annecros

You follow the directions to the letter, and then don't worry about it any more. If any spores happened to be present, they are dead, and there will be no resulting toxin. Can't be any worse than some of the other artisinal items that we all know and love to eat.

The spores or the toxin? All the procedures you followed from the Ball Blue Book - that has been around nearly as long as canning technology has - are designed to eliminate any spores that happen to hitch a ride. The spores simply will not survive the conditions. The Mortality Rate: Infant Botulism and Wound Botulism are different issues. List of Foodborne Illness Outbreaks The most recent botulism outbreak was connected to Castleberry's recall. I am speaking as a home canner here, but I have had them tip. I am guessing the issue would be that the contents would get under the seal. That being said, I've never had anything terrible happen after a jar tipped. I pack the canner full, and let the canner cool down naturally before releasing pressure, and if I don't have a full canner for some reason - I snug empty jars into the empty spots. Nevertheless, I get clumsy unloading sometimes. Never lost a seal because of it. I refrigerate partial jars and use them first, I have maybe one in 50 jars that doesn't seal properly so I use those up. I've had maybe two jars in the last 3 years that lost the seal in storage. It would be hard to estimate how many jars I put up a year, but it is quite a lot.

This is incorrect. C. botulinum requires anaerobic conditions for spore outgrowth and toxin formation. Also note that many varieties of tomatoes are low in acid. Unless the tomatoes are sufficiently acidified pre-canning they cannot be assumed to be acidic enough to prevent C. bot outgrowth. ← I did in fact, word that awkwardly. I assumed that the use of the phrase "followed all the directions" included the recipe for the tomatoes, in addition to the sterilization and processing times. Botulism also requires the presence of spores in the first place in addition to the right growing conditions. It is, however rather rare: As long as all the processing directions are followed, and the seals are good, there should be no problem. There are other nasties that are aerobic, but proper processing also prevents these buggars. I think the original poster is fine, but wouldn't wish botulism on my worst enemy, certainly.

OH, I love them. Try substituing beer for a portion of the liquid. I prefer chopped yellow onion, but very fine. Mustard powder is never a bad thing. As far as stir ins: sliced Okra Corn (as Chris Suggested_ Seranno Pepper slices Any pepper slices for that matter, sliced small grated cheese Two teaspons for portioning, and they flip themselves. Not to go all "Escoffier" on you or anything.

Personal experience here. This is the "head space" issue. When processed the contents of the jar make physical contact with the lid. Quite often there is leakage through the seals during processing, but keep in mind that too little head space is better than too much head space. Too much head space will leave air in the jar, that nutures the bacteria that you are trying to avoid. Happens to me all the time. Maybe one in 5 or 6 jars, because I am paranoid and tend to push the head space to a minimum. You followed all the directions, the seals are good. Enjoy them this winter! Edit to add: Oh, I always, after the jars have cooled for 24, remove the rings and wash the exterior with hot, soapy water. You don't want that gunk on the outside of the jars and ruing your rings in storage. Additionally, once the seal is made, the rings are superfluous.

Masa Harina will keep indefinitely in the freezer if well wrapped. Thicken chili - areapas - tortillas. I have even used it as a cornmal sub in cornbread, but it is a bit fine for that.

I'm wondering about the spines. Even varieties that are referred to as "spineless" only refers to the pods, not the entire plant. I have yet to see an okra plant that didn't have those tiny, almost invisible, spines on the branches and leaves. My daughter is particularly sensitive to them, and breaks out. Although, I suppose that they would probably dissolve in the cooking process. I am growing a Thai variety this fall that is supposed to be especially smooth. I will be following along to see what happens for others. I am wondering if stuffing them, with sort of an egg roll/spring roll type mixture, and then steaming, would be a good application? With a sauce on the side? It would sidestep the over thickening issue. I do have some Clemson Spineless growing out there now with leaves as big as my head. Were the leaves you purchased young? I noticed on that blog post that he found immature okra in his leaves. That would mean sacrificing or topping the plant for the greens? Maybe if somebody can come up with a usable recipe, I'll sacrifice one of the under producers in the name of eGullet.

I wonder if I could get away with growing it in Zone 10? From reviewing the companion plants, they all thrive here. We do hit the 40's from time to time in the deep winter, but not for extended periods. Maybe in a container on the porch in the shade, that I can bring in on the coolest nights?

What is interesting is that chocolate sales have historically not been effected economic downturns. Alcohol as well. Drown your sorrows, I suppose. I tried the mint. Not so nice. Won't buy it again.

The watermelon gazpacho sounded kind of gross to me as well - but it is knock your socks off fantastic! Hubby likes cantaloupe and tomatoes with a little mild cheese and lots of cracked pepper.

SQUEEEEEE! A whole herd of olive bunnies! If that isn't part of Easter brunch, I don't know what is! Baby peas, all peas must be babies.

Little yellow pear tomatoes. Taste like Styrofoam, but darn, they are so cute they make me smile! Sugar Baby watermelons. Larger than the other cuties, but these are cute and tasty and hubby and I can split one without bursting at the seams.

In talking with growers from about the Midatlantic all the way up to Canada on the east coast, they are all complaining about less than ideal growing conditions this year. It was a very cool, wet spring for them - so growth was delayed. Then, there was a stretch of unseasonably hot weather for about two weeks at the end of May, early part of June when most of the fruit set usually occurs. It was too hot to set at the time, so everyone's tomatoes are late because they set on the second flush of bloom. That corky, white flesh could be anything from climate to pests to disease to early picking to a varietal tendency. It won't hurt you, but it is disappointing. I would expect your season to really open up within the next week or two. Late varieties are coming in later than expected, and those are usually the best. Of course, everyone is also hoping for a late frost. But, who knows.

