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RVINGWAY's Photo RVINGWAY Posts: 167
7/21/10 6:40 A

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I do a lot of dehydrating instead of canning or freezing - less space. I don't have a freezer. I even dehydrate homemade soups - works great and re-hydrates easily. Toamatoes get canned but corn and other veges get dehydrated taste fresh when rehydrated. :)

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,803
7/19/10 5:49 A

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Does anyone have a fav sweet relish recipe that is fail-safe and on the simple side for a first-time canner like me? Thanks in advance.

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DGILBRIDE1949's Photo DGILBRIDE1949 Posts: 4,042
11/29/09 8:22 P

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Oh, thank you....I will also share this information with my sister.

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WINDINGROAD's Photo WINDINGROAD Posts: 443
11/29/09 7:25 P

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I dice it and put it on a cookie sheet to freeze, then pack it loose in a ziploc after it is frozen. I then have diced celery for soups etc.

Edited by: WINDINGROAD at: 11/29/2009 (19:26)
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DGILBRIDE1949's Photo DGILBRIDE1949 Posts: 4,042
11/29/09 7:03 P

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This may sound stupid, but how do you freeze celery? Do you just put it in a canning jar and put it in the freezer; can you can celery?

Leader - A Course In Miracles
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"And though I may not
know the answers
I can finally say I'm free.
And if the questions
lead me here,
Then
I am who I was born
to be."

-Susan Boyle
I Dreamed A Dream CD
"I am who I was born
to be"


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WINDINGROAD's Photo WINDINGROAD Posts: 443
11/29/09 4:39 P

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You can freeze celery without blanching and shredding carrots to freeze without blanching works very well. I don't even peel mine when I do that. I put the shredded carrots in meatloaf, rice, soup, jello, breads, cakes, etc.

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DGILBRIDE1949's Photo DGILBRIDE1949 Posts: 4,042
11/29/09 1:29 P

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Me too! emoticon

Leader - A Course In Miracles
Leader - Voluntary Simplicity



"And though I may not
know the answers
I can finally say I'm free.
And if the questions
lead me here,
Then
I am who I was born
to be."

-Susan Boyle
I Dreamed A Dream CD
"I am who I was born
to be"


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PARROTWOMAN's Photo PARROTWOMAN SparkPoints: (0)
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11/29/09 8:46 A

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The only veggie I've ever frozen without blanching first is onions. I'm curious to hear how this works.

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IMREITE's Photo IMREITE SparkPoints: (245,051)
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11/29/09 12:40 A

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I froze carrots from my garden today. it seemed to take forever to clean and peal them i labeled a few bags as not blanched. i want to see what difference it might make.

anyone freeze veggies without blanching first?

Don't forget to be awesome.


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DGILBRIDE1949's Photo DGILBRIDE1949 Posts: 4,042
11/23/09 4:40 P

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Just like regular flour. It' good to talk to you!

Leader - A Course In Miracles
Leader - Voluntary Simplicity



"And though I may not
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I can finally say I'm free.
And if the questions
lead me here,
Then
I am who I was born
to be."

-Susan Boyle
I Dreamed A Dream CD
"I am who I was born
to be"


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11/23/09 1:17 P

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I googled it, and I could find lots of sites that tell you how to make it, but none that are selling it. Out of curiousity, how do you use it?

Debbie
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DGILBRIDE1949's Photo DGILBRIDE1949 Posts: 4,042
11/23/09 9:20 A

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Does anybody know where I can purchase acorn flour?

Leader - A Course In Miracles
Leader - Voluntary Simplicity



"And though I may not
know the answers
I can finally say I'm free.
And if the questions
lead me here,
Then
I am who I was born
to be."

-Susan Boyle
I Dreamed A Dream CD
"I am who I was born
to be"


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BEETLEBUGLADY's Photo BEETLEBUGLADY Posts: 760
10/4/09 10:12 A

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Good morning, Having a quiet, cool morning here at our campground. Walked all around an apple Festival in Kendallville, IN yesterday. Great food, crafts, reinactors, and just plain fun.

