Water Bath Canning & Preserving Cookbook for Beginners: A Step-by-Step Guide with Easy to Make and Store Recipes to Fill Your Pantry and Create your 1000 Days Survival Food Storage by Allen Flora

Author:Allen, Flora [Allen, Flora]
Language: eng
Format: epub, pdf
Published: 2022-06-22T00:00:00+00:00

Direction

Bring a few inches of water to a boil in a double boiler. The water should not touch the top pan of the double-boiler. The top of the double boiler should not be placed over the bottom. If you don't own a double boiler, you can use a medium saucepan with a heatproof container. However, the bowl should not touch the water in your saucepan.

Whisk together the egg yolks, whole eggs, and milk at the double boiler's top. Blend in the sugar until smooth. Mix in the lime and lemon juices and add the butter pieces. Place the double boiler's top over the simmering water in the bottom saucepan.

Continue stirring with a non-metal spoon until the mixture thickens to 170°F. The mixture will appear curdled. Keep stirring. It will all work itself out. Sometimes, the combination can thicken quickly, so be careful. This can take anywhere from 5 to 20 minutes.

Place the top of the double boiler on a towel or cutting board. Continue to stir for approximately 5 minutes. Pour the curd into three clean half-pint containers, leaving 1/2-inch headspace. Cover the curd with rings and lids made of two-piece material and seal it tightly. For 15 minutes, add your altitude adjustment. Keep it in a cool, dark place. Curd should be used within three months.

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