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crystal tompkins
  • Female
  • Portland, OR
  • United States
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crystal tompkins replied to crystal tompkins's discussion 'Newbie Canners with Questions!' in the group Food Preservation
"Thank you guys for all your (timely) advice. I left it out last night, and when I got home from work today, it looks like it's starting to set. When I tip it, it doesn't run like liquid anymore. Still not quite perfectly jelly... but I…"
Sep 7, 2010
Pat Johnson replied to crystal tompkins's discussion 'Newbie Canners with Questions!' in the group Food Preservation
"I don't think you need to worry about overdoesing on Pectin. It's basically citric acid and derived from fruit. There is a great description at the folowing websites. Without knowing exactly what else you put into your product it's…"
Sep 7, 2010
Pat Johnson replied to crystal tompkins's discussion 'Newbie Canners with Questions!' in the group Food Preservation
"Ooops, for some reason the link I referred to in my earlier post didn't attach. I pasted it below. http://www.pickyourown.org/figjam.htm"
Sep 7, 2010
Aliza Ess replied to crystal tompkins's discussion 'Newbie Canners with Questions!' in the group Food Preservation
"I have also heard that jellies with pectin sometimes take up to two weeks to set. So maybe wait a few weeks and you could be fine. Since you processed the jars already they should be shelf stable. If it doesn't set in the next few weeks,…"
Sep 7, 2010
Pat Johnson replied to crystal tompkins's discussion 'Newbie Canners with Questions!' in the group Food Preservation
"I'm with Torry on both the pectin and the syrup! The non-setting jelly sounds like a Pectin (citric Acid) problem. I've never had to re-process before but I suppose you could open them all, dump them into a pot and add more pectin. Then…"
Sep 7, 2010
Torry replied to crystal tompkins's discussion 'Newbie Canners with Questions!' in the group Food Preservation
"I'd refrigerate it. Jelly that doesn't set isn't a total loss though, it is now called syrup! Still useful in plenty of recipes. I made kousa dogwood jelly last year and it didn't set, but we poured it over pancakes and it was…"
Sep 7, 2010
crystal tompkins added a discussion to the group Food Preservation
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Newbie Canners with Questions!

Hi all,I'm a newbie to this whole canning business. I just made a batch of blueberry-spice jam, which turned out beautifully, and a batch of Thai-basil jelly... which didn't turn out so great. The basil jelly doesn't look to be setting up very well, or very quickly. We think we may have overprocessed the basil jelly, since it was our first batch. It doesn't look like its becoming jelly (and when initially cooking, was setting up just fine). If this is the case, I have a couple questions:1) How…See More
Sep 6, 2010
crystal tompkins joined Torry's group
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Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...See More
Sep 6, 2010
crystal tompkins is now a member of HOMEGROWN
Sep 6, 2010

Profile Information

What kind of HOMEGROWN are you?
Dirt Under My Fingernails City Slicker
A bit about me:
I like stuff.
Latest greatest meal cooked at home:
tuna mole casserole
Currently reading:
The Night Life of the Gods
Currently listening to:
M.I.A., Phoenix and Muse
My latest DIY project:
knitting a queen-size blanket
Web site I recommend:
http://www.ravelry.com

Comment Wall (1 comment)

At 1:39pm on September 15, 2010, Cornelia said…
Hi Crystal,
I'm so happy to see that you have jumped right into conversations! You're knitting a queen-sized blanket? Whoa!! That's a lot of work. We have a number of crafters here, and I would love to find a way of representing y'all here. If you're ever up for writing a guest post for the HOMEGROWN blog, let me know.

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