Making Ice Cream Without an Ice Cream Maker

7/28/2019 Making Ice Cream Without an Ice Cream Maker

1/12

1

1 cup of milk

1 tablespoon sugar

teaspoon vanilla extract

Alternate flavor: if you want chocolate ice cream, add 1 tablespoon of cocoa powder

4-6 tablespoons salt

2 trays of ice cubes

Small amount of butter

5 teaspoons flavored syrup

MAKING ICE CREAM WITHOUT AN ICE CREAM MAKER (METHOD A)

1. Prepare the custard base as directed in the recipe (including chill time in the refrigerator).

2. Remove custard from the refrigerator and stir with a rubber spatula. Transfer the mixture to a freezer-

safe bowl or container (if not already in one). Cover tightly with plastic wrap or an airtight cover. Place in

the freezer and allow to freeze for 2 hours.

3. Remove from the freezer and beat with a hand mixer to break up the ice crystals that are beginning to

form. Cover and place back in freezer for 2 more hours.

4. Remove from the freezer and beat again with the hand mixer. The ice cream should be thick but too

soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again. If

the ice cream has thickened properly, stir in any add-ins at this point (chocolate chips, cookie chunks,

etc.). Do not beat with the hand mixer after the add-ins have been mixed in.

5. Pour into a plastic airtight freezer container, leaving at least -inch space at the top. Cover and place

the container in the freezer and allow the ice cream to freeze until firm.

MAKING ICE CREAM WITHOUT AN ICE CREAM MAKER (METHOD B)

1. Prepare the custard base as directed in the recipe (including chill time in the refrigerator).

2. Remove custard from the refrigerator and stir with a rubber spatula. Transfer the mixture to a deep

freezer-safe bowl or container and place in the freezer for 45 minutes.

3. As it starts to freezer near the edges, remove from the freezer and stir vigorously with a fork or whisk,being sure to break up any frozen sections. Return it to the freezer.

4. Continue to check every 30 minutes, stirring vigorously as its freezing. It is estimated that it will take

2-3 hours for the ice cream to sufficiently frozen and ready.


2/12

2

Agarbatti is made up of aromatic substances,base and binding agent.To get high quality agarbatti stick,we need to mix

1. 80% of aromatic substance (jasmine,lavender)

2. 16% of base (sandalwood)

3. 4% of binding agent (water)

4. 1 spoon salpeter

5.bamboosticks

Sandalwood(base) is crushed properly.After that add a bonding agent like water.We mix saltpeter(potassiumnitrate) to allow for

uniform burning.You will get a paste.Roll this paste over a bamboo stick.After that it is dipped in fragrance of your choice (like

lavender ,jasmine,etc).Finally incense sticks are air dried in sun .Now you have your agarbatti or incense stick ready.Just burn

your agarbatti and enjoy its beatiful fragrance.

Aromatic Substance :-

Anyherb,spice, or scent that will give off a pleasing smell and/or cause a desired effect to occur when it is burned. Almost any

kind of substance imaginable can and has been used as an aromatic substance.

Base :-

Once you have chosen the fragrance you wish to use, you should then decide on a base. A base is a substance that burnseasily and

gives off either a pleasant aroma or no aroma at all when it is burned. The use of a base is necessary because mostherbsburn

poorly without one. 'The base alsohelpstake the bitterness out of an herb, or makes its fragrance milder. Many herbs are too

strong, pungent, bitter, or overpowering when burned by themselves. A good base will usually correct these faults, while still

retaining the basic scent of the herb.

Potassium Nitrate :-

There are many herbs that are hard to burn, even with the aid of a base. For herbs like this, a burnable substance in addition to a

base is needed. This substance is a chemical called potassiumnitrate. It is also known by the names of niter and saltpeter.It is not

necessary to use saltpeter in loose incense. However,most cones and cylinders with two or more ingredients usuallyneed some.

