最近想要自製鳳梨醬~
版上有幾篇文章提到玻璃罐要煮沸再裝填果醬
請問玻璃罐從水裡撈出來後要把內部擦乾嗎?蓋子要煮嗎?
果醬裝進去後是先拿個盤子蓋在上面等涼了再蓋蓋子嗎?
大概涼到什麼地步可以進冰箱?(太早送怕會罐子會爆 太晚怕壞掉><)
大家都是去哪邊買玻璃罐的? 五金行那種OK嗎?
是用塑膠蓋還是金屬蓋比較好?
一般自製果醬大概可以放多久?
另外請問加麥芽糖的做法是用黑麥芽(小時後夾餅乾那種)嗎?
問題超多的@@
懇請板上大大解惑~感謝^^
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請問烘碗機可以替代煮沸的殺菌效果嗎?謝謝
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※ 編輯: blackyuki 來自: 123.195.77.109 (06/14 18:16)
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※ 編輯: blackyuki 來自: 123.195.77.109 (06/14 18:23)
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