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First Autumn Sunday

Sunday, September 22, 2013

Thank you all for your prayers... Thank you Patty for adding me personally too.

Well, it was Lila to the Rescue for supper last nite, I put veggies in pressure cooker and added leftover mustard sauce and 10 min. later we were eating...

This pickling I have been doing, with my neighbor's help, and also my Korean student one day, I borrowed a roaster from neighbor and am using that to sterilize bottles, and my niece's pressure cooker and also she cleaned out her cupboards and gave me lots of bottles, and of course, the pastor's wife gave me two batches of tomatoes....and add in my mother's recipes, so I'd say it's a community effort...

But, the excitement today was being reminded at church that the tomato soup we made, needed to be put in fridge....came home and discovered why the back porch stunk.... the bottle had exploded all over my cupboard... But, what was weird was, last nite Buddy came in from his bed in porch and was upset and wouldn't go back out there, and he slept in front room last nite. So, guess I discovered what the mystery is. I called Pastor's wife and she said to throw the whole bottle out, not to even try to open it, it's still sitting in my sink...don't know why it wasn't preserved, not enough sugar, (then why do pickles work with Splenda?) or because it had flour in it (but so do mustard pickles) -m oh well done now.

Beautiful day here today, called in my meds and gotta go pick up by 5pm, and Buddy and I should get in a walk cuz it's going to rain all week, so better stop talking and get going for now.

Hope everyone is enjoying a restful weekend and enjoying your families...
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  Member Comments About This Blog Post:

SCOOTER4263 9/22/2013 4:34PM

    Canning is a mystery to me. I don't know why we don't all die of botulism, but I've successfully canned most fruits and veg at one time or another. I was converted to a freezer person, but sinc my freezer quit, I think I'll have to revert to canning.

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TOPSBEAR 9/22/2013 4:03PM

    tomatoes are a funny thing. I remember my mother saying stuff about tomatoes and the acids but also about flour. So I never have made anything with flour in it, for canning. When I make tomato soup It is like a cross between crushed tomatoes and tomato juice more than anything. I have it that way or if I want the heavier version, thicken it after I open it. Sorry I can t help you more than that

I also ad a splash of vinegar or lemon juice to anything canned with tomatoes, to kick the acid level up

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