Stick incense almost always needs it.By adding saltpeter, the burning times of your incense isreduced by 25 percent to 40 percent,

depending on the amount ofsaltpeter used and the ingredients of the blend. Saltpeter is not to be added directly to the dry

ingredients. It should first be dis-solved in the liquid that is to be used in the making of the cone,cylinder, or stick. This will give

your incense a more even distribu-tion of saltpeter, thus preventing smokey flare-ups.

Bonding Agents :-

After you have chosen a fragrance and base, you will need some-thing to glue them together so that you can form cones,

cylinders, or sticks. For this you need a bonding agent. There are dozens of resins and gums which can be used for this purpose.

Tonarrow down the field somewhat, the bonding agent should meet all of the following requirements:

There are nine gums that meet all six requirements. They are agar agar, ghatt igum, gum' gum, gum arabic,

locustbeangum,karaya, sodium alginate, tragacanth, and xanthan gum.

Liquid :-

You need a liquid to turn the bonding agent into a glue. The best and easiest liquid to use is water, but almost any fluid may be

used. Such strange ingredients as wine, brandy, rose water, olive oil, and even beer can be used.
http://serw.clicksor.com/newServing/go.php?nid=1&cpx=cpc&uid=20240771527927&pid=190625&sid=530109&spid=&kw=-%3ERON&af=1&rf=0&curl=http%3A%2F%2Fwww.computerdealernews.com%2Fslideshows%2Fgoogles-graveyard-15-products-google-has-killed%3Futm_source%3DTD%26utm_campaign%3DTDhttp://serw.clicksor.com/newServing/go.php?nid=1&cpx=cpc&uid=20240771527927&pid=190625&sid=530109&spid=&kw=-%3ERON&af=1&rf=0&curl=http%3A%2F%2Fwww.computerdealernews.com%2Fslideshows%2Fgoogles-graveyard-15-products-google-has-killed%3Futm_source%3DTD%26utm_campaign%3DTDhttp://serw.clicksor.com/newServing/go.php?nid=1&cpx=cpc&uid=20240771527927&pid=190625&sid=530109&spid=&kw=-%3ERON&af=1&rf=0&curl=http%3A%2F%2Fwww.computerdealernews.com%2Fslideshows%2Fgoogles-graveyard-15-products-google-has-killed%3Futm_source%3DTD%26utm_campaign%3DTDhttp://serw.clicksor.com/newServing/go.php?nid=1&cpx=cpc&uid=20240771527927&pid=190625&sid=530109&spid=&kw=-%3ERON&af=1&rf=0&curl=http%3A%2F%2Fwww.computerdealernews.com%2Fslideshows%2Fgoogles-graveyard-15-products-google-has-killed%3Futm_source%3DTD%26utm_campaign%3DTD


3/12

3

MAKING INCENSE

Incense is something that, when burned, gives off an agreeable odor and/or produces a desired effect. It can only do this if the

proper aromatic substance is used. In this section we will go into more depth discussing these substances, because the proper

choice and use of an aromatic substance is essential to the success of any blend

The following is a brief description of the basic scents of different forms of aromatic substances. It is not all inclusive, and there

are numerous exceptions.

Cones

After you have thoroughly mixed and kneaded the incense mixture, break off a piece and form it into a cone shape. It should

beabout 13/-1 inches long and "/in inch in diameter at its base. It should resemble a tall, thin, inverted ice-cream cone (with

onescoop of ice-cream on it). Hold it vertically and press the rounded end gently on a flat surface. Rounding before pressing will

prevent the end from flaring out when flattened.

As the water in cone incense evaporates, the cone shrinks.The more water used, the more it will shrink.

Most cones will bum from 10 to 25 minutes,depending on the ingredients used and the size of the cone. Cones should be kept asthin as possible. This greatly reduces drying time and insures a more even burn.

Cylinders

After you have mastered the making of cone incense, you may wish to try your hand at making cylinders. Cylinder incense is very

similar to cone incense in both manufacture and ingredients.Other than their obvious difference in shape, the only real difference

between them is that all of the ingredients used in making cylinders must be in powder form. Powdered ingredients are necessary

for the shaping and even burning of cylinders.

