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4

There may be different varieties of watermelon that behave differently, so I can't guarantee that this will work for you. The way I've always done it is to only cut up what I'm going to eat. We cut across the watermelon in the shorter direction, starting at one end, producing circles about 1-1.5 inch (2-3 cm) thick. Here's an image of what removing the ...


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As an after thought, an assumption was made that we are talking about deli sliced roast beef. If it's not sliced, there's another option. I usually buy a 3 or 4 pound roast and cook it at 200 degrees, 1 hour per pound. That should get you an internal temp of about 140 (rare). You want to let the roast sit for 30-60 minutes after it comes out of the oven. ...


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Yes you can reprocess them in a water bath within 24 hours, and it should not ruin the jam. According to National Center for Home Food Preservation . Reprocessing Unsealed Jars: If a lid fails to seal on a jar, remove the lid and check the jar-sealing surface for tiny nicks. If necessary, change the jar, add a new, properly prepared lid, and reprocess ...


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Darkening could be caused by several factors including: Stored too warm, too little sugar in the recipe & improper sealing. More details here Canning Questions Open kettle canning (filling hot jars with hot ingredients) is no longer recommended due to a higher likelihood of spoilage. While your jam may not spoil, you may not be removing enough air to ...


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What turns your jam brown is the same substance that turns cut fruit brown: Oxygen. The head space in your jars is filled with air, albeit less than at normal pressure. A jam jar has no genuine vacuum (= nothing there), but low pressure. To decrease the amount of oxygen that can react with your jam, you need to reduce the amount of air in the headspace. ...


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Turning brown on top is usually a sign of too much oxygen in the jar. The NCHFP FAQ covers this exact topic (search for "dark"). There are a few primary causes: too much headspace, or bubbles left in the jam before processing; not enough liquid to cover bits of food/fruit; or not enough processing time. All of these result in the surface of the jam ...


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Sterilization of the jars is of the utmost importance. This sounds like some sort of bug has been let loose on your concoctions and has ruined everything. Some people think that you can sterilize the jars in a dish washer but I would not chance it. I boil my glass jars in a big 5 liter pot of water to ensure everything is sterile. Also you need to close ...


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I took an old refrigerator and placed a wine-making thermostat (with sensor mounted inside on top) which keeps the temperature around 60 to 62 degrees. Then a small computer fan was added by mounting it inside on an angle. This moves the air around throughout the whole interior. For power I used a small plug-in type transformer which satisfied the fan. ...


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Cold air moves down and warm air rises. So I am a bit skeptical that the coldest part of any fridge is at the top. Buy a fridge thermometer or two if you don't believe me. Do your own tests. I know in my fridge, anything I put in the lowest drawer will start getting ice crystals. Not sure what butcher paper is exactly but bacteria likes oxygen. For this ...



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