PoGo

I'm sorry for your loss.

The Wal-Mart in my area had mrs.wages Pickling Lime on the shelf. Ingredient listed as Calcium Hydroxide (Lime). A 16 ounce package is $2.64 plus tax. This product came in a resealable, plastic pouch, and did not have an expiration date listed. A product of Precision Foods, Inc. of St. Louis, MO.

The links worked just fine, Jingles. Thank you.

Welcome back, WormGuy!

You're welcome pinkroses. I think chopped, dried strawberries in a regular sugar cookie recipe would turn out awesome.

How fun!

Here's a recipe from Martha Stewart, however, the strawberries listed in the recipe are not dried. I haven't tried this recipe, I just found it doing a quick google search. http://www.marthastewart.com/recipe/strawb...ortcake-cookies Makes about 3 dozen 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups) 1 teaspoon fresh lemon juice 1/2 cup plus 1 tablespoon granulated sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon coarse salt 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces 2/3 cup heavy cream Sanding sugar, for sprinkling Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. From Martha Stewart Living, June 2009

Have you decided what to can first?

It's wonderful to be able to re-connect with a loved one. Wishing him a quick tour and safe return to home.

(((((Rita))))) I'm sorry for your loss. Hope you feel better soon.

Hope to "see you" soon, WormGuy!

You're welcome Pigzzilla! Please let us know how your onion soup turns out.

The Ball Blue Book has a recipe for Frozen Onion Soup: Onion Soup Yield: about 5 pints 2 pounds onions, sliced 6 tablespoons butter 1 teaspoon sugar 1 teaspoon dry mustard 3 tablespoons flour 2 quarts beef broth 1 cup white cooking wine Salt and pepper Cook onions in butter until transparent but not browned. Add sugar and dry mustard. Blend in flour; cook 1 minute, stirring to prevent burning. Gradually stir in beef broth and wine; simmer 30 minutes. Add salt and pepper to taste. Cool. Ladle soup into plastic freezer jars or plastic freezer containers, leaving 1/2-inch headspace. Seal, label and freeze.

Yeah!

Project Gutenberg is a wonderful resource for all kinds of books! http://www.gutenberg.org/wiki/Main_Page Thank you, Motherhen!