Posts by jamlady

Would you consider revamping the recipe so that it is a condensed soup -- one that the consumer would be required to add dairy to reconstitute?  Before marketing, I'd have it tested by a local lab for shelf life, pH, mold, etc....

I vote for America's Test Kitchen.  I enjoy food science as much as actually cooking, and their books have so many scientific explanations. But their recipes range from basic to adventurous cookery.

I think you are very wise to go ahead and water bath. I tell my canning students that it's like wearing a seat belt.     Chances are, you could decide not to buckle up before driving your car, and you'll still reach your...

Teaching my children how to can recently resulted in the biggest thrill for me and for my daughter.  The students in my 15-year-old daughter's health class were given the assignment to each bring in a favorite food to share with...

@ Worldcook - an idea for making pear preserves that have some body.  Instead of processing your pears like an applesauce, try this.  Peel and core pears.  On your food processor, insert a "fine grate"...

KY and Amazing - wonderful examples and research.  I enjoyed reading them immensely.  My analogy of canning that I tell students is this: You may choose to wear a seat belt or not to wear a seat belt.  Chances are, you...

When you were looking for a company to bottle your delicious mix, did you search using the key word "copacker?"  It's often the industry term for a company that uses your recipe to create your product with a reasonable shelf...

Heirloomer - you are HILARIOUS!!!  Thanks for the pick-me-up this morning!  And more insight to the history that leads to the   Quote:  You mean from the "....and we ain't killed nobody...

Heirloomer - I think I've heard it all.  Not only starting the timer too soon, but some wild ideas.  Here are some hilarious (and some not-so-funny) beliefs and incidents that a fellow preserver would enjoy:   -...

I love garlic and onion jam as a spread for pizza blanca.  Just the jam, fresh tomatoes and basil, cheese.  Yummm....  Again, I've really enjoyed reading all the good ideas on this thread.  You really started...