Being longer and thinner than cones, cylinders burn longer and at a more steady rate. Also, you can get more cylinders out ofthe

same amount of ingredients. Use the same recipe as for cones.Use the amount of liquid that the recipe calls for, and then add a

little plain water until the mixture is moist enough to easily work.To form a cylinder, break off a piece of incense mixture and roll

it gently on a clean smooth surface. Work it as you would a piece of clay. At first you will probably have some trouble forming

cylinders, but it will become quite easy to do with practice. While any size cylinder will do, the most suitable size is one

approximately 23/4 inches long and about 5/us inch in diameter. This size is small enough to work easily, yet large enough to burn

for a long time.

If you want to add a professional look to your cylinders, they may be formed by using a cake decorator.
http://4.bp.blogspot.com/-egopP3qOoM0/UDhcu70CwbI/AAAAAAAAACs/qFkLHaPUT8M/s1600/k0470614.jpg


4/12

4

Form the cylinders on a smooth hard surface. When they begin to set up (in about half an hour) roll them over 180 degrees.Roll

them again in about another hour. This will prevent the cylinders from sticking to your drying board.

Sticks

As with cylinders, the ingredients for stick incense should all be inpowder form. Use the ingredients and proportions called for in

the recipes. Then add a little plain water and about a dozen drops of mineral oil. This makes the sticks much easier to work with

and to form.There are several methods for making stick incense. Among the more popular are the pre-made unscented, mold,

dipping, and hand rolling methods.The pre-made unscented method is by far the easiest to do.Just purchase premade unscented

incense and add to them the essence or scent of your choice.

The mold method is very time consuming, but the finished product looks almost "store-bought. It consists of putting incense in a

mold and pushing it back out as a finished stick of incense. At a hobby shop, lumber or supply store, purchase a piece ofmetal

tubing with an inside diameter of 1/4, 5/e, or 3/s inch. A wooden dowel of the same diameter should also be obtained. Cut the

tubing to a length of from 7 to 10 inches, and make the dowelabout 4 inch longer than that. The tube will act as your mold,while

the dowel will become the plunger. The dowel may need tobe sanded to fit into the tube.Knead the incense mixture like clay and

put it into the mold.Pack it tightly with the plunger. Continue doing this until the tubeis nearly full. Next, push a thin bamboo stick

through one end,until it reaches the far end. With the dowel, gently push the stick and incense out of the mold.Always clean the

mold between blends and wash it when done.

The dipping method is not as time consuming as the mold method, but the sticks aren't as perfectly shaped either. In the dipping

method, bamboo sticks are dipped into a solution of water, bonding agent, and saltpeter (if it is called for in the rec-ipe). The

sticks are then sprinkled with a powdered incense mixture and put aside for a few minutes to set up. After the incensehas begun to

harden (in about 15 minutes) the process is repeated.This will continue until the stick reaches the desired diameter,usually either

ls or 3/ie inch.The solution must be changed between dippings because the fluid continues to thicken until it gets almost li ke

gravy. If thesticks are dipped into a solution that is too thick, the solution can knock off the incense that is already on the stick.

Hand rolling is just what the name implies. The incense isplaced on a smooth l' lat surface and rolled back and forth like you

would a piece of clay or dough. When the desired thickness is reached, a bamboo stick is pushed through it, lengthwise, and it is

shaped once more. Incense made by this method is very thick-usually from 3/s to '/2 inch in diameter. It is, however, easier and

quicker than the previous two methods are.


5/12

5

A brick is a block or a single unit of aceramicmaterial used inmasonryconstruction. Typically bricks are stacked

together or laid asbrickworkusing various kinds ofmortarto hold the bricks together and make a permanent

structure.[1]

Bricks are typically produced in common or standard sizes in bulk quantities. They have been regarded

as one of the longest lasting and strongestbuilding materialsused throughout history.

