Grape Stained Pots? How to Clean.
by Geri Hess
You guessed it I was raised on a farm. My grandparents on my
dad's side raised vegetables, while my mom's parents raised
all kinds of fruit. So at harvest time there was an abundance that
needed to be "put up." Grandma Clara would always have
grape stained pots all year. While Grandma Alma never
did.
My Grandma Alma's secret was the order in which she did her
canning. She would can anything that would leave a stain.
For example grape juice and then she would can the tomatoes.
She never had grape stained pots. The acid in the tomatoes would
leave her pots nice and clean. So, this week I plan to make some
grape jelly. Next week, I'll can a few tomatoes.
I tried a recipe that I found on the internet. It didn't
give enough information so here is my version:
Spicy Wild Grape Jelly
Prepare 64 ounces of jars (Sanitize by boiling or in dishwasher)
and soak enough appropriately sized sealing lids to match jars. Paraffin
wax may be used to seal jams and jellies. My late
father-in-law would put a chunk of Paraffin wax in the bottom of the
jars. When the hot jam or jelly was poured on top the wax would
melt, rise, and when cool would seal the jar.
However, I prefer boiling water processing.
Clean and simmer 5 lbs wild grapes in 6
cups water for about 15 minutes. Crush grapes as they boil.
For jelly strain juice through a jelly bag. For Jam us a fine
holed strainer.
Measure 5 cup juice (add water if needed)
into a 3 quart or lager saucepan. i.e. Dutch oven Bring to a boil.
Add 1 package Pectin,1 tsp ground allspice,
1 tsp whole cloves, and 1 tsp ground cinnamon. Return to a
boil. All at once add 6 cups of sugar. Stir
constantly from this point. When you can no longer stir down the
boil, time for 1 minute.
Skim off the foam, fill jars, cover with seals and
rings. Plunge jars into a large pot with boiling water.
Follow the pectin times for your altitude.
Remove bottles to wire rack to cool. Any
that do not seal eat right away.
Geri Hess
August 2007
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