rfc Cook.Book: A messed-up recipe
Victor Sack
hideously screwed-up. :-(( I'm the one to blame for this, as well as
for any other faults of the book. The recipe in question is Barb
Schaller's Mango-Strawberry Jam with Kiwifruit on page 148. It is the
last recipe in the book. I'm very sorry and I hope Barb and everyone
else will accept my heartfelt apologies.
Since it appears impractical to ask the printers to re-print the last
sheet (pages 147-148) and then have it sent to all who ordered the book,
I suggest you do the following: Print your own sheet, using #60 paper
and Arial font, and cut the rectangular holes using an exacto knife or
something. The sheet can be replaced easily.
Victor
Now, here is the correct recipe:
BARB SCHALLER'S BARB SCHALLER
MANGO-STRAWBERRY JAM Minnesota, USA
WITH KIWIFRUIT
Made it up for 1996 State Fair. Best stuff I made all summer; it didn't win
a thing at the Fair. Humbug! But it did win First Place in 1997!! But not in
1998. A couple of preservers on rec.food.preserving have won blue
ribbons with this recipe in their fairs on the west coast! What a kick!
2 cups (475 ml) diced mango 1 teaspoon citric acid
1 3/4 cups (415 ml) mashed 7 1/2 cups (1.4 kg) granulated
strawberries sugar
3/4 cup (180 ml) diced kiwifruit 2 pouches Certo brand liquid fruit
1/4 cup (60 ml) lemon juice pectin (6 oz/170 g total)
Prepare 12 half-pint jars and metal lids: Bring jars to boil in large
quantity of water. Keep hot in water until ready to fill. Prepare lids
as instructed by manufacturer (preparation may vary from brand to
brand.)
Use Certo instructions for cooked Strawberry Jam using the measures above
for the quantity of fruit: Place prepared fruit into a large (6-quart/6 l)
heavy saucepot. Add the lemon juice and citric acid. Stir in the sugar and
bring mixture to a full rolling boil (a boil that doesn't stop bubbling when
stirred) on high heat, stirring constantly. The mixture will be very thick
and sugary until it heats, so stir it carefully and constantly to prevent
scorching. Quickly stir in the pectin and return to a full rolling boil.
Boil exactly one minute, stirring constantly. Remove from heat, remove foam
with a metal spoon, stir slowly for 3-5 minutes then pour into prepared jars
and seal with metal lids and rings. Process in a boiling water bath for 5
minutes. Remove from water and let cool, undisturbed. Jars are sealed when
the lid is concave. After 24 hours, remove metal ring from jars and wipe
inside rings dry. Replace loosely and store in a cool dark place. Best used
within a year; realistically 2-3 years is okay, though quality and
appearance may suffer.
Nancy Young
>
> Unfortunately, one of the recipes included in the rfc cook.book is
> hideously screwed-up. :-(( I'm the one to blame for this, as well as
> for any other faults of the book.
How can you say that? How can you be to blame? This has been a
group effort, if I messed up, I take responsibility, there were other
proofreaders, too. I did not proofread the jam recipe, if it was
assigned to me, I would have asked Barb as I know nothing about
canning.
But no, I cannot see how you can say any errors are your fault.
> The recipe in question is Barb
> Schaller's Mango-Strawberry Jam with Kiwifruit on page 148. It is the
> last recipe in the book. I'm very sorry and I hope Barb and everyone
> else will accept my heartfelt apologies.
There is plenty of room to write in the correct recipe, either on the
same page or cross it out and put the correction on the last blank
page.
In case anyone cares, I've had Barb's mango strawberry kiwi jam
and it's not only *delicious* but very pretty.
nancy
RoboCheese
offered the following... :
$ Victor Sack wrote:
$ >
$ > Unfortunately, one of the recipes included in the rfc cook.book is
$ > hideously screwed-up. :-(( I'm the one to blame for this, as well as
$ > for any other faults of the book.
