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Genoa

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About Genoa

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    Pacific NW
  1. Many years ago, when my husband and I had been married just a little over a year, I came home from work to discover our home had been broken into. Everything in the house was rifled thorugh, turned over, etc. All drawers were removed and dumped; they even upended things like the butter dish and other food. At first, I thought someone had vandalized our home. Only later did I realize they were looking for hidden cash and were, literally, leaving no stone unturned. Ironically, my husband had always had the habit of taking out cash for each pay period and keeping it in one of his dresser drawers. We discussed this quite often, as it didn't seem safe to me to keep our entire $60 (!!!!!) for each two-week period in a drawer, but he always assured me that's what he'd always done and it had always been fine. The thieves broke into our home the day before payday, and our ''cash drawer'' was empty. They did find the jar where we kept our stash of quarters which we used for exact change riding the bus to and from work every day. Never underestimate the determination of someone who wants to rob you of your belongings---if you think of a hiding place, so can they. Also, they have no qualms about destroying your property, so they won't hesitate to pull apart everything they possibly in the hope of finding something of value.
  2. Thanks, Violet, for answering my questions about frostbitten tomatoes---twice! I appreciate that you not only give the answer but the reason behind the answer.
  3. Violet, Thanks for the explanation and, yes, it does make sense. Just out of curiosity, could one use frostbitten tomatoes if they were pressure canned, rather than processed in a water bath? It seems that the more I learn, the more I realize how much I need to learn. I've always canned "by the book," as safety is my #1 concern, but those rules have changed over the years. It really helps when you explain the reason behind those changes or restrictions.
  4. Violet, Thanks for the information about tomatoes that have been frostbitten not being canned---I wasn't aware of that. In fact, I had read somewhere (sorry, don't remember the source)that some people freeze their tomatoes until they have enough to can---an added bonus, according to them, is that the tomato skins are then easily removed. Guess I won't be trying that.
  5. Thanks, Debbie, for answering my questions. I was hoping I could.
  6. Question: I have read several times that you should choose small-to-medium sized potatoes for canning. Is there a particular reason for that? I'd really like to use the bags of potatoes that Costco sells---they are usually very large potatoes, which I like because it means less peeling.
  7. Thanks for the answer. I would prefer the fresher tasting salsa, as well, so I guess its WB for me! And I like the idea of using LIME juice. My son lived in Mexico for several years and my husband worked there off-and-on for almost a year. The parts of Mexico they were in used lime on almost everything, and it always seems natural to include with any Latin-type foods. Of course, most of their food was not particularly hot, but I developed a taste for spicy food as a child--so it will definitely be the 5 jalapenos for me. My poor husband and kids eventually learned to adapt to liking spicy foods as well. Now here's another question, that I think is appropriate to this discussion, concerning gloves to use when making salsa. I learned the hard way the effects of cutting up hot peppers without gloves. (I know some can tolerate it, but I had burning hands for 12-18 hours afterward!!!) I have a few food-handling type gloves, but I find them cumbersome to work with because they are so loose fitting; so I'm wondering whether I could use the gloves I buy in bulk from Costco for cutting up the jalapeno peppers. They are listed as "powder-free textured latex exam gloves," and on the box it says they are suitable for "first aid," "health care," "baby care," "household," "automotive," and "pet care" purposes. I also use them for gardening, as I prefer them to the bulkier garden gloves. The packaging doesn't say anything about cooking, one way or the other. No one in my family has latex allergies, so we're okay with that. Does anyone know whether there would be any other reason not to use these gloves. They fit well and would make working with food so much easier.
  8. Okay, I'm confused (just a little) again---I'm assuming you used the full amount of vinegar (substituting lemon juice in your case) after all, since you WB'd insted of PC'd the salsa? Do you usually WB salsa, or did you just do it in this case because you wanted to show both methods of canning (PC for the chicken soup and WB for the salsa)? If you've canned it both ways (WB and PC), what difference, if any, do you notice between the finished product? Sorry to be so picky about the details, but I'm viewing these threads as serious learning opportunities. And thanks.
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