Group: rec.food.preserving

Preserving foodstuffs, herbs, and medicinals.

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From: George Shirley -  10 Mar 2008, 19:10

This afternoon I am putting up the last of the winter broccoli, three quart bags full. We sold the last three cabbages at the Farmers Market Saturday a week ago, along with about three quarts of the last of the kumquats. All the cauliflower is gone but we are still getting sugar snap peas. Will probably pick and put up some of those this week too. It...

4 Posts. Last post send by: George Shirley - Monday 10 Mar
From: tradewe -  07 Mar 2008, 09:33

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From: SCUBApix -  03 Mar 2008, 18:38

The rec.food.preserving FAQ is available at * 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 * rfpfaq.jaclu . com /differences.htm . This is...

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From: tradewe -  21 Feb 2008, 10:05

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From: tradewe -  19 Feb 2008, 08:33

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From: George Shirley -  16 Feb 2008, 22:46

While I was busy cleaning out and rearranging the big freezer DW was clearing out the broccoli and cauliflower from the garden. The blasted plants were already starting to bloom. At any rate we were able to blanch, cool, and bag 12 bags of broccoli and 7 of cauliflower. This time around I not only let the veggies drip dry in the big colander I also...

8 Posts. Last post send by: George Shirley - Saturday 16 Feb
From: {BEV} -  14 Feb 2008, 18:51

I want to make cornd beef but i only have 5# of beef and this is for 25# of meat , i can't get it in my head how to break these measurments down to do 5#.. i have always made the 25# can someone help me with this? 25 # beef 2#salt 1# sugar 1&1 half tsp baking soda 1 oz salt peter

4 Posts. Last post send by: {BEV} - Thursday 14 Feb
From: dane -  13 Feb 2008, 19:13

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From: Topaz -  05 Feb 2008, 11:53

I have made my annual trip to Stonemanor, the British supermarket near Brussels, to buy Seville oranges for Marmalade. This year I am folllowing Alan J. Flavell's recipe (used to be on the University of Glasgow site; where is it/Alan now?). This link is the recipe but not the original copy: * w w w .geocities . com /NapaValley/1219/basic.html#marmalade My...

49 Posts. Last post send by: Topaz - Tuesday 05 Feb
From: George Shirley -  05 Feb 2008, 01:58

So far we have ten quart bags of lemon juice cubes in the big freezer. I think we finally used up all the lemons but one that is still on the tree. Our citrus trees, lemon and kumquat, out did themselves this winter. Copious amounts of fruit, really more than we can use. Of course during this flu and cold season we drink a lot of hot lemonade plus...

16 Posts. Last post send by: George Shirley - Tuesday 05 Feb
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From: Kathi Jones -  02 Feb 2008, 23:43

Seville oranges are in the store now, so I bought 5. Then I read the recipe on the Liquid Certo package insert and it calls for 3 oranges and 2 lemons. So I bought 2 lemons. I followed the instructions (quarter and peel the fruit, scrape off half the pith from the peel, sliver, cook with water and baking soda, add chopped fruit, cook, add sugar, boil...

2 Posts. Last post send by: Kathi Jones - Saturday 02 Feb
From: Chris -  30 Jan 2008, 18:09

Tres Leches Cake (Cake of Three Milks Nicaragua) This cake must be served ice cold. If you do not have a rimmed platter large enough to hold this cake, then cut the cake in half and serve it on two platters. Cake 9 egg yolks 2 cups granulated sugar 1 teaspoon vanilla extract 2 cups flour 1/2 cup milk mixed with 1 tablespoon baking powder 9 egg...

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From: Ron Dorland -  29 Jan 2008, 02:02

lost/threw away/ate? my marmalade recipe. It involved equal weights of Seville and Blood oranges and lots of sugar. Then just at the end of cooking a big dollop of Scotch whiskey. Variation on a Delia Smith recipe? Any suggestions? Thanks

4 Posts. Last post send by: Ron Dorland - Tuesday 29 Jan

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