Andrea

Shame on us! How did we let this thread drop to page two? We all need to get busy! Just finished up a batch of spiced tomato slices - I'll be lucky if they make it to the end of the day though! Super yummy! I think I'll try another batch. Again, not for long-term storage but for short term munchies!

Okay, just finished up the salsa for the year. WOOOHOOOO! 60 pints sitting on my counter ready to be sharpied and put away in the cupboard! Sewandsew - stewed squash? How does that can up? I grew up on canned zucchini and coudn't stand the mush that would come out of the jars. *shudder* Do you have a recipe that keeps it firm? I've tried pickling it too, but again, it just mushes on me. I would love to find a decent way to preserve zucchini.

THANKS!

Open it and see if there are still ice crystals. If there are, it's safe but make sure to cook it all the way through. If there are no ice crystals, I would toss it. Better safe than sorry.

Was this recently or possibly years ago? If it could be old, open the bag and give it a sniff. You'll be able to smell if it's inedible or not. Do you buy more than one type flour? (i.e., bread and regular?) If so, you can't tell visually what type of flour it is. So, if it passes the sniff test, throw it in the bread machine! As you've probably already figured out from your question, you can use any type of flour to make bread but you can't use just any type of flour to make cookies. Bread flour, btw, will totally mess up your cookie recipe! Personally, I only buy two types of flour: whole wheat or white (with the occassional bit of rye for special purposes). Bread flour is a bit of a waste of money, imho.

LOL - I've been wondering about this myself. So, I did a google search and this is the first link! I should have looked at "home" before traipsing off to the www! This is good to know. I've been replacing the ground beef we eat with ground turkey and I was wondering about canning it using the seasoned gr. beef recipe from the Ball Book. This is one of my "fast food" meals but I would like to have the healthier alternative of turkey instead of beef. I think I'll give it a try!

Happy Day to both of you, Madison and Linda Lou! Hope you both slept in and ate lots of birthday cake!

THANK YOU!

If you are pressure canning the tomatoes, I don't see a problem with this but do check with Violet first!

Ghost - did you blanch it before dehydrating or just throw in in the dehydrator? I think I need to try this. The more I read about purslane, the more I'm intrigued by its health benefits. I try to throw a few leaves fresh into salads but the dh isn't a big fan.

Today, 12 pints of salsa. Last week, 15 1/2 pints of Violet's marinated mushrooms, 12 1/2 pints of pepper relish.

What Cat said! You can't go taunting us with cookies that always stay soft and not share the recipe!

Yep, just took my first 12 pints of salsa out of the canner today! I actually had enough leftover from pigging out on them fresh to eat! Thanks for the pickle crisp tip! I'm going to give that a try! I try to limit our salt and have been doing a bit more canning to accomodate our needs. I would love to can my own salt free tomatoes, but I hate the mush factor. Thanks!

I prefer to use a BWB with my salsa, but my recipe has lots of vinegar and lemon juice. I've tried to pressure can it but my family doesn't care for the texture as much.

LOL - they still sell that in grocery stores here, Gunplumber. I've been tempted to try it but I'm too cheap to pay almost $6.00 for one small can!

This is why pressure canning of tomatoes is now the recommended procedure. I have to ask, why are you re-canning commercially canned tomato products? If you are starting with commercial products anyway, why not just store the items you need for sauce separately and throw them together when you are cooking dinner? Or, why not make up a big pot and freeze the sauce in appropriately sized smaller containers? Why go to the expense and time to re-can something? Personally, I've found that I'm much more likely to use my home canned items if they are basic, multi-purpose foods, like ground beef or unseasoned chopped tomatoes.

drumrunner - BIG WAVE!!! Do you know how many times I refer people to your links?!? I am so glad to see you back to posting!

On the one hand, it really is eat less, move more. On the other hand, I eat a tremendous amount of greens and unprocessed foods and controlled amounts of low fat proteins (fish and foul). I lose weight on this diet. Essentially, I'm eating more, but they are higher quality calories and I'm back to losing weight and feeling better But, I really do believe that there is no ONE diet for every single person. Everyone is different.

LOL - those of us from California speak absolutely perfectly. We ain't got no accent!

Father's Day is this Sunday, so I'll be whipping up a few batches of these to give as gifts! Also, thought I'd bump this recipe to the top. It's too good to let it disappear!

