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Old 12-19-2012, 05:37 PM   #11
shelly_belly
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Did you cover the jars with water?

Thank you.

 
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Old 12-19-2012, 08:48 PM   #12
Fathand
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I would assume he did. He describes making milk caramel in his first post and says.. "make sure the can was always underwater".

I've made milk caramel myself and yes you have to be sure to keep it covered with water or the pressure could cause the containers to explode.

 
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Old 12-20-2012, 01:03 AM   #13
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I followed the instructions that came with my wifes canner, it is a 22 quart canner, instructions were to add 2 quarts of water to the bottom, put in grate on the bottom with holes in it, put jars on top of grate, heat for a while and add jiggly thing. I would not do this in an open pot like they used to make caramel with, a bottle of honey blowing up would really really hurt. They wont blow up IN the pressure cooker though they can push out of the jar if it doesnt seal, but just add that to the must anyway.

WVMJ

 
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Old 12-20-2012, 01:05 AM   #14
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Fathand, I went to our local Latino store and was very surprised and happy to see that they already have done all this and sell the carmalized milk in the same little can. Now it only takes about 20 seconds to get sweet caramel I wonder if that would make a good fining agent, the flavor adds to the mead, the milk proteins fine the mead? WVMJ


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Originally Posted by Fathand View Post
I would assume he did. He describes making milk caramel in his first post and says.. "make sure the can was always underwater".

I've made milk caramel myself and yes you have to be sure to keep it covered with water or the pressure could cause the containers to explode.

 
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Old 12-20-2012, 01:38 AM   #15
shelly_belly
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Ok, cool. Just making sure. I've never had more than a couple of inches of water in my pressure cooker.

 
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