Search results

Okay would do half water and half cranberry juice. Would this work?

Recipe is for cranberry mojito. Wondering if I can replace the water called for in the recipe with cranberry juice, or would this screw up the recipe? Will provide the recipe for it below. Cranberry Mojito: 2 c water 2 c superfine sugar 1/2 lb cranberries (8 ounces) 2 c fresh mint 1 c lime...

I heard a good tip for meatloaf regarding disposing of the excess grease. Put a piece of bread on the bottom of the container you're using to cook the meatloaf in. The piece of bread will absorb the excess grease. When the meatloaf has finished cooking, you can just discard the piece of bread.

I have some very interesting recipes for fudge that have fruit in them. However I've people say when they try to make fruit fudge it doesn't set. Is there anyway around this problem? Why doesn't fudge set when fresh fruit or fruit purees are used in the recipe? If there is a way to make fudges...

I am really not trying to be rude, but when I referred to a pickle recipe, I meant that I would like a pickle recipe for canning. By canning I mean that it has a processing time in a boiling water bath. I apologize as I'm partially at fault. I didn't specify that I wanted a pickle recipe for...

The recipe is for Blackberry-Rose Liqueur. I found the recipe via wiki. The recipe isn't mine, I didn't create it, and I take no credit for the idea of this recipe, because it's not mine. Two questions about the recipe: Originally it calls for rose-geranium leaves. I'd like to substitute...

I'm looking for herbal liqueur recipes. I've only found two. One for a french sage liqueur and the other for a rosemary mint liqueur. I'd like to attain more herbal liqueur recipes, as they intrigue me. Rosemary Mint Liqueur NOTE:When the recipe calls for sugar syrup it's referring to a...

I found a very interesting recipe for a sweet-and-hot curried pickle. It didn't give a processing time, so obviously it's not suitable for canning. Does anybody have a recipe for this type of pickle? I only found one recipe for it, and it sounds gross. The bulk of the flavoring comes from...

I know that when you add lemon juice or vinegar to a canning recipe, it's a necessity. It helps add acidity to the canning recipe, which inhibits the growth of bacteria, and thus is safe for somebody to consume. I found a recipe for apricot-jalapeno jelly. It calls for 2 cups of cider vinegar...

No I don't have a pressure canner. I currently don't own a canner either. However when I manager to attain one, I would like to make this salsa recipe, that's why I'm inquiring about it. Also somebody said that the addition of fresh herbs are considered low acid. Is adding 1-2 cups each of...

I know you're not supposed to make additions with fruits and vegetables to a jam, jelly, or chutney recipe; because it might screw up the acidity, which then poses the threat of people who consume the finished product of contracting a food borne illness. However, is there anything wrong with...

I heard that sterilizing jars involved washing them in hot soapy water and then rinsing them out. These questions are going to seem really stupid, but when do you add your jars to the canner? Should the water be in the canner prior to adding the jars, and then just brought to a boil? Then do...

Well that gives me an idea of the depth and the diameter (in inches) of a yogurt cup. What planter would be the equivalent size of a yogurt cup, with the depth size (1/2 gallon, quart size, 1 gallon, 2 gallons, etc.) and with the diameter in inches (1", 2", 10", 8", etc.) I heard that if...

If you're looking for something with sour cream in it, I found an interesting salad. It has cucumber, radish, and apple in it. Originally the recipe calls for dill, but I think you could replace the dill with mint in a wink. Here's the recipe, hope you enjoy it: Red Radish Salad: 2...

Um okay, trying to alter the recipe for strawberry rhubarb jam sounds really complicated and confusing. Could I just use the three fruit jam recipe I found off the internet? As said before I know it doesn't call for a processing time. However I've heard protocol for processing pint jars is...

Unfortunately I don't have a shallow wooden box. Could I just start them in peat pots? I do have an egg carton that held 18 eggs in it. Could I use that to start my seedlings in from seed? Also you say transplant them to little yogurt containers. My question is, I would still prefer to use...

Unfortunately I could only find one recipe for a rhubarb-pineapple-and-strawberry jam. It doesn't originally call for a processing time. However I've heard that you just process a jam or jelly for 10 minutes in a boiling water bath for pints. Could I just use that as a processing time for the...

Okay, well could I replace part of the already dried fruit in the recipe with the additions I mentioned earlier? That is use 3/4 cup dried apple and 3/4 cup dried pear? Use 3/4 cup dried cranberries and 3/4 cup dried peach? That wouldn't be making additions. It would just be dividing up the...

Unfortunately I cannot afford to purchase the little planters you're referring to, because of finances. I do appreciate the suggestion though. Regarding contacting the local extension office, I've tried that. They said they'd help by sending me some information that would help a beginner...

I currently live in southern Georgia; the gardening zone is 8. However I'll be moving in the near future, and where I'll be living then has a gardening zone of 9 or 10. I'd like to start a vegetable garden. I would start by just growing vegetables from seed and then transplanting them. My...

It's for strawberry-rhubarb jam. I'd like to add some tins of pineapple tidbits to the recipe. I don't care for the texture of crushed pineapple. Could I alter this recipe by adding the pineapple to it, or would it screw up the recipe? If I can add tinned pineapple without any issues, how...

Okay, so I'm assuming this conserve doesn't need pectin added to it? Also I'd like to add dried cranberries and dried apples to it as well. Could I do so, or would that mess up the recipe?

I know that jams, jellies, and marmalade require pectin so that they'll gel properly (as in be the consistency that jelly/jam/marmalade is supposed to be). However I've seen many recipes here for chutneys and conserves that don't call for pectin. Is it required that you have to add pectin to...

The recipe calls for pectin however it doesn't specify what size box to use (calls for powdered pectin). Also somebody who made the recipe says it was too sweet for their taste. Wondering if I could cut back on the amount of sugar the originally recipe calls for or would it mess up the recipe...