You can definitely omit the pork products from your baked beans. They are more of a flavoring than a crucial aspect of the recipe. You might try the recipe found here: http://nchfp.uga.edu/publications/usda/GUIDE%204%20Home%20Can.pdf BEANS, DRY, WITH TOMATO OR MOLASSES SAUCE Quantity: An average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints—an average of 3/4 pound per quart. Quality: Select mature, dry seeds. Sort out and discard discolored seeds. Procedure: Sort and wash dry beans. Add 3 cups of water for each cup of dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour and drain. Heat to boiling in fresh water, and save liquid for making sauce. Make your choice of the following sauces: Tomato Sauce—Either mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of ground cloves, allspice, mace, and cayenne pepper; or, mix 1 cup tomato ketchup with 3 cups of cooking liquid from beans. Heat to boiling.Beans or Peas Molasses Sauce—Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and 3/4 teaspoon powered dry mustard. Heat to boiling. Fill hot jars three-fourths full with hot beans. Add a 3/4-inch cube of pork, ham, or bacon to each jar, if desired. Fill jars with heated sauce, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. ************************************************************** The bean recipes are found under vegetables in section 4.4 And this is where you'll find the charts to give you the processing times. The molasses sauce recipe is okay and probably the best out of the baked bean recipes I've canned. My best bet though has been to make baked beans in the oven and then freeze them. Good Luck! Let me know if you find "THE ONE" recipe - I'm still looking!

Your recipe calls for pickling it but it doesn't allow for processing it in a bwb. I would definitely refrigerate this recipe. Have you experimented with dehydrating it? Even if it doesn't rehydrate well, you could always powder it and sprinkle it into soups or salad dressings. I need to explore this a bit more myself. It's an extremely nutritious plant and it certainly grows well here! Annarchy - any special tips for freezing?

And here's the wiki link for stinging nettle: http://en.wikipedia.org/wiki/Stinging_nettle What a great herb to grow in your yard! 1) It has so many uses! 2) It practically grows and seeds itself! 3) It makes an excellent deterent for keeping people out!

