy

Comment on Raspberry freezer jam–Ball pectin method by Joanne

Joanne — Thu, 08 Dec 2011 19:08:32 +0000

oops!! last line, they do the clear jel in instant also,

Comment on Raspberry freezer jam–Ball pectin method by Joanne

Joanne — Thu, 08 Dec 2011 19:07:35 +0000

I do the freeze jam, was going to do about 10 batches one day and thought my arm would proabably fall off, so i go out my trusty mixer and used the bread mixers, turned on low and set the timer for 8 minutes and it was perfect, while it was doing its thing I was able to get more strawberries cleaned and ready for another batch, I use the clear jel A for canned pie filling, its the most wonderful tasting apple or what ever filling, the do the clear jel in instand also, and you can find in health food stores,

Comment on pressure canning salsa by damselindisdress

damselindisdress — Thu, 08 Dec 2011 04:01:15 +0000

First, thanks for visiting the Old School. Glad you like it! Also, I want to let you know that the site has moved…you can now find it at http://www.mynewoldschool.com. Lots of good stuff over on the new site.

I would be way too scared to water-bath the sofrito. It doesn’t sound like it has enough acidity in it to be safe. Plus, when things are pureed, they are also problematic, as the denseness can cause the food inside the bottles to not get hot for long enough, if that makes sense. If you have access to a pressure canner, I’d go that way if I was doing this. I know it’s more of a pain, and if you don’t have a pressure canner, they are EXPENSIVE…

I think I recall seeing that onions are supposed to process for 45 minutes at 15 pounds pressure, but I’m not positive. I believe they would be the same as green pepper, since they are both not acidy at all.

Your sofrito sounds delicious and I’d love to hear what you end up doing with it.

Comment on pressure canning salsa by Josie

Josie — Thu, 08 Dec 2011 03:15:23 +0000

Hi Damsel, I’m so happy to have found this site because its as close to the information I was looking for!! Keep in mind, I’m a newbie and never tried to can before, although I do have all of the equipment (pressure canner, tongs, etc.). Instead of salsa, I would like to can my sofrito recipe. (sofrito is salsa more or less but you use it as a cooking base, if you make beef stew, take a half pint of salsa and saute first, then proceed your normal recipe. the recipe will have a Hispanic kick to it) If possible, I’d like your advise…If its something you cannot answer, maybe you can direct me?

My sofrito does not have any tomatoes in it. The recipe is made up of yellow onions, green peppers, red peppers, hot peppers, green onions, cilantro, celery, parsley, a ton of garlic, salt, olives, some cooking wine, and olives. this is all processed in a food processor (pulsed). If you need measurements, i would be happy to give you them. Can this concoction be water bath canned, or pressure canned? all the information out on the web, and in books, is about just only the peppers, I cannot find anything on how long the onion or the rest of the ingredients should be processed for. I would definitely choose to do the “hot pack” method just because it doesn’t matter if its cooked before hand.

I think in my research, I have come across 2 people who have canned similar recipes via the water bath method. One contained tomatoes and one did not. I don’t know how safe the later one is over a period of a couple of months. The ball book only has a recipe for the peppers and doesn’t include the garlic or the rest of the ingredients. Based on all information and all of the risks with bacteria, I would like to do this right from the start.

Once again, I thank you for taking the time to read my message. Regards,

Comment on peppermint oil…a month later by anne

anne — Sun, 06 Nov 2011 22:32:17 +0000

what kind of oil do you use to make the mint?