"Ophelia" wrote in message
...

Not so much speechless as awestruck, I think.
Different countries have different standards for "the norm." I don't
particularly think it's anything but a different way of doing things.
Do you can/bottle/jar other stuff, O? Like tomatoes? If so, are
those commonly processed in a waterbath?

Yes I do Barb. I also have a canner I got from Ross.


I hope that when you process tomatos in a waterbath that you
acidify them with lemon juice. Many varieties of tomatoes today
have been found to not have enough acid to be safely BWB canned
without adding acid.

For most healthy adults, about the worst you will get from a contaminated
high acid canning is a case of the Hershy Squirts. It can be a lot worse
for older folks or children, though. But, there's a number of cases of
people killed and/or severly sick from botulism poisoning as a result
of canned tomatos that were not acidified, or pressure canned. There
was a case not too long ago where the CDC tested around 50 jars of
home-canned tomato sauce that was BWB. 48 of the jars tested negative,
2 had rip-roaring Botulism cultures going, that were centered in large
chunks of tomatos in the jars. A pretty game of Russian Roulette, that.

(They tested the 50 jars because the family that did the canning had
a number of members that had to spend a couple weeks in Iron Lungs,
surviving a Botulism attack)

Ted

Ted Mittelstaedt wrote:
"Ophelia" wrote in message
...

Not so much speechless as awestruck, I think.
Different countries have different standards for "the norm." I
don't particularly think it's anything but a different way of doing
things. Do you can/bottle/jar other stuff, O? Like tomatoes? If
so, are those commonly processed in a waterbath?

Yes I do Barb. I also have a canner I got from Ross.


I hope that when you process tomatos in a waterbath that you
acidify them with lemon juice. Many varieties of tomatoes today
have been found to not have enough acid to be safely BWB canned
without adding acid.

Barb was kind enough to send me a Ball blue book some years ago which is
what I have followed since, when bottling/canning

For most healthy adults, about the worst you will get from a
contaminated high acid canning is a case of the Hershy Squirts. It
can be a lot worse for older folks or children, though. But, there's
a number of cases of people killed and/or severly sick from botulism
poisoning as a result
of canned tomatos that were not acidified, or pressure canned. There
was a case not too long ago where the CDC tested around 50 jars of
home-canned tomato sauce that was BWB. 48 of the jars tested
negative, 2 had rip-roaring Botulism cultures going, that were
centered in large chunks of tomatos in the jars. A pretty game of
Russian Roulette, that.

(They tested the 50 jars because the family that did the canning had
a number of members that had to spend a couple weeks in Iron Lungs,
surviving a Botulism attack)

I have been preserving food for more than 40 years and have never made
anyone ill so far.
When my children where at home I did a lot. In later years much less but I
still enjoy doing a little

In article ,
George Shirley wrote:

Melba's Jammin' wrote:
In article ,
George Shirley wrote:

SCUBApix wrote:
ok, quarter and peel 3 oranges and 2 lemons.
-Scrape off half the white pith then cut peels in to thin slivers.
-Place slivered peel in a pot with 1.5 cups water and 1/8 teaspoon
baking
soda.
-Cover and simmer 20 minutes.
-Chop the fruit from those 3 oranges and 2 lemons and add that to the
cooking peel (you should have 3 cups total)
-Cover and simmer another 10 minutes.
-Then add 5 cups sugar and bring to a full rolling boil, boil hard for
one
minute.
-Remove from heat, stir in 1 pouch Certo Liquid Pectin.
-Pour in to jars and process.

I got 6 X 250 ml jars. The peel tends to float to the top so I find I
have
to gently rotate the jars as the marmalade sets up.

This recipe is taken directly from the Certo Liquid Pectin package. A
pdf
document of the package insert can be found
herehttp://www.kraftcanada.com/Assets/docs/Certo/Certo_Liquid_EN.pdf it
is
the
'orange marmalade under cooked jams' in red

good luck,
Kathi- Hide quoted text -

- Show quoted text -
I just want to be sure I got this right. Because you sterilize the
jars before using, there is no BWB processing, right?
Boy, oh boy, I sure hope she is. I sterilize my jars before using and
then BWB process. That is generally what is called for.

