andiesenji

The latter is not for long-term storage. Nothing with high acid content, tomatoes, high-acid fruits, sauerkraut, etc., will not keep safely long-term. Even in glass jars, the lids can be degraded by the acid.

I may be repeating myself here, but Viva, by Kleenex brand, are the best paper towels I have ever used. I've been known to rinse out water soluable spills that I've mopped up with them, rinse, dry and reuse. Love 'em! I don't buy anything else. I have the roll holders in my bathrooms, two in the kitchen, one in the pantry, one on the deck where I barbeque and in the garden shed. I but a case at a time.

They are sweet but you can use less sugar - or different sugars. I've used palm sugar with outstanding results. You can also use citrus - lime juice with some of the zest, a raw sugar - jaggery is brilliant as I expect the piloncillo would be - but you do need some sugar to balance the flavor. This latter "pickle" should be refrigerated because it will ferment - I know this from personal experience, spend two days cleaning the pantry after an exploded jar... I would advise that you use one of the "softer" vinegars such as apple cider, or other fruit vinegars instead of distilled vinegar. A white wine vinegar works nicely. Peaches are often dressed with balsamic vinegar and although I haven't tried it, I have heard of peaches marinated for a few days in white balsamic vinegar.

I've tried all of the recipes for pickled peaches on this site. I have altered them by adding cracked black pepper or dried chiles to add a bit of "bite" and have also used alternative spices. One successful batch was made with half the cinnamon and two tablespoons of grains of paradise instead of one tablespoon of cloves. I've also tried some herbs (sage, anise hyssop, thyme, etc., into separate jars with the peaches before pouring the hot "brine" into the jars.

I use peaches in several savory dishes. A brunch casserole made with cooked sausage (or ham) sliced peaches and lightly toasted bread cubes moistened with liquid made with one peach blended with a cup of riesling, two tablespoons of sugar, a tiny pinch of nutmeg and cooked to reduce it by half, then baked for 35-40 minutes in a 325° oven. I like peaches with sharp cheeses - tossed in a salad with crumbled Caerphilly or Cheshire - also Wensledale. There are a few online like this one for peaches and sausage stuffed pork chops - for the pork overload adherents. and this one for Grilled peach and Prosciutto salad.

They are very good stirred into hot cereals - they are sweet enough so you don't have to add sugar. I also used only 1/4 of the sugar specified in the scone recipe and they were more than sweet enough.

Looks good, Dakki. The photos would be interesting to see. I use the extra large stainless steel scrubbers (not steel wool) to remove the crusty stuff that isn't taken off by oven cleaner.

Beautiful scones! What's a cinnamon chip? Like chocolate chips, only cinnamon. I have some from King Arthur Flour but I have used Hersey's and haven't noticed much difference.

Brown butter and cinnamon chip scones.

Most Chutneys, Branston Pickle, Tabasco sauce, Marconi Mild Giardiniera, Garlic stuffed olives (have tried and failed - can stuff them with cheese adroitly but the garlic always escapes). Miracle Whip - I make my own mayonnaise but I've never quite got the knack of the MW. Daddies Sauce - now available from Amazon - used to order it from British food shop. Marie's Poppy Seed Dressing Ken's Steak House Raspberry Pecan Dressing - I wish I knew the TRUE recipe - I have tried several and none are even close.

I do too, last year they went a bit mental and were almost an inch thick and made you cry as you chopped them... You have to plant them close together and as soon as they are 1/4 inch in diameter, begin thinning them out in a progressive harvest. Meanwhile you start the next crop, etc.

I've been making my own sour cream for decades. I use a yogurt culture that I add to half and half (half milk, half heavy cream). (the method is on my blog) I grow my own spring onions (aka bunching onions or scallions) let just two or three go to seed and you will have enough for next year's crop. I grow them in containers and start a new batch every month. You can even leave some in the ground over the winter, with some deep mulch, and harvest them when you need them. They are extremely easy to grow, as are shallots. Here's some I overwintered outside, harvested some, let these go to seed and have plucked off most of the seed heads and sewn the seed in other containers with fresh soil.

My grandma used to cut a large slab of bread (baked in those old oversized loaf pans) spread it with peanut butter and homemade jam, cut the crusts off and roll it into a cylinder and slice it into rounds - like a mini jelly roll. I think I was just a bit indulged or "spoiled" --

I think I have mention in an earlier topic that I have a supply of canned water that has a 30-year shelf life. It's somewhat expensive but I'm willing to pay for a secure drinking water supply. I have a supply of canned stews - beef, chicken, turkey, also canned beans and canned bacon - Yoder's - has a 10-year shelf life. It used to be available locally (in a gun store - popular with hunters) but disappeared for a few years. As soon as I heard that it was available online, I stocked up. Bacon can make even plain rice taste rich and more filling... I've also got canned vegetables and canned fruits but they have a shorter shelf life - I also have some freeze dried fruits, vegetables and dairy products in cans that are for long-term storage. I don't remember the name of the company - I'll have to go out and pull one of the boxes out of the storage vault - It's in a reinforced concrete block section that is supposed to hold up even if the roof collapses in a quake and it stays cool, even in very hot weather. I've purchased plenty of pastas, that I have vacuum packed (doubled) and from experience the ones packed five years ago are still good but I am slowly rotating them out for use and adding more fresh. This is the online place that sells the freeze-dried canned stuff. I pulled out a box of the Freeze Dried Fruit Combo.

