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Shandy

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  1. I'm here reading as well. Thanks, Cat.
  2. Hey girl!! Where art thou?? Come and play! This place is full of shiny new buttons to push!

  3. Thank you, Cat, for pulling all those recipes together. I'm glad someone pulled this thread back up. Printing this off for myself, and I'm going to try some new things this year. I cannot imagine what Tracie's vegetable dish will taste like, since I do not eat anything in it but pearl onions, carrots, and pumpkin. But it looks so interesting I have to give it a try.
  4. Oh, Crazy, that is my all-time favorite for my sister to bring to Thanksgiving. I trade them a couple cream cheese pies every year for a Pumpkin Roll. Mmmmm!
  5. Well, I didn't really have any drainage last time. I am using Roma tomatoes, which is probably why it's turning out so thick.
  6. Hey, I'm going to be making some more of this today. I was thinking I wanted it not quite so dense. Do you think I could substitute the paste for more tomato sauce? I think there would be a density issue...but I can easily pressure can instead of water bath. What do you think?
  7. I used sea salt. And man, is ours good!! We have 28 pints, and I know that will not nearly be enough. My 13 year old and my 3 year old could eat it like cold soup...but I make them share.
  8. Well, finally! I have my first 5 gallon bucket of tomatoes sitting right here beside me! Such a late start with the weather this year, and it's cooling off pretty rapidly...short season and I hope I get all my tomatoes. So these will sit on newspaper for a few days and then I'll try this recipe this weekend. I'm going to be doing Annie's and another one that uses only my garden stuff (no cans). I've never done salsa before, since my sister used to can salsa for our whole extended family. This year, she had no garden, so I'm on my own. I'm really hoping that if Annie's is as yummy as you all say it is, I can figure out how to make it in the years to come without canned goods. Hopefully, doing both kinds next week (with canned goods and without) I'll be able to figure out how to change it so that I don't need cans but get the good flavors and textures. (PS I won't try any big changes without checking with you all first to make sure I'm not canning anything dangerous. LOL)
  9. Originally Posted By: Campy I mentioned this in another thread, but I will mention it again. For storing gasoline: 1. Keep it in an AIRTIGHT container. 2. Keep the containers in a COOL (preferably dark) location. 3. Keep the containers AT LEAST 50' from any dwelling. 4. "Stabil" will preserve the gasoline for 1 year. "Pri-G" will preserve the gasoline for AT LEAST 2 years. A study was done using Stabil and Pri-G. Pri-G restored 15 year old gasoline to a useful condition. The restored gasoline was comparable to what you get at the pump right now. OK, wait. I don't get it. How can you keep the containers in a dark cool place but not have it in a dwelling? Is a dwelling where someone lives? Or a building of any kind? Like you want it in an outbuilding that is 50 feet away from a building where anything living lives? And on the Pri-G...does this mean I can store gas without any stabilizer in it, then when I want to use it, I can mix in the Pri-G?
  10. Can I double or triple the recipe so that I can put 18 pints into my canner?
  11. Well, one thing you can say for her: she's a fast learner. Who woulda thought? Seriously, she knows more than most lifetime gardeners and canners and putter-uppers. It's kind of neat. Like when you keep your kindergardener's writing papers from the beginning of the year and compare them to the end of the year writing papers. You just feel so darned proud! Good job, Darlene!
  12. ???? Is this, like, the owner Darlene asking these questions? If so...wow! has she come a long way or what?
  13. I've skimmed this thread, but haven't seen the answer to this question: Has anyone messed with this recipe to see if they can do it without the canned sauce and paste? Thanks.
  14. Wow! Great thread! How did this escape my notice? Wow!
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