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Quote: Whew. I thought it was just me

Quote: I use spaghetti type sauce on pork roast in the crock pot and it's WONDERFUL. I'm sure it would be just as good on chicken. Be like a chicken parmesan type of result. (can you hear my stomach growl as I think about this?)

Quote: I ouldn't find it either...

Quote: My mom had never heard of them either. Somewhere I read in the instructions to remove one jar at a time from the oven to apply the lid and screw band. I can get 16 in my oven at one time and did not use cookie sheet to help with even heat distribution. The other thing to be aware of...

Mom has been staying with us for the past few weeks, and is excited about the bread-in-a-jar recipes. She'd never heard of that! When she gets home she's going to dig out her widemouth jars and do a test batch.

Quote: We put our fresh herbs in during the boildown. I don't know if it makes any difference. The sauce is exposed to heat for such a long period of time you can hardly find the herbs by the end of the process. We put meat in ours. In doing so we had to process it for 80 or 90 minutes...

Does anyone make spaghetti sauce with fresh herbs? If you do, do you add the herbs early in the boildown process or later, when almost all the water is gone? Hubby and I have a difference of opinion on this

Quote: I have really picky family members, and if they don't like the look of the stuff floating in the bottle I know they will throw it away. I quit giving those family members homemade gifts. It's Walmart christmas aisle for them. Nah, they just have little kids and don't always make...

Quote: I have really picky family members, and if they don't like the look of the stuff floating in the bottle I know they will throw it away.

My hubby doesn't drink and I've never cooked with beer. Next time I go to Knoxville and the gourmet markets I'll look and see what bottles they have that are attractive. I like the idea of a brown bottle so that any sediment that occurs won't look 'ugly' to my recipients.

Quote: Yeah but shipping is still $22 for a case. Only advantage is not having to buy the whole case... But if I bought 24 of the bottle I like best, it still comes to $2.10 per bottle. So if I'm going to consider this, I'd rather have the amber bottle with the plastic doo dad in it. Guess I...

Quote: Yikes! I don't need a case, though. I guess I should check into it and see exactly what I need and what the cost is. Wish there were another person in East TN I could split a case with though! I really do like the idea of the plastic doodads in the opening... Edited to add: That's...

Quote: Wow! The one with the inserts would make it much easier to keep the beans from trying to slide out of or stop up the flow. How cool is that! Good find Dragonfly

Quote: Thanks for the recipe! I will have to give this a try and see what I think. If I don't like them I'll bring them to work. The mechanics there will eat ANYTHING (and without washing their hands, too ). DH doesn't drink beer (doesn't drink at all), and yet he emits some pretty toxic gas...

Quote: I'm going to Google for glass bottles at lunch if I find any cool ones I'll let you know. Sandee Thanks! That would be awesome

Quote: That's how I do mine. I think that there really isn't a guaranteed way to can them for long term storage. People do make and then and store them for long term, but they take a chance with it. I have never ever had a pickled egg. Are they hard to make? What do they taste like?

Any suggestions on where to find attractive inexpensive bottles for the extract? Also, thanks for the input on how many beans you use, Ozark Hen. I was trying to figure out how many beans I should get for the amount of folks I'd make extract for...

Henry'schickens : ~*B*~ : Quote: lol thats my thoughts exactly....wow. She must have booted everybody out of the kitchen and said ''DON'T" bother me all day!!" Or made them all help!

Quote: I think some jellies and jams need time to set! What I wa told by my elder wise canning lady! I had the same trouble with the blackberry jelly I canned last weekend. One batch is so solid I worry it's too tough. The other batch looks too runny to be jelly but too thick to be syrup...

Quote: This happened to me last year,so I just gave it all away to family and friends and told them it was "Strawberry IceCream Topping'. Now this year they are all asking for more of it !!! It was very good. This is a great example of "what they don't know won't hurt them"! Alton Brown says...