Pixie Posted March 3, 2007 Share Posted March 3, 2007 those big chefs knives are awsome! i used to use paring knives for everything because my mom did...then i dated a chef..... Quote Link to comment
Pixie Posted June 23, 2007 Share Posted June 23, 2007 how can i change this recipe so that i use dehydrated garlic? the health board has said that i am not allowed to use fresh garlic because it would have to be tested before i can use it. Quote Link to comment
Darlene Posted June 23, 2007 Author Share Posted June 23, 2007 hydrate the garlic first? Quote Link to comment
Pixie Posted June 23, 2007 Share Posted June 23, 2007 it seems like a hasstle...pay 5 times as much for the dehydrated garlic just so i can rehydrate it to make jelly....my cost per jar is about 2.50 i am charging 4.50 but this is gonna bring up the price. Quote Link to comment
ArmyOfFive4God Posted July 21, 2007 Share Posted July 21, 2007 I know this says fresh garlic, but can I use the minced "jar"-lic? Quote Link to comment
ArmyOfFive4God Posted July 22, 2007 Share Posted July 22, 2007 Can I ask why? I mean I've never really heard of this til I joined here, and I never thought to ask before. Is the stuff in the jar made so it won't can? Unsafe? Quote Link to comment
Darlene Posted July 22, 2007 Author Share Posted July 22, 2007 If I remember correctly, there is some oil in the "jar-lic" which is not something you'd want to add to your canning. Also, the texture of the jar-lic is different than fresh and I'm not convinced that would can up the same. Quote Link to comment
ArmyOfFive4God Posted July 22, 2007 Share Posted July 22, 2007 Great, thnx Darlene! Quote Link to comment
Pixie Posted July 22, 2007 Share Posted July 22, 2007 I had my Garlic lab tested and the PH was 3.8, in the safe range so I can selll it. It needs to be below 4.6. I have NO idea what the heck that means or anything, but as long as i dont have to mess with dehydrated garlic. also, i bought a kilo of garlic for 1.70!!! WOWEEE!!! i need more pectin! Quote Link to comment
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