WINDINGROAD's Photo WINDINGROAD Posts: 443
10/3/09 12:14 P

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Soccer season hit our family and I've been out of the spark loop. I hope to make saurkraut today.

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NETPASSONS's Photo NETPASSONS SparkPoints: (0)
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9/2/09 10:14 P

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On turnips & greens, I cook them, then freeze them.

Net.
BEETLEBUGLADY's Photo BEETLEBUGLADY Posts: 760
9/2/09 11:27 A

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Looking for suggestions on putting up turnips.

CAROL_'s Photo CAROL_ SparkPoints: (0)
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8/28/09 9:10 P

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Thanks alot, I'm going to try the colander thing. (Don't know why I didn't think of that; but, that's why I asked!)

"Free men have arms; slaves do not.” -- William Blackstone
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OREAD_1's Photo OREAD_1 Posts: 1,421
8/28/09 8:57 P

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As a kid, the "big sister" it was my job to coach the pumpkin carving. I took all the slimy seeds and dumped them in a big colendar/strainer and swished under running water. It seemed to be fast work. Then on to a cookie sheet into a hot oven till they smelled good (sometimes I remembered to salt them first). It was a great snack before the candy was gathered. I too am a city girl. I do know that the common pumpkins in the store for Jack-o-lanterns do have much less taste then the sweet ones I have used to make pies. I am not an expert, just my opinion.

Dutch proverb: “We grow too soon old and too late smart”

My mouse is on a break! Enjoy!


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CAROL_'s Photo CAROL_ SparkPoints: (0)
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8/28/09 6:09 P

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I have a question, I have always lived in the city. When I was a little girl growing up, after carving our halloween pumpkin, my mother would take it the next day and make pumpkin pie. Delicious, mouth-watering-just-at-the-memory-of-it, pumpkin pies.

A few years ago I started doing the same, I didn't celebrate halloween for a long time because I don't like the focus on death and skeletons and witches and demons, instead of on All Saints. But a few years ago I started carving pumpkins again and enjoy it, and I also found it wasteful and after the first year or two of feeling guilty about the waste, I also started making pumpkin pies.

So there was probably a 3-decade gap there, between my mother's Halloween pumpkin pies and my own. In my opinion, my own taste as good as store bought pumpkin pie you buy in the bakery section, Sara Lee's and Mrs. Smith's frozen that go on sale every year for $1.99 (and there's always a dollar off coupon so you can get them for a dollar); and pumpkin pie made from canned. They all taste the same to me. I do notice lots of stringy fiber in my home-cooked but I just use an immersion blender or regular blender to cut up the strands for a creamier texture; figure all that fiber is undoubtedly a health benefit so I look at it as positive. I noticed the smaller "cooking pumpkins" have now become available sometime during that 3-decade gap. I never buy them because they are more expensive, I don't use pumpkin all year long just seasonally, and since I don't have a garden I've never grown them. I usually wait til the large cans (28oz?) of pure pumpkin are on sale, and add my own spices if I ever use them in recipes (like pumpkin bread or crustless pumpkin pie, some people use them in smoothies, etc.). I also froze some of the cooked pumpkin from Halloween because there was so much, unless I'm going to a social event or potluck it makes way too many pies.

So if my pies made from Halloween grocery store pumpkins, and not made from pie pumpkins or cooking pumpkins, taste as good as bakery and frozen, what is the deal with the pie/cooking pumpkins? I've just always been really curious about that. Figured it must be something I don't know because I'm a city slicker, ha ha. Maybe they're not as stringy with the fiber because they're smaller; but that really doesn't matter to me.

If I made a pie from each kind, and did a blindfolded taste test, would I be able to tell the difference? Just wondering since some of you seem so knowledgable, and, since my pies taste so good as is.

Also I throw away the seeds that are very nutritious, just because they are so messy and hard to deal with. Does anyone have a method to clean the seeds?

???

