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From: Dig - 30 Dec 2007, 02:28
Is there anyway to crisp up dill pickles? For some reason mine aren't as crispy this year. They are 4 mo. old now. Thanks, Dig -- To reply, remove NOSPAM
2 Posts. Last post send by: Dig - Sunday 30 Dec
From: George Shirley - 29 Dec 2007, 18:10
Got an early start this morning on making kumquat marmalade, an annual event at our house. Yesterday we sliced, de-seeded, and simmered 10 cups of kumquats with 3 quarts of water. That sat overnight and then had the proper amount of sugar added this morning. Once the sugar was dissolved we began boiling the mixture down, about a two-hour chore. We...
16 Posts. Last post send by: George Shirley - Saturday 29 Dec
From: Virginia Tadrzynski - 28 Dec 2007, 14:45
Edrena, hon, Howzit going? Been saying a few to the Great Spirit that all was okay with Ol' Whiskerface. -ginny
1 Posts. Last post send by: Virginia Tadrzynski - Friday 28 Dec
From: BlackHawk 96 - 27 Dec 2007, 02:14
Traditional recipes for jam call for what I consider to be excessively high amounts of sugar from a taste perspective. I know the purposes of this high amount of sugar was required to : 1) produce a good set, and 2) to act as a preservative to prevent mold growth once the jar was opened. Now that I'm using potassium sorbate as a preservative I don't need...
3 Posts. Last post send by: BlackHawk 96 - Thursday 27 Dec
From: wholesaler - 26 Dec 2007, 21:40
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From: George Shirley - 24 Dec 2007, 13:53
Miz Anne, Tilly Dawg and myself are celebrating Christmas at home this year. Our descendants have finally grown up so much they're celebrating with in laws now and we don't feel like driving this year. We're having a smoked ham, one I'm smoking myself, fresh broccoli from the garden, green beans I put up in the spring, fresh made bread, most likely...
2 Posts. Last post send by: George Shirley - Monday 24 Dec
From: Kathi Jones - 24 Dec 2007, 05:27
hey everybody! we'll all prolly be too busy to check in here over the next few days, so I just wanted to say happy holidays and wish the best of the season to all my r.f.p. buddies! My preserves baskets have been handed out at 2 occasions already, with one more to go on the 25th. So far the feed back has been favourable. Apparently my dad likes...
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From: ta5e8yl7 - 22 Dec 2007, 22:06
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From: theopapin@gmail,com - 20 Dec 2007, 22:47
does anyone know why the SPAM (e.g., Persecution)on nearly every rec.food.* and alt.food.* has been allowed by Google? This used to be a nicer place.
3 Posts. Last post send by: theopapin@gmail,com - Thursday 20 Dec
From: mobile - 18 Dec 2007, 21:17
hello, I have a recipe that calls for 1 cup of lemon peels. does anybody have a chart for how much a cup of lemon peels weighs. same for orange, lime? I try to cook by weight if possible. thanks
7 Posts. Last post send by: mobile - Tuesday 18 Dec
From: Jack Schmidling - 18 Dec 2007, 14:13
We have always dreamed of having a green house. This one isn't exactly a dream come true but it was a place to start. I have put together a Greenhouse page for more background, pictures and a place to post futures pictures of our activities therein. js -- PHOTO OF THE WEEK: http :// schmidling,com /pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver...
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From: George Shirley - 15 Dec 2007, 20:05
We harvested enough broccoli this morning to put up six quart vacuum bags in the freezer. There are at least three or four more quarts worth still making heads on the plants and then we will be harvesting the side shoots. Good eats for later in the year. Luckily we, our kids, and grandkids love broccoli. Cabbages aren't heading up yet but I'm thinking...
4 Posts. Last post send by: George Shirley - Saturday 15 Dec
From: Wm Watt - 13 Dec 2007, 17:45
Some time ago thre was a thread about used plastic food containers. I used to (1970's) get them from someone who worked at a doughnut shoppe where the jelly filling came in 5 gal plastic tubs. I found that after a while the plastic deteriorated and became brittle. I would only recommend using those for dry foods. Lately I discovered that paint now comes...
4 Posts. Last post send by: Wm Watt - Thursday 13 Dec
From: BlackHawk 96 - 12 Dec 2007, 21:31
I'm doing several test recipes for jam using black currants and different amounts of pectin. I'm wondering if anyone knows how long it takes after processing for the full set to develop? Sincerely, BlackHawk
6 Posts. Last post send by: BlackHawk 96 - Wednesday 12 Dec
