JaneMC

I've canned a lot in the past few years.I do my jars in the dishwasher and the lids in the boiling water for 10 minutes. My fruit always comes to a boil. I do a lot of playing with the sugar. I don't like that much. I haven't had a problem. I gave out over 60 jars of jams, jellies and so on and no problem at the holiday. I tell everyone if it looks bad, smells bad, get rid of it! That is the one thing I will say, about anything. Trust yourself and most of all have a great time. I can over 200 jars each year. This year I'm hoping for 300. Jane

Thank you for the info. I did find your recipe, I think something gfron1 had a link to. Can't figure out how to find recipes but I guess all in time. I want to thank you for it now. I've decided to wait to try my hand at growing it. It's always fun to see the look on peoples faces when you say, I grew it and candied (well that is my goal!). Jane

Been baking again today. Also giving out heath bar butter cookies and caramel pound cake. The cakes are baked and as soon as 2 of them are cooled, going into the freezer. The cookie dough in the freezer for the week of. Been cutting fabric for the can jams that I'm giving away. Any one else getting ready?? Jane

Andiesenji, Hope you don't mind but I'm going to give it a try. May be not for this holiday season. I use a lot of it in my baking and it's always more fun to say, that you made it. Jane

Maggiethecat, it really isn't all that hard. Now to get the cheddar down and I would be very happy....but it's not doing that, there is always next year. I'm amazed by the talent here! Jane

Andiesenji, now that candied ginger sounds wonderful. Do you boil it first? I just looked it up and something I'm going to have to try myself. Always looking for something fun, interesting and I must add different to do each year! So far the ideas I have read though the years have been wonderful. I'm also doing a bread basket for a few. Bagels, jam and cream cheese all made by myself. Thinking about adding butter also, which is so easy to do. Jane

I'm getting ready for the holiday baking and I'm wanting some baking cups. I want some for the muffins but also to put cookies on! I would like different sizes and colors (for year round). Does anyone have a site? I've done a search but the ones I like (even after I give my info) I can't get into! Thank You for your help. Jane

Now those aprons sound great! Here is what I'm thinking and been working on. Theme baskets/gifts. For the cook: preserved lemons, herbs (that I grew), spice rubs, herb vinegars (yes it's my vinegar) and something to eat right away. For the baker: vanilla extract, vanilla sugar, and that is all I have right now. For the non cooks but enjoy breakfast: pancake mix, hot chocolate mix, granola, and blueberry topping and of course something to enjoy right away. For the person who enjoys entertaining: limoncello, cranberry cordial, branied cherry raspberry compote and of course something to enjoy right away. For the sweet tooth: salt caramels, peanut brittle, fudge, lollipops and truffles. For the ice cream lover: buttersctoch topping, chocolate-raspberry topping, blueberry topping and ice cream that I will be making (I can so the topping are ready to go or will be). The cookie lover well what else cookies of several types. Well that is about all I can come up with right now. Jane

I must say, I've been following this topic for over a year and I'm glad to see it back. I'm like the rest of you love getting in the kitchen to make things. I know people at work are already wondering what I'm going to be giving them. Here are a few thoughts so far: blueberry topping (I made it) with a pancake mix cranberry vodka vanilla with cookies candy such as caramels and peanut brittle What I will also including is the ones that I give out that have won awards this year, I think. How easy is to make fruit leather? I have never made it is there a place or book that has a good one that you have used. I'm like most of you after different things from other years. Keep those ideas running. I will write down mine and be back with them.

