Post B31TxF7RF71RGqqBnM by de75eb1d7a6627807a8dff0fb337cfcf189e7e9af8ab6229f688f664710c3014@mostr.pub
(DIR) More posts by de75eb1d7a6627807a8dff0fb337cfcf189e7e9af8ab6229f688f664710c3014@mostr.pub
(DIR) Post #B2xR0thrid1bWb5g1o by de75eb1d7a6627807a8dff0fb337cfcf189e7e9af8ab6229f688f664710c3014@mostr.pub
2026-02-03T21:06:25.000Z
1 likes, 0 repeats
Absolutely, categoricaly no shreds under 3cm... Let's see what's happened by the morning 🤔 https://blossom.primal.net/dfa89b979e96deca762234917cfae0aa26822dfb38014f4b6a3d9ea597663808.jpg
(DIR) Post #B2xR0uUmmk9lyJykHQ by 4c800257a588a82849d049817c2bdaad984b25a45ad9f6dad66e47d3b47e3b2f@mostr.pub
2026-02-03T21:09:29.000Z
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florida oranges are gonna be in short supply in the coming months, with all those iguanas falling out of the trees and actual frost on the citrus farms.
(DIR) Post #B2xR0vEs1P1IHFXY6y by de75eb1d7a6627807a8dff0fb337cfcf189e7e9af8ab6229f688f664710c3014@mostr.pub
2026-02-03T21:11:42.000Z
1 likes, 0 repeats
So long as the Seville's keep coming I'm happy, halfway through making a years supply of marmalade
(DIR) Post #B31Tx8pqbbNzmYZ3Xk by 3b487825307515e6d903710af238f52566df1005c7ffb9e963965f6ccc2ffb8a@mostr.pub
2026-02-03T21:07:00.000Z
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Such precision👌🏻.
(DIR) Post #B31TxA0AGjEVOqOoGO by 3b487825307515e6d903710af238f52566df1005c7ffb9e963965f6ccc2ffb8a@mostr.pub
2026-02-03T21:07:51.000Z
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Incidentally......What is, or isn't, supposed to happen by day break😮??
(DIR) Post #B31TxB32NX7oe2kcNc by de75eb1d7a6627807a8dff0fb337cfcf189e7e9af8ab6229f688f664710c3014@mostr.pub
2026-02-03T21:10:17.000Z
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Tiny bits 🙈
(DIR) Post #B31TxCBw7vq0BvvEtE by 4c800257a588a82849d049817c2bdaad984b25a45ad9f6dad66e47d3b47e3b2f@mostr.pub
2026-02-03T21:11:39.000Z
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you cut them too thin maybe. citrus skins get pretty breakable when boiled.
(DIR) Post #B31TxDLtoNOvn7ai3c by de75eb1d7a6627807a8dff0fb337cfcf189e7e9af8ab6229f688f664710c3014@mostr.pub
2026-02-04T19:45:49.000Z
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You were right, in that im cooking them too long
(DIR) Post #B31TxE25HX93txKOoK by 4c800257a588a82849d049817c2bdaad984b25a45ad9f6dad66e47d3b47e3b2f@mostr.pub
2026-02-05T00:02:36.000Z
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pressure cooker is overkill for jam. really it barely needs to be cooked at all.
(DIR) Post #B31TxF7RF71RGqqBnM by de75eb1d7a6627807a8dff0fb337cfcf189e7e9af8ab6229f688f664710c3014@mostr.pub
2026-02-05T18:03:21.000Z
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Correct but this is not jam, it's marmalade which needs two hours cooking to soften the peel and release pectin
(DIR) Post #B31TxFrWTlsxZmOzcu by 4c800257a588a82849d049817c2bdaad984b25a45ad9f6dad66e47d3b47e3b2f@mostr.pub
2026-02-05T18:20:21.000Z
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my mother was a huge fan of pressure cookers. they cook so fast because of the amount of heat water holds and the fact that it gets above boiling point. in an open pot it would get to about 90-95'C but in a PC they can get over 120 and that is a lot more increase in energy than you realise (it's maybe 20x as much or some number like this).also i saw this great little DIY how-to make a waterproofing treatment for sheets that made them superior to commercial tarps, and he said "use the lowest setting so you don't make the wax/oil mix smoke up" and while it may seem like it's great it's gonna be quicker, higher temperatures can damage the proteins more. my mother never made jam in my memory, but mostly what she cooked in it was meat and high protein plant foods, and those are fine to heat well past 150-200'C. pectin, however, i don't think it will gel up as well if you overheat it.i had to ask claude to make my info more precisePressure cookers typically reach around 120°C (250°F) compared to 100°C (212°F) at atmospheric pressure. This does affect pectin, but not necessarily in a damaging way:What happens to pectin at high temperatures: - Pectin chains can undergo hydrolysis (break down) at elevated temperatures, especially in acidic conditions- Extended exposure to high heat reduces pectin's gelling ability- The damage is time-dependent — short cooking times minimize degradation Why pressure cookers still work for marmalade: 1. Reduced cooking time — The higher temperature dramatically speeds up softening the peel, so total heat exposure may actually be less than traditional methods2. Two-stage approach — Many recipes pressure cook the fruit first to soften it, then add sugar and pectin for a brief open-pot boil to reach setting point3. Pectin addition timing — Adding pectin after pressure cooking avoids exposing it to the elevated temperaturesPractical advice:- Use pressure cooking only for the initial softening of citrus peel- Release pressure, add sugar and pectin, then boil briefly at normal pressure to set- If using the fruit's natural pectin, slightly increase the amount of high-pectin components (pith, seeds in a muslin bag) The technique works well — you get tender peel in 10-15 minutes instead of 1-2 hours, with minimal pectin loss if you time it right.-----so, yeah, it's too much for getting the pectin to gel right, you may find this is very liquid after it sits in the fridge.
(DIR) Post #B31TxGihI4Q6EhHSVc by de75eb1d7a6627807a8dff0fb337cfcf189e7e9af8ab6229f688f664710c3014@mostr.pub
2026-02-05T20:58:07.000Z
1 likes, 0 repeats
OK thanks but the ai is wrong and marmalade has set fine, I've been making it for over 10 years and the pressure cooker helps immensely