The Old Folks Home

[CapricornFarm]

We used to make jelly that way in the 70s. It is hard to find canning wax now though

Grocery stores and walmart.

 

[chickisoup]

@Alaskan thank you! I do like the look of my new Wyandottes as well. Much nicer than my other pair. So far I really like the look of 2 of the 3 BO's that came with them (the 3rd so far is really small). As for the 2 BA's, one is nice sized but has some odd red bleed thru. The other is smaller and has/had some white feathers under the wings. (haven't checked recently if they're still there). Guessing they were playing around with the genetics?

 

[ronott1]

Grocery stores and walmart.

Thanks!
It must have been my DD that lives in Finland that could not find canning wax.

 

[ronott1]

ready in < 20 minutes!

The chicken was great in the clay baker.

The green is parsley. The cavity was stuffed with onions, parsley and butter

 

[pennyJo1960]

Looks good enough to eat there @ronott1

 

[chickadoodles]

The lemon juice is actually added to reduce the pH - it's citric acid, and lowers the pH to reduce bacterial growth. Most jams and jellies are hypertonic from the sugar and bacteria can't live in them, anyway. If you remove the citric acid, and the recipe calls for it, I would just be sure to eat it within 6 months instead of 12.[/QUOTE

Thanks Scg. We had a PBJ sandwich later and could not taste the lemon it it.

 

[superchemicalgirl]

Any time!
I will be baking the caramel rolls on Monday night for Tuesday morning. They will be baked in my little oven at work.

Easy bake?

Do you have single pane windows?

No, regular 2 pane. However, they're still cold when you stand next to them. This also helps with the air flow around the window (it isn't always airtight).

 

[chickadoodles]

Thanks y'all for all the jelly help.

I use lemon juice in my pear preserves.
I was told the lemon juice stops them from turning dark after peeling. Like apples.

 

[chickadoodles]

Ron you chicken looks so good.

 

[superchemicalgirl]

Thanks y'all for all the jelly help.

I use lemon juice in my pear preserves.
I was told the lemon juice stops them from turning dark after peeling. Like apples.

That is also true. The apples oxidize in the air, and using the lemon juice changes the reaction. Any lower pH acid will slow this process.