This year I've discoverd a new way to crush fruit for jelly. After the
fuit has simmered in the pot and is soft I crushed it with a wine bottle,
slowly pushiing the bottom of the wine bottle down into the pot of
softened fruit and crushing it against the bottom of the pot. I have to go
slow to avoid splashing the hot mixture but it's very effective and
crushes all the fruit in a short time.


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William R Watt National Capital FreeNet Ottawa's free community network
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William R. Watt wrote:
> This year I've discoverd a new way to crush fruit for jelly. After the
> fuit has simmered in the pot and is soft I crushed it with a wine bottle,
> slowly pushiing the bottom of the wine bottle down into the pot of
> softened fruit and crushing it against the bottom of the pot. I have to go
> slow to avoid splashing the hot mixture but it's very effective and
> crushes all the fruit in a short time.
>
>
> --
> ------------------------------------------------------------------------------
> William R Watt National Capital FreeNet Ottawa's free community network
> homepage: www.ncf.ca/~ag384/top.htm
> warning: non-FreeNet email must have "notspam" in subject or it's returned

Potato masher works well too.

George

William R. Watt wrote:
> This year I've discoverd a new way to crush fruit for jelly. After the
> fuit has simmered in the pot and is soft I crushed it with a wine bottle,
> slowly pushiing the bottom of the wine bottle down into the pot of
> softened fruit and crushing it against the bottom of the pot. I have to go
> slow to avoid splashing the hot mixture but it's very effective and
> crushes all the fruit in a short time.
>
>
> --
> ------------------------------------------------------------------------------
> William R Watt National Capital FreeNet Ottawa's free community network
> homepage: www.ncf.ca/~ag384/top.htm
> warning: non-FreeNet email must have "notspam" in subject or it's returned

Potato masher works well too.

George

William R. Watt wrote:
> This year I've discoverd a new way to crush fruit for jelly. After the
> fuit has simmered in the pot and is soft I crushed it with a wine bottle,
> slowly pushiing the bottom of the wine bottle down into the pot of
> softened fruit and crushing it against the bottom of the pot. I have to go
> slow to avoid splashing the hot mixture but it's very effective and
> crushes all the fruit in a short time.
>
>
> --
> ------------------------------------------------------------------------------
> William R Watt National Capital FreeNet Ottawa's free community network
> homepage: www.ncf.ca/~ag384/top.htm
> warning: non-FreeNet email must have "notspam" in subject or it's returned

Potato masher works well too.

George

Only works with a cheap wine. Expensive wines have that indented, concave
bottom on the bottle which doesn't work well at all. Both types can be used
for rolling pizza dough.

You can pureé a soup the same way. Make sure it's an empty bottle or the
wine will warm up.

I use wine in my cooking all the time. Sometimes I put it in the food too.




"William R. Watt" > wrote in message
...
>
> This year I've discoverd a new way to crush fruit for jelly. After the
> fuit has simmered in the pot and is soft I crushed it with a wine bottle,
> slowly pushiing the bottom of the wine bottle down into the pot of
> softened fruit and crushing it against the bottom of the pot. I have to go
> slow to avoid splashing the hot mixture but it's very effective and
> crushes all the fruit in a short time.
>
>
> --
> --------------------------------------------------------------------------
----
> William R Watt National Capital FreeNet Ottawa's free community
network
> homepage: www.ncf.ca/~ag384/top.htm
> warning: non-FreeNet email must have "notspam" in subject or it's returned

Only works with a cheap wine. Expensive wines have that indented, concave
bottom on the bottle which doesn't work well at all. Both types can be used
for rolling pizza dough.

You can pureé a soup the same way. Make sure it's an empty bottle or the
wine will warm up.

I use wine in my cooking all the time. Sometimes I put it in the food too.




"William R. Watt" > wrote in message
...
>
> This year I've discoverd a new way to crush fruit for jelly. After the
> fuit has simmered in the pot and is soft I crushed it with a wine bottle,
> slowly pushiing the bottom of the wine bottle down into the pot of
> softened fruit and crushing it against the bottom of the pot. I have to go
> slow to avoid splashing the hot mixture but it's very effective and
> crushes all the fruit in a short time.
>
>
> --
> --------------------------------------------------------------------------
----
> William R Watt National Capital FreeNet Ottawa's free community
network
> homepage: www.ncf.ca/~ag384/top.htm
> warning: non-FreeNet email must have "notspam" in subject or it's returned

Only works with a cheap wine. Expensive wines have that indented, concave
bottom on the bottle which doesn't work well at all. Both types can be used
for rolling pizza dough.

You can pureé a soup the same way. Make sure it's an empty bottle or the
wine will warm up.

I use wine in my cooking all the time. Sometimes I put it in the food too.




"William R. Watt" > wrote in message
...
>
> This year I've discoverd a new way to crush fruit for jelly. After the
> fuit has simmered in the pot and is soft I crushed it with a wine bottle,
> slowly pushiing the bottom of the wine bottle down into the pot of
> softened fruit and crushing it against the bottom of the pot. I have to go
> slow to avoid splashing the hot mixture but it's very effective and
> crushes all the fruit in a short time.
>
>
> --
> --------------------------------------------------------------------------
----
> William R Watt National Capital FreeNet Ottawa's free community
network
> homepage: www.ncf.ca/~ag384/top.htm
> warning: non-FreeNet email must have "notspam" in subject or it's returned

In article >,
(William R. Watt) wrote:

> This year I've discoverd a new way to crush fruit for jelly. After
> the fuit has simmered in the pot and is soft I crushed it with a wine
> bottle, slowly pushiing the bottom of the wine bottle down into the
> pot of softened fruit and crushing it against the bottom of the pot.