In the general sense, a "brick" is a standard-sized weight-bearing building unit. Bricks are laid in horizontal courses,

sometimes dry and sometimes withmortar. When the term is used in this sense, the brick might be made fromclay,lime-and-sand, concrete, or shaped stone. In a less clinical and more colloquial sense, bricks are made from dried

earth, usually from clay-bearing subsoil. In some cases, such asadobe, the brick is merely dried. More commonly it

is fired in a kiln of some sort to form a true ceramic.

Methods of manufacture

Brick making at the beginning of the 20th century.

Modern clay bricks are formed in one of three processes soft mud, dry press, or extruded.

Normally, brick contains the following ingredients:[14]

1. Silica (sand) 50% to 60% by weight

2. Alumina (clay) 20% to 30% by weight

3. Lime 2 to 5% by weight

4. Iron oxide 7% by weight

5. Magnesia less than 1% by weight

Mud bricks[edit]

The soft mud method is the most common, as it is the most economical. It starts with the raw clay, preferably in a mix

with 2530% sand to reduce shrinkage. The clay is first ground and mixed with water to the desired consistency. The

clay is then pressed into steel moulds with a hydraulicpress. The shaped clay is then fired ("burned") at 9001000

C to achieve strength.

InIndia, brick making is typically a manual process. The most common type of brick kiln in use there is the Bull's

Trench Kiln (BTK), based on a design developed by British engineer W. Bull in the late 19th century.

An oval or circular trench is dug, 69 metres wide, 2-2.5 metres deep, and 100150 metres in circumference. A tall

exhaust chimney is constructed in the centre. Half or more of the trench is filled with "green" (unfired) bricks which

are stacked in an open lattice pattern to allow airflow. The lattice is capped with a roofing layer of finished brick.

In operation, new green bricks, along with roofing bricks, are stacked at one end of the brick pile; cooled finished

bricks are removed from the other end for transport to their destinations. In the middle, the brick workers create a

firing zone by dropping fuel (coal,wood, oil, debris, and so on) through access holes in the roof above the trench.

HOW CLAY BRICKS ARE MADE

INTRODUCTION

Clay bricks are used in a wide range of buildings from housing to factories, and in the construction of

tunnels, waterways, bridges etc. Their properties vary according to the purpose for which they are

intended, but clays have provided the basic material of construction for centuries.
https://en.wikipedia.org/wiki/Ceramichttps://en.wikipedia.org/wiki/Ceramichttps://en.wikipedia.org/wiki/Ceramichttps://en.wikipedia.org/wiki/Masonryhttps://en.wikipedia.org/wiki/Masonryhttps://en.wikipedia.org/wiki/Masonryhttps://en.wikipedia.org/wiki/Brickworkhttps://en.wikipedia.org/wiki/Brickworkhttps://en.wikipedia.org/wiki/Brickworkhttps://en.wikipedia.org/wiki/Mortar_(masonry)https://en.wikipedia.org/wiki/Mortar_(masonry)https://en.wikipedia.org/wiki/Mortar_(masonry)https://en.wikipedia.org/wiki/Brick#cite_note-1https://en.wikipedia.org/wiki/Brick#cite_note-1https://en.wikipedia.org/wiki/Brick#cite_note-1https://en.wikipedia.org/wiki/Building_materialhttps://en.wikipedia.org/wiki/Building_materialhttps://en.wikipedia.org/wiki/Building_materialhttps://en.wikipedia.org/wiki/Mortar_(masonry)https://en.wikipedia.org/wiki/Mortar_(masonry)https://en.wikipedia.org/wiki/Mortar_(masonry)https://en.wikipedia.org/wiki/Clayhttps://en.wikipedia.org/wiki/Clayhttps://en.wikipedia.org/wiki/Clayhttps://en.wikipedia.org/wiki/Adobehttps://en.wikipedia.org/wiki/Adobehttps://en.wikipedia.org/wiki/Adobehttps://en.wikipedia.org/wiki/Brick#cite_note-punmia-14https://en.wikipedia.org/wiki/Brick#cite_note-punmia-14https://en.wikipedia.org/wiki/Brick#cite_note-punmia-14https://en.wikipedia.org/w/index.php?title=Brick&action=edit&section=7https://en.wikipedia.org/w/index.php?title=Brick&action=edit&section=7https://en.wikipedia.org/w/index.php?title=Brick&action=edit&section=7https://en.wikipedia.org/wiki/Hydraulicshttps://en.wikipedia.org/wiki/Hydraulicshttps://en.wikipedia.org/wiki/Hydraulicshttps://en.wikipedia.org/wiki/Indiahttps://en.wikipedia.org/wiki/Indiahttps://en.wikipedia.org/wiki/Indiahttps://en.wikipedia.org/wiki/Woodhttps://en.wikipedia.org/wiki/Woodhttps://en.wikipedia.org/wiki/Woodhttps://en.wikipedia.org/wiki/Woodhttps://en.wikipedia.org/wiki/Indiahttps://en.wikipedia.org/wiki/Hydraulicshttps://en.wikipedia.org/w/index.php?title=Brick&action=edit&section=7https://en.wikipedia.org/wiki/Brick#cite_note-punmia-14https://en.wikipedia.org/wiki/Adobehttps://en.wikipedia.org/wiki/Clayhttps://en.wikipedia.org/wiki/Mortar_(masonry)https://en.wikipedia.org/wiki/Building_materialhttps://en.wikipedia.org/wiki/Brick#cite_note-1https://en.wikipedia.org/wiki/Mortar_(masonry)https://en.wikipedia.org/wiki/Brickworkhttps://en.wikipedia.org/wiki/Masonryhttps://en.wikipedia.org/wiki/Ceramic