Who knew a common weed could be so useful? Stinging nettle Overview: Stinging nettle (Urtica dioica and the closely related Urtica urens) has a long medicinal history. In medieval Europe, it was used as a diuretic (to rid the body of excess water) and to treat joint pain. Stinging nettle has fine hairs on the leaves and stems that contain irritating chemicals, which are released when the plant comes in contact with the skin. The hairs, or spines, of the stinging nettle are normally very painful to the touch. When they come into contact with a painful area of the body, however, they can actually decrease the original pain. Scientists think nettle does this by reducing levels of inflammatory chemicals in the body, and by interfering with the way the body transmits pain signals. General Uses Stinging nettle has been used for hundreds of years to treat painful muscles and joints, eczema, arthritis, gout, and anemia. Today, many people use it to treat urinary problems during the early stages of an enlarged prostate (called benign prostatic hyperplasia or BPH), for urinary tract infections, for hay fever (allergic rhinitis), or in compresses or creams for treating joint pain, sprains and strains, tendonitis, and insect bites. Benign Prostatic Hyperplasia (BPH) Stinging nettle root is used widely in Europe to treat BPH. Studies in people suggest that stinging nettle, in combination with other herbs (especially saw palmetto), may be effective at relieving symptoms, such as reduced urinary flow, incomplete emptying of the bladder, post urination dripping, and the constant urge to urinate. These symptoms are caused by the enlarged prostate gland pressing on the urethra (the tube that empties urine from the bladder). Laboratory studies have shown stinging nettle to be comparable to finasteride (a medication commonly prescribed for BPH) in slowing the growth of certain prostate cells. However, unlike finasteride, the herb does not decrease prostate size. Scientists aren't sure why nettle root reduces symptoms. It may be because it contains chemicals that affect hormones (including testosterone and estrogen), or because it acts directly on prostate cells. It is important to work with a doctor to treat BPH, and to make sure you have a proper diagnosis to rule out prostate cancer. Osteoarthritis The leaves and stems of nettle have been used historically to treat arthritis and for sore muscles. Studies have been small and not conclusive, but they do suggest that some people find relief from joint pain by applying nettle leaf topically to the painful area. A few other studies show that taking an oral extract of stinging nettle, along with nonsteroidal anti-inflammatory drugs (NSAIDs), allowed people to reduce their NSAID dose. Hay fever One preliminary human study suggested that nettle capsules helped reduce sneezing and itching in people with hay fever. Researchers think that may be due to nettle's ability to reduce the amount of histamine the body produces in response to an allergen. More studies are needed to confirm nettle's antihistamine properties, however. Some doctors recommend taking a freeze dried preparation of stinging nettle well before hay fever season starts. Other Some preliminary animal studies indicate that nettle may lower blood sugar and blood pressure, but there is not enough evidence to say whether this is also true in humans. Plant Description: Stinging nettle is the name given to common nettle, garden nettle, and hybrids of these 2 plants. Originally from the colder regions of northern Europe and Asia, this herbaceous shrub grows all over the world today. Stinging nettle grows well in nitrogen rich soil, blooms between June and September, and usually reaches 2 - 4 feet high. Stems are upright and rigid. The leaves are heart shaped, finely toothed, and tapered at the ends, and flowers are yellow or pink. The entire plant is covered with tiny stiff hairs, mostly on the underside of the leaves and stem, that release stinging chemicals when touched. What's It Made Of?: Stinging nettle products are usually made from the leaves and stems, and sometimes the roots. Root preparations are used to relieve symptoms of BPH. Available Forms: Stinging nettle is available as dried leaf, freeze dried leaf, extract, capsules, tablets, and as root tincture (a solution of the herb in alcohol), juice or tea. It also comes in the form of an ointment or cream to be put on the skin. The root appears to have different pharmacological effects than the leaves. How to Take It: Pediatric Although available in many combination formulas to treat colds, asthma, and allergies in children, a specific safe and effective dose for children has not yet been established. Talk to your doctor before giving stinging nettle to a child, so the doctor can determine the proper dose. Adult Stinging nettle is used in many forms, including as teas, tinctures, fluid extracts and creams. The freeze dried leaf capsule is very popular among male physicians. Precautions: The use of herbs is a time honored approach to strengthening the body and treating disease. Herbs, however, can trigger side effects and can interact with other herbs, supplements, or medications. For these reasons, you should take herbs with care, under the supervision of a health care provider. Stinging nettle is generally considered safe when used as directed. Occasional side effects include mild stomach upset, fluid retention, sweating, diarrhea, and hives or rash (mainly from topical use). It is important to be careful when handling the nettle plant because touching it can cause an allergic rash. Stinging nettle should never be applied to an open wound. Because nettle can alter the menstrual cycle and may contribute to miscarriage, pregnant women should not use nettle. Do not self treat with nettle for BPH. See your doctor to receive a diagnosis and to rule out prostate cancer. There is some evidence that stinging nettle may raise blood sugar and could possibly interfere with diabetes management. There is also evidence that it can lower blood sugar. Either way, patients with diabetes should monitor their blood sugar closely when using stinging nettle. Stinging nettle can have a diuretic effect. If you have kidney or bladder issues, speak with your physician. Possible Interactions: Antiplatelet and anticoagulant drugs (blood thinners) -- Stinging nettle may affect the blood's ability to clot, and could interfere with blood thinning drugs, including: Warfarin (Coumadin) Clopidogrel (Plavix) Aspirin Drugs for high blood pressure -- Stinging nettle may lower blood pressure, so it could make the effects of these drugs stronger: ACE inhibitors: Captpril (Capoten), Elaropril (Vasotec), lisinopril (Zestril), fosinopril (Monopril) Beta blockers: Atenolol (Tenormin), metoprolol (Lopressor, Toprol XL), propranolol (Induran) Calcium channel blockers: Nifedipine (Procardia), amlodipine (Norvasc), verapamil (Calan, Isoptin) Diuretics (water pills) -- Because stinging nettle can act as a diuretic, it can increase the effects of these drugs, raising the risk of dehydration: Furosemide (Lasix) Hydrocholorothiazide Drugs for diabetes -- Stinging nettle may lower blood sugar, so it could make the effects of these drugs stronger, raising the risk of hypoglycemia (low blood sugar). Lithium -- Stinging nettle may have a diuretic effect and may decrease how well the body excretes the drug. Non-Steroidal Anti-Inflammatory Drugs (NSAIDs) -- In a scientific study of patients with acute arthritis, stewed stinging nettle leaves enhanced the anti-inflammatory effect of diclofenac, an NSAID. Although the effect can reduce pain, talk to your doctor before taking or using stinging nettle if you also take NSAIDs. Read more: http://www.umm.edu/altmed/articles/stinging-nettle-000275.htm#ixzz1kri7l3We

Sarah, thank you so much for this information! I actually really like stevia and gave it another try in the flower bed this year. I managed to dry 2- 1qt jars of whole leaves. I think I posted earlier that I steep a leaf or two when I'm making iced tea, but I hadn't thought about making sweet water! What a great idea! How long will it last in the fridge? Sweet water would work so much better in things like hot cereal and lemonade. Also great to know about the connection with diabetics. I'm going to try again to get my Dad to use this stuff instead of splenda. And maybe "sweet water" would help with this! THANK YOU!!!