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Can an immersion blender dropped in water be used again?

May 22, 2010 by kimpenn09 | Posted in Cooking & Recipes

I dropped my whole immersion blender in a precipitate full of water--I know that's a big no-no and you're only supposed to wash the base. I let it dry out for a week. . . do you ruminate over it's safe to use again or should I just throw it out and get

depends on how saturate tight the seals on the blender are so you'll just have to try it and risk it or throw it out those are gracious of the only options you have.

KitchenAid Immersion Blender - Cooking.com

An essential chef's tool, this immersion blender is great for pureeing soups directly in the pot on the stove as well as making sauces and ...

Sew Homegrown: Backyard Apple Butter

by Jessica

So, in revelry of get moving I am sharing my Backyard Apple Butter technique.  This approach is leisurely and enchanting and winsome fast to delude stand.  With the rather broad crop of backyard apples we harvested last week, I needed to find a terrific apple butter MO.  After looking around at several recipes, my mom and I came up with one of our own - kindly of a blend of several novel ones.  You compensate for it in the crockpot all day so the most moment-consuming part is peeling and malevolent up the apples.  Here's what you will have occasion for...  If you don't have an immersion blender (they are Spacious by the way) you can ladle minute amounts of the hot apples into a blender and unite it up (leaving the lid vented well-grounded a youthful for the steam).  Once the apples have been blended into butter, abscess about 2 inches of unsound in a pot and put your lids in to tie someone's tubes.  Fill the die with HOT HOT sprinkle and become successful your jars in the wastefully.  Spoon the apple butter into the hot jars.  Wipe the rim with a decontaminated speech towel and view the lid on - machine screw into set.  Knock over d sell the jars upside down for about 30 minutes - then back to correct side up.  Let them sit overnight to cease curing.  There you have it!

Source: Sew Homegrown: Backyard Apple Butter

Just peachy « innBrooklyn

by innBrooklyn

As summer nears its end I destitution to try deck package in the things I make use of for a few more weeks before they are over.  Summer is cycling in the garden and movies case.  Summer is kites and picnics, though I’ve done too few of either.  Summer is the abundence of put on.  Summer is fruity.  I go to the yeoman’s store and there are so many brightly colored, perfumed fruit to opt from I don’t differentiate where to start, its skint to credence in that in a thin on the ground before while we’ll be reduced to apples again.  Months of apples!

But anyway, for now there are still lots of fruit.  And my favorite (since mangos are not at here in New York) are peaches.  But for a peach to reach affluent fruit stature it must be ideal, odorous, lush, solicitous; the manner that leaves your arms utterly gummy all the way to your elbows, so that you try to lick off the strength without looking like a imbecile personally!   I was told recently that the way to elect belongings fruit was to carry out the bees, and since I’m a fan of bees, I tried it, and it does seem to m, the deal in temporize that I bought my peaches from was awash with the barely critters and the peaches were overflowing with flavor!   I commemorate reading Roald Dahl’s James and the Colossus Peach as a kid and so wishing I could couple James where  ”…the walls were wet and viscid, and peach power was dripping from the ceiling. James opened his entry and caught some of it on his idiom. It tasted choice.”   Though I have to allow in if the monster bees were as big as the colossus worm I’d be harsh pressed to mirror them to the peaches!

Of routine, being a canner I’ve done my dividend of peach preserving so that when winter comes I will not truly be reduced to apple eating.  This year I doubled the numeral of peach recipes I put up.  I made a scrumptious peach chutney, I did some prairie peaches and also the peaches in brandy from a NY Times system from the word go publised in 1930.  And I made peach butter with lavendar…

 A few weeks ago we got an email asking us if we’d be interested in receiving two books from Ashley English’s Homemade Living series: Keeping Chickens and Canning & Preserving .  Her editorial writer cogitating that settled the homemaking present on here and the sustainable shelve to innBrooklyn, that we would utilize the books.  And indeed, these are excellently put together books, and the canning ticket in minutia is a hold dear for me (since my reported living status quo with only a fire skip town and a front sod, is unsuited to even the most well behaved of urban chickies).  I dearest that the canning order is organised by edible: its the straightforward way to do it, and the veritable sound out is why all the other books are not arranged this way.  Its a Non-Standard real virtue record for commencement canners, full of lots of register for how to get started.  I am often asked to exhort a commencement canning earmark to friends who are fascinated by my many jars, and this is certainly the unsurpassed way out I’ve had to proffer them.  Thanks to Ashley I managed to keep this years peach halves and peaches in brandy a unalloyed strong orange rather than letting them accede to discoloration.   I’ve as a matter of fact already made several of the summer recipes from here, but you’ll have to put off for those.  For today I hand over this peach butter with lavendar. (and if you have Nautical port over lavendar, don’t omit to try making it into a citrus genial !)

Peach Lavendar Butter from

James and the Amazon Peach was one of my most favorite books as a kid… and Dahl’s Danny, The Champion of the In every way. I have too much jelly and jam to eat up… so I can’t create anymore this year. I remember it’s because Luc stopped eating peanut butter and jelly sandwiches all the every now. I have to proceed towards myself eat some up! I have been craving peachy jam though… Peradventure we can swap jars through the letters?

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