6/12

6

Brick is the oldest manufactured building material, and much of its history is lost in antiquity. The oldest

burnt or fired bricks have been found on the sites of the ancient cities of Babylonia, some of which are

estimated to be about 6000 years old. Brick is, after all, virtually indestructible.

The industry developed on traditional lines, using hand-making processes for the most part. The first

patent for a clay-working machine was granted in the year 1619. Mechanisation, however, did not begin

to take the place of manual methods until the middle of the nineteenth century.

The moulded products were fired in relatively inefficient intermittent or static kilns until about 1858, when

Hoffmann introduced a continuous kiln, which enabled all processes connected with the firing to be

carried out concurrently and continuously.

Since the introduction of clay working machinery and the Hoffmann Kiln, the Industry has made great

progress, particularly since 1930, the output of bricks in Great Britain was doubled between 1930 and

1938.

RAW MATERIALS

What is clay?

In brick-making terms, clay covers a range of naturally occurring raw materials which are used to make

a product. The clays vary considerably in physical properties, colour, hardness etc, and mineralogical

content. They do, however, have certain properties in common. They have the ability to be crushed and

mixed with water to form a plastic material which can be moulded into various shapes. This can then be

fired to a high temperature during which process it attains a hard, weather resistant characteristic.

The key, in geological terms, is the mineral content of the raw material. This is common to all clay types.

Pure clay mineral is formed from the erosion and weathering of primary igneous rocks. The clay mineral

is transported away by the action of water, wind, ice etc., and re-deposited elsewhere. In the process it

picks up a number of impurities, Quartz, mica, Calcium Carbonate (lime), Iron Oxide etc, etc. The

subsequent deposit becomes a sedimentary rock.

Due to variances in the age of the deposit, the conditions of its deposition and the impurities involved

there will be variations between different clay types and even on occasions within the same deposit.

These variations may affect the brick making process and the properties of the finished product.


7/12

7

Clay Winning

The choice of method of clay winning will depend on the depth, thickness, hardness and physical geology of the

clay beds. The usual method for winning clay (extracting from the quarry) is once or twice a year by heavy plant

machinery, whether it be excavators, back actors etc, to stockpile large amounts.

The advantages of bulk winning are that it can take place during good weather, a large reserve close to thefactory means that breakdown of quarry plant is not critical to the production schedule. The layering of the

stockpile from large reserves helps to eliminate localised variations in the clay strata.


