Baking Soda in preserving Figs
janoyan
14 years ago
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xgrndpounder
14 years agofatnsassytexan
14 years agoRelated Discussions
green figs
Comments (9)So my story is that we didn't have room or enough sun in our original yard for a fig tree. We bought the lot behind us while we were galavanting around the world and had house the house rented out. We moved back in last year and are working on the edible landscaping. I do actually have two little trees in pots right now. We got 8 figs off the lsu gold. So far we've had one fig off the green ischia and it has 3 more to go. I plan to put these in the ground once we finish construction on the detached garage. If I get any more varieties I may have to keep them in pots. But they are a serious hassle to keep watered in this heat. I've had to water them twice a day sometimes. Hubby is thinking is thinking about get a live trap to reduce the population of the racoons a bit. My daughter counted 12 of them crossing the street a few weeks ago, one of which was a mama with 6 babies. I don't think bird netting would be effective against those pesky critters. We will need bird netting for the blueberry bushes. I saw three cardinals decimate one plant for their breakfast one day....See MoreBall Fig Preserves
Comments (6)This recipe is in both the Blue Book and The Complete Book, with slight differences. I had lots of fresh figs that I wanted to hoard for a future baking project. (I saw a fabulous picture on Pinterest for Fig Newtons...). I followed the recipe in the Complete Book. I think the recipe should be re-named "Preserved Figs" not "Fig Preserves," but maybe that's just me. Oh, and my figs were all over the block size-wise--some really big ones, too. What I actually did after boiling the first batch of figs for more than 30 minutes and being nowhere near transparency, I boiled the next three batches for about 15 minutes each. After refrigerating overnight, I strained off the syrup and brought it to a boil and further reduced it. Meanwhile, I snipped off the tough stem ends on each fig with kitchen shears and further snipped the figs into smaller chunks. Then I put the figs in the robot coupe and processed slightly. I put the figs (really now a lumpy puree) into the hot syrup and continued with the recipe. As the Ball book says, this really would be delicious with a cheese course or with pork. joan...See MoreBaking powder in canning
Comments (6)For future reference you would not add either - soda or powder - to something before canning it. Adjustments of that type are made only after the jar is opened. Persimmon butter has some potential safety issues to begin with given its borderline pH of 4.7 and the lack of tested recipes for using them. So additional acid is needed - adding orange juice is a common one, lime juice another. The acid/alkaline ingredients of baking powder or baking soda wouldn't contribute anything positive and could affect the pH negatively. So freezing it, as described, is best. Gifting these? I sure wouldn't. Dave...See MoreCrisp twice baked crackers with nuts and fruit
Comments (20)darch --> If you didn't know, I came to cooking forum via the Kitchen forum. We just finished remodeling a 1948 adobe house in the SF bay area. With a lot of guidance from the folks in the kitchens forum, we ended up with soapstone counters and a vintage inspired tile backsplash. The breadknife is the offset breadknife from f.dick. Cheap enough and really really good. I use it for everything --> from crusty bread to cake :)...See Morejanoyan
14 years agoxgrndpounder
14 years agodieseler
14 years agoxgrndpounder
14 years agodieseler
14 years agojanoyan
14 years agoxgrndpounder
14 years agodanab_z9_la
14 years agodieseler
14 years agocath41
14 years agodanab_z9_la
14 years agocath41
14 years agojanoyan
14 years agodanab_z9_la
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14 years agodanab_z9_la
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14 years agocath41
14 years agocath41
14 years agoDeb Tyler
7 years agodieseler
7 years agoottawan_z5a
7 years agoPino's Figs http://FigNuts.Ca
6 years agoold city design and interiors
5 years agoabjonesga
7 months ago
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