George

If you process them in the BWB for 10 minutes or more, Jorge, you don't
have to sterilize them before filling -- just have them clean and hot.

The way I work it they get clean, hot, and sterilized. When I'm
preparing to make jam or jelly I put the BWB pot on the stove first,
full of jars and water with about a tablespoon of white vinegar in the
water. Our city water is very high in calcium and can leave white
deposits on jars. Even on the new gas stove and on a 16,500 btu burner
it takes a bit to get that much water boiling.

Once the jelly or jam is ready to be jarred I lift the jars, one by one,
out of the pot with a pair of tongs, emptying the water from the jar as
I do it. Jars are hot, clean, and, mostly sterilized by that action.

When jars are full, rims wiped clean with a wet paper towel, hot lids in
place, and rings screwed on hand-tight they go back in the BWB for
processing. By leaving the BWB lid on during the filling I speed up the
boiling process enough that it doesn't take long to start the processing
of the jars.

My jars are stored in the original boxes in a closet in my home office.
Although we don't have much in the way of insects or other vermin I
prefer to ensure the jars are very clean and hot before filling. YMMV

George

I do similar but I don't boil the empty jars for 10 minutes to sterilize
them. I start my clean jars in hot water with a glug of vinegar and
commence to making my jam or jelly. By the time the jam is ready to
jar, I remove the jars from the water, put them on a clean towel to
drain a bit, and put the lids into the hot or simmering water while i
fill the jars. Then back into the bwb for a 10-minute gentle boil.

Have you noticed current instructions to let the processed jars sit in
the water for 5 minutes before removing them? I first ran across it in
the big Ball Book; Elizabeth Andress at the NCHFP said that
Jarden's*work with lids has shown the extra five minutes helps ensure a
good seal and reduce the chance of leakage after the jars are removed
from the canner and that's what they (UGA folks) are recommending in the
current So Easy To Preserve, too. They also changed their pressure
canning steps to waiting 10 minutes after taking the weight off, before
removing the lid, for the same reason.* (USDA used to say 2 minutes)*
Again, not related to the safety of the product, but*a desire to be
consistent with the industry and lessen the chances of problems and seal
failures. I thought that was interesting.

http://www.uga.edu/nchfp/publication...w_canners.html
http://www.uga.edu/nchfp/publication...s_canners.html

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!

Melba's Jammin' wrote:
In article ,
George Shirley wrote:

Melba's Jammin' wrote:
In article ,
George Shirley wrote:

SCUBApix wrote:
ok, quarter and peel 3 oranges and 2 lemons.
-Scrape off half the white pith then cut peels in to thin slivers.
-Place slivered peel in a pot with 1.5 cups water and 1/8 teaspoon
baking
soda.
-Cover and simmer 20 minutes.
-Chop the fruit from those 3 oranges and 2 lemons and add that to the
cooking peel (you should have 3 cups total)
-Cover and simmer another 10 minutes.
-Then add 5 cups sugar and bring to a full rolling boil, boil hard for
one
minute.
-Remove from heat, stir in 1 pouch Certo Liquid Pectin.
-Pour in to jars and process.

I got 6 X 250 ml jars. The peel tends to float to the top so I find I
have
to gently rotate the jars as the marmalade sets up.

This recipe is taken directly from the Certo Liquid Pectin package. A
pdf
document of the package insert can be found
herehttp://www.kraftcanada.com/Assets/docs/Certo/Certo_Liquid_EN.pdf it
is
the
'orange marmalade under cooked jams' in red

good luck,
Kathi- Hide quoted text -

- Show quoted text -
I just want to be sure I got this right. Because you sterilize the
jars before using, there is no BWB processing, right?
Boy, oh boy, I sure hope she is. I sterilize my jars before using and
then BWB process. That is generally what is called for.

George
If you process them in the BWB for 10 minutes or more, Jorge, you don't
have to sterilize them before filling -- just have them clean and hot.

The way I work it they get clean, hot, and sterilized. When I'm
preparing to make jam or jelly I put the BWB pot on the stove first,
full of jars and water with about a tablespoon of white vinegar in the
water. Our city water is very high in calcium and can leave white
deposits on jars. Even on the new gas stove and on a 16,500 btu burner
it takes a bit to get that much water boiling.

