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my slow cooker bbq-ribs/fried rice

thank you, this helps me alot! after posting inn here I found a great chart in here and bookmarked it for future reference. bty..your recipe you gave me for the green tomato relish is tasty! I'm serving that as well along side with a cream cheese pecan-pineapple ball and assorted crackers...

okay I will be more specific..how many tomatoes equal a lb or converse into cups to use in this recipe

Green-Tomato Chutney 1 pound green tomatoes, chopped 1/2 medium white onion, chopped 1/2 cup golden raisins 1 cup brown sugar 1/2 teaspoon freshly grated ginger 1/4 teaspoon ground allspice 1/8 teaspoon freshly ground black pepper 1 teaspoon salt 3/4 cup apple cider vinegar I'm in need of...

I'm hosting a Halloween party and would love to make this but I'm not sure what type of salt to use. I'm guessing to use sea salt? could you let me know thanks in advance!

nm..found them forgot you had to go advance...:wink:

thank you! would red work instead of the green peppers? do i need to keep these refrigerated? umm is it me or is the smilie chart gone....:(( love using them lol..

saw this recipe, looks great! can this be turned into a relish and the salt are you talking about kosher or canning/pickle salt. I have quarts to use!

thank you for your reply. I"m looking for a green tomato relish that has been tested for pint size jars. the recipes I was referring to are on ifoodtv.com. If someone has time to browse and see that most recipes there do not say what size of jars to use. I would like some recipes if anyone has...

thank you for your quick replies... drfugawe and others. I appreciate all your help and input

ok here I am AGAIN! ran across some recipes that would like to try, but none of them say what jars to use all it states is the water bath time is for 15 min. are they talking about quarts or pints/or how much it makes:huh:

hmmm.....okay I took another look, they are slight blue, what makes them turn that way. they were fresh garlic, also I have some left over fresh dill weed, planning on dehydrating, some of the florets are slight brown, can they be processed in canning or dehydration?

LOL..not the pickles the garlic

I recently canned some dill pickles, followed the recipe exactly. checking on the jars a day later and noticed some of the garlic has turned purple? Is this common and will the pickles be safe to eat. yes the jars sealed, and I used the exact process time required.I would hate to toss out after...