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,...

Has anyone successfully canned potatoes with the skins on. We have a "bunch" of potatoes that are generally small and peeling with leave us with almost...

Great New Cooking Forum Opening Up Share Recipes, Cooking Tips, Chat and More and Its Free! Come Join Us Today and LETS COOK! Make 50 Posts in our new forums...

Put up 14 qts of mixed sweet pickle, a couple in pint jars with habeneros, a couple with a chile de arbol, all with lots of durned teensy pearl onions. But...

Chopped and froze sweet chiles yesterday and then vac sealed them today. Ended up with 4 quart bags and three pint bags going back in the freezer. Let me...

Hi, Are three any issues with pressure canning high acid items that could be done in a water bath canner? How would I convert times and pressure...

I have a glut of garden mint at the moment. How do I preserve it ? . Can I make mint sauce & freeze it? Can I freeze the leaves ?. NB I'd love to make mint...

http://www.budget101.com/recipes/id522.htm

Enjoy your visit to Italy is known throughout the world for its art, history, beautiful landscapes, and more hillsides, green cypress trees, snaking sandy...

I recently bought my first food processor, a Signature Gourmet deluxe with chute, from walgreens. The directions say how to lock the bowl into place (turn...

I posted a similar question on alt.food.barbecue. It may be more appropriate for this NG., Curing, to reduce botulism etc. is an important part of low...

my great grandma used to make these awesome peppers. they were a mix of mild and hot, and were in a red tinted liquid. the problem is when she died, she took...

OK, yes, I know I can Google rhubarb and I will find a patrillion recipes and ideas for rhubarb, but I really want to ask someone I know bg for a really...

Hello, Does anyone know of a good source for 1/2 gallon jars and lids in the Minneapolis/Saint Paul Minnesota area? My nephew(11 years old) is a pickle lover...

I've been lurking here for quite some time and everyone is definitely more knowledgeable than myself about home canning. I always used the Ball Blue Book...

We made medlar* jelly today. This is only the second crop off the tree so there is only one jar. The flavour is great (like a spicy aromatic apple) and the...

The nephew & I put up 8 cups of peach-habeneroX5 jam (it set up beautifully, great colors, etc.) and 10 cups of strawberry in its plain and wonderful glory. We...

Well, the green beans finally played out. I put up 37 pints in jars plus another two pints in vac bags plus we ate about 20 pints. All of this off a 16 foot...

Sorry if this is off-topic, but these are the closest newsgroups I could find to the subject of cultured dairy products. I love buttermilk and have always...

Pretty good when flavored with a splash each of triple sec and peach schnapps! gloria p

I made my annual apricot freezer jam today, two batches, and have enough 'cots leftover to try some apricot butter tomorrow. I know most of y'all don't think...

Just wanting to check to be absolutely sure. I am ok to put herbs and garlic into vinegar am I not? I am just sick of paying the price of ready made O

My currants are ripening: red, pink, white and black. The best flavor combination I've found so far is black currant with orange. The others I've combined...

Travel Italy - Tuscany region is most beautiful, rich cultured, popular for excellent cooking and excellent wine (Chianti, Morellino di Scansano and Brunello...

I'm considering the purchase of a dehydrator, and the Excaliber seems the best choice. I like the option of using it as a proofing oven to raise bread, which...

I was just reading my "Recipes & Information" booklet that come with the Mehu Liisa. Interesting statement. "Once the fruit or juice is frozen, it alters...