Once the jelly or jam is ready to be jarred I lift the jars, one by one,
out of the pot with a pair of tongs, emptying the water from the jar as
I do it. Jars are hot, clean, and, mostly sterilized by that action.

When jars are full, rims wiped clean with a wet paper towel, hot lids in
place, and rings screwed on hand-tight they go back in the BWB for
processing. By leaving the BWB lid on during the filling I speed up the
boiling process enough that it doesn't take long to start the processing
of the jars.

My jars are stored in the original boxes in a closet in my home office.
Although we don't have much in the way of insects or other vermin I
prefer to ensure the jars are very clean and hot before filling. YMMV

George

I do similar but I don't boil the empty jars for 10 minutes to sterilize
them. I start my clean jars in hot water with a glug of vinegar and
commence to making my jam or jelly. By the time the jam is ready to
jar, I remove the jars from the water, put them on a clean towel to
drain a bit, and put the lids into the hot or simmering water while i
fill the jars. Then back into the bwb for a 10-minute gentle boil.

Have you noticed current instructions to let the processed jars sit in
the water for 5 minutes before removing them? I first ran across it in
the big Ball Book; Elizabeth Andress at the NCHFP said that
Jarden's work with lids has shown the extra five minutes helps ensure a
good seal and reduce the chance of leakage after the jars are removed
from the canner and that's what they (UGA folks) are recommending in the
current So Easy To Preserve, too. They also changed their pressure
canning steps to waiting 10 minutes after taking the weight off, before
removing the lid, for the same reason. (USDA used to say 2 minutes)
Again, not related to the safety of the product, but a desire to be
consistent with the industry and lessen the chances of problems and seal
failures. I thought that was interesting.

http://www.uga.edu/nchfp/publication...w_canners.html
http://www.uga.edu/nchfp/publication...s_canners.html

Yes, I had seen the part about the extra five minutes and have adopted
that. Normally on pressure canning I use the method of taking the lid
off and tossing a tea towel over the canner, let it sit five or ten
minutes and then remove the jars from the canner. Had not seen the ten
minute with the lid still on but it sounds feasible so will adopt that
method instead.

It's just easier for me to bring the mass of the BWB to a boil with the
empty jars in it while I am making the jam or jelly and then fill. I
find that the jars dry quickly when they have been boiled and then the
water poured out. I generally have my lids in a separate small pan with
simmering water for about five to ten minutes and have had no problems
with failing seals as yet.

I think that I shall buy a bushel of shelled black eyed peas this summer
and can them as they are a favorite around here.

George

In article ,
"Ophelia" wrote:

Melba's Jammin' wrote:
In article ,
"Ophelia" wrote:

Kathi Jones wrote:
"Ophelia" wrote in message
...
George Shirley wrote:
I just want to be sure I got this right. Because you sterilize
the
jars before using, there is no BWB processing, right?
Boy, oh boy, I sure hope she is. I sterilize my jars before using
and then BWB process. That is generally what is called for.

Here in UK it is not usual to BWB jars with jam or marmalade and I
have never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...ge-marmalade,1
22
3,RC.html

http://www.deliaonline.com/recipes/h...eserve,1056,RC.
ht
ml


(shudder) yep, you still have recipes that say to use waxed
disks....do you actually use those?

Yes, sometimes I sent some to Barb and I think she was
speachless

We are of course, only using them on high sugar foods.

Not so much speechless as awestruck, I think.
Different countries have different standards for "the norm." I don't
particularly think it's anything but a different way of doing things.
Do you can/bottle/jar other stuff, O? Like tomatoes? If so, are
those commonly processed in a waterbath?

Yes I do Barb. I also have a canner I got from Ross.

Do you have the two-piece
lid and ring closure that we have

Yes I do


or do you do something more along
the lines of a Weck jar with a rubber sealing ring and metal clips?
I'm curious. -B, wondering where in the heck those little circles are

We have both

This is where I get my supplies

http://www.lakeland.co.uk/productlis...eas/preserving


I WANT SOME PRESERVING PLUNGERS!!! LOL!
Thanks, O. I enjoy seeing what people in other parts of the world use
and how they do things. Fun site for me.
-B
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!

