What's 24 inches long, veiny, and packs more heat than most women can handle?
Inadequate head space meant that pea gunk splattered up at the lid, and being thicker than stock (which cans well), it didn't get squeezed out of lid / glass boundary, but wedged in. Giving much more headspace would make jars half empty. Conclusion: don't can pea soup.
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Head cheese was (a) trying a new recipe that I'm less fond of (b) letting it simmer for several days, leading to "pulled pork" texture, not chunks (c) slightly bitter taste, either because of cornichons or perhaps head glands I failed to find / remove.
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Ah - those pesky glands are everywhere!! I’ve made rolled pigs head ham a couple of times and you do have to be sure to get them all!
End of conversation
New conversation -
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Did you decant the soup while still hot? Is there a way of canning at a lower temp so the soup doesn’t boil (and splatter) but still over 75°C ? Canning is not really something we do here in the UK for some reason.
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