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    mamagrow

    Chef #884717

    Joined: Jul 07, 2008

    My Journal

    New Topic Plums. What would you do? in Canning, Preserving and Dehydrating

    "A friend of mine offered me all the plums I want if I picked them. I got 122 pounds (not including what we've eaten and shared, and that was maybe a third of what was on the tree). She kept insisting they were ready, but they were still rock hard when we picked them. That was a week ago. They are softening now, but still a little tart. Not sure if ..."

    Sep 18, 2012 on Food.com

    New Topic Bottled cherry tomatoes in Canning, Preserving and Dehydrating

    "So I'm typically a by-the-book canner. If I want to use a recipe, I find one with comparable proportions and make allowable switches (like types of peppers or onions for garlic). My neighbor gave me a jar of this, I pulsed it in the food processor and it made such an easy, delicious sauce. It is open kettle canning, which is BAD. I know this. I ca..."

    Aug 27, 2012 on Food.com

    Reviewed Lemon Pasta With Sour Cream

    "This was very easy and very good. I was wary of all the lemon after reading the reviews, so I left out the zest and used only 1 tbsp of lemon juice. I would have been fine with more lemon flavor, but that amount was also very good. I served it with a roasted chicken, French bread and salad. It was a nice change from the usual sauces."

    Feb 29, 2012 on Food.com

    Reviewed Harvest Pumpkin Apple Bread

    "This was pretty good. I used 2 cups of brown sugar, added nutmeg, and actually rehydrated dried apples instead of a fresh apple. I tried it about an hour out of the oven and it didn't taste like much, so I was concerned (I was taking the other loaf to another family), but this morning it was good. It was very moist, and my kids ate the whole loaf t..."

    Dec 7, 2011 on Food.com

    New Topic Peeling Pears in Canning, Preserving and Dehydrating

    "I'm going to can pear slices for the first time. Is there an easier way to peel them than a potato peeler?

    I'm also going to do pear/apple sauce and read a tip that I can just halve the pears and apples, cook them and when I run them through the mill the skins, seeds and cores will be separated. Is that true?

    I've canned a lot of things, but..."

    Sep 25, 2011 on Food.com

    Reviewed Spinach Pear Salad from Restaurateur, Tom Douglas

    "Delicious. I'm not a huge curry fan but I loved the combination of flavors. The whole family loved it. I added grilled chicken and homemade French bread to make it a complete meal. We love entree salads. Thanks!"

    Sep 12, 2011 on Food.com

    New Topic Corn syrup substitute in Canning, Preserving and Dehydrating

    "It's been a long time since I've been on here, but I'm back with a question. I want to make the blueberry sauce on page 185 of the Ball Complete Book of Home Preserving. It calls for corn syrup, which I refuse to use (hello! That's a big reason why I can my own food, to get away from corn syrup!). Is anyone aware of a substitution? Thanks!"

    Aug 3, 2011 on Food.com

    Reviewed Chicken and Cashew Stir-Fry

    "This was good. I added some celery just because I had some I needed to use. I added a little more liquid to make the sauce go farther. I was out of corn starch so I thickened with flour. And bc I'm cashew crazy, I ended up adding more cashews."

    Jun 16, 2011 on Food.com

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