Any Home Bakers Here?

Stevia and Splenda are artificial sweetners...will NOT do it. And why not corn starch of arrowroot?I have never used arrowroot.... sorry. Thickner for me is Pure Quality Corn Starch from Wegmans
Just health reasons is all. The Arrowroot has fiber (which I search for all the time and how I found it) and minerals, so a little healthier. Both supposedly do the same thing, and for freezing, arrowroot is recommended by some over cornstarch. Cornstarch is recommended over arrowroot in other situations. I've never heard of arrowroot until today, so thus why I'm seeing if anyone else uses it.
 
I have never used corn starch in jams and jellies. Pectin is what is used to get them to set.
We'll probably just get some of that low-cal Sure-Jel you recommended. We didn't need anything else for the plum jam since the skins and sugar did the job.

Trying to make this jam and syrup low-cal, thus the reason for using Splenda or Stevia. That should work then! Thanks!
 
My mobile device failed, so I am typing this up on my main PC.

We found what appear to be military meal rations in my grandparents food storage. It will take a while to post pictures due to my phone being out of commission.

Anyway, there is no expiration date and no instructions on how to prepare them, which makes me wonder if they are expired or not. Is there any way to tell if they are expired?

How do you even prepare these things to eat?

Ill try to get pictures as soon as possible.
 
Ok, had to use my old birding camera to get the pictures. Here they are:

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Any way of knowing if these are expired or not? How do you even prepare them?
 

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