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Comment by Patricia on September 6, 2018 at 10:36pm

Looks delicious.

Comment by Bertold Brautigan on September 6, 2018 at 10:18pm

Where's Monty Python when we need them???

Comment by Grinning Cat on September 6, 2018 at 10:11pm

And now for something completely different:

An absolutely delicious-looking summer birthday cake, from the blog of two Dutch Sisters, Corry and Heleen:

(as usual, click to enlarge)

(flickr link)

Comment by Loam Gnome on September 6, 2018 at 8:03pm

Here are the fermented hot sauces, after about a week.  For the bottled sauces (Jalapeno in the first, Jalapeno plus Thai in the second), I strained the mash through a sieve.  For the jar sauce, I just blended in a bullet blender.  They all have the acidic lactic acid flavor.  The jalapeno isn't as hot as I expected, but pretty good.  The Jalapeno + Thai is medium hot.  The pure Thai is so hot it'll knock your socks off.  Now I think they need to age in the fridge - I read they can last for months there.  Try some tomorrow on the breakfast eggs and hash browns.

Comment by Grinning Cat on September 1, 2018 at 10:26am

Loam, I remember seeing "Pomona's Universal Pectin" at Whole Paycheck Foods; it's supposed to work well in low-sugar recipes, and they have instructions for freezer jam as well as cooked jam.

Comment by Loam Gnome on September 1, 2018 at 10:07am

Thanks all for the jam experiences.  As I've researched it some more, I may be using the wrong pectin.  There are many types.  The difficulty for me has been to find one that would gel with less sugar, but still work as a freezer jam.  I don't want to can the jam because I don't trust my canning skills.  Also I've read that freezer jam has better flavor and nutrition, compared to the cooked jams.

Anyway, the blackberry is looking thicker.

Randy - I use the peanut butter that is ground right there in the store.  Not from a jar.  So there is no added sugar.  But there is the peanut oil.  I use a lot in an Asian peanut sauce - spicy instead of sweet - but just wanted the peanut butter as an occasional treat.  Mostly, I wanted something to add to my home made yogurt, and a way to preserve fruit for extend the season.  Some of those fruits are so good! 

Joan, I love reading about your kraut.  You are such a wealth of experience.

You are all braver with mushrooms than I am!  I've bought Chantrelles and Morels at roadside stands, and ate morels as a kid, but that's as far as I go with wild ones.  I love making omelet with saute mushrooms and goat cheese!

Comment by Randall Smith on September 1, 2018 at 7:24am

Spud, there are white poisonous mushrooms that resemble puffballs, but with "gills". Puffballs have none.

Daniel, I can't help you with the jelly making. It's been awhile. Plus, I rarely eat jelly. Peanut butter is SO bad for you (oils and sugar). How else would one eat jelly? However, your blackberries look delicious!

Joan, thanks for the kraut instructions. Good luck getting your plant cuttings. Should be fun returning to your old home.

Comment by Joan Denoo on September 1, 2018 at 1:24am

Loam, I was never able to get my grape juice to jell. We like it as juice and syrup and didn't give it more than two or three attempts. Maybe the steam extraction was not the best way to get juice for jam or jelly. I don't put any sugar in my Concord grape juice; it is sweet enough as it is. 

My great-grandkids loved the juice and drank it all up. 

Michelle and I will be going back to my former home as the summer cools down a bit to get some cuttings and roots from some plants. 

I already have your garlic, Daniel, and will plant them this fall. 

Comment by Joan Denoo on August 31, 2018 at 10:33pm

Randy, when I made sauerkraut in a crock, I put the salt and cabbage shred in a crock and pounded on it with a wooden mallet until all the cabbage sank below the natural liquid.

I put a cheesecloth over the liquid and the cabbage. If I couldn't get the brine to come to cover the cabbage, I took out enough slaw so that I could get a good seal over the shreds.

I put a plastic bag partially filled with water, sealed it and set a plate with a brick on it & pressed until the natural liquid began to show around the bag. (Make sure the bag is as big as the crock or glass jar).  

When I opened the crock after a month or so, I removed the weights & spooned the mold off around the edges, then peeled off the cheesecloth.

Sometimes I had to discard a bit of the kraut because it had a dark, unpleasant color. Get past the mold and have a bowl handy to scoop out the sauerkraut. 

We made several crocks to last through until the next season's crop was ready. I didn't can or freeze any of it, I kept it in the crocks and removed what we wanted for the meal. 

Comment by Patricia on August 31, 2018 at 10:00pm

I always used only half the called for sugar, but I can't remember which pectin I used as its been so many years. We're not big jam or jelly eaters. 


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