Vocal Voices

by **Kaz** » 24 Oct 2016, 14:48

I would Ria!

by **meriad** » 24 Oct 2016, 15:40

lid on or off? reason I ask is that surely the idea of the slow cooker is to use the condensation coming from the lid to keep the food being cooked moist - is that not counter intuitive to what I'm trying to do?

:shock:

really doesn't take much to confuse me does it - sorry! :oops:

by **Kaz** » 24 Oct 2016, 16:03

Well I cooked mine with the lid on

I don't think they get hot enough to work with the lid off?

You do realise it's the confused leading the confused now?

by **meriad** » 24 Oct 2016, 16:04

Kaz wrote:You do realise it's the confused leading the confused now?

I couldn't ask for better confused company :lol:

x

by **Workingman** » 24 Oct 2016, 17:17

You could, but they would be difficult to find. :lol:

by **meriad** » 24 Oct 2016, 19:04

Workingman wrote:You could, but they would be difficult to find.

by **Kaz** » 24 Oct 2016, 21:48

by **meriad** » 26 Oct 2016, 08:40

Well, figured I should give some feedback...

I put the chutney back in the pot last night (couldn't on Monday as I was out) and left it to boil for about another hour and a half (basically the time the dishwasher needed to wash the glass jars and lids and then put them into the oven to sterilise)

All in all I emptied 7 jars back into the pot, but when I came to refilling I only filled 5 - so the equivalent of nearly 2 jars that still evaporated / cooked down more (well that's the only thing I can think of) . Admittedly I did fill the jars right to the top this time whereas on Sunday I had the neck of the jar still free - but still; it's a lot less now. But definitely a much much better consistency and the bit that I tasted (licking the spoon at the end :lol:

) was really nice so I'm looking forward to it when it's ready in a few months.

I still have a few green cherry toms on the vines so I'll pick all those this Sunday and see how much I get and then do another batch (may as well use the other jars ;-)