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carrot cake This makes the best carrot cake that I have ate. The secret to making a very moist carrot cake is to not really to grate the carrots but use the side of your four sided grater that has the pointy things sticking up to do the carrots. It makes the carrots like mush. Hope you like it...

wen you add the green food coloring to the lime pickles the pickles will be a blueish color. It depends on how much coloring you put in.

Did not think about deydrating them, I will have to try that. Thanks for all your ideas. I will have to try them all. I love to bake the small ones, I wish you could keep them fresh out of the garden all year. if you have any ideas on fresh to I would love it.

Try a three day lime pickle recipe. The blueish color may ave been food coloring.

I need something to do with yellow squash. I have made squash pickles, stewed them and put in the freezer, and just cut some up to freeze and I still have squash. Any ideas?

one other question, What hoppens if you use sure-jell that is out of date? I have some and my husband thinks it will be fine.

Betty that sounds good, I would love to see what it looks like thank you. I will have to try this.

The way that we do them is just put the green peanuts in the freezer and when you want to cook them get out what you want and boil them. You do not have to thaw them out first. Just as good as when you get them fresh. We know some peanut farmers and this is what we were told to do.

I am new to canning and jelly making, this is really the first year that I have really got into doing these things and I think I am addicted.:lol: I love seeing the end result of all the hard work. My question is when you are making jelly such as apple jelly can you use store bought apple juice...