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Send new message to groupFrom: Melba's Jammin' - Today, 00:44
My watermelon has rind thick enough for a decent pickle! They should be in the jars by Tuesday. :-) The melon is tasty, to boot! -- -Barb, Mother Superior, HOSSSPoJ rec.food.cooking Preserved Fruit Administrator "Always in a jam. Never in a stew." - Evergene
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From: The Joneses - 04 Jul, 22:37
Let me say up front that I've not tried or tested this one, but it sounds fab and imminently perservable for bwb. Comments? From the back of the Sun-Maid Raisin package (2008), but not as a canned food. Spiced Raisins & Oranges 1/2 c. granulated sugar 1/2 c. water 2/3 c. Sun-Maid Golden Raisins 2 tablespoons lemon juice 2 cinnamon sticks 1/2 teaspoon...
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From: The Cook - 02 Jul, 22:38
DH came in with an armload of small peaches from our tree. The tree is young and it has been dry this spring so we have golf-ball sized peaches. Anyway I washed them and tossed them whole into the Mehu Lissa and got 2 cups of beautiful dark pink juice from 1.6 pounds of fruit. It goes in the fridge to wait for another armload of peaches. The problem...
5 Posts. Last post send by: The Cook - Wednesday 02 Jul
From: Melba's Jammin' - 02 Jul, 22:16
I've been picking up 1/2 pint jars at a nearby thrift shop for 40 cents each thinking I'm getting a deal. With state and local tax, that's $5.11 for 12. But they need lids and rings. That's $3.12. That's $8.23. A case of new jars costs me $7.44 with taxes added‹and I don't get a box or carton to store the filled jars in. No, Jorge, I *don't* have...
6 Posts. Last post send by: Melba's Jammin' - Wednesday 02 Jul
From: snowtrees@imovearound.com - 02 Jul, 19:04
Hi First let me say I found interesting alternatives to purchasing cherry pitters on the internet - the most fascinating one involved a paper clip. Necessity is the mother of invention..... cool. I am going to get an OXO one for next year! Secondly, I'd love to know what to do with mullberries besides cursing at them for making a mess, and making mullberry...
1 Posts. Last post send by: snowtrees@imovearound.com - Wednesday 02 Jul
From: snowtrees@imovearound.com - 02 Jul, 18:52
Blackberries in Framboise from Ball Complete Book of Home Preserving 6 cups blackberries, divided Water 2 cups granulated sugar 1 cinnamon stick broken into pieces 1 tbsp grated lemon zest 1/2 tsp freshly grated nutmeg 1/c cup framboise or other raspberry liqueur In a stainless steel saucepan, place 2 cups of the blackberries. Using a potato...
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From: SCUBApix - 02 Jul, 15:19
The rec.food.preserving FAQ is available at http://rfpfaq.jaclu.com/rfpFAQ.htm. There have been no changes since the last announcement. See the difference file for details. We are now at Version 4.2.11 (last updated 8/5/07). A detailed, chronological ordering of changes to the FAQ can be found at http://rfpfaq.jaclu.com/differences.htm . This is the...
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From: sf - 02 Jul, 03:28
I'm looking for a recipe my mom called "pickled figs" except there was no vinegar in it. Other than simple syrup and a few things like a cinnamon stick, I have no idea what she put in it. She followed a recipe in a cookbook - but she moved shortly after I decided I wanted to try making it myself. She claimed her cookbook was boxed up and it stayed that...
7 Posts. Last post send by: sf - Wednesday 02 Jul
From: George Shirley - 01 Jul, 22:23
Miz Anne and I chopped twelve cups of Brown Turkey figs, sliced two large lemons, and made ten pints of a nice fig jam this afternoon. All ten jars are sitting on a folded towel on the counter and I've counted ten pings and am pretty much assured of a sound seal. Just in case we bought two more boxes each of regular and large mouth lids while we were...
2 Posts. Last post send by: George Shirley - Tuesday 01 Jul
From: Melba's Jammin' - 01 Jul, 20:47
Pics on alt.binaries.food. Follow-up to r.f.preserving One pint is done. I'll get some more beets and do the other pint later in the week. Blech! What are they supposed to taste like? Onions/no onions? Sweet-sour? I've never eaten them and have no plans to do so. How tender are they supposed to be? I could stick a toothpick into them with...
21 Posts. Last post send by: Melba's Jammin' - Tuesday 01 Jul
From: The Cook - 01 Jul, 16:37
My cukes are starting to come in and I want to see if I have your procedure for the dills correct. Slice cukes crosswise Put into lime per instructions on Mrs. Wage's package Put dill, pepper, and garlic in hot jars Add cukes and cover with brine solution BWB (I'll check BBB for time) Did I miss anything important? I'll see if I can fine my pearls...
