Ontario Fruit Explorers

["joe calico" <jcalico@sympatico.ca>]

 I took Joe’s B’s conversion numbers in red, went back to the original recipe with the original recipes and ended up with the numbers in blue below for a 1 quart juice start point.  In other words, divide each of Joe B’s conversions

1 quart juice
>   1/2 cup sugar (rounded) 1 cup of sugar weighs 7½ oz.   S/B 2¼ cups.....……9.6 oz
>   1/3 cup vinegar  1 pint = 20 oz. ÷ 3 = 6.66 oz.   S/B 2/3 cup ........................1.25 oz            
>   1/2 tsp. cinnamon (slightly rounded) 1 TBL = 15ml ÷ 3 = 5ml   S/B 1tsp…....3 ml
>   1/2 tsp. cloves (slightly rounded)  S/B 1 tsp………………………………...3 ml
>   pinch salt  1 tsp. = 5ml ÷ 3 = 1.66ml  almost ¼ tsp………………………....1 ml
>   pinch pepper   almost ¼ tsp………………………………………………..1 ml

 

the table is easier to see:

Item	Original recepi				Reduced recepi for 1 quart of juice
	Original units		Covert units using Joe B's provided conversion factors
	quantity	unit	quantity	unit	quantity	unit
juice	5	quarts	5	quarts	1	quart
sugar	3	lbs	48	ounces	9.60	oz
vinegar	1	pint	20	ounces	1.25	oz
cinammon	1	tablespoon	15	ml	3	ml
cloves	1	tablespoon	15	ml	3	ml
Salt	1	teaspoon	5	ml	1	ml
pepper	1	teaspoon	5	ml	1	ml

 

Joe C.

 

-----Original Message-----
From: labruscagrape-bounces@lists.ibiblio.org [mailto:labruscagrape-bounces@lists.ibiblio.org] On Behalf Of Joe Boles
Sent: July 30, 2006 10:28 PM
To: Ontario Fruit Explorers
Subject: Re: [OFEX] Currant Catsup recipe

 

Tom: see below

The recipe came from "down under" so that would be imperial.

Tom


>   Anybody have the cooking skills to reduce this recipe to a quart?
>
>   =====
>   Currant Catsup
>
>   Five quarts juice, three pounds sugar; boil juice and sugar until it
>   thickens; then add one pint vinegar, tablespoon ground cinnamon and
>   cloves, teaspoon each of salt and pepper; bottle for use. You can use
>   grape juice.
>   =====
>
>   I am guessing like this (somebody could proably guess better);
>
>   1 quart juice
>   1/2 cup sugar (rounded) 1 cup of sugar weighs 7½ oz.   S/B 2¼ cups
>   1/3 cup vinegar  1 pint = 20 oz. ÷ 3 = 6.66 oz.   S/B 2/3 cup             
>   1/2 tsp. cinnamon (slightly rounded) 1 TBL = 15ml ÷ 3 = 5ml   S/B 1tsp.
>   1/2 tsp. cloves (slightly rounded)  S/B 1 tsp.
>   pinch salt  1 tsp. = 5ml ÷ 3 = 1.66ml  almost ¼ tsp.
>   pinch pepper   almost ¼ tsp.
>
>   Personally, I would cut this recipe in half too.
>
>   Later,
>   Tom