KROM > wrote:
: I give them 3 days in the fridge to cure and then eat them all within a
: couple days

: :-)

: yeah I figured without all the salt they wouldn?t last as long..soooo yummy
: though!

: I am not brave enough to try real canning with seal rings etc..at least not
: until I somehow lose my black thumb with the garden..lol

: I literally have killed off chives..

: KROM

You may need a green thumb to garden and grow stuff, but not to can. You
can get stuff in season fairly cheaply and put it up yourself, either
canning or freezing. if you are serious about canning get the BallBle
Book. This is the bible of canning and is a geed place to start. It has
all kinds of instructions and recipes. When canning you do have to be
very careful about following instruction, particualrly when makign mixed
foods adn not use any more, say onions than the recipe calls for. It can
be fun adn tasty. Freezing can also be good.

The
blue book may ot be the sexiest canning book around, but it covers all the
basics with good illustrated directions etc. i also do berry jams without
sugar and use the special pectins they make that don't require added
sugar. For these, use the intsructions that com in the pectin packages.
NOVER DOUBLE A RECIPE and make in small jars, as without sugar the jams
spoil quite quickly. 8 oz jars are the biggest adn the 4 oz might be
even better if you don't use jam every day. I, also don't add the
sweetener when I make the jam, but add it when I open the jar with a
little added water and stir it in. Some of the sweeteners don't have a
long shelf life in wet stuff.

God luck and don't be afraid. Wendy