PoGo

lol - That's pretty much how I pictured it, too!

LOL, you guys are funny. It was stated in the book that you have to carefully move the feathers aside, and look at the actual ear.

I read this the other night in, of all places, a cook book. The color of the chickens ear, is the color her eggs will be. Is this really true?

I was taught that broth does not contain bones, broth is made from the meat only. When making stock with bones, yes, some people prefer to crack them. Cracking the bones allows the nutrients in the bone to easily leach out into the stock. Some people also like to include the feet, as it gives a great silkiness, or "mouth feel" to the stock. A hammer should work nicely.

BTT -

This is what the experts say about it; http://www.uga.edu/nchfp/questions/FAQ_canning.html#30

LOL @ UKGuy. (Nice to see you back, UKGuy.)

Welcome, Karelle! May you enjoy your time here.

You're welcome, ChristyK.

Yes, ChristyK, I have made ghee, stored it in canning jars at room temperature, and ate it months later. My family and I suffered no ill effects. However, I am not endorsing this as a safe practice. As with all canning and storage procedures, proper precautions and guidelines as set forth by experts, namely, The National Center for Home Food Preservation, should be adhered to.

Sometimes it isn't about the food at all, it's the companionship of friends and loved ones. The most humble meal becomes a banquet when shared with love, laughter and friendship.

I find exercise to be a great stress reliever. If nothing else, a brisk walk.

Apple Pie Leather! Sounds good, PureCajunSunshine.

I told my husband that I was going to make apple pie jam. He replied, "Do ya think the crust will get soggy?" As he watched me peel the apples, he asked, "What ya gonna do with the peelings and cores, make apple broth?" He's so punny!

If you want dried bacon, maybe purchase Baco's or a similar commercial product.

There is also kreple, which is the singular of kreplach. Meat kreplach is often made with cooked stewing hen, fried onions, and cooked potato, ground up together. The filling is placed in dough, similar to tortellini, and served in chicken soup. Found a tutorial! http://forums.egullet.org/index.php?showtopic=89669&hl=

This is from the Ball web-site: http://www.freshpreserving.com/pages/glossary_r_z/108.php Quote: salt, kosher. A coarse-grained, textured salt that is free of additives. Kosher salt may be used when making pickles. Because of the variance in density and form, contact kosher salt packers for information regarding equivalencies. salt, pickling or preserving. A fine-grained salt used in pickling and fresh preserving. It is free of anti-caking agents, which can cause the pickling liquid to turn cloudy, and iodine, which can darken the pickles. salt, table. A free-flowing, fine-grained salt. Table salt is the most common salt and is used as a table seasoning. It contains additives that may yield unfavorable results when pickling. Iodized table salt (sodium iodide) is not recommended for pickling because it contains an anti-caking ingredient that can make brines cloudy, as well as iodine, which may darken the pickles. Non-iodized table salt can be used for pickling. The pickling liquid may be cloudy, but the pickles will not be dark. salt, sea. A type of salt produced by the evaporation of sea water. It comes in fine- and coarse-grained textures and is usually more costly than other types of salt. Sea salt should not be used for pickling because it may contain minerals that could darken the pickles. This is from a go to, how to web-site: http://quamut.com/quamut/canning_and_prese...ngredients.html Quote: Salt Salt both preserves canned and pickled food while also adding flavor and crispness to the final product. Only certain kinds of salt are appropriate for preserving food, so always use the type of salt indicated by your recipe. Canning salt (pickling salt): This salt is pure sodium chloride that doesn’t contain the additives found in conventional, iodized table salt. It is preferred for canning and pickling because it won’t alter the color of your food or make your brine cloudy as iodized salt will. Kosher salt: Kosher salt is another pure form of salt that’s suitable for preserving. It’s usually manufactured with coarser grains than other forms of salt, so more salt by volume is required when measuring. If a recipe calls for pickling salt but you have only kosher salt, substitute 1 cup plus 2 tablespoons of kosher salt for every 1 cup of pickling salt the recipe stipulates.

You're welcome.

I don’t know the answer to your question, Kevin B 123. However, the Missouri extension has instructions for drying kiwi. http://extension.missouri.edu/stcharles/qf...ying_Fruit.html Quote: ...Drying Kiwi Select soft, ripe fruit. Peel and slice in ¼-inch slices. Small fruit may be cut in half. Place on dryer sheets and dry until pliable and leathery. You might also like to heat the slices in heavy sugar syrup for 1-2 minutes before drying for added flavor. Kiwi fruit makes excellent fruit leather. Mix strained pulp with sugar to taste and pour in a thin layer on plastic sheets and dry in a dehydrator, or oven. It can also be mixed with other fruits such as pineapple, strawberry, apple and pear. For additional kiwi recipes, check this web site from Oregan State University Extension Service. Preserving Foods: Kiwi Sp50-832 http://osu.orst.edu/dept/ehe/preserve/fruits/50-832.pdf ...

