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,...

Finally finished, took all day including waiting time. Ended up with 7 1/2 jars of a beautiful relish. Time will tell how it tastes as this is the first time...

Hi, Can somebody give me the recipe of pure beef franks ( hot dogs ), the ones I have are only with pork ? Thanks a lot IRma

I had to order some Ball's Pickle Crisp online so this batch of the subject pickles are being limed as I type this. 2/3 cup Mrs. Wage's Pickling Lime, one...

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I just finished printing and reading the discussion from last year about making sauerkraut in canning jars. Do you use regular or wide mouth, or just which...

The eight pint jars of the subject pickles are sitting on the counter on a folded towel. Should be hearing some pinging pretty quick now. Finally go through...

Time-Warner corporate is dropping usenet news as of June 23, 2008. Please help by asking them to keep it. The person to call works for the TW...

I am looking for some food grade Chemicals - noteably Calcium CHloride. So Why am I posting in in RFP - I did read where the addition of Calcium Chloride...

Someone was asking about such and while this doesnt match the type asked for, I thought it interesting. MMMMM----- Recipe via Meal-Master (tm) v8.05 ...

Cuke crop is coming in pretty good and Miz Anne and I have a hunger for some hamburger dill pickles. So Easy and the Big Ball Book don't seem to have any...

When I bring vegetables/fruit home from the supermarket, I never know which should be stored in the fridge or outside, which should be stored in the crisper...

I thawed out a carton of Plum Tomato and Basil soup, but then made other plans. Can I refreeze it safely? If not, why not? Thanks Will.

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...