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vega

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Everything posted by vega

  1. Jars sold usually have good instructions as well as master canners in your area. Make sure the lip of the jar is clean with no spillage. Another tip I learned the hard way is only the Ball grey rubber lids are used without deterioration. if your recipe has oil in it, i.e. marinara or salsa etc. I have to hunt for these lids west of the Mississippi. I have found only one store in the nearby area that sells them.
  2. My Husband was talking to a Master Gardener at the Califonia State fair and got invited to join the picking process at the tomato garden in Fair Oaks. He came home with Brandywine (which are very good) and about nine other heirloom varieties from Bulgaria to I don't know where. The tomato tasting took place and the overwhelming winner was the Ace (not an heirloom) my husband grew in our backyard. It amuses me to hear that people are paying $7.00 a pound at the Napa farmers market for "heirloom" tomatoes when my tasting proved a good old backyard tomato can be far better.
  3. As I'm reading over this thread and calling my husband in to have a laugh too, I'm wondering why my banana bread is taking so long to bake. I can't beleive I turned the oven on broil instead of bake! I wondered why the top is so flat instead of rounded. I blame this thread for undo influence .
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