Jacksoup

@Kerry BealI’ve Googled and found many recipes that call for removing the pits and soaking. I even bought a 'pectin bag' from Amazon. Then I stumbled on the Ina Garten recipe that just calls for sliced oranges and lemons, quick boil, dump in sugar and overnight soak. Then 2.5 hour cook. Good thing too since my oranges have absolutely no seeds.

@suzilightning that sounds really good except for the Miracle Whip

I’ve taken a one day break from canning and dehydrating citrus. Been using an Ina Garten recipe for the orange marmalade, it’s rather hands off and doesn’t require removing the pith. But you have to start one day and let it sit overnight, then boil and can. I’m over it for the moment. I’ve got 12 pints, 30 half pints and 8 lemon ginger marmalade. And 30 zip locks of dehydrated lemons. I think we’ll avoid scurvy this year

@Okanagancook I am so jealous of your many freezers. I’ll be moving to boyfriend's house within the next 6 months and there is lots of room for freezer(s). And a huge garden area, so I’m hoping to have lots of produce to freeze.

@Kerry Beal check out my good friends at booth 6389. Their product is Super Food Bites. Tell them Jackie sent you. They are fun, smart and good people. Oh darn. I see you've left

@blue_dolphin that sounds really good, plus it uses za’atar which I love.

@Shelby I’ve done that before and need to do it again, thanks for the reminder!

@JoNorvelleWalker that looks delicious. I’ve not been into the cocktail world but you’re pulling me in there with that

We have given away bags and bags to neighbors. There’s a local group called Senior Gleaners that go where produce is available and not useful for commercial purposes and ‘glean’ it and deliver it to local food banks. Thanks @heidih for the idea. Brilliant.

I have preserved lemons in a quart jar in the fridge. I need to be more aware of opportunities to use them. They’re tucked away in the back and I forget about them. Give me ideas please. Limoncello is a great idea, thx

@JoNorvelleWalker googled jack rose. I don’t have that many friends. Make your way to the west coast and we’ll make a dent in all those lemons. I also have an over abundance of limes. Say the word and I’ll send you a box of Meyers

@JoNorvelleWalkerWhat’s jack rose?

And here’s a small sample of the dehydrated Meyers. They rehydrate rather quickly. I use them every day in water and tea. Also in chicken piccata. Any other ideas for them would be appreciated.

I’ve just made some lemon ginger marmalade, last weeks orange marmalade is canned and given away. I’m overwhelmed with Meyer lemons. I’ve dehydrated them , still have frozen cubes of juice from last year. Have two batches of Ina Garden orange marmalade to can tomorrow. Any ideas to preserve this bounty are welcome.

I’m in, but I need to buy a new stand alone freezer. Mine and the boyfriends are filled with pesto from the garden and lemon juice cubes from last years bounty. And now I have 5 grocery bags full of Meyer lemons and two of oranges. Still more on the trees. Any ideas for saving/preserving this bounty are appreciated. I’ve also dehydrated lots of lemons.

What @kayb said! Gorgeous countertop/sides

I am in absolute agreement with @kayb on both points. And with @Smithyon when I’ll have time to read all of these

@ElsieDthe book has a warning in the beginning about not reproducing anything without the permission of the publisher but I’m going to live dangerously. Plus I’ve changed the wording of the recipe so I hope I’m ok. 1cup corn oil 3 eggs 2 cups sugar 1t vanilla 3 cups AP flour 1 t each of salt, baking soda, cinnamon, nutmeg and cloves 3 cups peeled, diced apples 1 cup chopped pecans Mix oil, eggs, sugar and vanilla. sift dry ingredients and blend with first mixture add apples and pecans pour into a greased and floured loaf pan, place in a cold oven, turn to 350 and bake for an hour and ten minutes. glaze is 4 T butter .5 t vanilla 1/2 cup brown sugar after baking pierce loaf with toothpick and glaze while cake is still warm.

@Smithy dug out my copy of Seasoned with Sun. My mom put a post it stating “this is very good” on the Maxon’s Green Chile Chowder. Even though she was a great cook, I think she had the chowder at the restaurant. So I have to try that, most likely next week. After that, the Fresh Apple Nut Bread on page 82 looks good - mainly because I have a freezer full of chopped up Granny Smith apples. The boyfriend’s apple trees produced a lot this year.

Ok, I’ll ask. What is it for?

@Smithy I have that cookbook! My parents lived in El Paso and my mom gifted it to me so long ago I can’t remember the exact year. Time to get it out for a look through. All this talk about Chile Rellenos is making me want some. I made them once 40 years ago, with a Hispanic friend. I only remember that the batter started with whipped egg whites.

I have a set of red/orange that my mother bought me about 40 years ago. I added a big braiser 20 years ago when it was on sale. Some chips on the enamel of the older stuff but it’s held up well. Bought some bakers at Tuesday Morning about 20 years ago. My son did drop a pot and damaged it. Le C will replace it for 50 or 75% off, so I did.

@JoNorvelleWalker probably not alphabetical, my last name is a G, @HungryChris is an S. Mine was stuck in Miami customs for two days, then went to Ohio, then to California.

I’ve decided the scratches are just scratches in the oil coating the pan, just need to clean it up and season it.

@HungryChris mine arrived about 30 minutes ago. I had the same packaging, also had tape stating DHL had repacked. There are some scratches in the bottom of the pan. I wonder if this is normal or if It will affect use.