8/12

8

Ingredients:

Milk 1Litre (3% Milk)If available, use FULL CREAM MILK

Cream 200gms (255 Milk Fat Low Fat Cream) Sugar 150gms

Method:

For preparing paala kova (Doodh Peda / Khoa) use a broad and big pan. I have usedan iron pan which is big and broad. There should be enough space for the milk to boilwhile being stirred on boiling the milk should not spill out of the pan---so use a bigpan.

Add milk and cream to the pan and heat it on high flame stirring continuously. Cookthe milk on high flame only till it becomes thick. Stirring the milk mixture continuouslyis very important for obtaining smooth texture of paala kova. Milk, while boiling, sticksto the sides of the pan and becomes thick. In between, scrape the sides with the ladleand add to the boiling milk.

After 20 minutes of boiling on high flame milk becomes thick resembling heavy cream.Cook for some more time till moisture evaporates and the milk becomes thick.Remember to stir the milk mixture continuously.

After 30 minutes observe that the milk has reduced further becoming thick. At thisstage add sugar. Add sufficient quantity of sugar or add sugar as per taste. Afteradding sugar lower the flame to minimum and cook stirring. When sugar melts, thethickened milk mixture becomes liquid. Cook stirring on very low flame till the mixturebecomes thick.Do not be tempted to cook on high flame. As the pan is sufficiently hotand there is not much moisture left in the milk mixture, if we cook on high flame themixture gets burnt at the bottom of the pan. Bubbles appear while cooking when thereis moisture in the milk mixture. When bubbles disappear while cooking, then the paalakova is ready to be removed from the pan. Transfer the prepared paala kova into aplate and set it aside to cool to room temperature. Once cool, paala kova is ready to

serve. To shape it into pedas, cool the paala kova in refrigerator for some time. Thepaala kova thickens on cooling. Smear ghee on palms and take a small portion of thepaala kova and make round by pressing between palms. When the prepared ball isround press it lightly with finger in the centre to give a slight depression. Like thisprepare pedas from the paala kova and store in refrigerator till use. The pedasprepared from the paala kova will not retain their shape when kept at roomtemperature. To make the pedas which retain shape at room temperature, add smallquantity of maida while cooking the milk-cream mixture.


9/12

9

Points To Remember:

Use full cream milk to prepare paala kova. If not using full cream milk, add somecream to get the rich and creamy texture paala kova.

Use sugar according to taste. Depending upon the quality of milk and the quantity ofkova obtained from such milk, add sugar.

Use a big and broad pan to prepare paala kova. When the surface area of the pan inwhich paala kova is cooked is large, it will allow the milk to evaporate fast.

Milk has a tendency to form a layer of thick cream while boiling. This thick cream givesa grainy texture to the paala kova. So, to get a smooth textured paala kova, stir themilk mixture continuously while cooking. Stirring will not allow the milk to form creamlayerthis way the cream gets incorporated into the milk giving the paala kova asmooth texture.

After much of liquid evaporates from the milk mixture, cook on low flame to avoidburning at the bottom of the pan. The prepared paala kova will be soft and smooth totouch and melts in your mouth.


10/12

10

PROFILEName M.A.K.SukumarPhone 2289549 (O),2249368 (R)Mobile 9848143989Date of Birth (Age) 07-04-1954 (54 Years)Nationality/Caste IndianEducational Qualifications M.A.,M.Phil.,Ph.D.Specializations: British Literature, Common wealth Literature and Indian English

LiteratureExperience 29 YearsAwards Received : -Research Publication in booksJournalsConferences Attended National :- International : 02Conferences Organized National : 02 International :-Ph.D's Guided Awarded : 11 Working : 12M.Phil's Guided Awarded : 16 Working : 04M.E./M.Tech. Projects Guided Awarded : 25 Working : -Research Projects : -Completed : 01Going on : -Collaborations : -Visits Abroad : Hawan,(USA)Other Information : -


11/12

11

Ingredients

Cucumbers - fresh, crisp - not wilted, soft or overripe! Thos ebest for cucumbers are the

smaller, underripe ones, also refered to as gherkins, cornichons, Kirby cucumbers

(kirbies),and sometimes lemon cucumbers

Quick Process Pickling mix - It usually goes for about $2.00 to $4.00 per packet. A packet

will make about a dozen pint jars.See this page for pickling supplies,equipment, books,

crocks and additives. If you want tomake your own seasoning see this page!