Melba's Jammin' wrote:
In article ,
"Ophelia" wrote:

Melba's Jammin' wrote:
In article ,
"Ophelia" wrote:

Kathi Jones wrote:
"Ophelia" wrote in message
...
George Shirley wrote:
I just want to be sure I got this right. Because you sterilize
the
jars before using, there is no BWB processing, right?
Boy, oh boy, I sure hope she is. I sterilize my jars before
using and then BWB process. That is generally what is called
for.

Here in UK it is not usual to BWB jars with jam or marmalade and
I have never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...ge-marmalade,1
22
3,RC.html

http://www.deliaonline.com/recipes/h...eserve,1056,RC.
ht
ml


(shudder) yep, you still have recipes that say to use waxed
disks....do you actually use those?

Yes, sometimes I sent some to Barb and I think she was
speachless

We are of course, only using them on high sugar foods.

Not so much speechless as awestruck, I think.
Different countries have different standards for "the norm." I
don't particularly think it's anything but a different way of doing
things. Do you can/bottle/jar other stuff, O? Like tomatoes? If
so, are those commonly processed in a waterbath?

Yes I do Barb. I also have a canner I got from Ross.

Do you have the two-piece
lid and ring closure that we have

Yes I do


or do you do something more along
the lines of a Weck jar with a rubber sealing ring and metal clips?
I'm curious. -B, wondering where in the heck those little circles
are

We have both

This is where I get my supplies

http://www.lakeland.co.uk/productlis...eas/preserving


I WANT SOME PRESERVING PLUNGERS!!! LOL!
Thanks, O. I enjoy seeing what people in other parts of the world use
and how they do things. Fun site for me.
-B

LOL well now Barb, probably time you emailed me again with your address)

In article ,
"Ophelia" wrote:

Melba's Jammin' wrote:
In article ,
"Ophelia" wrote:

Melba's Jammin' wrote:
In article ,
"Ophelia" wrote:

Kathi Jones wrote:
"Ophelia" wrote in message
...
George Shirley wrote:
I just want to be sure I got this right. Because you sterilize
the
jars before using, there is no BWB processing, right?
Boy, oh boy, I sure hope she is. I sterilize my jars before
using and then BWB process. That is generally what is called
for.

Here in UK it is not usual to BWB jars with jam or marmalade and
I have never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...ange-marmalade
,1
22
3,RC.html

http://www.deliaonline.com/recipes/h...reserve,1056,R
C.
ht
ml


(shudder) yep, you still have recipes that say to use waxed
disks....do you actually use those?

Yes, sometimes I sent some to Barb and I think she was
speachless

We are of course, only using them on high sugar foods.

Not so much speechless as awestruck, I think.
Different countries have different standards for "the norm." I
don't particularly think it's anything but a different way of doing
things. Do you can/bottle/jar other stuff, O? Like tomatoes? If
so, are those commonly processed in a waterbath?

Yes I do Barb. I also have a canner I got from Ross.

Do you have the two-piece
lid and ring closure that we have

Yes I do


or do you do something more along
the lines of a Weck jar with a rubber sealing ring and metal clips?
I'm curious. -B, wondering where in the heck those little circles
are

We have both

This is where I get my supplies

http://www.lakeland.co.uk/productlis...eas/preserving


I WANT SOME PRESERVING PLUNGERS!!! LOL!
Thanks, O. I enjoy seeing what people in other parts of the world use
and how they do things. Fun site for me.
-B

LOL well now Barb, probably time you emailed me again with your address)

But I want EVERYthing, O! LOL! Mail me at earthlink.net with a dot
between my first and last names. I'm not sure I've a current address
for you - though you'll know if you do not receive the email copy of
this.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!

Melba's Jammin' wrote:
In article ,
"Ophelia" wrote:

Melba's Jammin' wrote:
In article ,
"Ophelia" wrote:

Melba's Jammin' wrote:
In article ,
"Ophelia" wrote:

Kathi Jones wrote:
"Ophelia" wrote in message
...
George Shirley wrote:
I just want to be sure I got this right. Because you
sterilize the
jars before using, there is no BWB processing, right?
Boy, oh boy, I sure hope she is. I sterilize my jars before
using and then BWB process. That is generally what is called
for.

