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Hi all! I just wanted to pop in here and see if anyone had some advice on canning/jarring caramel sauce for ready-to-eat consumption. The ice cream shop I work at is putting together gift baskets for valentine's day and we wanted to toss in some caramel and fudge jars in to add some tasty treats. We have a recipe that works great in the shop in our squeeze bottles for topping the ice cream, however I don't have a ton of experience with the canning process to make it shelf stable and shippable. I've canned tomato sauce and salsa in the past, but my method wouldn't be efficient for canning hundreds of jars for consumption. What is your method for success? Does it all hinge on the sealing process, and if so what are your favorite (cost efficient) products? Do you know of a jar that is self sealing or more durable than others?
Thanks for any suggestions!
Several of Greweling's recipes call for the use of a round piping tip. I'm not familiar with what sizing system he's using. When he says to use a "no. [integer] round tip", what does the [integer] correspond to in millimeters or inches? For example, what is the diameter of a no. 3 round tip used by Greweling?
I own a particular Tomric mold, Disc no# I-2023:.16" x 1.30 (dia) .14 oz/4g. 30 cavity. It's been so long since I actually worked with chocolate and this is for mixing in an isolate pharmaceutical and so I need to get it right. I'm not functioning as well as I would wish and am asking for help.
I need to make 25 discs in this mold. Can someone please tell me how much chocolate I should use. Does the blurb after the disc number mean that each cavity holds 4 g.?
Thanks. Oh I don't have a scale which registers much less than 4 g. It's an inexpensive Starfrit and we use it to weigh the dogs' food.
At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially?
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