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,...

This year's accidental jelly tastes like mulled cider. I had some apple juice left over because I collect apples at the end of July to add pectin to other...

They're awful. I went and bought several packages of Ontario (Canada) prune plums thinking I'd make some nice jam today. After washing some foul-smelling and...

I am planning to get/use vacuum storage (eg, Foodsaver). It appears from the FAQ that some organisms such a botulism grow BETTER in anaerobic conditions. That...

I'm getting interested in cooking Sou Vide (the French-developed low temperature cooking in vacuum bags). However, since you cook at very low temperatures...

Need some clarification on whether or not to rinse off a brisket after a 7 - 8 day cure when making pastrami. One recipe instructs to rinse off the meat and...

So what exactly are sloes? Thanks, Dianna _______________________________________________ To reply, please remove "fluff" from my address.

All I've done so far is can some tomato sauce and some barbecue sauce using the boiling water method but I was wondering. As long as the acid level is right,...

Has anyone here made this? I have found a couple of recipes: one from Anne Willan that consists of vodka, sugar and blackcurrants and the other from Mireille...

This year I had a bumper crop of big, tender, sweet beets in my garden. Usually, I eat my beets fresh, but this year I'm going to have more than will last well...

I have been trying other peoples home made dill pickles, both canned and done in a crock. All have been so salty, I just about couldn't eat them. Then after...

Back home again for a couple weeks. I love my family, but glad to be in the quiet. Would like y'all's comments here. Was fixing to pass out asparagus pickles...

I've been lurking for a while, reading the postings & dreaming. Thanks to the time spent reading your posts, I took a step back into self-sufficiency, and...

Today is our 39th anniversary. Husband is in the middle of a two week business trip to Sweden. I went out to breakfast with daughter and her family. ...

How should I store kalamata olives I buy from the local deli? I searched previous posts and found one that recommended they be stored in "mother brine" or...

The Farmer's Almanac has a recipe for tomato basil jam. It says this is a wonderfully tasty condiment that can be enjoyed in countless ways but doesn't...

What makes peaches mold on the inside? Kathy

Hello, Discover the famous recipes from green ardeche south France http://www.lamastre.com/recipes Bon appetit Messieurs-dames Lalogne

George, I'm glad to see you posting. How did you fare in the aftermath of the storm? Thought of you the whole time. -- Wayne Boatwright...

Picked up ribbons and displayed jars from the fairgrounds today and these were the scores of my blue ribboned canned goods: Bread & Butter Pickles - 95 points;...

Can anyone help me with any recipes on this subject.Have tried 1 recipe but it made a very thick sauce type.We are used to the thin liquid version.Any would be...

Does anyone have a recipe for pickled beets?

Hello, I am new to this canning stuff and was wondering if someone could help me? I made some sweet and dill pickles about a month ago. I looked at them...

I put about 4 gallons of shredded and salted cabbage in food grade plastic bucket with plate, weight and enough brine to cover by about 3 inches. Put in...

Hello All.... I'm doing my first batch of fermented pickles. They're in a 5 gal plastic food pail being held 2-3 " below the surface by a plastic disc topped...

Looking for easy ways to remove bud ends from fruit. That's the dried blossom that's left on the opposite end fo the fruit from the stem. Yesterday I spent...