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"Free men have arms; slaves do not.” -- William Blackstone
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PARROTWOMAN's Photo PARROTWOMAN SparkPoints: (0)
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8/28/09 1:29 P

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I tired it, but I let my DH talk me into using the flesh from Stryon pumpkins. Stryons are grown for the seeds, and the flesh is very bland and coarse. But, DH can't stand to see it "go to waste." Needless to say, it was pretty awful, and I have convinced DH that the best use of the Stryon flesh is to feed it to the chickens! They love it.

I do think that the butter would be wonderful with regular cooking pumpkins, and I plan to try it again.

By the way, I didn't toss the yucky Stryon pumpkin butter. I froze it and plan to add it to muffins.

Debbie
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BEETLEBUGLADY's Photo BEETLEBUGLADY Posts: 760
8/28/09 7:43 A

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Parrotwoman, Thanks for the link to pumpkin butter. Would be a nice addition to a Thanksgiving dinner. Did you try it yet. Wonder if it could be made now and how it freezes.

OREAD_1's Photo OREAD_1 Posts: 1,421
8/23/09 2:58 P

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I recently borrowed a couple of books from the library and the mention of Horseradish got my attention since I love it. It is only for dehydration though:
Sunset "Home Canning"
How to prepare: Rinse;remove small rootlets and stubs; Peel or scrap roots; Grate no blanching required.
Test for doneness: Very dry and powdery.
I am searching for a good recipe to make an allergy free Horseradish sauce and thought having it dry on hand might work.

Edited by: OREAD_1 at: 8/23/2009 (14:59)
Dutch proverb: “We grow too soon old and too late smart”

My mouse is on a break! Enjoy!


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8/21/09 5:01 P

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I've never made pumpkin butter, but I have made apple, peach and tomato butter. I googled it and found a recipe that sounds great. I think I'll have to try it myself.

Anyway, here's a link to the pumpkin butter recipe:
allrecipes.com/Recipe/Pumpkin-Butter
/D
etail.aspx


Debbie
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BLUERAY's Photo BLUERAY Posts: 3,764
8/21/09 8:09 A

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Does anyone have directions for Pumpkin Butter?

~Beth~

Most people are more comfortable with old problems than with new solutions. -- Charles Brower


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8/19/09 3:54 P

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Beth,
Out of 9 Barred Rocks-8 are roosters. We will cook all but one of them once we get some more hens. We are looking for some pullets now. We would like them close to laying age.
We have 9 Silkies also.Not good for eating.. It looks like 3 of them are roosters, I THINK? the other 6 are hens. Will know more next month on the Silkies.

Net.
BEETLEBUGLADY's Photo BEETLEBUGLADY Posts: 760
8/19/09 9:04 A

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Imreite, Thanks for the recipe for freezing green beans as that is what I am doing today.

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Thanks!
I hope they are not all roosters! When you have more than one rooster don't they fight?

~Beth~

Most people are more comfortable with old problems than with new solutions. -- Charles Brower


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8/18/09 4:10 P

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Blueray,
I can with lemon juice all the time, you can't taste it. I use 1 Tablespoon per quart.

emoticon on the new baby chicks !!!!
All of mine except 1 turned out to be roosters. That is on the Barred Rocks. On the Silkies, I think I might have more hens.

Net.
BLUERAY's Photo BLUERAY Posts: 3,764
8/18/09 3:46 P

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Does anyone have ideas for canning "baby food"? I am trying to can some pear sauce without sugar, but as you have to add lemon juice I am wondering if it will be too sour.

~Beth~

Most people are more comfortable with old problems than with new solutions. -- Charles Brower


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OREAD_1's Photo OREAD_1 Posts: 1,421
8/18/09 5:33 A

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I hope you get some good advise, but I am new to this and can only speculate. Will you share yours?

Dutch proverb: “We grow too soon old and too late smart”

My mouse is on a break! Enjoy!


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MRSGWYNN's Photo MRSGWYNN Posts: 1,627
8/17/09 11:42 P

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Hope it's OK to post a request for a recipe here? I've been lurking instead of posting! I did a search but found no mention of horseradish. Mine has been TOO successful this year: crowding out the dill even!!! WOW.. so, how do I preserve it as I intend to dig ALL of it up? I have googled but wanted some "real life" advice. Thanks.