Those picks look wonderful! Jane

Chris, Great pictures and I'm glad the here the wine cooler has worked out great. I should be getting mine tomorrow....I'm getting it from Lowes and I can't wait! I like the 's' hook idea. Jane

Chris, Thank you for the information. Now I know why and what to look for. How is yours doing? Is the water and salt working pretty good for the himidty? I can't wait to get one....which I will. I just bought (will be here today or tomorrow) the meat grinder. Can't wait to play with that, I was using the KA and it finally broke (the grinder, big crack in it). Jane

I have a question: why a wine cooler over a small fridge? I'm wanting to do more curing and really need something. I'm looking forward to your thoughts. Thank You. Jane

Andiesenji, Thank you for the technique. I love all the ideas I have gotten here and will apply them! My family never did this. Well my mom didn't like to cook at all. I've been getting back to the basics as much as I can. So much to learn....but I am having fun doing it. Jane My favorite "method" for preserves and jams, so as to avoid the "floating-fruit problem," is to use a slotted ladle and transfer just the fruit into the jars, using the wide-mouth funnel, until the jar is full of fruit. THEN I ladle in the syrup until the fruit is covered. I continue until all the fruit has been jarred. Usually I have some syrup left over and that gets jarred separately. I learned this 60 years ago when watching my grandma prepare cherry preserves, as well as peach, pear, gooseberry, huckleberry, raspberry, strawberry and etc. ←

Hi Bubble, For the fair showings only I use the topping name. When I give out my soft spreads (the name I use). That is because I wasn't using pectin and with showings you have to use the right name or you are out. I'm in Missouri and show in 2 fairs and wanting to do more. When I lived in CA I showed there also. I do candy (both took first place, breads 1 first, and cookies 2nd and 3rd.) It's fun but never take the comments too much. Take it as a place to do better....they can be very tough. Jane Congratulations on the blue ribbon for your cherry jam! What fairs do you enter, Jane? State? Regional? County? When you say "toppings," do you mean jam or do you mean something else? -Bubbles http://web.me.com/barbschaller ←

Hi Everyone, Just a little up date. I do fair showings. I do good with my toppings (none pectin) but for the first year I decided to do one with pectin. Well I took 1st place. I'm amazed. It was with my cherry jam. Now thinking about it I should have done the hot pepper jam, next year. Thank you everyone for help with the floating fruit. We must get over it's not going to look like the stuff from the store. Jane

Momcook and Babbles, Thank you for your reply. It's nice to know that I'm not the only one having problems. I will say, the jam tastes so good and it does set up nicer after being cooled down. I just can't be so picky. Jane

Hi Everyone, I reread most of the notes and I haven't seen a question like this. I'm using pectin for the first time this year. There really are some things that need it. I'm having a heck of a time with the "floating" fruit! What the heck am I doing wrong? Yes, I've cooked it for the correct time, sugar and so on. I'm lost on this one. Jane

Hi Everyone, Thank you for the information. I did do a google search and settled on one. It has a cucumber yogart sauce (which they had mention they liked with it) and garlic and so on. It will be on a pita. I will be pan frying it. I know, I know. But I do all the meals in one day. Hazardnc, I'm going to have to check on this book on Amazon. I know they like international food. I see more cook books coming my way. Thank You all! Jane

Hi Everyone, Well I went for a interview (I'm a personal chef) and the client has asked me for Chicken Schwarma....other then it has cucumbers and yogart and yes, I know chicken I don't know anything about it. Yes, they do know and want me to try. I did a google search but I don't know which one is close. They have had this when they go out to eat. This needs to be done in the same day so I can't let it sit over night. Thank You, Jane

Hi Everyone, Well I just got done canning butterscotch peach jam. I didn't have enough brown sugar so I added some white. I always use less sugar then they say. I just heard the last can pop. Can't wait to dig in. Okay I have a little and I mean very little left over. I wish it didn't take so long to make crossiants.....ummmm. Jane

I've also been canning. I've made strawberry jam (I don't use pectin ever) and I froze cranberries so I have canned them also while it's too hot to turn on the oven I sure can, can. I can't wait for green beans to come in season, blueberries, cherries, and other of course. I'm also going to try my hand a wine jelly with apples instead of pectin. Oh lets not forget in the fall apple butter. My friend came in from the west and cleaned me out of my banana-chocolate jam, blueberry, brandied cherry compote, apple butter and a few others. Time to start getting ready for the holidays....no I didn't say that word did I?