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From: Ted Mittelstaedt - 23 Jul 2008, 02:42
Hi All, OK I got one here for everyone's comments. Over the weekend I picked (at the u-pick) around 26 lbs of rasberries. Mostly Tallman variety but some Coho. I sieved them to remove some of the seeds. When I made the jam I was getting a really LARGE amount of foam. One batch in particular (the coho's) was so bad that the entire pot...
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From: brislinebeauty - 22 Jul 2008, 03:36
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From: Isabella Woodhouse - 21 Jul 2008, 23:26
Found 4 half pints of 2003 strawberry jam behind a box of empty jars. How sad. When I opened them, they looked just as clear and bright as when I made them. They even smelled good. But into the compost they went. I thought 5 years was too long. Hopefully soon we'll have some plum jam! Isabella -- "I will show you fear in a handful of dust"...
6 Posts. Last post send by: Isabella Woodhouse - Monday 21 Jul
From: j-lattie@neiu.edu - 21 Jul 2008, 00:01
I know, perhaps not totally relevant to "preserving," but I just have to share this discovery with friends. I was at a home reception following a ceremony. Nice condo, but small for the maybe two dozen milling around. Buffet style. Not many places to sit and eat. Great food catered in, and of course, the wine flowed. Our hostess is clever and practical....
1 Posts. Last post send by: j-lattie@neiu.edu - Monday 21 Jul
From: Alan Calan - 20 Jul 2008, 22:26
Hi everyone, Serene sent me here to find out what the best jars would be for making kosher garlic sour pickles. My grandmother used to make them all the time when we grew cucumbers. She used to use a large glass jar put in water, a lot of salt, pickling spices and garlic. She then put wax paper on the opening of the jar and then the screw on lid on...
7 Posts. Last post send by: Melba's Jammin' - Sunday 20 Jul
From: Kathi Jones - 20 Jul 2008, 02:50
I have 2 huge basil bushes that are doing so well, I wont be able to use it all fresh...and I don't want to miss the opportunity.... Don't eat pesto, and wasn't impressed with basil jelly.....I've pureed it with olive oil and frozen it with good results it the past, and will do that if nothing else comes up.... other than drying, ideas please? ...
24 Posts. Last post send by: Isabella Woodhouse - Monday 21 Jul
From: Melba's Jammin' - 19 Jul 2008, 06:15
Ohboyohboyohboyohboy! Sister Julie summoned me to the other end of town today for the privilege of buying 9 pints of raspberries from her. I had the first batch of jam under way within half an hour or getting back home and finished the second batch just before starting on supper. Yield was 15 half pints, five 4-ounce jars, three wee gift jars, and...
6 Posts. Last post send by: Gloria P - Monday 21 Jul
From: The Cook - 18 Jul 2008, 21:10
Did I open my mouth in this newsgroup a few days ago to say that thankfully the cukes were not producing many? Yesterday I picked 14.5 pounds of the things. Right now I have 3.5 pounds of average size (3 - 4 " long, 1.5 diameter) soaking in lime for sweet pickles. The rest of the average to large (8 quarts) are soaking in salt water for bread and butter...
2 Posts. Last post send by: The Cook - Friday 18 Jul
From: Virginia Tadrzynski - 18 Jul 2008, 17:17
Thanks Edrina, for the segue into something I was planning on posting. To all of you who are discussing where to get your canning jars, such as Goodwill or Salvation Army, I had a treasure trove dropped into my lap the other day. An acquaintence from church saw me making jelly for VBS and asked where I got the jars.....I give the answer, here and...
12 Posts. Last post send by: Virginia Tadrzynski - Friday 18 Jul
From: The Joneses - 18 Jul 2008, 16:50
They just stay well preserved.
3 Posts. Last post send by: The Joneses - Friday 18 Jul
From: news.albasani,net - 18 Jul 2008, 01:20
I found the spices. I googled spice in a city I was going to and found Spice of India in Kitchener. They had everything I needed. So my pickled cauliflower are in the brine. -- mompeagram FERGUS/HARLINGEN
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From: Julie Bove - 17 Jul 2008, 03:46
I had a lunch sack mostly full of Bing cherries today that I pitted. My pitter is old and rusty and I need to get a new one. The kind I have has three loops on it and a plunger. You put one loop around your thumb, and the others are for your pointer and middle finger. You then put the cherry in the end of it, depress the plunger and if it works right,...
22 Posts. Last post send by: enigma - Monday 21 Jul
From: news.albasani,net - 16 Jul 2008, 04:10
I decided to use my mom's recipe and combine the instructions with one I have in the complete book of Canning. But... my mom's recipe calls for cassia buds and I don't know if they are even available any longer. I know cassia buds are the immature fruit of the cinnamon so what ratio of cinnamon bark do I use to replace the buds. Any help appreciated. Helen --...
2 Posts. Last post send by: news.albasani,net - Wednesday 16 Jul
From: The Cook - 16 Jul 2008, 01:14
According to this site http :// www .canningpantry,com /ball-pickle-crisp.html Pickle Crisp has been discontinued. Pete suggested we see if the local pharmacy can get us some Calcium Chloride. On the other hand, if it is tat good, why discontinue it?
13 Posts. Last post send by: The Cook - Wednesday 16 Jul
From: Epiphany - 15 Jul 2008, 19:28
How often do you find those jelly/jam thermometers off on temp? Mine has got to be sick, because my strawberry jam was ready to jar and the thermometer was still way below the mark. Which is the best brand for accuracy? Or don't any of you use them anymore?? ** Posted from http :// www .teranews,com **
11 Posts. Last post send by: Epiphany - Tuesday 15 Jul
