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It is always good to have different options available. :-) The tartaric acid option also removes some of the metal from the item you are cleaning, so for finer details it might not be the best option.
Cleaning Badly Tarnished Br...View Instructable »
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I have all these items in the car during winter here in Norway, and som additional ones.Snow chains. Got me home safely more than once.Some strong, thin rope and a knife. If a link breaks in the snow chains, this is very handy to have.
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Thank you for the additional information. The grapes I used are actually not seedless. I don't mind crunchy raisins :-)
Whey from yoghurt doesn't really work well for this. The bacteria in the yoghurt usually digest most, if not all, of the lactose in the milk, so there is not much left to make brown cheese from. I updated the instructable with this information.
The easiest way to get whey is to make some fresh cheese at home. You simply heat the milk and stirr in lemon juice until the cheese proteins clump together. Sieve the whole thing through a cloth, and you have whey and a batch of fresh cheese.
Norwegian brown cheeseView Instructable »
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Make raisins in the ovenView Instructable »
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Great to hear you found this useful. :-)Yes, you are correct. The bags used for vacuum canning are usually sold under the name retort bags. You can choose if you prepare the food before you put it in the bag, and then just sterilize it, or seal the unprepared food and cook it in the canner. Personally I would prepare the food first, and use the canning only as sterilization. We have experimented a bit with preparing food in the autoclaves (basically big vacuum canners) at work, and it takes quite a bit of trial en error to get it right.
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Beautiful! Good job.
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We have lots of grapes this year, and I found this when I was searching for something to use them for. The cake turned out realy nice with some home made ice cream on the side. Thank you for the recipe.
Add wrist seals to your rai...View Instructable »
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Thank you for your concern, but I assure you this is quite safe. I'll give you the reasons why this works. I expect you already know a lot of this, but I'll write it for the benefit of others.First of all I should mention that I am a university researcher in microbiology, so I'm not taking any of this out of the blue.This method of preserving is something I would ONLY do with with low acid foods.The main point of canning is to halt the growth of bacteria and fungi in the food, so it can be safely stored over time. Most of the microorganisms growing in food alters the taste or texture into something you would immediately recognize as spoilt, and you would not eat it. The killer in canning is the bacterium Clostridium botulinum. It thrives in environments with low or no oxygen (as in cann...see more »Thank you for your concern, but I assure you this is quite safe. I'll give you the reasons why this works. I expect you already know a lot of this, but I'll write it for the benefit of others.First of all I should mention that I am a university researcher in microbiology, so I'm not taking any of this out of the blue.This method of preserving is something I would ONLY do with with low acid foods.The main point of canning is to halt the growth of bacteria and fungi in the food, so it can be safely stored over time. Most of the microorganisms growing in food alters the taste or texture into something you would immediately recognize as spoilt, and you would not eat it. The killer in canning is the bacterium Clostridium botulinum. It thrives in environments with low or no oxygen (as in canned foods) and it produces the botulinum toxin. BoTox is tasteless and odorless, and unfortunately happens to be one of the most potent toxins known. C. botulinum produces spores that survive normal boiling, so we either have to use a pressure cooker to achieve higher temperatures to kill them (water bath canning is not enough), or prevent them from germinating. In most jams and canned fruits, we do the last thing. There is one thing that C. botulinum is not particularly fond of, and that is low pH. At a pH lower than 4.5, the bacteria will not grow, and the spores will not germinate. Luckily most fruits are so naturally acidic that this alone will halt C. botulinum. So as for keeping you alive, the cherries already took care of that part. More important than the amount of sugar is the amount of water. Add to much water, and the acid in the fruit may be to diluted.When it comes to sugar, that also works as a preservative, hindering the growth of manny different bacteria and fungi. It does this by binding up the water, creating an osmotic gradient that will effectively dry out most microorganisms. Salt does the same thing. Now, if you got the glass and the contents properly sterilized by heat, the sugar is not essential for the storage, though it also helps preserve taste and color. The sugar becomes important when you open a jar of jam and start eating it. Once you take the lid of, you let in bacteria and fungi that will happily eat your preserves, now that there is oxygen available too. Sugar helps prevent and slow down this growth.When it comes to the jars, they are indeed re-used, and have been re-used many times. These jars are agreeably not the best for home canning as they can crack more easily than purpose made canning jars. That said, I have never had one of them crack so far. I have had jars crack on two occasions, and both of them were tempered laboratory jars that were definitely suppose to handle the temperature differences. There are a few things you can do to prevent cracking. One is to not use jars with visible cracks or scratches. The other is to avoid big temperature differences between the inside and outside of the jar. Don't try to cool a warm jar in cold water, or put it down on a stone or metal bench top.I would like to quote the distinguished canner June Taylor: "The only way you can hurt someone with a jar of jam is if you crack them in the head with it"The best thing would of course be to boil the jars in a water bath after filling them. The only reason I don't do it is that I have never found it to be needed on jams and acidic fruits.
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Blackberry ice creamView Instructable »
The origin of this game is a bit misty. Allegedly this game was found in an excavation of a viking site. There is no written reference to this game in scandinavian sources, so one archaeologist created a set of rules based on rules from similar games known. The original game was later lost in a fire.
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