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mistral, http://ucanr.edu/blogs/SBMFP/

Also, this is a big recipe; for faster reduction you might want to simmer down. . .

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Posted to Thread #30340 at 4:50 pm on Jun 11, 2018

in 2 pots for more surface evaporation area. I usually simmer mine down in a large stainless dutch oven (about 1-1/2 to 2-gallon size), covered with a bacon spatter screen. The screen reduces it faster and I don't have spatters all over. Make sure you stir regularly so that it does not burn--sometimes I need to set a timer to make sure I stir.


A Proud "Master Food Preserver San Bernardino County" since 1996!


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