A potato masher will do it nicely, too.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >,
(William R. Watt) wrote:

> This year I've discoverd a new way to crush fruit for jelly. After
> the fuit has simmered in the pot and is soft I crushed it with a wine
> bottle, slowly pushiing the bottom of the wine bottle down into the
> pot of softened fruit and crushing it against the bottom of the pot.

A potato masher will do it nicely, too.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

"William R. Watt" wrote:

> This year I've discoverd a new way to crush fruit for jelly. After the
> fuit has simmered in the pot and is soft I crushed it with a wine bottle,
> slowly pushiing the bottom of the wine bottle down into the pot of
> softened fruit and crushing it against the bottom of the pot. I have to go
> slow to avoid splashing the hot mixture but it's very effective and
> crushes all the fruit in a short time.
>

If the fruit is a bit underdone a pastry blender will chop it nice too.
Edrena

"William R. Watt" wrote:

> This year I've discoverd a new way to crush fruit for jelly. After the
> fuit has simmered in the pot and is soft I crushed it with a wine bottle,
> slowly pushiing the bottom of the wine bottle down into the pot of
> softened fruit and crushing it against the bottom of the pot. I have to go
> slow to avoid splashing the hot mixture but it's very effective and
> crushes all the fruit in a short time.
>

If the fruit is a bit underdone a pastry blender will chop it nice too.
Edrena

"William R. Watt" wrote:
>
> This year I've discoverd a new way to crush fruit for jelly. After the
> fuit has simmered in the pot and is soft I crushed it with a wine bottle,
> slowly pushiing the bottom of the wine bottle down into the pot of
> softened fruit and crushing it against the bottom of the pot. I have to go
> slow to avoid splashing the hot mixture but it's very effective and
> crushes all the fruit in a short time.
>
> --


I'd be leery about possibly chipping the bottom of the bottle
and getting glass chips in the fruit. A potato masher does
the job well and 25 cents buys one at a Salvation Army or other
second hand store.

gloria p

"William R. Watt" wrote:
>
> This year I've discoverd a new way to crush fruit for jelly. After the
> fuit has simmered in the pot and is soft I crushed it with a wine bottle,
> slowly pushiing the bottom of the wine bottle down into the pot of
> softened fruit and crushing it against the bottom of the pot. I have to go
> slow to avoid splashing the hot mixture but it's very effective and
> crushes all the fruit in a short time.
>
> --


I'd be leery about possibly chipping the bottom of the bottle
and getting glass chips in the fruit. A potato masher does
the job well and 25 cents buys one at a Salvation Army or other
second hand store.

gloria p

"William R. Watt" wrote:
>
> This year I've discoverd a new way to crush fruit for jelly. After the
> fuit has simmered in the pot and is soft I crushed it with a wine bottle,
> slowly pushiing the bottom of the wine bottle down into the pot of
> softened fruit and crushing it against the bottom of the pot. I have to go
> slow to avoid splashing the hot mixture but it's very effective and
> crushes all the fruit in a short time.
>
> --


I'd be leery about possibly chipping the bottom of the bottle
and getting glass chips in the fruit. A potato masher does
the job well and 25 cents buys one at a Salvation Army or other
second hand store.

gloria p

Good point about watching for glass chips. Although I think it unlikely
I will check the bottom of the bottle and if any glass is missing discard
the contents of the jelly bag instead of using it for jam. Wine should be
okay because no solids get into it.

I'll look for a potato masher but I would need one with a long enough
handle for the deep pot I'm using to simmer the fruit until it's soft
enough for mashing. I have two deep $1 aluminum, rummage sale pots.

Also going to look for one of those 3-legged jelly strainers now that I
know what they're for. I've seen them at sales before but did not know
their use.

For this season I sewed up a couple of jelly bags out of cutoff legs of
blue jeans - a folded over hem along the top for the string and a curved
seam at the bottom for a pointy drip end. The rest of the worn and holy
blue jeans became summer shorts.



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William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
warning: non-FreeNet email must have "notspam" in subject or it's returned

Good point about watching for glass chips. Although I think it unlikely
I will check the bottom of the bottle and if any glass is missing discard
the contents of the jelly bag instead of using it for jam. Wine should be
okay because no solids get into it.

I'll look for a potato masher but I would need one with a long enough
handle for the deep pot I'm using to simmer the fruit until it's soft
enough for mashing. I have two deep $1 aluminum, rummage sale pots.

Also going to look for one of those 3-legged jelly strainers now that I
know what they're for. I've seen them at sales before but did not know
their use.

For this season I sewed up a couple of jelly bags out of cutoff legs of
blue jeans - a folded over hem along the top for the string and a curved
seam at the bottom for a pointy drip end. The rest of the worn and holy
blue jeans became summer shorts.



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William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
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the wine bottle broke.

I did not think to remove the screw cap before immersing the bottle in
hotter simmered apples today. The trapped air inside the bottle expanded
and it split neatly into two pieces.

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William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
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the wine bottle broke.

I did not think to remove the screw cap before immersing the bottle in
hotter simmered apples today. The trapped air inside the bottle expanded
and it split neatly into two pieces.

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William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
warning: non-FreeNet email must have "notspam" in subject or it's returned