They were probably the heavier 12 gauge sheet pans - I have a couple that are much heavier than the standard 18 gauge and do not warp when exposed to direct heat. I've used them on my stovetop and on the barbecue - they don't warp at all. I've also got a couple of half-size sheet pans that are marked 13 gauge - made by Vollrath. As soon as you pick them up you can tell they are a lot heavier than the standard pans. Found an example.

I have not had a problem with overbeating with either the Beater Blade or the Sideswipe. I am very picky about the tenderness of my quick breads and cakes and in my opinion, both incorporate the ingredients more rapidly so cut down on the mixing time. I find that I use the Sideswipe more often than the Beater Blade but either does an excellent job, much superior to the original equipment.

It does not have an automatic steam feature but with the higher heat settings, a pan with boiling water on the bottom shelf (next to the baking stone if you get one) serves very well. My friends have had excellent results with it. My Blodgett was a steam oven and it cost more than twice as much as the Cadco - and had to be professionally installed that also cost.

I make my own peanut (and other) nut butters. My preference is on toast with tomato jam but I also like berry preserves and citrus marmalades.

Have you looked at the full-size countertop Cadco? Friends installed one in their vintage kitchen in the place where there were originally two side-by-side electric ovens. It's 32 inches wide and needs a minimum of 4 inches clearance on each side. You can install a baking stone on the bottom rack - my friends got one that covers 2/3 of the bottom rack and holds three long baguettes. Being able to use full-size sheet pans for direct baking and to hold cake pans, pie pans, cheesecake tins and etc., is a great advantage in keeping the floor of the oven clean. For years I had a Blodgett, which held full-size sheet pans, but was deeper rather than wider.

As long as there is no mold visible, there should be no problem with jam. The acid/sugar content is too high for dangerous pathogens to live. I've used homemade apricot and peach preserves that were more than five years old. The only home-canned sweets I don't keep for more than two or three years are curds (made with eggs) and apple jelly, which seems to get a bit funky and looks sort of murky, instead of clear, after that amount of time.

Would be great for cherry cordial. - Dried sweet cherries marinated in brandy for several months. Strain the "cordial" into bottle, cherries into jar for use on top of ice cream, puddings, etc. I can't consume alcohol but I do make this for others - took a quart to my daughter for Christmas, gave a quart to a friend for her anniversary in February.

I learned yesterday that CLG is used in many drink formulations for weight loss, weight gain, protein drinks, and etc. A friend of a neighbor used to own a body-building supplement company and CLG was incorporated into their various mixes because it remains in solution and helps other mineral salts to also remain in solution instead of rapidly precipitating out after being liquidized in COLD liquids. He says it is especially effective in liquids that contain a significant amount of acid (fruit juices) where other calcium salts will not only precipitate out but will actually clump in the presence of acid and also with certain proteins and fats. The subject came up because I was showing the forum to some of my neighbor's guests on an iPad and this guy saw the topic title. He also said that it is also often combined with magnesium because the combination has a higher absorption rate - to replenish electrolytes - than the minerals alone. He's not a chemist but has a degree in physiology and studied the activity of minerals etc., in the body. I think he is going to join the forum as the list of topics sounded interesting. I realize this doesn't answer your specific questions but I learned something and thought you might find it somewhat interesting.

I found a large, unopened jar of Branston Pickle back in a dark corner under a shelf in the pantry. It was BEHIND a crock wrapped in a newspaper dated Sunday October 29, 1995. The crock was behind some boxes of "junk" that has been back there for at least ten years. Opened the jar, it looks, tastes and smells exactly like I expect it should. A bright spot is that the box contained an ancient cast iron bacon press I thought lost forever.

Here in Lancaster it is 10:30 at night and I am hankering for breakfast after looking at these photos. I signed in to post a link to "Gogol Mogol - The Self-Cooking Egg Grenade" as they look like they would be fun to play with for a breakfast egg.

I can't figure out what happened. I have the opposite problem of crystals forming when I don't want them. I put some orange/ginger syrup into a jar just before Christmas and there were solid crystals from the outside of the jar to within an inch of the middle, with only a cone-shaped area that is still syrupy in the middle. As I needed syrup, I added a little water and gradually melted it in the microwave until I could pour all of it out of the jar. I heated it a bit more, in a Pyrex measure, in the microwave and after pouring out what I needed for my recipe, left the Pyrex container sitting on the counter and when I came back to it, a couple of hours later, crystals had already begun to form around the edges. Anything containing sugar (without any corn syrup, honey or etc.) will try to crystallize as the water is expelled or evaporates.