Here in UK it is not usual to BWB jars with jam or marmalade
and I have never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...ange-marmalade
,1
22
3,RC.html

http://www.deliaonline.com/recipes/h...reserve,1056,R
C.
ht
ml


(shudder) yep, you still have recipes that say to use waxed
disks....do you actually use those?

Yes, sometimes I sent some to Barb and I think she was
speachless

We are of course, only using them on high sugar foods.

Not so much speechless as awestruck, I think.
Different countries have different standards for "the norm." I
don't particularly think it's anything but a different way of
doing things. Do you can/bottle/jar other stuff, O? Like
tomatoes? If so, are those commonly processed in a waterbath?

Yes I do Barb. I also have a canner I got from Ross.

Do you have the two-piece
lid and ring closure that we have

Yes I do


or do you do something more along
the lines of a Weck jar with a rubber sealing ring and metal
clips? I'm curious. -B, wondering where in the heck those little
circles are

We have both

This is where I get my supplies

http://www.lakeland.co.uk/productlis...eas/preserving


I WANT SOME PRESERVING PLUNGERS!!! LOL!
Thanks, O. I enjoy seeing what people in other parts of the world
use and how they do things. Fun site for me.
-B

LOL well now Barb, probably time you emailed me again with your
address)

But I want EVERYthing, O! LOL! Mail me at earthlink.net with a dot
between my first and last names. I'm not sure I've a current address
for you - though you'll know if you do not receive the email copy of
this.

I got ya babe)

"Kathi Jones" wrote in message
...

(clipped)

ohmygosh! so, not to say 'me too me too' but I do exactly the same as
George! The jam filled jars are gonna go in to the canner, so why not
take the empty jars out of it? And y'know what I do with the boiling
water that has to be poured out of the sterilized jars? I pour it on the
lids! Yup! The boiling water from the sterilized jars goes on to the 2
piece lids (they are in a pot of their own)- thereby heating them up and
softening the compound.
Kathi


I've been drying 'shrooms lately, and storing in mason jars sealed by vacuum
suck'em'upper dealy. Was difficult to warm lids slightly to get nice seal
without a drop of water in the atmosphere which the 'shrooms will eat up
like a treat, then spoil. I figgered out! I lay the clean dry lids on the
coffeemaker warmer for a few mins. Worked like charm!
Edrena

"Kathi Jones" wrote in message
...
(clipped)
I'm not sure about the baking soda, but I think it has something to do
with foaming? Just a guess.

Kathi

One of these days, I'll make the lime marmalade I'm looking for. In the
meantime, the baking soda is to reduce the pH. Seville oranges are pretty
sour, no? One website I ran across mentioned that they thought jams,etc.,
set best at about 3.2pH. Limes are generally about 0, and lemons about 1-2.
That said, very ripe fruits will probably be higher in pH. And of course
with so many hybrids, there is no real average anymore.
My 2c worth.
Edrena

"The Joneses" wrote in message
. net...

"Kathi Jones" wrote in message
...

(clipped)

ohmygosh! so, not to say 'me too me too' but I do exactly the same as
George! The jam filled jars are gonna go in to the canner, so why not
take the empty jars out of it? And y'know what I do with the boiling
water that has to be poured out of the sterilized jars? I pour it on the
lids! Yup! The boiling water from the sterilized jars goes on to the 2
piece lids (they are in a pot of their own)- thereby heating them up and
softening the compound.
Kathi


I've been drying 'shrooms lately, and storing in mason jars sealed by
vacuum suck'em'upper dealy. Was difficult to warm lids slightly to get
nice seal without a drop of water in the atmosphere which the 'shrooms
will eat up like a treat, then spoil. I figgered out! I lay the clean dry
lids on the coffeemaker warmer for a few mins. Worked like charm!
Edrena



VERY clever Edrena!!!

"The Joneses" wrote in message
. net...
"Kathi Jones" wrote in message
...
(clipped)
I'm not sure about the baking soda, but I think it has something to do
with foaming? Just a guess.

