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From: Deidzoeb - 15 Jul 2008, 18:36
I've done some canning with pint and half pint jars. Haven't killed or sickened anyone yet. Recently a friend gave me a dozen quart size jars and I'd like to can some salsa in them. Is the jar size one of those aspects of canning recipes that can be unsafe to change? Should I look for a different salsa recipe that specifies quart jars in the end step? I...
61 Posts. Last post send by: Deidzoeb - Monday 21 Jul
From: The Joneses - 15 Jul 2008, 01:58
It looks so nice on the counter - a double batch produced 15 pints, just right on the syrup (I added another cup of red wine), including three 12 oz fancy jars of fancy cut b**ts (shape of suns?stars?, lots of points). I'd like to pick up some more big b**ts for another batch of fancy cuts - the big ones waste less. Usually the waste on the fancy cut...
2 Posts. Last post send by: The Joneses - Tuesday 15 Jul
From: The Cook - 14 Jul 2008, 15:50
Have you checked the dill pickles you made with lime and the ones you made with Pickle Quick? How is the texture and taste? The Pickle Quick sounds much easier and faster than the lime soak. Of course I still have an unopened container of lime I may have to use up.
4 Posts. Last post send by: The Cook - Monday 14 Jul
From: Melba's Jammin' - 13 Jul 2008, 23:07
I have some bottles like this one, except mine are clear. They belonged to Row-behr-to. http :// tinyurl,com /5rztq9 I want to put herb vinegar in them and enter them in the Fair. I expect to use a cork stopper. What can I do to jazz them up? They will be judged solely on their appearance as a group of five bottles. I'm not good at this stuff. Labels?...
4 Posts. Last post send by: Melba's Jammin' - Sunday 13 Jul
From: news.albasani,net - 12 Jul 2008, 22:27
I thought if I posted the recipe my mom used you could tell me if it is ok. -= Exported from BigOven =- Mom's 4 Day Pickles Recipe By: Serving Size: 24 Cuisine: Main Ingredient: Categories: Family -= Ingredients =- -MM BY HELEN PEAGRAM- 3 quarts Gherkins <-=OR=-> Same amount small cukes 2 Cauliflower 1/3...
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From: news.albasani,net - 12 Jul 2008, 03:29
I like sweet pickled cauliflower and when you buy sweet pickles you only get a couple of pieces. Anyone have a recipe that doesn't include mustard seed? -- mompeagram FERGUS/HARLINGEN
10 Posts. Last post send by: news.albasani,net - Saturday 12 Jul
From: Melba's Jammin' - 11 Jul 2008, 16:07
How'd they come out? Did you cut the vegetables into 'spears'? The recipe says 'slices' and to me that means carrot sticks and zucchini spears. Capisce? How'd the zukes hold up? Mushy? What do you think about coins instead of spears? Inquiring Mind Wants to Know. -- -Barb, Mother Superior, HOSSSPoJ rec.food.cooking Preserved Fruit Administrator "Always...
2 Posts. Last post send by: Melba's Jammin' - Friday 11 Jul
From: Isabella Woodhouse - 10 Jul 2008, 22:37
The garden hasn't produced anything enough to preserve yet so I thought I'd better defrost the freezer before I get hit with a deluge. I had a problem with my hands for a time so it's been over two years. Ugh! It took my daughter and I all morning. The frost and ice build-up was quite spectacular. We had a little chat about her standing there with...
29 Posts. Last post send by: Isabella Woodhouse - Thursday 10 Jul
From: The Joneses - 10 Jul 2008, 16:41
Yeehaaa! I finally had the Big Blue Book and Joy of Pickling wirebound down at Kinko's. (no relationship otherwise). Didn't cost much, about US$3.50 per. Couldn't do that for all the cookbooks I have, but I use those two a lot, and the wire binding makes it *so much easier* to use. I'm thrilled, just thrilled. Maybe I just need to get out more... ...
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From: The Cook - 09 Jul 2008, 17:48
I now have 12 quarts of sliced cucumbers in lime water. Tomorrow after they have been rinsed well I will sort them out and make some dill and some sweet pickles. DH just came in with about a quart of blackberries. Think I will make a pie and endure the seeds. I love blackberry pie.
19 Posts. Last post send by: The Cook - Wednesday 09 Jul
From: Melba's Jammin' - 09 Jul 2008, 17:03
I've been posting preserving pics to alt.binaries.food with related posts to r.f.cooking and crossposted to r.f.preserving. I've been setting follow-ups to r.f.p. because the posts have been about preserving. **Big mistake!!** The off-topic crap that is so prevalent on r.f.c. has been directed here because of my follow-up settings and I'm really...
3 Posts. Last post send by: Melba's Jammin' - Wednesday 09 Jul
From: George Shirley - 09 Jul 2008, 16:41
Miz Anne stirred up a mess of figs fresh from the tree yesterday with a mite of sugar and cooked them down. Today she is making a type of cookie with them and an oatmeal crust. We shall see how they come out.
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From: Melba's Jammin' - 09 Jul 2008, 03:14
Boozeberry Jam, Watermelon Pickles, Apricot Butter. <Shame on you for thinking that!!> Follow-ups set to r.f.preserving; pic on alt.binaries.food. -- -Barb, Mother Superior, HOSSSPoJ rec.food.cooking Preserved Fruit Administrator "Always in a jam. Never in a stew." - Evergene
10 Posts. Last post send by: Melba's Jammin' - Wednesday 09 Jul
From: The Cook - 08 Jul 2008, 21:16
Last week at the farmers market I bought some more Lodi apples and made more apple jelly. I have been using the Ball Liquid Pectin and it seems to work ok, just takes a little longer to set. And I do like not too stiff. Somewhere between running off the toast and tearing the bread when you try to spread DH picked some more blackberries around the yard...
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From: Isabella Woodhouse - 08 Jul 2008, 17:59
Well, the deer only murdered two of our fruit trees this year. Sometimes they strip all the leaves; other times they break so many branches that the trees cannot recover. Nonetheless, we finally have some fruit this year in our small "orchard". My husband snickers when I call it that. But some of the trees are definitely maturing despite the local...
3 Posts. Last post send by: Isabella Woodhouse - Tuesday 08 Jul
