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Jarring creamed honey - an easier way?
Being on the edge of the fens I end up with a lot of rape honey. To process I let it set in the bucket, which doesn't take long at all.
When I want to sell I then warm slightly (30-35C) to soften before attacking it with a potato masher.
Result - nice creamed honey, customers love it. I've never risked the whole seeding thing.
However, jarring is then a real pain, it doesn't flow (or at least not in much less than geological timescales) - think two teaspoons, and slowly spooning from bucket to each jar.
Do others do it this way, and does anyone have any ways of making the job easier?
Of course one of these would be nice:
Attachment 2971
But at nearly £2,000 it's a bit pricey.
So, I was thinking of one of these, after all surely sausage meat has a high viscosity?
Attachment 2972
Any thoughts? Am I making this too hard?
David
Jarring creamed honey - an easier way?
Thanks Fatshark, I’ll give that a go. Yes, I let it cool a bit before using the masher (and it can often be back to room temperature when I jar).
I’ll get one of my tubs with a honey gate ready and then try that. I did think there must be an easier way.