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Thank you for the detailed video.
nice. doing my first rowan/apple jam this year!
it turned out great! made about 2 pints, (one liter). a bit viscous/liquid but tastes good.
Super video … easy to follow and makes wonderful jelly - thank you!
Thanks 😊
What can I say! Fantastic video again 👍
BEERY NICE VEDIO
Could you use the pulp to make a dehydrated fruit strip type of thing?
the scientist in me gets concerned for the percent yield every time he switches containers
I notice you said to discard the pulp after straining the fluid out, is that because it is totally inedible or just unpleasant to eat?
Why don't you crush the pulp before straining? You would definitely get more liquid if you squish the fruits.
Not a challenging question, I genuinely wonder as when I'm making blackberry I always squish them down.
I can’t remember if I did. I usually do when I have pulp :)
Better to mash while its simmering,cooks faster and you get more juice/flavour out of the fruit.
Does the cooking process destroy the vitamins? Thanks
I'm not too sure. I know some vitamins can be destroyed by cooking but I don't know much about that
We have aloy of this sea buckthorn here's in Pakistan
Subscribe for more videos on foraging and wild food cooking 👇
ua-cam.com/channels/2ndLw12aLBdFfU7GlkTRNw.html
Thank you for the detailed video.
nice. doing my first rowan/apple jam this year!
it turned out great! made about 2 pints, (one liter). a bit viscous/liquid but tastes good.
Super video … easy to follow and makes wonderful jelly - thank you!
Thanks 😊
What can I say! Fantastic video again 👍
BEERY NICE VEDIO
Thanks 😊
Could you use the pulp to make a dehydrated fruit strip type of thing?
the scientist in me gets concerned for the percent yield every time he switches containers
I notice you said to discard the pulp after straining the fluid out, is that because it is totally inedible or just unpleasant to eat?
Why don't you crush the pulp before straining? You would definitely get more liquid if you squish the fruits.
Not a challenging question, I genuinely wonder as when I'm making blackberry I always squish them down.
I can’t remember if I did. I usually do when I have pulp :)
Better to mash while its simmering,cooks faster and you get more juice/flavour out of the fruit.
Does the cooking process destroy the vitamins? Thanks
I'm not too sure. I know some vitamins can be destroyed by cooking but I don't know much about that
We have aloy of this sea buckthorn here's in Pakistan