Posts by MissPrissy

I can only suggest using the tartest sour cherries you can find.  If you use a no sugar pectin don't expect to get much shelf life from it. Make a small batch and eat it before 3 or 4 months has passed.

I have cherry pie filling on my blog today that I canned.http://bigredcouch.com/journal/Most people don't realize that it is the sugar that helps create the environment that prevents food spoilage. I urge everyone who is canning...

dot n'dave :Quote:Originally Posted by MissPrissy And cherry juice finishes out the 40lbs of cherries!!I just went to your Home Grown blog page and I love it!!  The pictures are amazing!Thank you! I love sharing via my blog.

Peach Salsa!http://bigredcouch.com/journal/?p=3276

Cherries and peaches!It's on my blog today.http://bigredcouch.com/journal/

Lately I tend to be 'making' messes that I have to clean up.

Guess what I found at the junk shop??? Only you home canners will appreciate this!Come see!!http://bigredcouch.com/journal/

Quote:Originally Posted by PineappleMama Aversion wise... it's weird but I just don't like the thought of soy... donno why, can't recall actually eating tofu... but I just don't like the idea... may trace back to my soy formula...

Quote:Originally Posted by Laurajean As soon as I learned there is pus in milk, that was enough for me.That won't happen if you seek out:- small locally produced milk that is not mixed in with other dairy's milk- drink milk from...

Mulberry pie. Come see ...  http://bigredcouch.com/journal/