Kathi

One of these days, I'll make the lime marmalade I'm looking for. In the
meantime, the baking soda is to reduce the pH. Seville oranges are pretty
sour, no? One website I ran across mentioned that they thought jams,etc.,
set best at about 3.2pH. Limes are generally about 0, and lemons about
1-2.
That said, very ripe fruits will probably be higher in pH. And of course
with so many hybrids, there is no real average anymore.
My 2c worth.
Edrena



yes, they are VERY sour - too sour to eat out of hand - only good for
marmalade, IMO

I'd like to try a lime marmalade....been enjoying pink grapefruit marmalade
on my morning toasted multigrain bagel the last few days....mmmmm

Kathi

Kathi Jones wrote:
"The Joneses" wrote in message
. net...

"Kathi Jones" wrote in message
...
(clipped)

I'm not sure about the baking soda, but I think it has something to do
with foaming? Just a guess.

Kathi


One of these days, I'll make the lime marmalade I'm looking for. In the
meantime, the baking soda is to reduce the pH. Seville oranges are pretty
sour, no? One website I ran across mentioned that they thought jams,etc.,
set best at about 3.2pH. Limes are generally about 0, and lemons about
1-2.
That said, very ripe fruits will probably be higher in pH. And of course
with so many hybrids, there is no real average anymore.
My 2c worth.
Edrena




yes, they are VERY sour - too sour to eat out of hand - only good for
marmalade, IMO

I'd like to try a lime marmalade....been enjoying pink grapefruit marmalade
on my morning toasted multigrain bagel the last few days....mmmmm

Kathi


The Seville oranges that we get have almost no juice and are quite
bitteer, not sour.
Ellen

On Tue 25 Mar 2008 02:44:37p, Kathi Jones told us...


"The Joneses" wrote in message
. net...
"Kathi Jones" wrote in message
... (clipped)
I'm not sure about the baking soda, but I think it has something to do
with foaming? Just a guess.

Kathi

One of these days, I'll make the lime marmalade I'm looking for. In the
meantime, the baking soda is to reduce the pH. Seville oranges are
pretty sour, no? One website I ran across mentioned that they thought
jams,etc., set best at about 3.2pH. Limes are generally about 0, and
lemons about 1-2.
That said, very ripe fruits will probably be higher in pH. And of
course
with so many hybrids, there is no real average anymore.
My 2c worth.
Edrena



yes, they are VERY sour - too sour to eat out of hand - only good for
marmalade, IMO

You can make a wonderful pie, like a lemon meringue pie, with Seville or
sour oranges.

I'd like to try a lime marmalade....been enjoying pink grapefruit
marmalade on my morning toasted multigrain bagel the last few
days....mmmmm

Kathi






--
Wayne Boatwright
-------------------------------------------
Tuesday, 03(III)/25(XXV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
8wks 5dys 6hrs 30mins
-------------------------------------------
In silence man can most readily
preserve his integrity. - M. Eckhart
-------------------------------------------

On Tue 25 Mar 2008 03:46:27p, ellen wickberg told us...

Kathi Jones wrote:
"The Joneses" wrote in message
. net...

"Kathi Jones" wrote in message
... (clipped)

I'm not sure about the baking soda, but I think it has something to do
with foaming? Just a guess.

Kathi


One of these days, I'll make the lime marmalade I'm looking for. In the
meantime, the baking soda is to reduce the pH. Seville oranges are
pretty sour, no? One website I ran across mentioned that they thought
jams,etc., set best at about 3.2pH. Limes are generally about 0, and
lemons about 1-2.
That said, very ripe fruits will probably be higher in pH. And of
course
with so many hybrids, there is no real average anymore.
My 2c worth.
Edrena




yes, they are VERY sour - too sour to eat out of hand - only good for
marmalade, IMO

I'd like to try a lime marmalade....been enjoying pink grapefruit
marmalade on my morning toasted multigrain bagel the last few
days....mmmmm

Kathi


The Seville oranges that we get have almost no juice and are quite
bitteer, not sour.
Ellen


I think it depends on where they're actually grown.

--
Wayne Boatwright
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Tuesday, 03(III)/25(XXV)/08(MMVIII)
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Countdown till Memorial Day
8wks 5dys 6hrs 25mins
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Hokey religions and ancient weapons
are no march for a good bullwhip by
your side.
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