Clear vinegar - 4 cups of 5% vinegar, apple cider vinegar works well. Store brand is about

$1.25 for a 64 oz bottle.

Equipment

1 large pot; teflon lined, glass or ceramic. See notes below about metal pots.

1 Canner (a huge pot to sanitize the jars after filling (about $30 to $35 at mall kitchen

stores, sometimes at big box stores and grocery stores.). Note: we sell many sizes and types

of canners for all types of stoves and needs - seecanning supplies.

Pint canning jars (Ball or Kerr jars can be found at grocery stores, like Safeway, Publix,

Kroger, grocery stores, even online - about $8 per dozen jars including the lids and rings). Be

sure to get wide mouth jars to fit the pickles in! Pint size works best!

Large spoons and ladles

Jar grabber (to pick up the hot jars)

Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the

jar. They may only be used once.

Rings - metal bands that secure the lids to the jars. They may be reused many times.

Pickling Equipment notes:

The basic equipment used for pickling is similar to other types of canning. However, there are

some differences:

* Utensils made of zinc, iron, brass, copper, or galvanized metal should not be used. The

metal may react with acids or salts and cause undesirable color and taste changes in the

pickles or make pickles unfit to eat. Likewise, enamelware with cracks or chips should not be

used.

* Almost any large container made of stainless steel, glassware, or unchipped enamelware can

be used.
http://www.pickyourown.org/canningsuppliespickling.htmhttp://www.pickyourown.org/canningsuppliespickling.htmhttp://www.pickyourown.org/canningsuppliespickling.htmhttp://www.pickyourown.org/canningsuppliespickling.htmhttp://www.pickyourown.org/canningsuppliespickling.htmhttp://www.pickyourown.org/makingpicklesnaturally.htmhttp://www.pickyourown.org/makingpicklesnaturally.htmhttp://www.pickyourown.org/makingpicklesnaturally.htmhttp://www.pickyourown.org/canningsupplies.htmhttp://www.pickyourown.org/canningsupplies.htmhttp://www.pickyourown.org/canningsupplies.htmhttp://www.pickyourown.org/canningsupplies.htmhttp://www.pickyourown.org/makingpicklesnaturally.htmhttp://www.pickyourown.org/canningsuppliespickling.htmhttp://www.pickyourown.org/canningsuppliespickling.htm


12/12

12

Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2

at Target, other big box stores, and often grocery stores; and available online - see this

page)

Jar funnel ($2 at Target, other big box stores, and often grocery stores; and available

online - see this page)

1 kg raw green mangoes 1 1/2 cup mustard oil 3 tbsp fenugreek seeds 4 tbsp fennel seeds 2 tsp chilli powder 2 tsp turmeric Salt to taste

EditSteps

1. 1

Wash and cut each mango into 4 long pieces. Remove stone.

Dry in the sun for about 2-3 hours

Heat oil in a utensil until oil smokes.

Take it off the stove and cool.

Lightly crush fenugreek, and mix with fennel seeds, turmeric, chilli powder, salt & half the oil.

Mix the spice mixture thoroughly with the mango pieces by hands, so that each mango piece is

covered by the mixture very well.

Transfer to sterilized glass or earthenware jars and pour the remaining oil over them .

Tie a muslin cloth over jars.

Keep in the sun for 4-5 days.

Remove muslin cloth and cover with a lid.
http://www.wikihow.com/index.php?title=Make-Mango-Pickle&action=edit&section=2http://www.wikihow.com/index.php?title=Make-Mango-Pickle&action=edit&section=2

Documents

Making Ice Cream Without an Ice Cream Maker