#3,291 in Kitchen & dining accessories
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Reddit mentions of Norpro 615 Replacement Jelly Strainer Bags, 2 Pieces, 8.5 in L X 9 in W, as shown
Sentiment score: 2
Reddit mentions: 2
We found 2 Reddit mentions of Norpro 615 Replacement Jelly Strainer Bags, 2 Pieces, 8.5 in L X 9 in W, as shown. Here are the top ones.
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Measures (flat): 9" (W) x 8. 5" (H) / 23cm x 21. 5cmTwo replacement bags designed for use with Norpro #614 Jelly Strainer StandStrainer bags tie snugly around frame opening for sturdy supportIdeal for straining homemade vinegar, jelly, juice and soupMaterial is cotton/polyester mix. Jelly strainer stand not included
Specs:
| Color | as shown |
| Height | 0.5 Inches |
| Length | 8.5 Inches |
| Number of items | 2 |
| Release date | June 2011 |
| Size | 9 in L X 7 in W |
| Weight | 0.08 Pounds |
| Width | 9 Inches |
If money is no object a copper pot for making jams and jellies is lovely. Something similar to this.
If you live in a hot environment it's nice to have a propane stove for canning outdoors in the Summer.
This food mill/strainer is great for making tomato juice and sauce.
http://www.amazon.com/Victorio-VKP250-Strainer-Sauce-Maker/dp/B001I7FP54/ref=sr_1_1
If you don't have a dedicated water bath canner that comes with a jar basket, finding a stainless steel rack that fits into the pot you plan on using is also a very useful thing to have. It elevates the jars off the bottom.
A steam juicer is also a nice piece of equipment.
A conical food press is also useful.
http://www.amazon.com/Mirro-9605000A-Canning-Accessories-Wooden/dp/B00002N5ZQ/ref=sr_1_12?
A good metal ladle that portions food in 1/2 or 1 cup measures makes things easier.
Cloth jelly bags are useful.
http://www.amazon.com/Norpro-615-Jelly-Strainer-Piece/dp/B001FBEHFC/ref=sr_1_1
A canning lid rack can be useful, I like mine but most don't use them.
http://www.amazon.com/Norpro-605-Canning-Lid-Rack/dp/B0000CF39X/ref=sr_1_8
Tattler lids are always useful since you can reuse them.
http://www.amazon.com/Tattler-Reusable-Regular-Size-Canning/dp/B0051PDXCQ/ref=sr_1_3
The recipe was:
Cored the apples, and cut them into wedges with one of these, then put them in a 20 quart pot. Filled the pot halfway up with clean water, and turned the heat to high with the lid on. My wife threw in about a tablespoon of cinnamon and a half tablespoon of allspice into a jelly strainer bag, and left it in the middle of the pot. After about an hour we turned the heat down to keep the water at a simmer, then a half hour later the apples were pretty much completely steamed, so we removed the lid and started mashing them with a potato masher. After that we drained the liquid into a separate 10 quart pot through a large strainer. That part took quite a while, and eventualy we were putting ladles of apple mush into a separate smaller strainer and using the back of the ladle to press the juices through while the pulp got mostly caught by the larger strainer. The apple mush went into yet another pot, and turned into apple sauce. After all was said and done, we had just about a gallon of really good cider. To ferment, we used a packet of montrachet yeast, a teaspoon of diammonium phosphate, a quarter teaspoon of tannin, a teaspoon of fermax yeast nutrient, and a half teaspoon of pectic enzyme. It's fermenting in a Carlo Rossi jug.