Thread: Rhubarb Crunch

Originally Posted by Jet Gorgon

^ OK. I think crumble has a pastry like top?

You must have missed this

https://teakdoor.com/the-kitchen/3854...t-crumble.html (Props Fruit Crumble)


Good thread Jet, missed this thread before. But it worked well because as I opened it I remembered that I had some rhubarb stewing ready to make a crumble. Got it just before it got burnt

I'd definitely take some roots over. As BG said, should be OK if the climate is cool/cold. Might be illegal tho.

Props, I will take another look at your crumble recipes. There must be some tart fruits in Thailand (green mango?) that would do a good substitute. Neighbour's still got a lot of rhubarb so might put some up.

Originally Posted by Jet Gorgon

There must be some tart fruits in Thailand (green mango?) that would do a good substitute. Neighbour's still got a lot of rhubarb so might put some up.

Nothing that would work as nothing is that tart just cause it green, thats the way they do everything anyway. Pick avacado so fucking green that it rots before it will ripen.
But you should hot pack all of the extra your neighbor will let ya have. Nothing will take the place of Rhubarb..

^ hot pack? Nah, I'm gonna make crunch for me and mine and the old folks home and then put up whatever's left over.

Originally Posted by Jet Gorgon

and then put up whatever's left over.

PUT UP, means to can for later use don't it?
Hot Pak is canning but without a pressure canner because you do not need the extra temp to pack fruits and vegs, meat will hot pak some too but fish has to be pressure canned, and it is a lot safer to pressure meat too for an hour at 259*F.
which is impossible to get with hot bath canning, you can only get 212*F at sea level.

Originally Posted by Jet Gorgon

^ hot pack? Nah, I'm gonna make crunch for me and mine and the old folks home and then put up whatever's left over.

Your a cruel woman Jet, I can imagine two old folk with zimmer frames racing each other to the toilet so that they don't fill their pants. rhubarb=prunes, has the same effect.

^ But they love it! Better than having them constipated - bladdy h*ll, when they rip a few it's death-defying to be within breathing range.

Originally Posted by blackgang

PUT UP, means to can for later use don't it?
Hot Pak is canning but without a pressure canner because you do not need the extra temp to pack fruits and vegs, meat will hot pak some too but fish has to be pressure canned, and it is a lot safer to pressure meat too for an hour at 259*F.
which is impossible to get with hot bath canning, you can only get 212*F at sea level.

Yep. Huh, never heard of hot pak befo. Where have I been? I've always done it Granma's way, and she called it putting up preserves or whatever. The only one I hated was the chicken -- glutinous goo all over. Yuck.

I always can ftruits and vegs with hot bath canning,
Put the stuff in jars and lids and rings and set in water and bring to boiling for awhile until contents are hot and jars have exhausted, then tighten the rings and let cool, test for seal and remove rings if you need them for more jars.

^ Remove the rings?

Originally Posted by Jet Gorgon

Remove the rings?

You have never done much canning or been around much home canned grub have you?

Once the lid is sealed the ring is no longer needed actually so they can be removed and used on other jars if you need more of them and they and the jars are kept and used year after year unless they get rusty and then they are thrown away and replaced, but they really serve no purpose once the lid has sealed.
The only thing that is replaces yearly is the stuff in the jar and the lids.

^ We always had the rings on til we opened the jars to eat the stuff.

The seal is caused by the cooling of the jar contents and the lid being pressed into contact with the jar rim and a vacuum forms, once they cool you use a spoon and tap on each lid, if sealed it will ping, if not, it is just a thunk, and that jar must be either eaten or thrown away as the seal did not take, once sealed then there is no longer a need for the ring.

^ I do remember that ping tapping exercise at Granma's...