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Term meaning

September 21, 2011
5:09 pm

mamajhk

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May 7, 2011

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I am making peach butter and the BBB says to cook it till it "rounds up on the spoon" I am not sure exactly what it is supposed to look like.

September 21, 2011
5:22 pm

Miss Judy

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I would have used the term "mounds up". In other words dip up a heaping spoonful and if it doesn't spill off down to a level spoonfull it's starting to "round up." That would be my opinion.

September 21, 2011
5:31 pm

Pete

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That's about what I would say also. It's kinda whatever you want it to be, mamaj. If memory serves (you'd think I'd remember a bit over a month ago!) when I made peach butter, it was reduced more than half (does that sound right to anyone else?) before it got there, and it was still a bit on the thin side. But I like it that way, and the flavor was wonderful. I really didn't want to take a chance that the taste might change if I cooked it some more, so I stopped cooking it.

But mounding up would mean that it is thick enough not to drip off the spoon when you dip a heaping spoon full out of the pot.

Anulos qui animum ostendunt omnes gestemus!

September 21, 2011
5:32 pm

Ross

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When you are cooking a thickener in something at the beginning it will flow like water when you dip up a spoonful but as it cooks and thickens it will become more viscous and will round up on the spoon. some will run off but not down to a level spoonful. If you stir confectioners sugar into milk as it gets closer to being frosting it rounds up on the spoon and doesn't flow off so easily.

September 21, 2011
5:41 pm

mamajhk

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Thanks guys. I knew I could count on you all for help. I probably waited to long to yell. Anyway it is in the BWB now. I ended up with 4 1/2 pints of butter. I had about a 1 1/2 lb of peaches leftover from canning 9 pints. I added some frozen peach slices that I had in the freezer (woo hoo some more empty places.

Making fruit butter is something new to me. I have been on a canning marathon today.

Prep everything yesterday.

A double batch of Paula Deen's Sweet Viadlia Relish (19 1/2 pints some of which will be used as gifts)

9 pints of sliced peaches (had major seepage with them but they all sealed)

Yesterday I made a batch of beef jerky and dehyrated 2 red peppers that were left from the relish.

Still have to deal with some apples and some apple peel juice(going to make apple peel jelly with that). Next Monday one of the granddaughters and I will make some applesauce.

Not only that but I have also managed to keep the dishes done up.

I think it is going to be a Sonic night. I am pooped. spinning-devil