~~Sharon~~
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IMREITE's Photo IMREITE SparkPoints: (245,051)
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8/13/09 9:39 P

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Green Beans
i nip my beans like normal and then blanch them for 3 minutes. then i shock them in ice water. after drying a little, i measure them in 2 serving bags and then freeze.

Don't forget to be awesome.


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BEETLEBUGLADY's Photo BEETLEBUGLADY Posts: 760
8/11/09 6:26 P

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Hi, Haven't been here for a bit. Made some coleslaw with some peppers, carrots, celery and a sugar/vinegar dressing and put into freezer bags. Never did this before and just followed a recipe I found on the Web. Has anyone done this before and how was the slaw when thawed?

CAROL_'s Photo CAROL_ SparkPoints: (0)
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6/18/09 5:36 P

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Yum I saved and printed that!, thank you CELTICMOTOCAT!

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"Free men have arms; slaves do not.” -- William Blackstone
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~FlyLady's getting me organized www.flylady.net
~America is a Republic www.youtube.com/watch?v=RqM7v4XrV7o
~Identify jobs that compliment your passions and talents
~Learn how to keep your gallbladder even thru major wt loss, & keep it healthy www.hwwshow.com


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CELTICMOTOCAT's Photo CELTICMOTOCAT SparkPoints: (17,403)
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6/18/09 5:24 P

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Easy Rhubarb Jam
(got off of allrecipes.com, by xstch3)

5 cups chopped fresh rhubarb
4 cups white sugar
1 (20 oz) can crushed pineapple drained unsweetened
1 (6 oz) pkg strawberry flavored gelatin

In large saucepan or stock pot, combine the rhubarb, sugar and pineapple.
Bring to a boil over medium- high heat.
Boil for 10 minutes, stirring frequently.
Jars can be sterilized at the same time.
After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder.
Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath.
Allow jars to cool in a draft free area.
Refrigerate jars after seal has been broken.

I used the new melon flavor and peach jello, and turned out really good.

Enjoy! I got about 7 jelly jars out of this recipe.



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CAROL_'s Photo CAROL_ SparkPoints: (0)
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6/17/09 9:57 P

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I don't have a recipe but I googled and found a bunch
www.google.com/search?hl=en&q=cannin
g+
banana+peppers&aq=0&oq=canning+ban&aR>qi=g1g%3As1g1


That's interesting I've never known them to be dill flavored; I guess you could certainly add the dill!

"Free men have arms; slaves do not.” -- William Blackstone
~I'm debt free thanks to Dave Ramsey www.daveramsey.com
~FlyLady's getting me organized www.flylady.net
~America is a Republic www.youtube.com/watch?v=RqM7v4XrV7o
~Identify jobs that compliment your passions and talents
~Learn how to keep your gallbladder even thru major wt loss, & keep it healthy www.hwwshow.com


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IMREITE's Photo IMREITE SparkPoints: (245,051)
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5/23/09 1:16 A

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Doe any one have a recipie fir how to can sweet yellow banana peppers? I have bought them before in the store and they have a dill flavor. I am planting these kind of peppers and i hope i can get that flavor.

Don't forget to be awesome.


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POSITVEGRRRL's Photo POSITVEGRRRL Posts: 1,597
5/19/09 4:57 P

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I wanted to share a book I bought: Food Drying with an Attitude: A Fun and Fabulous Guide to Creating Snacks, Meals, and Crafts. By Mary T. Bell.

I want to try making SUNDRIED TOMATOES and then putting them in jars with spices, herbs, and oil. The book says the tomtoes only last about three weeks once you add them to the oil and spices. I'll do a test batch first. If they turns out as well as the grocery store (expensive!) then I'll use these as Christmas gifts for some folks.

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SUZWEBCOWGRL's Photo SUZWEBCOWGRL Posts: 15
5/19/09 6:41 A

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Thank you Lisa!

