susie Posted November 21, 2008 Share Posted November 21, 2008 Originally Posted By: mom11 Well...I hated grapes, till I bought a steam juicer...Now I love them! No destemming, deseeding...Just steam away and you have lots of juice. I do have one of those, and it makes for delicious juice. But I still have to stem the grapes ot it tastes 'stemmy'. I also do the easy grapes-and-water-and-sugar instant juice canning. Link to comment
Violet Posted November 21, 2008 Share Posted November 21, 2008 rock salt = ice cream salt = halite = sidewalk salt = land salt Notes: This is the cheap, non-food grade salt that we throw onto icy walkways and use to make ice cream. It doesn't actually go into the ice cream, as some have learned the hard way, but rather into the wooden ice-filled tub that surrounds the bucket of ice cream. The salt lowers the freezing point of the ice, which causes it to melt. As it melts, it absorbs heat from the ice cream, helping it to freeze more quickly. Use a ratio of one part rock salt for every five parts of ice. If you're out of rock salt, other kinds of salt will also work, though you should use less since finer grains of salt can can be packed more densely into a cup than large chunks of rock salt. The biggest danger is that you'll use too much salt, which will make your ice cream freeze too fast and become crusty. When using salt other than rock salt, start with a modest amount and check the ice cream after you've churned it for ten minutes. If the ice cream is just beginning to firm up, you have the right amount of salt. If it's not yet firming up, you need to add more salt. If it's crusty along the sides of the bucket, then you've added too much salt. Substitutes: kosher salt (more expensive) OR table salt (more expensive) Link to comment
JCK88 Posted November 21, 2008 Share Posted November 21, 2008 Your local salt is edible according to that article, Susie. It is not the same thing as the rock salt we use on our streets to de-ice nor is it the same thing we use in our ice cream freezer. According to that article "The family farm and craft gave way to a semi artisanal production of edible salt and baths in the salt now managed by the company Farm." You are using artisan salt! Link to comment
Rezgirl Posted November 21, 2008 Share Posted November 21, 2008 7 quarts of applesauce are in the canner. Link to comment
mom11 Posted November 23, 2008 Share Posted November 23, 2008 9 quarts of Violet's Chunky Tomato Pasta Sauce. Link to comment
PoGo Posted November 23, 2008 Share Posted November 23, 2008 Just finished my second batch of chicken stock. Link to comment
etp777 Posted November 23, 2008 Share Posted November 23, 2008 14 pints of ten bean soup. Have navy beans rehydrating for bean soup that I'm making tomorrow. Link to comment
midwest prepper Posted November 23, 2008 Share Posted November 23, 2008 7 quarts of ham & bean soup & bought an extra large turkey so I will have some to can after Thanksgiving,we are not much for leftover turkey so I will just can it up. Link to comment
Recommended Posts
Archived
This topic is now archived and is closed to further replies.