Comments for Doris and Jilly Cook

Comment on Canning Beef Stock and Vegetable Soup by Jim Michaelson

Jim Michaelson — Wed, 16 May 2012 19:20:29 +0000

I never understand people that are afriad of modern pressure cookers. It is impossible for them to explode like the ones from the 60′s and earlier. I have 3 pressure cookers and I use at least one of them everyday. There is no better way to cook most anything with them.

Comment on Garden Miracles by Air Conditioner

Air Conditioner — Tue, 15 May 2012 14:47:40 +0000

Interesting story and a great point. Some people can’t “self-motivate” themselves to do the right thing, and to perform to the best of their abilities, just because it is the right thing to do, and because we ought to push ourselves to do our best at whatever profession we choose.

Comment on Dried Papaya by db

db — Tue, 15 May 2012 10:05:59 +0000

I have a volunteer papaya tree in my garden, and was looking for some inspiration for preserving the first of about 40 fruits it currently has on it. I stumbled into your site and wanted to thank you!

You can see what I did with the papaya here:
http://floridahillbilly.com/dried-chili-lime-papaya-chips/

Thanks again!

Comment on Tangerine Marmalade by John Druggan

John Druggan — Sat, 12 May 2012 21:02:00 +0000

Hi James,

You live in a tangerine grove? I live in Scotland and work (hard) as a district nursing Charge Nurse. I found your ‘thread’ whilst looking for recipes for lemon curd. Your life sounds idyllic but I’m sure the grass always looks greener ….

Cheers, John )

Comment on Pickled Onions for Cocktails by george

george — Thu, 10 May 2012 23:40:31 +0000

i cheat and use a bag of frozen pearl onions…they are a bit smaller so i have 2. I think i will go fix a gibson right now.

Comment on Freezing Turnip Greens by Lynn Palmer

Lynn Palmer — Tue, 01 May 2012 23:30:31 +0000

How do you freeze the turnip only, we know how to do the greens. Thanks.

Comment on Canning Roasted Tomatoes by Denise

Denise — Sat, 28 Apr 2012 04:08:52 +0000

The reason for the longer processing time is because of the olive oil in the recipe. When oil is involved, the processing time is increased as if the item is a low acid food. In fact, I am surprised that it doesn’t require being processed @ 10 pounds of pressure for 90 minutes like is required for qt jars of beans or of raw packed meat. (In fact, that is what I will be doing when I can mine.)

Comment on Canning Sauerkraut by Rob

Rob — Sun, 22 Apr 2012 06:24:38 +0000

While I have made pink kraut just for kicks, I’m a purist and prefer it made with green cabbage. While canning is convenient for storage, the flavor and crunchier texture is far better if it is kept in jars in a refrigerator. For the fermentation I use a large jar with a lid which I found at WalMart for less than $20. I weight down the kraut with a plastic bag filled with brine and keep the lid on and have never had any problems with mold forming at the top.

Thanks for a very informative and entertaining site.

Comment on An Open House for the Farmer's Daughter by real estate blog

real estate blog — Fri, 20 Apr 2012 20:51:39 +0000

Homer Tipton Real Estate provides property search tools to search all waterfront properties for sale by price or development and discuss topics specific to Homer Tipton.

Comment on Canning Tomatoes (the basics) by dorisandjilly

dorisandjilly — Tue, 17 Apr 2012 18:32:03 +0000

Sorry for the delay in my response (the blog is no longer sending me notifications, for reasons I cannot fathom). This is normal. It’s called siphoning. If you looked around the base of the jars, you probably noticed a little bit of red liquid on the counter. So long as the seal is good, a little siphoning is nothing to worry about–but do use those jars first, as the product is more vulnerable to oxidation. This affects taste and texture but not safety.