Living in the Southern Hemisphere, where metric measurements are used, all my recipes list what I am used to! However, you may not be used to Celsius, liters and grams and so I hope you find the following useful to you. I know I refer to it often when using recipes from people abroad.
Weight:
Ounces Grams
1/2 15
1 30
2 60
3 90
4 125
5 150
6 180
7 210
8 250
1 lb 500
2 lb 1 kg
Oven Temperatures:
Fahrenheit Celsius Gas Mark
200 100 1/8
225 110 1/4
250 120 1/2
275 140 1
300 150 2
325 160 3
350 180 4
375 190 5
400 200 6
425 220 7
450 230 8
475 240 9
500 260 10
Volume:
Fluid Ounces Milliliters
1 30
2 60
5 (1/4 pint) 150
8 250
1/2 pint 300
3/4 pint 450
1 pint 600
2 pints (1 quart) 1.2 litres
8 pints (1 gallon) 5 litres
Milliliters Cups
30 1/8
60 1/4
80 1/3
125 1/2
170 2/3
190 3/4
250 1
500 2
750 3
1000 4
Cake Pan Sizes:
Inches Millimeters
5 125
6 150
7 180
8 200
9 230
10 250
11 280
12 300
Abbreviations:
Oz ounce
fl oz fluid ounce
lb pound
g gram
ml milliliters
t/tsp teaspoon
D dessertspoon
T/tbsp tablespoon
˚F degrees Fahrenheit
˚C degrees Celsius
Express Measures:
Flour
100g = 1 cup
8g = 1 tablespoon
Sugar
200g = 1 cup
15g = 1 tablespoon
Icing Sugar
100g = 1 cup
8g = 1 tablespoon
Brown Sugar
200g = 1 cup
15g = 1 tablespoon
Butter and Margarine
200g = 1 cup
15g = 1 tablespoon
Crumbs
50g = 1 cup
4g = 1 tablespoon
Rice
210g = 1 cup
16g = 1 tablespoon
Tandy
I actually have a question for you. Do you know of a safe, natural
preservative that can extend the shelf life of a vegetable chutney
type pickle in glass jars?
Kind regards,
Beverley Joshua.
Dear Beverly,
I assume that you are canning this chutney. First proper technique used when canning will do the most. Also the ratio of sugar to vinegar or more simply the starch to the acids must be higher on the acid side to extend shelf life. Bacteria in the air becomes your next enemy. Seal with Wax or Parrifin also.