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From: George Shirley - 25 Jun 2008, 00:14
the figs are ripening, the figs are ripening. We had to net the tree today to keep the grackles out of it. I think tomorrow we will pick enough to make a batch of Mock cherry jam, aka fig jam with a couple of boxes of cherry jello in it. Last year it was Mock raspberry and has been very tasty. When you can't grow cherries or raspberries you get your...
7 Posts. Last post send by: George Shirley - Wednesday 25 Jun
From: Melba's Jammin' - 24 Jun 2008, 21:03
Pics are posted to alt.binaries.food. Lemony Apricot Jam and Strawberry-Rhubarb Jam. The apricot stuff is frabjous. Ball no/lo-sugar powder pectin with 3 cups of sugar, 1/3 cup lemon juice (fresh), and the microplaned zest of same stirred in for the last minute of boiling. It's about perfect. Oh, there are also 6 oz. of chopped dried aps (I thought...
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From: George Shirley - 22 Jun 2008, 23:08
Finally finished, took all day including waiting time. Ended up with 7 1/2 jars of a beautiful relish. Time will tell how it tastes as this is the first time I've made this recipe. It is lovely though, lots of reds, greens, creamy white of cuke and onion, even a little yellow where I cut up some Gypsy peppers to eke out the amount needed. George
2 Posts. Last post send by: George Shirley - Sunday 22 Jun
From: George Shirley - 22 Jun 2008, 18:16
Started prepping for the subject relish this morning after breakfast. Recipe is on page 218 of the Ball Complete Book of Home Preserving. DW was going to help until I saw her preparing to finely chop cukes, peppers, onion, and celery with a knife. Stopped that and did them all in the food processor by pulsing until the right consistency. All chopped...
2 Posts. Last post send by: George Shirley - Sunday 22 Jun
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From: irma - 19 Jun 2008, 21:26
Hi, Can somebody give me the recipe of pure beef franks ( hot dogs ), the ones I have are only with pork ? Thanks a lot IRma
7 Posts. Last post send by: irma - Thursday 19 Jun
From: The Cook - 19 Jun 2008, 19:14
I just finished printing and reading the discussion from last year about making sauerkraut in canning jars. Do you use regular or wide mouth, or just which ever you happen to have the most of? I pick 3 heads this morning and am trying to soak the to get all of the critters out. I need to get the making set up for a broccoli casserole, probably while...
3 Posts. Last post send by: The Cook - Thursday 19 Jun
From: John LaBella - 16 Jun 2008, 15:25
I am looking for some food grade Chemicals - noteably Calcium CHloride. So Why am I posting in in RFP - I did read where the addition of Calcium Chloride helps improve the "snap" of Pickled cukes. I have reached a brick wall in so far as sourcing Food Grade Chemicals (in under a truck load quantity) and I have gotten some responses as if I am looking...
4 Posts. Last post send by: John LaBella - Monday 16 Jun
From: George Shirley - 15 Jun 2008, 02:19
The eight pint jars of the subject pickles are sitting on the counter on a folded towel. Should be hearing some pinging pretty quick now. Finally go through with all the folderol of liming the cuke slices, rinsing three times, soaking for an hour and rinsing again and, then, having some time, I put them in a pot with lots of ice water and let them...
8 Posts. Last post send by: George Shirley - Sunday 15 Jun
From: George Shirley - 13 Jun 2008, 23:56
I had to order some Ball's Pickle Crisp online so this batch of the subject pickles are being limed as I type this. 2/3 cup Mrs. Wage's Pickling Lime, one gallon plus two cups of cold water, mix well. Scrubbed the cukes well with a vegetable scrubber, cut off the blossom and stem ends, sliced them fairly thin with the Ronco slicer (still works well...
10 Posts. Last post send by: George Shirley - Friday 13 Jun
From: cshenk - 13 Jun 2008, 22:28
Someone was asking about such and while this doesnt match the type asked for, I thought it interesting. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chinese Brine Pickles Categories: Appetizers Yield: 16 Servings 2 tb Salt 1 tb Szechwan peppercorns 2 -(up to) 4 sm Dried red chili peppers 1/2...
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From: George Shirley - 13 Jun 2008, 15:11
Cuke crop is coming in pretty good and Miz Anne and I have a hunger for some hamburger dill pickles. So Easy and the Big Ball Book don't seem to have any recipes except for whole pickles. Anyone have a good, tried and true recipe for sliced dill pickles. Another question: Anyone ever use Ball's Pickle Crisp? I might be able to find it locally and it...
7 Posts. Last post send by: George Shirley - Friday 13 Jun
From: Will - 12 Jun 2008, 20:10
I thawed out a carton of Plum Tomato and Basil soup, but then made other plans. Can I refreeze it safely? If not, why not? Thanks Will.
2 Posts. Last post send by: Will - Thursday 12 Jun
From: techman41973@yahoo . com - 12 Jun 2008, 20:04
When I bring vegetables/fruit home from the supermarket, I never know which should be stored in the fridge or outside, which should be stored in the crisper drawer or which shouldnt be sealed in a plastic bag. I am looking for the best ways to store vegetables for the short term (not long term preservation) I have been searching for a good book on this...
8 Posts. Last post send by: techman41973@yahoo . com - Thursday 12 Jun
