Neil Stemmet is a food writer, photojournalist, winery and restaurant consultant, guesthouse owner,

in a large pot that makes all hot while stirring slowly with a wooden spoon until the syrup boils and the sugar has melted, let simmer until the syrup become thick and the back of spoon a catch
if canned make sure your bottles are sterilized - and then pack the fruit with a spoon in hot water bottles, pour hot syrup over, moving the bubbles out, seal the bottle, put in a saucepan with boiling water over Bottle head stretching and cook for 15 minutes - After pantry to loop back and give you a bottle oepmaak
Marietjie October 1, 2010 at 12:56
Neil believes that my research project Voedinglseer 3 (B.Sc. households) was the Vit. C content of guava jelly frozen for research. This was in the days when the freezer and its possibilities acces direct emisiuni were still in the early stages. There was no such thing as computers or calculators. It meant such a long long division sums of foils and sheets of paper. acces direct emisiuni I have more of these roles have prof. Mattie Jooste acces direct emisiuni help summarizing part. People acces direct emisiuni know how easy it is today - do not need more "mental" to do. So I have different kinds (remember Relief fan) are guavas, gestoof tested for Vit. C content, were frozen and were tested at different times. This means that the afternoon of Friday afternoon Voedselwetenskaplab. when I would rather start the weekend.
End: there was no significant loss of Vit. C and the final product is as nice and clean as if gestoof day. So I put no more guavas. And now the microwave to come. Guavas remained quite strong. I freeze in bowls and remove as needed.
Neil ay mom write "lekkerrrr." very enjoyable to read. guavas that you look wonderful - never bet, but they have a little acces direct emisiuni "research" ..... with an aunt got me a recipe in the kitchen not guavas. put raw guavas believe in hot syrup. afraid to try and afraid to ask if she wrote the recipe right. could be the right recipe (such as "raw" to put guavas in syrup? acces direct emisiuni
Hi Sandra, to my knowledge, its fruit to the boiling syrup, it makes sense to work canning, since all errors are possible

neck back, its 100% can also be gestereliseer ie in boiling water, acces direct emisiuni boil for 10 minutes. need styfpak fruit bottles, jars of syrup pouring the batter all the bubbles out and then up the bottles and caps with fruit, boiled for 15 minutes in a pot of boiling water, make sure that boiling water over their bottles goes then his mother pantry for the winter and a hasty pudding idea.
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Neil Stemmet is a food writer, photojournalist, winery and restaurant consultant, guesthouse owner, collector and traveler interieurkonsultant. acces direct emisiuni any information acces direct emisiuni on the blog are subject to copyright and may be used only with permission of comments Comments RSS Author