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How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?

What about a piping bag? Fill the bag with a spatula, pipe into the bottle.
moscafj's user avatar
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48 votes
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Jam with honey & without pectin has a saucy consistency always

Jam is set with pectin or it is syrup. Period. If you are not adding pectin then you are relying on whatever pectin is available in the fruit you use. Strawberries don't have a lot. Oranges have a ...
Sobachatina's user avatar
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36 votes
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Do I need to add pectin to make jam?

I would probably just follow the recipes. If they're good, the amount of additional pectin they call for is what's necessary to get the jam to set well. If you use less than that, it might end up ...
Cascabel's user avatar
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21 votes
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Bananas - too many - so how can I preserve them?

You don't mention what variety of banana you have access to. There is a host of banana varieties and they all have different characteristics in regard to flavor and texture. I will assume that you ...
Sobachatina's user avatar
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18 votes

Do I need to add pectin to make jam?

this answer is an addition to Jefromi's answer To extract and activate the pectin from fruit, you need a certain cooking time - that's one of the reasons our ancestors cooked jam for up to two hours ...
Stephie's user avatar
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15 votes
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Can Jam be reheated?

Sure it's safe, there's no risk in putting jam in baked goods. It says refrigerate after opening so it doesn't spoil after being left out too long - some people don't realize it needs to be ...
GdD's user avatar
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14 votes

How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?

Edited: Concerns were expressed about such items being suited for food use. I've added comments in the text on "Food Grade" items plus a note at the end. How can I get a very thick or viscous paste ...
Russell McMahon's user avatar
12 votes
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For Pressure Canning, can I use any other jar than Ball’s Mason Jar?

The important part of the system are the lids. The ideal lids are the Mason-type (no matter which company produced them), with a flat top and a separate side piece with thread. Another type that ...
rumtscho's user avatar
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11 votes
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How do bakeries get smooth jam to top their cheesecakes with?

You are thinking of jelly like actual jelly in a can: Sweetened fruit juice thickened with pectin. While some bakeries use special pectin to make glazes (look at LM pectins) most jelly fillings and ...
Sobachatina's user avatar
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11 votes

How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?

There are thick food grade syringes being made for that kind of application.. https://www.amazon.com/Syringes/dp/B07C71C1LH/ The plunger comes out at the back easily, so you can pour your sauce into ...
WooShell's user avatar
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10 votes
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What are berry grains?

The term rouhe in Finnish means "something coarsely ground" [1], [2]. (Google translates it as "groats", but that's a bit too simple.) Double-checking with the English, German and Italian version of ...
Stephie's user avatar
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9 votes

Jam with honey & without pectin has a saucy consistency always

In addition to Sobachatina's very good answer: Some fruit contain a lot of natural pectin. Black and red currants are a prime example of that (they also contain a lot of acid, to set the pectin). I ...
Gretel_f's user avatar
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8 votes

Do I need to add pectin to make jam?

In addition to the two answers already posted, I thought I should mention that pectin is not present in all fruits in great enough quantities to thicken jam, which is another reason a recipe may call ...
Korthalion's user avatar
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8 votes

Citrus allergy, need substitute

If you are not allergic to citric acid you can use it as a substitute for lemon juice in canning. Related Can I use citric acid instead of lemon juice when canning?
Debbie M.'s user avatar
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8 votes
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what is the point of making jam if it consumes pectin which requires fruit to make

The "paradox" here is a result of an oversimplified explanation of reality. The crux is in the traditional purpose of making jam is to preserve fruit For the addition of pectin to make no ...
rumtscho's user avatar
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8 votes
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Should I compensate for lost water when working with frozen rhubarb?

That’s a tricky question. While yes, you are discarding some of the juice when straining thawing rhubarb, some rhubarb recipes are struggling with managing the liquid even fresh rhubarb tends to lose ...
Stephie's user avatar
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7 votes

How to make home made jam retain the fruity taste?

Most fresh fruits will lose their "sweet fresh flavor" when cooked. (*geeky stuff at end) When making jams, jellies etc., a good amount of sugar is added. This is done for a couple of reasons, the ...
Debbie M.'s user avatar
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7 votes

Can Jam be reheated?

Yep. No problem at all. This is standard practise for using up left over pastry: jam tarts. Just be careful to let the jam cool down before you bite into it. You don't want molten jam all over the ...
user45140's user avatar
7 votes

How should I make jam out of coffee cherries or coffee cherry husks?

We have a coffee tree we have been growing in our sun-room for 10 years. This year after we harvested the coffee cherries and hulled the beans, I decided to try making coffee cherry jelly. I didn't ...
Joyce Brose's user avatar
7 votes

Why are grape preserves so hard to find in the USA?

TL;DR: likely because demand was too low to sustain commercial distribution Barring any relationship to a specific historical incident, it's very difficult to find out why a specific food is no ...
FuzzyChef's user avatar
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7 votes

How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?

Similar to the other suggestions, you can use a large mouth water bottle, sports drink bottle, or restaurant style condiment bottle as a syringe. I've used a large mouth funnel into one of these with ...
computercarguy's user avatar
7 votes

How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?

A wierd idea - if you squeeze the bottle, put its neck into the paste while squzeed and then let go, it will suck up the food inside? :o
internetofmine's user avatar
7 votes

Should I compensate for lost water when working with frozen rhubarb?

Rhubarb becomes mushy when cooked even if fresh to start with. If you are not using the liquid that comes with the frozen rhubarb thawing, but discarding it, you are going to screw up any recipe that ...
Ecnerwal's user avatar
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7 votes

Does hot jam disinfect the jar?

Many people certainly think so; it's a common preparation technique. By policy, here on SA, we need to answer you with the advice of the relevant healthcare authorities, which is: no, it is not ...
FuzzyChef's user avatar
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6 votes

Are there advantages to an unlined copper jam pan?

As @caconym said, copper ions can bind to pectins, which are the gelling agents in jam. The gelification behaviour of pectin depends on serveral factors, but for those in jams, the important ones ...
remco's user avatar
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6 votes
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How to prevent home-made apricot marmalade from going mouldy

There are two parts to the process of making jams, marmalades (and the like) shelf stable for extended periods: The first part is the recipe - It must contain the correct combination of fruit, sugar, ...
Debbie M.'s user avatar
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6 votes

what is the point of making jam if it consumes pectin which requires fruit to make

The pectin is not required to preserve the fruit. You can make perfectly safe jam or marmalade with just fruit and sugar, it just might be a bit runnier than you would prefer. The pectin is added to ...
user141592's user avatar
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5 votes

Fruit color change

I reckon it could be due to oxidation of fruits. It's very common once you leave fruits that are cooked/uncooked in the open air. It probably helps if you could add a little salt in there ( even ...
Bryan's user avatar
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5 votes
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Composition/safety of cherry pits

http://www.bonappetit.com/test-kitchen/ingredients/slideshow/foods-that-can-kill-you Which I think may be overstating the danger, but, their claim is: After some quick Googling, we found that ...
dlb's user avatar
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5 votes

Are there advantages to an unlined copper jam pan?

After periodically coming back to the question over a few months, I think I've found some answers. Remco's answer gives part of the justification (crosslinking pectin chains), but there are other ...
Athanasius's user avatar
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