I scored an "ISFJ - Guardian Protector". It sounds a lot like me. And hey, I'm in great company; Mother Teresa! HUMANMETRICS Jung Typology Test Your Type is ISFJ - Guardian Protector Introverted 56 Sensing 38 Feeling 25 Judging 89 You are: • moderately expressed introvert • moderately expressed sensing personality • moderately expressed feeling personality • very expressed judging personality Introverted Sensing Feeling Judging by Marina Margaret Heiss Profile: ISFJ Revision: 3.1 Date of Revision: 20 Aug 2007 -------------------------------------------------------------------------------- ISFJs are characterized above all by their desire to serve others, their "need to be needed." In extreme cases, this need is so strong that standard give-and-take relationships are deeply unsatisfying to them; however, most ISFJs find more than enough with which to occupy themselves within the framework of a normal life. (Since ISFJs, like all SJs, are very much bound by the prevailing social conventions, their form of "service" is likely to exclude any elements of moral or political controversy; they specialize in the local, the personal, and the practical.) ISFJs are often unappreciated, at work, home, and play. Ironically, because they prove over and over that they can be relied on for their loyalty and unstinting, high-quality work, those around them often take them for granted--even take advantage of them. Admittedly, the problem is sometimes aggravated by the ISFJs themselves; for instance, they are notoriously bad at delegating ("If you want it done right, do it yourself"). And although they're hurt by being treated like doormats, they are often unwilling to toot their own horns about their accomplishments because they feel that although they deserve more credit than they're getting, it's somehow wrong to want any sort of reward for doing work (which is supposed to be a virtue in itself). (And as low-profile Is, their actions don't call attention to themselves as with charismatic Es.) Because of all of this, ISFJs are often overworked, and as a result may suffer from psychosomatic illnesses. In the workplace, ISFJs are methodical and accurate workers, often with very good memories and unexpected analytic abilities; they are also good with people in small-group or one-on-one situations because of their patient and genuinely sympathetic approach to dealing with others. ISFJs make pleasant and reliable co-workers and exemplary employees, but tend to be harried and uncomfortable in supervisory roles. They are capable of forming strong loyalties, but these are personal rather than institutional loyalties; if someone they've bonded with in this way leaves the company, the ISFJ will leave with them, if given the option. Traditional careers for an ISFJ include: teaching, social work, most religious work, nursing, medicine (general practice only), clerical and and secretarial work of any kind, and some kinds of administrative careers. While their work ethic is high on the ISFJ priority list, their families are the centers of their lives. ISFJs are extremely warm and demonstrative within the family circle--and often possessive of their loved ones, as well. When these include Es who want to socialize with the rest of the world, or self-contained ITs, the ISFJ must learn to adjust to these behaviors and not interpret them as rejection. Being SJs, they place a strong emphasis on conventional behavior (although, unlike STJs, they are usually as concerned with being "nice" as with strict propriety); if any of their nearest and dearest depart from the straight-and-narrow, it causes the ISFJ major embarrassment: the closer the relationship and the more public the act, the more intense the embarrassment (a fact which many of their teenage children take gleeful advantage of). Over time, however, ISFJs usually mellow, and learn to regard the culprits as harmless eccentrics :-). Needless to say, ISFJs take infinite trouble over meals, gifts, celebrations, etc., for their loved ones--although strong Js may tend to focus more on what the recipient should want rather than what they do want. Like most Is, ISFJs have a few, close friends. They are extremely loyal to these, and are ready to provide emotional and practical support at a moment's notice. (However, like most Fs they hate confrontation; if you get into a fight, don't expect them to jump in after you. You can count on them, however, run and get the nearest authority figure.) Unlike with EPs, the older the friendship is, the more an ISFJ will value it. One ISFJ trait that is easily misunderstood by those who haven't known them long is that they are often unable to either hide or articulate any distress they may be feeling. For instance, an ISFJ child may be reproved for "sulking," the actual cause of which is a combination of physical illness plus misguided "good manners." An adult ISFJ may drive a (later ashamed) friend or SO into a fit of temper over the ISFJ's unexplained moodiness, only afterwards to explain about a death in the family they "didn't want to burden anyone with." Those close to ISFJs should learn to watch for the warning signs in these situations and take the initiative themselves to uncover the problem.

Originally Posted By: suzann I found the same recipe "Annies Salsa" on recipezaar under the title wonderful salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups onions, chopped 1 1/2 cups green peppers 1 cup jalapeno peppers, chopped 6 garlic cloves, minced 2 teaspoons cumin 2 teaspoons pepper 1/8 cup canning salt 1/3 cup sugar 1/3 cup vinegar 1 (15 ounce) can tomato sauce 1 (12 ounce) can tomato paste as you can see the only difference is the amount of vinegar and the cilantro The recipe calls for mixing everything together and cooking it for 10 minutes, put into hot steril jars, seal and waterbath for 10 minutes. The amount of jalapeños, tomato sauce and tomato paste are also different from Annie's Salsa recipe, as well as the processing time. Wonderful Salsa at recipezaar. http://www.recipezaar.com/9272

Major Canning Sins, in pdf format. http://extension.usu.edu/files/publication...et/FN-250_7.pdf

Originally Posted By: Andrea ...(I should have had more but some of them didn't quite make it into canning jars . . .) It's those gremlins isn't it! I think they inhabit my house, too.

Sounds good, thank you!