$
$ How can you say that? How can you be to blame? This has been a
$ group effort, if I messed up, I take responsibility, there were other
$ proofreaders, too. I did not proofread the jam recipe, if it was
$ assigned to me, I would have asked Barb as I know nothing about
$ canning.
$
$ But no, I cannot see how you can say any errors are your fault.
$
$ > The recipe in question is Barb
$ > Schaller's Mango-Strawberry Jam with Kiwifruit on page 148. It is the
$ > last recipe in the book. I'm very sorry and I hope Barb and everyone
$ > else will accept my heartfelt apologies.
$
$ There is plenty of room to write in the correct recipe, either on the
$ same page or cross it out and put the correction on the last blank
$ page.
$
$ In case anyone cares, I've had Barb's mango strawberry kiwi jam
$ and it's not only *delicious* but very pretty.
$
$ nancy
Victor should relax. That was a lot of work.
RoboCheese
Happy New Year!
Judy
nancy wrote:
>There is plenty of room to write in the
>correct recipe, either on the same page
>or cross it out and put the correction on
>the last blank page.
-----
7- 1/2 cups (415 ml) mashed strawberries (1.4 kg)
2 pouches Certo (6 oz. or 415 ml)
1- 3/4 cups granulated sugar (415 ml)
-----
It took me all of 10 minutes to make these simple alterations. Instead
of "7 1/2" pouches, just draw a thick black line over the "7 1/" part ;)
and it will then read 2 pouches, as it should.
Nothing is printed on the other page precisely where those numbers are.
Or you could just do curly scribbles over top with a fine ball point pen
like i did :)
Next, curly- que over the "1 3/4" c. and write in 7 1/2 near-by instead.
Then, pencil in 1 3/4 cups Sugar under the Certo fruit pectin.
corrections complete!
-----
I wanted the jam making instructions also, so i just c,c, & pasted them
into my Pagebuilder, (webpage maker) and set the text print to "small",
broke it down into 5 smaller paragraphs, and titled it " Certo
Instructions:" and printed those off, too.
Printed very nicely..
I thought that would also be a simple way to add on any future recipe
alteration ideas, as well.
happy new year everyone,
Judy :O)
Michel Boucher
> Or you could just do curly scribbles over top with a fine ball
> point pen like i did :)
No no no...this will not do. We here at the Coalition to Alleviate
Tree Slaughter (C.A.T.S.) demand an electronically produced CD version
of this erratum. Then I can pirate it and send copies to all of my
friends :-)
If this erratum is not produced on a standard 80 minute CD within two
days, our ransom will increase to a CD (in a pear tree) and two turtle
doves.
Ob Food: The aforementioned pear tree is simply a deformation of the
repetition of the word partridge in French, "une perdrix"..."and a
partridge, une perdrix". There were never intended to be pear trees in
the song, just as London never intended to have Elephants and Castles.
--
Procrastinate now!
Anonymous
Melba's Jammin'
taz9...@webtv.net (Judy) wrote:
Just a little heads up, Judy: Don't expect jam when you're done, OK?
(The only correct measure in your post <above> is the Cert. Now, quit
screwing around with my recipe! Oy vey!
--
-Barb
<www.jamlady.eboard.com> BRG pic added 12/27/02
Koko
nancy wrote:
>
>>There is plenty of room to write in the
>>correct recipe, either on the same page
>>or cross it out and put the correction on
>>the last blank page.
>-----
>
>
>7- 1/2 cups (415 ml) mashed strawberries (1.4 kg)
>
>2 pouches Certo (6 oz. or 415 ml)
>
>1- 3/4 cups granulated sugar (415 ml)
It took me longer to find a pencil than it did to make the
corrections, No big deal..... we all did a great job and I'm proud to
have been a part of it
Koko
A Yuman being on the net
(posting from San Diego)
Melba's Jammin'
<Pstar...@hotmail.com> wrote:
You'd better not have made the corrections she posted, Koko. The
amounts for the berries and the sugar are transposed. Stick with Victor.
Koko
YIKES!!!!!!!!!!!!!!!!!
That's what I did, lucky it's in pencil
Thank you