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"If you're following USDA guidelines, please click on http://www.uga.edu/nchfp/publications/uga/uga_steps_proc_j_j.pdf for the current processing directions."
Oct 14, 2010 on Food.com
"A beautiful, chocolate-y cake and a perfect way to use up a little dab of leftover mashed potatoes. I made it in a bundt pan and drizzled with a chocolate/powdered sugar glaze."
Oct 9, 2010 on Food.com
"Chef on the Coast did a great illustrated tutorial on canning potatoes. Click on the link to see it:
Sep 26, 2010 on Food.com
"Temperature test The jam is ready when the temperature registers 105ºC (221ºF on a candy thermometer. Simply immerse the thermometer in the jam shortly before the specified cooking time is completed, keeping it away from the base and the sides of the pan. Leave in position until the temperature has been reached. Boil a little longer if necess..."
Jul 3, 2010 on Food.com
"It's extremely unlikely that one would consume enough alum in these pickles to cause harm. Alum is approved by the U.S. Food and Drug Administration as a food additive. It is unhealthful to humans in quantities greater than an ounce. There's only 1 1/4 teaspoons called for in this recipe that makes two entire buckets."
Jun 29, 2010 on Food.com
"This didn't work as well for me as it did for the other reviewers. Perhaps my ginger was too old, but the flavor was still extremely sharp even after a week and a half."
Jun 26, 2010 on Food.com
"I really liked this. Didn't have any lemons so subbed lemon pepper and cider vinegar."
Jun 6, 2010 on Food.com
"A delicious salad dressing. Quite easy to make. Didn't have fresh lemons, so subbed a little extra vinegar and lemon pepper. This thickened up tremendously in the frig overnight for us. We'll be making this one again."
Jun 5, 2010 on Food.com
"No stars as I didn't make the complete recipe (skipped the rice. The chicken was quite easily made and very flavorful, but I don't believe we'll be adding it to our permanent repertoire."
May 25, 2010 on Food.com
"A terrific way for me to use up some leftover rice. A beautiful accent to our dinner. We'll be making this again."
May 24, 2010 on Food.com