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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
5/19/09 1:46 A

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Here is a link for canning rhubarb. Hope it helps.


http://edis.ifas.ufl.edu/HE246

Lisa

Lisa

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SUZWEBCOWGRL's Photo SUZWEBCOWGRL Posts: 15
5/18/09 6:23 P

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Blueray-I LOVE the canned apple pie filling. I usually make the apple crisp with it, so not sure about making pie. I've found that (2) quart jars is good for a 9x13 size, one quart jar for 8x8. I just dump the filling into my dish and put any crumb recipe that you use on top. Use the std crisp baking times & temps. If you don't have a recipe, you can look on www.bettycrocker.com for one. I use the one in the Betty Crocker book.


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SUZWEBCOWGRL's Photo SUZWEBCOWGRL Posts: 15
5/18/09 6:18 P

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Hi! Does anyone have a recipe for canning rhubarb? I have way too much and would love to save some for later this year. No room in the freezer at this time.
Thanks!

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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
1/29/09 9:04 A

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That is about all I use. Just make your crust as you would for a reg apple pie, and use the crumb if you want, bake according to recipe. I have found that baking times are pretty consistent as if you made the filling fresh.

Lisa

Lisa

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Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
BLUERAY's Photo BLUERAY Posts: 3,764
1/28/09 6:12 P

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Question - I canned quite a bit of apple pie filling this fall, and now I can't find a recipie for apple pie that uses canned filling. I have always made it using fresh apples and a crumb topping, so I am a bit confused. Anyone use the canned filling?

~Beth~

Most people are more comfortable with old problems than with new solutions. -- Charles Brower


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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
1/27/09 12:40 A

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I put my spaghetti sauce recipe in which is similiar to Liz's and another I found in the Spark Recipes. It is 39 calories and .2 fat for a half a cup serving. Hope this helps.

Lisa

Lisa

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Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
1/26/09 1:32 A

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Awaiting- Blanching is when you take the produce and stick it in a pot with a strainer. Make sure the water is boiling prior to putting produce in, then you leave it in the pot for a couple of minutes, times very, consult ball book of canning and preseriving. Then put in ice water, then bag and freeze.

Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
JARHEADSBABY's Photo JARHEADSBABY Posts: 3,461
1/25/09 5:45 P

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I really dont know.
Just a batch canning recipe.
Sorry I am no help


Liz in Ohio
LAP RNY 8/24/09
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AWAITING1's Photo AWAITING1 Posts: 2,037
1/25/09 5:41 P

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I copy paste recipe... Question What is the nutrition count?

The Lord Is My Strength

When I said, “My foot is slipping,” your love, O Lord, supported me. When anxiety was great within me, your consolation brought joy to my soul. The Lord has become my fortress, and my God the rock in whom I take refuge. Psalms 94:18-19, 22
AWAITING1's Photo AWAITING1 Posts: 2,037
1/25/09 5:38 P

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Blanch Ok HELP!!!!!

The Lord Is My Strength

When I said, “My foot is slipping,” your love, O Lord, supported me. When anxiety was great within me, your consolation brought joy to my soul. The Lord has become my fortress, and my God the rock in whom I take refuge. Psalms 94:18-19, 22
JARHEADSBABY's Photo JARHEADSBABY Posts: 3,461
1/25/09 5:30 P

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My Spaghetti sauce recipe for canning

1/2 bushel tomatoes (16 quarts)
1 teaspoon oregano
4 hot peppers
3 pounds onions. (Any you like)
1 pint salad oil. (used Canola)
1 1/2 cup sugar
1/2 cup salt
48 ounces tomato paste
1 teaspoon basil
Garlic to taste, (3+ cloves)

Grind onions and peppers and fry 1/2 hour in oil, stir a lot,
for when they start to get done they will stick very easily.
Cook tomatoes with garlic and strain in a food mill.
Pour all ingredients together, (I use a short canner) and cook
down until your desired thickness. Stir often for it will stick
as it cooks down.
In Hot one quart jars, put in 1 tablespoon Lemon Juice, and the
sauce and put on the hot lids and rings.
BWB for 40 minutes and then listen for the lovely sound of POP.
Makes about 8-10 quarts per batch, depending on how thick you
want it to be.



