Hi, I'm about to make vanilla feijoa jelly.I have a number of jars which have had red curry, lemon grass, ginger etc - smelly stuff - in there.I've washed them, but am concerned about taste transfer. does anyone know how to make sure the jar hasn't absorbed the taste of the previous contents! Vanilla, feijoa and red curry doesn't really appeal ha ha.TIA!
theboss17,
Apr 20, 11:06pm
put a teaspoon of baking soda in it for an hour or so
elliehen,
Apr 20, 11:10pm
I find the smell is usually only in the lid.
mctavi,
Apr 20, 11:22pm
Awesome! Thanks heaps :-)
punkinthefirst,
Apr 21, 2:57am
Ditch the lids and use well-washed jars. That said, I usually save garlic and curry-paste jars and use them only for the likes of onion jams and other pickles.
terachaos,
Apr 21, 3:34am
put them in the freezer for 15-20 mins, gets rid of smells.
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