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From: DK1000 - 11 Jun 2008, 07:17
Hi, Any simple way tp preserve honeysuckle flowers? My plant has a load of them right now, but they don't last long. I want to make tea with them or add them to desserts later for flavor. Can I just put a bunch in a zip-lock bag and freeze them or are there better ways? I have no specialized preservation or canning equipment handy, so methods will need...
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From: snowtrees@imovearound . com - 10 Jun 2008, 04:35
Carrot and Cucumber Relish by Thelma Hadley (my Auntie) 6 lg cucumbers 6 med carrots (I use 8) 2 med onions 2 Tbl salt 1 c vinegar (I use cider vinegar) 1 c water 2 c sugar 1 1/2 tsp celery seeds 1 1/2 tsp mustard seeds (I like more) Grind all vegetables in meat grinder. Sprinkle with the salt, let stand 3 hours. Drain. Bring vinegar, water...
7 Posts. Last post send by: snowtrees@imovearound . com - Tuesday 10 Jun
From: ellen wickberg - 09 Jun 2008, 23:56
Sorry too ask when you are just getting back, but somehow every single printed copy of your jam has disappeared and through the careful help of relatives, all of my other access has too. Please a copy of it ( it's what we are making next Monday in our Canning Kitchen. Thanks, Ellen
6 Posts. Last post send by: ellen wickberg - Monday 09 Jun
From: The Cook - 08 Jun 2008, 18:36
The first great sound yesterday was the sound of all of my jars of pickled beets sealing. Even better was hearing my cousin talking after being under sedation for 2 days after surgery. Today I am making broccoli soup. When that is done I have to blanch and freeze the rest of it. I think I will see if I can make some sauerkraut with all of the cabbage...
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From: The Joneses - 08 Jun 2008, 04:08
Another oldy but goody from my notebook: Thanks to Brian Mailman for the idear. This was great. Apricot *2* Jam 4 1/2 cups (3 1/4 pounds) ripe apricots, pitted & chopped, not peeled 1/4 cup apricot brandy (or peach) 6 tablespoons lemon juice 7 cups sugar Made according to packaged dry pectin instructions, stirring the brandy in after taking it...
4 Posts. Last post send by: The Joneses - Sunday 08 Jun
From: The Joneses - 08 Jun 2008, 04:00
Okay - here goes from my notes July 15, 2004: Made 16 cups of jam 7# figs whole, mostly ripe = 20 cups quartered figs = 16 cups minced/pureed, whatever 3-4 cups water 7 cups sugar 4 teaspoons ground cinnamon 1 tablespoon ground cloves 1 1/2 teaspoon ground ginger [Now that I think about it, ground or minced fresh ginger might be nice, too] 1/2...
4 Posts. Last post send by: The Joneses - Sunday 08 Jun
From: snowtrees@imovearound . com - 07 Jun 2008, 00:57
Hi Does anybody have a good corn relish recipe for canning that they'd mind sharing? I also would like one so I can make mincemeat without meat, just fruits and such. I got a huge enamel pot with a rack/lifter on Freecycle so I am really excited to be able to make quarts of things now instead of itty bitty jars. And lots of pickles! My preserving...
9 Posts. Last post send by: snowtrees@imovearound . com - Saturday 07 Jun
From: The Cook - 06 Jun 2008, 20:02
Looks like I am going to be busy for the next few days. DH just picked 5+ pounds of peas that need to be shelled. Hope it is cool enough later to sit on the deck with a glass of wine and shell peas. This morning we went to a friend's house to get beets. They are no longer able to sell at the farmers market so she and I pulled about 15 pounds of beets....
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From: tws - 06 Jun 2008, 19:01
Hi, All, I'd like to try canning my spring caught chinook salmon. my equipment is a new (smells like rubber) 23 qt presto canner. I've got a baby kahuna propane burner to do the canning outside... i tried it out yesterday and was very satisfied with the whole processes (except the rubber smell which i hope will go away). i was able to keep the dial gauge...
3 Posts. Last post send by: tws - Friday 06 Jun
From: The Joneses - 05 Jun 2008, 02:04
Well them cherries looked good, and tasted alright, and I measured two or three times. I still didn't have enough for the second batch, so I rounded out that last cup with a small container (4 slices) of crushed pineapple, drained well. Burp. Anyway, it's a nice mix and both batches firmed up real nice and there a few with that layered look we all hope...
37 Posts. Last post send by: The Joneses - Thursday 05 Jun
From: rkdrsharma@gmail . com - 03 Jun 2008, 14:50
When i was browsing internet for herbs, I found following link that is providing both Ayurvedic and modern aspects of their usage. Here is the link: * w w w .ayurvedicdietsolutions . com /Ayurvedic-herbs.php
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From: irma - 03 Jun 2008, 00:43
Dus someboddy know the percentage of protein used in soy protein concentrate, used for making sausages ? Is this the same soy protein you can get in health stores, or is this a different thing ? Thanks irma
1 Posts. Last post send by: irma - Tuesday 03 Jun
From: Andiez - 02 Jun 2008, 01:43
Any suggestions? I am making a bunch of prepared horseradish with vinegar. I am adding .3% Potassium Sorbate and .5% Citric acid. I'm putting it in pint jars. What is the best way of storing it. Hot water bath kills the flavor of the horseradish. Any heat will, I think. Does it have to be refrigerated? Freezing? Thanks, Andie Z Andie ...
9 Posts. Last post send by: Andiez - Monday 02 Jun
From: SCUBApix - 28 May 2008, 14:51
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 the...
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From: Ayurveda Healer - 28 May 2008, 12:39
Anta-acid drugs are just common today in every home. According to some data more than 30% of people in US are suffering from the hyper- acidity. This is a data, from the medical studies. Actual percentage is much higher as the people suffering from the hyperacidity used to "treat" them b y themselves. Because most of the drugs for hyperacidity are "over-the-counter"...
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