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February Live Q&A

Sorry to post this here, but I've tried reaching out via customer service and Twitter, with no reply. The video for the February Q&A is not working. All other videos work just fine, so I'm thinking someone embedded code that prevents everyone but your Vimeo admin from viewing it. https://www.177milkstreet.com/live-qa/christopher-kimball-lynn-clark-feb-2020

Comments

  • Hi Carrie - I just checked in with our digital team and they say the February Q&A should be up and running now. If you are still having issues, please let us know! Thanks, Lynn C.

  • I am wondering how the japanese butter container lid is supposed to fit. I have received mine and the lid fits quite loosely so thought I would ask, please and thank you.

  • A great way to thicken jams is to add 1 or 2 tbs lemon juice and grate raw peeled apple into the other fruits. I never use commercial pectin in jams. I make large batches,usually 10


    or 12 cups finished product,Using about a half cup of sugar to a heapingI tuned into your program today






    cup of prepared fruit

    One batch did not jell, it made a tasty topping for ice cream.

    When the jam sheets off a spoon, it's ready to can. I watch the bubbles

    when the jam is cooking. There is a subtle difference in how they look and burst.


    I tuned into your program today as you were discussing making jam.


    Old cookbooks offer lots of info and recipes, but not up to date processing times.

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