This is the monthly notice of the availability of the rec.food.preserving FAQ now available at http://rfpfaq.jaclu.com/rfpFAQ.htm . A detailed,...

Carrot and Cucumber Relish by Thelma Hadley (my Auntie) 6 lg cucumbers 6 med carrots (I use 8) 2 med onions 2 Tbl salt 1 c vinegar (I use cider vinegar) 1 c...

Hi, Any simple way tp preserve honeysuckle flowers? My plant has a load of them right now, but they don't last long. I want to make tea with them or add them...

Okay - here goes from my notes July 15, 2004: Made 16 cups of jam 7# figs whole, mostly ripe = 20 cups quartered figs = 16 cups minced/pureed, whatever 3-4...

Well them cherries looked good, and tasted alright, and I measured two or three times. I still didn't have enough for the second batch, so I rounded out that...

Sorry too ask when you are just getting back, but somehow every single printed copy of your jam has disappeared and through the careful help of relatives,...

Hi Does anybody have a good corn relish recipe for canning that they'd mind sharing? I also would like one so I can make mincemeat without meat, just fruits...

Another oldy but goody from my notebook: Thanks to Brian Mailman for the idear. This was great. Apricot *2* Jam 4 1/2 cups (3 1/4 pounds) ripe apricots,...

The first great sound yesterday was the sound of all of my jars of pickled beets sealing. Even better was hearing my cousin talking after being under...

Looks like I am going to be busy for the next few days. DH just picked 5+ pounds of peas that need to be shelled. Hope it is cool enough later to sit on the...

Dus someboddy know the percentage of protein used in soy protein concentrate, used for making sausages ? Is this the same soy protein you can get in health...

When i was browsing internet for herbs, I found following link that is providing both Ayurvedic and modern aspects of their usage. Here is the...

Pete picked a slew bang of strawberries yesterday. I also have 3 mangos that are ripe (78¢) each), found some ripe kiwi so here comes some Barbara Schaller's...

I used to have a very old preserve recipe where the berries ended up whole, suspended in a thickish almost jellied syrup. The process took overall 3 days to...

Here are the results of today's harvest from my garden. That is 1/2 of the chard in a 21 quart canner and the collards are in a 16" colander. Now I have to...

The rec.food.preserving FAQ is available at http://rfpfaq.jaclu.com/rfpFAQ.htm .. There have been no changes since the last announcement. See the difference...

Anta-acid drugs are just common today in every home. According to some data more than 30% of people in US are suffering from the hyper- acidity. This is a...

I want to make maybe 3 half pints of different kinds of preserves. Most of the recipes I have found in the Ball book, for example, make way too much for me....

My preserves haven't set up yet (I used a BBB recipe cut in 1/2). How long should it take? They are still perfectly sealed, so if they don't ever get firm I...

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Any suggestions for a pressure cooker and tips for someone who has never used one? Thanks! - Mark

Dear All, I have a questions which noboddy dares to answer... :)), since I am a beginner, I rather ask... I made a beef salami, did use a beef salamai...

Can anyone tell me how much citric acid is needed to lower the Ph of a given ammount of water from Ph7 to Ph4 or 5. A search of the web has revealed...

Hi Folks, I'm looking at making red pepper jelly for sale to local markets. I'm wanting to avoid using anything artificial. I want to keep the ingredients as...

http://the-italian-cooking.blogspot.com, A complete recipe for the Italian Meatballs on Spaghetti. A very delicious Italian Food to enjoy. Prepare yourself and...

Hi all, This news server is now closed this means no new posts will be made available on this server or any of it's aliases such as...