7 Posts. Last post send by: The Cook - Tuesday 01 Jul
From: iidavis@yahoo.com - 30 Jun, 18:42
Dose anyone know where I can buy some boxes to store canning jars.
13 Posts. Last post send by: iidavis@yahoo.com - Monday 30 Jun
From: news.albasani.net - 29 Jun, 23:28
I love chambord. Is there a recipe for a jelly made with chambord? -- mompeagram FERGUS/HARLINGEN
6 Posts. Last post send by: news.albasani.net - Sunday 29 Jun
From: Serene Vannoy - 29 Jun, 20:55
I ended up making a quart and a half or so of the most delicious preserves out of the plums. I only threw out the mushiest ones. But next week, I'm sure to have hundreds more plums to harvest, so I'll try some of your suggestions then. Thanks for all your help! Serene -- "I think I have an umami receptor that has developed sentience." -- Stef
4 Posts. Last post send by: Serene Vannoy - Sunday 29 Jun
From: Ted Mittelstaedt - 29 Jun, 13:01
11:30AM-1:30PM u-pick strawberry farm. $32 later minus 75 cents for a fudgsicle to keep the kid happy 9:30pm to 4:00am - 23 pints of strawberry jam put up and probably another 16 pints to go, estimating the remaining berries that haven't been put up. Maybe next year I won't pick so much. Ted
6 Posts. Last post send by: Ted Mittelstaedt - Sunday 29 Jun
From: The Joneses - 29 Jun, 08:02
Dear friends: Huge computer crash, again. Sissy very very ill, all family gone for last visit. Am back. Rebuilt email accounts finally. Ol'Whiskers still keeping me warm. Cats got their shots. Now for the good stuff: Made some really nice grapefruit marmalade, using surejel recipe for orange marm, avoiding bitterness by only using only fruit supremes...
2 Posts. Last post send by: The Joneses - Sunday 29 Jun
From: serene - 29 Jun, 05:42
My niece and I picked a LOT of plums from the tree yesterday -- probably two gallons or more, and then I unwisely let myself get distracted and left them in the cooler bag overnight. Besides a dripping-wet bag, I now have a bunch of plums, some of which are firm and intact, some of which are firmish and split, and some of which are quite mushy. What say...
10 Posts. Last post send by: serene - Sunday 29 Jun
From: admin@chefgeorgehirsch.com - 28 Jun, 15:34
George Hirsch Smoked Sausage in Jam Sauce Makes four =96 six servings =46rom George Hirsch Living it UP! TV Series for more recipes www.georgehirschliving.com 2 1/2 pounds Kielbasa or smoked sausage 1 cup grape Jelly or Jam 1 cup catsup 1 Tablespoon horseradish 1 teaspoon hot sauce Slice the kielbasa 1/4 inch thick and place in a preheated...
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From: admin@chefgeorgehirsch.com - 28 Jun, 15:33
George Hirsch Smoked Sausage in Jam Sauce Makes four =96 six servings =46rom George Hirsch Living it UP! TV Series for more recipes www.georgehirschliving.com 2 1/2 pounds Kielbasa or smoked sausage 1 cup grape Jelly or Jam 1 cup catsup 1 Tablespoon horseradish 1 teaspoon hot sauce Slice the kielbasa 1/4 inch thick and place in a preheated...
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From: George Shirley - 27 Jun, 22:48
Just took 7 pints of fig jam out of the BWB. This time I put cherry Jello in the chopped figs and it is certainly a pretty color. By tomorrow I should be able to tell how it tastes and if it set up properly. The old recipe I'm using just says to cook at medium heat until the jam has the consistency of honey. I've done that now lets see if the gelatin...
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From: snowtrees@imovearound.com - 27 Jun, 19:28
What's a good way to pit cherries for preserves?
4 Posts. Last post send by: snowtrees@imovearound.com - Friday 27 Jun
From: The Cook - 27 Jun, 16:48
I actually started on Wednesday by digging out the Mehu Liisa to get juice from the Lodi apples I bought Tuesday. Made jelly yesterday. Jars sealed and the jelly has set but seems a little soft. Not bad and hopefully it will get a little stiffer in a few more days. I chopped up the rest of the apples to make apple butter. Boy are the instructions contradictory....
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From: news.albasani.net - 27 Jun, 16:02
Anyone have a recipe that produces sweet pickled cauliflower. no mustard please.
1 Posts. Last post send by: news.albasani.net - Friday 27 Jun
From: Melba's Jammin' - 27 Jun, 03:53
Yesterday was more Strawberry-Rhubarb Jam, Strawberry Jelly, and Mango-Strawberry Jam. Today, more Lemony Apricot Jam. Tomorrow, Rhubarb-Orange, I think. I should have invested in sugar futures. -- -Barb, Mother Superior, HOSSSPoJ Huffy and Bubbles Do France: http://www.jamlady.eboard.com
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