Liz in Ohio
LAP RNY 8/24/09
Highest weight 350
PreSurgery weight 270
Team Co- Leader (PALS) Pounds Are Leaving Soon


jarheadsbaby.blogspot.com/


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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
1/25/09 4:44 P

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Good for you, will you blanch first?

Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
AWAITING1's Photo AWAITING1 Posts: 2,037
1/25/09 1:09 P

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Next Saturday We are going to the Farmer's Market. I hope to get a lot of vegetable that I can freeze.

Gerri

The Lord Is My Strength

When I said, “My foot is slipping,” your love, O Lord, supported me. When anxiety was great within me, your consolation brought joy to my soul. The Lord has become my fortress, and my God the rock in whom I take refuge. Psalms 94:18-19, 22
AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
1/21/09 12:18 P

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When you take the canning plunge, we'll help all we can. It's very easy and the food stays preserved longer.

Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
AWAITING1's Photo AWAITING1 Posts: 2,037
1/21/09 8:30 A

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Thank you for your help. I just don't have the nerve to try canning yet. But I'm going to start on freezing vegetables first. I have a book on canning that our daughter bought and one day I will work on canning. My parents use to can when we lived up north and they love it.

Gerri

The Lord Is My Strength

When I said, “My foot is slipping,” your love, O Lord, supported me. When anxiety was great within me, your consolation brought joy to my soul. The Lord has become my fortress, and my God the rock in whom I take refuge. Psalms 94:18-19, 22
NETPASSONS's Photo NETPASSONS SparkPoints: (0)
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1/21/09 1:28 A

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Hi & Welcome !!!
I live in Mississippi. Canning is perfectly safe in our region. If you can't can it-freeze it.
I always use the lowest altitude & add 5 minutes.
You should just use the lowest altitude.

We are all here to help and advice each other.
If I am trying something new--this is where I come.


Net.
AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
1/21/09 12:08 A

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Hello Gerri and emoticon ! I'm not sure what you mean by weather. In Michigan we are very hot and humid during canning season without problem. The biggest thing you need to check is your altitude and add time as needed. But you should be ok according to the process times. I would just process your food as fresh as possible to prevent spoilage and wilting. If you have any questions on time, etc, please ask. Good points of reference are the Ball or Kerr canning books.

Lisa

Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
AWAITING1's Photo AWAITING1 Posts: 2,037
1/20/09 7:04 P

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Hello,

I'm new to this team. I've always wanted to can foods but haven't had the nerve to try. I live in Florida and I'm concerned about canning with the kind of weather we have. Any helpful hints.

Gerri emoticon

The Lord Is My Strength

When I said, “My foot is slipping,” your love, O Lord, supported me. When anxiety was great within me, your consolation brought joy to my soul. The Lord has become my fortress, and my God the rock in whom I take refuge. Psalms 94:18-19, 22
AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
1/20/09 2:23 A

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Spaghetti Sauce

6 Quarts Roma Tomato Juice, cook until hot

Add:

2 C. Chopped Onions
6 Garlic CLoves Crushed or 3/4 tsp. garlic powder
6Tb. Parsley Flakes
4Tb. Salt
2 Tb. Oregano
1 1/2 tsp. Anise Seed
1/4 C. White Sugar

Simmer when the onions begin to look transparent . Add two large cans of tomato paste and simmer a 1/2 hr. Pressure can at 5lb pressure for 8 minutes.

NOTE: You can also use tomato juice from regular tomatoes, you need to start with 12 Quarts of Tomato Juice and cook the tomatoes down to half, 6 quarts. I just found by experimenting, that Roma Tomato Juice is much thicker and you don't have to simmer it down. This will end up being the consistency of Ragu Spaghetti Sauce. We use it for goulash and lasagna also


Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
12/4/08 7:24 A

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Charlotte- Mine is either Ball or Kerr, both are really good. I do get a lot of good canning recipes from recipezaar, an online site. I canned pear sauce this year with sugar, but I never can my applesauce with sugar. My great-grandmother was diabetic and she didn't can fruits with sugar, so I don't think they're needed as a preservative.

Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
SWIMMINGLAPS's Photo SWIMMINGLAPS SparkPoints: (9,357)
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12/3/08 9:57 P

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I also use the Blue Ball Book of Canning for most things. It's not big, so things are easy to find and the instructions are easy to follow.

Cathy

I am only one, but still, I am one. I cannot do everything but I can do something. And, because I cannot do everything, I will not refuse to do what I can.” Edward Everett Hale
CRMAGNO's Photo CRMAGNO Posts: 1,238
12/3/08 4:55 P

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I sweetened my pear sauce (pears grow wild in my area so they are easy to get) this year with a can of rasberry white grape concentrate (which had sugar I am sure). But, it worked great, nice color and flavor.

I keep getting told that you need sugar as a presservative, but about 3 years ago I made some pear sauce from japanese pears that were so sweet I did not use any sugar what so ever and it lasted until we finished the last jar about 6 months ago. So, if the fruit is sweet I tend to go light on the sugar and am fine.

What about favorite canning books? Mine is the Blue Ball Book of Canning. Standard basics, love it.

Charlotte

"If you are honest, people may cheat you. Be honest anyway. If you find happiness, people may be jealous. Be happy anyway. The good you do today may be forgotten tomorrow. Do good anyway. Give the world the best you have and it may never be enough. Give your best anyway.In the end, it's between you and God. It was never between you and them anyway."

What do you call someone you agree with 80% of the time? You call them friend NOT 20% traitor -- Ronald Reagan



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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
11/25/08 4:45 P

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Sounds yummy. I usually can it without sugar and then add spices and such when we open it.

Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
SWIMMINGLAPS's Photo SWIMMINGLAPS SparkPoints: (9,357)
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11/25/08 12:59 A

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I can't remember if I posted this before or not, so if I did, sorry!!

This year when I made applesauce, instead of adding a little sugar, I used crystal lite powders. It was yummy! My kids love flavored applesauce, but I'm not willing to pay the price for it - especially when we have so many apples! I was afraid that the flavor would change or go weird when I canned the sauce, but it was fine. We did raspberry, strawberry-kiwi, peach, and apple. Raspberry was everyone's favorite. It also turns the sauce a beautiful cranberry color, which doesn't discolor as it sits in jars. My light applesauces that I made in September have already started to darken, but the raspberry applesauce is still beautiful.

Cathy

I am only one, but still, I am one. I cannot do everything but I can do something. And, because I cannot do everything, I will not refuse to do what I can.” Edward Everett Hale
CEB2007's Photo CEB2007 SparkPoints: (32,008)
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11/15/08 9:33 P

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In some ways that is sad. The man I married a little over a year ago has pear trees, pecan trees, satsumas, peaches, quamquats among all type of flowers. I have throughly enjoyed working in his yard (our yard now) and I have put up pears this year.
Oh well, people need houses too.
I sincerely hope you are not near the fires.
Carolyn


Wisdom is knowing what to do next, skill is knowing how to do it, and virtue is doing it. www.ceb2007.wordpress.com www.ceb2007.blogspot.com


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ABERNAC Posts: 25
11/15/08 9:24 P

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I live in Oakley CA when we moved out here 20 yrs ago.it was like living in the country. Now alot of orchards are gone and they grow houses vs produce

Edited by: ABERNAC at: 11/15/2008 (21:24)
cash4books.net


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CEB2007's Photo CEB2007 SparkPoints: (32,008)
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11/8/08 8:22 P

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I live in Dothan, southeast Alabama. Where do you live?


Wisdom is knowing what to do next, skill is knowing how to do it, and virtue is doing it. www.ceb2007.wordpress.com www.ceb2007.blogspot.com


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