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Just as I'm starting grape juice you have to show me those. :duc Now I need money!!! :barnie

I have the Villaware strainer w/all the attachment screens. Mine was a gift, but if I were buying I'd look into the Kitchenaid mixer attachments. HTH

It's a big packet of basically powdered seasoning. Just add your own tomatoes kind of thing. Also other varieties like pickle mixes. Sort of like hamburger helper for canners. Usually I only find it during canning season with the other canning stuff. My DH is always messing with what he...

I do more things like pumpkin bread and Christmas cookies, but may go with your idea this year. Usually I just buy white lunch sacks and the kids decorate them. IME if you are giving something yummy to eat, people are happy with any packaging.

Interesting about the water. I've heard of other issues, but that's a new one to me. Makes sense if you think about it. Does it just apply to the water in the jar or do you used distilled for prep as well, like soaking?

If you're a dork so am I. I came back and ETA the def of ETA because I was drawing a complete blank when I posted. :P TY for the jelly offer. but I'm trying to go the bike route now and KS to CA is a bit beyond my ability. :th

I swear you all are tempting me to get some of these just to try the jelly. :P

My Favorite!!! :love :love :love You were planning to share, right? :fl ETA = Edited to add.

:love What a great idea!

A kitchen sink muffin is just a plain muffin recipe that's had various stuff tossed into it. Anything you want to add, do it. Just try and keep a muffin batter consistency. You can toss in anything you want, everything but the kitchen sink. I started with cereal muffins because I won't let...

That's the kind of thing I do with the kitchen sink muffins. My kids would never eat them if they knew of even half the stuff I've tossed in them. Like the cereals they've begged for then wouldn't eat. The other half of the apple, banana or whatever they don't eat. No matter how small, DD...

Just use cold water with the pickling lime. I got mine at Wal-mart. Try the Low-Temperature Pasteurization Treatment. I think while the process time is longer the pickles stay crispier as they aren't getting as hot/cooked during the processing. Might be better suited with you're slow to...

Just a thought after looking at some of the pricey stills for homes.. Someone correct me if they've tried this and it didn't work. I'm thinking your quality or quantity might suffer some, but not substantially to offset cost difference. What about one of those kitchen steamers? Use distilled...

Here's a bunch of food recipes. Scroll down. More uses. The flea treatment for dogs sounds interesting, wonder if you could use on chickens. How to make peppermint Aromatherapy oil. I wonder if you could steep some in vodka like you can vanilla beans? Yep - Another for essential...

My 1st batch of pear sauce had more seal failures than seals and had gritty bits in it. (Probably from under ripe/mature pears.) :idunno Toss in compost, trash, feed to chickens? All that work for nothing? No prob. I tossed them in the freezer for now and will use them instead of applesauce...

Wish I'd heard about it before I started on the pear sauce too. It's becoming a staple idea for me now. I'd rather wash an extra pot and have the juice than spend all the time reducing. They have a $1 big mesh strainer at Dollar General that sits right on my big stockpot. I can the juice...

Try the ice water bath or pickling lime. This year we did the pickling lime followed up with raw pack and the Low-Temperature Pasteurization Treatment. DS calls them the crunchy pickles.

I've never seen these. So they won't dry naturally if left on the vine? I thought all beans did that. Can you dry them? I think the act of canning or freezing has a tendency to soften things anyway, so you may not notice or have any probs when you open them to use. What's Brunswick stew?

So you get yummy jelly and pickles. May have to try it. TY

Pat's right. Everything I have says you can go with light syrup or just water. The sugar helps with the color over the shelf life, but its not needed to preserve. Same methods for juice and sauce as anything else. And if most will be run through the blender in the end, why do to much work...