Mandarin Oranges
I have in the past bottled a couple of jars of Clementine pieces and it was fiddly really fiddly debraning the orange segments of the pith. I did not do too badly and I managed to get a lot of the pith off but it took me hours. Yesterday I read this on Facebook:
This to me seems a much better way of dealing with things So I may be giving this a try. Pectolase is used in wine making to remove "pectin" from the fruit as it has a tendency to make a wine cloudy so you get rid of it. I have picked up some Pectolase from Wilkinsons at dinner and I am going to have a play for when preserving citrus.
Will let you know how I get on.
Pattypan
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Is there any particular reason you have for wish to preserve mandarins? Citrus fruits are available all year round in the supermarkets, surely it's a bit of a faff to preserve them when you can go and buy fresh - or perhaps they taste different if they have been preserved?
ReplyDeleteMargaret P
Margaret
DeleteI will pop up a separate post in response to this but it basically comes down to lifestyle choices and passion as well as putting something different on the table.
Catch you soon.
Pattypan
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Yes, I expect it's fun to preserve things, especially if we've produced them ourselves. Unfortunately I haven't the energy, let alone the space to hold large stocks of preserved foods. Some people craft, some garden, some bottle and preserve fruits (as you do yourself), some paint, I am a writer and much of my spare time is spent writing articles for magazines, plus helping with grandson, dog sitting our younger son's dog, and generally looking after our home and garden. I love cooking but as we have a small garden, Mr Waitrose and Herr Lidl are my suppliers. But it would be lovely if you put up a separate post about this.
DeleteMargaret P
PS I'm always finding new things to put on our table - we eat rather well (no pizza or burger has entered our house in years, nor have I made any although I know that some are suitable for consumption if they are made from minced steak from a reliable source (burgers, I mean.)
Winner winner Pattypan, I love citrus fruit but hate all the faffing about getting rid of the pith and membrane. I will be heading to a Wilkinsons in the next few days. Mnay thanks for sharing this.
ReplyDeleteHi Pam
DeleteI thought it was worth the try and it is used in winemaking. You know far more about food than I do but I do not see any reason why it should not work. I did do some research on Amazon they do a bottle of the liquid but it costs anywhere from £4 to £12 which I thought was a bit steep especially when one teaspoon treats up to 5 gallons of wine! I had often wondered how they did it commercially now it would seem we would know their trick. I got mine from Wilkinsons for £1. Its a chef who is advertising it so it should be safe. Hope you are keeping well. Pattypan xx
I see it is only £1 in Wilko - worth an experiment! Do let us know if it works. An interesting tip, thank you
ReplyDeleteHi Angela
DeleteI will pop up how I get on with it. I knew that commercially they used something just did not know what because there is no membrane on any canned/tinned mandarin oranges that you buy from the supermarket. I just did not know how they achieved it. I bought my pectolase from Wilkinsons it was a lot cheaper than buying online. Hope you are keeping well. Pattypan x
I have left a comment on your collecting post x
ReplyDeleteHi Yvonne, I have not been able to find it. Would you like to try again please. Hope you are well.
DeletePattypan xx
Found it xx
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