I've been wondering about the pea relish myself. Granddaddy loved chow chow, and taught me to scoop it up with the bacon, and follow with a spoon of peas. But I get the impression that the pea relish would be red. Chow is based upon green tomatoes. Any other insights shellfishfiend? Is it a ketchup, or is there more of a texture?

Well, he won't leave me alone if I pet him or not! And, sigh, he does insist on cooking for me from time to time. It is endearing. Fresser, the Gastro Bores are just riding on the coattails of your successful seduction strategy. They don't quite get it, I think. I think all of this may somehow explain the whole Sandra Lee Conundrum. She's sexy, she cooks for us, very few people are going to cook what she presents. Or maybe, I am just looking at it through a foodie prism.

I think using six pans, when one would do, and leaving the washing up to another, would define "gastrointerruptus." After all, it does quash things. Someone will be too busy to do another thing.

I do lay whole okra on top of my peas sometimes to steam during the end of cooking time. What kind of sausage? Smoked? Sounds good. And do you slice the okra? As if for frying or gumbo?

Maybe the tide is turning a bit: Hello to gastro bores Now, that's my darling husband.

The Atlanta Journal Constitution has a great article online about Identifying and Cooking Field Peas. I always get excited about field peas. I think they are one of the great, lesser known, gifts of the Southern agricultural tradition. From the article: I cannot readily purchase them fresh here in South Florida - I have to drive up into Central Florida to find them - so I grow them. In the freezer are Mississippi Silver Hull Crowders, Zipper Cream Peas, and Jackson Wonder Butterbeans. On the vine and nearly ready to pick are Pink Eye/Purple Hull. I nearly always prepare them in the traditional method - as it is so good. I simmer a hock, literally a couple of hours very low, to make a broth. Then simmer the fresh peas for an hour, once again on very low. That's where I differ from the Atlanta Jounal's recommendation of 30-45 minutes. They must be using a higher temp. Also, I can't stand machine shelled peas. They have no snaps and the peas themselves are often damaged by the process. The "stings" aren't always sorted out either. And, well, they just don't come across as fresh. Might as well buy frozen. Do you guys do anything unusual with your field peas? I know it is hard to improve upon perfection, but I like to keep an open mind. Also, run across any unusual varieties? I want to try "Whipporwhill" as that is what I suspect that my grandfather was growing when I was little. I love Lady Fingers, but they are just too darn hard to shell! What do you serve on the side? For me it is sliced tomato, a bit of bacon, and cucumber/onion salad.

Once when we were dating and on a camping trip, hubby set a screw in the cork and pulled it out with pliers gripping the screw head. I sat on the ground grasping the bottle, and he sort of used me as leverage. Gotta love a man that never goes anywhere without a toolbox.

The best of everything to you Rob, and it was a pleasure to work with you on the Hosting Teams! Thanks for your time and service.

So how much of a problem is swallowing? Not chewing, you can get around that pretty well. But, having experienced mild to moderate dysphagia, I know for a fact that you can't breathe coffee. It just doesn't work. I'd go potlikker (collards, as an ideal) and cornbread, of course - nutritionally dense and easily digestible. And pretty low in fat in the grand scheme. Tasty and good on a tummy that has been insulted recently, and loaded with so much nutrition the numbers are gobsmaking. Coming off the feeding tube back to whole food is going to be a huge transition as her tummy is very fragile right now. The fatty, tasty, things are fine. Just make sure she is getting some nutrition. I hate ensure, but darn it, some times it is the only way to make sure that everything is OK. I have gone so far as to substitute Instant Breakfast and half/half for Ensure, and got a very desirable result. Good luck. Difficult for you, and best wishes.

The botanical name is Pimenta dioica - my friends from the region call it "pimenta" - but pimento, allspice and Jamaica Pepper all appear on the packages in the ethnic markets. Pimiento is a true capsicum (pepper) and something entirely different. I think I read somewhere that the original explorers were looking so hard for East Asian spices that they mistook the Allspice plant for black pepper, thus the confusion in nomenclature - as they are differnt species. I would have to look all that up again though to be sure.

Yep, Jamaica has a pretty good stranglehold on Pimenta - although my Puerto Rican and South American neighbors are cultivating it with good success. Not sure why I have never tried to grow this one - possibly because I've moved around too much in the last 5 years or so. You have to have both male and female plants. Heck, there may be some growing in the scrub west of me. Busy the next few days, but maybe early next week I will attempt a real morter and pestle stab at this again. It is generally too spicy for me, but I love the flavor. Hubby will rave. Pigeon peas and rice are the traditional sides I think - or at least that's what I see around and about. Malanga, maybe? It would offset the fire. Some very nice breads come out of the Islands as well. There is a Jamaican Bakery and sort of luncheonette close by - maybe they will let me take pictures.

Then there is the "Georgia Rattlesnake" watermelon. Open truckloads of them should be appearing on I-75 within the next month or so. Summer squash all summer. Smothered in onion and browned in bacon fat. Cane syrup. Turnips and mustard, smoked sausage. Those field peas are wonderful too - everyone thinks that the Blackeye is the common pea in the south, but the lady peas, crowders and creamers rule the kitchen in SOWEGA where I was raised. A sliced fresh tomato on the side. Cucumber/onion salad. A vast array of pickles and relishes. 7 layer caramel cake - my Aunt Grace makes the best one in existence, and she uses an old coffee cup as a measure.