Your Greatest Hit Recipes for Leesa
zabby17
18 years ago
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cabrita
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quick question for a beginner
Comments (12)kgardininma, Botulism poisoning is rare. I do like to remind people of this because it's easy to get the impression from the talk of "unsafe" recipes that if you overdo the basil by a pinch one day by mistake there is a 90% chance your family will die, which is WAY far from the truth. The risk of serious illness from any canned tomato sauce is small. Everyone decides their own level of comfort with risk. BUT, botulism DOES happen, and it is SO dangerous when it does, and the idea of possibly making someone you love sick with what was meant to be a wonderful, loving food gift is SO awful, that most of us figure the level of risk we're comfortable with regarding botulism is pretty much 0%, which is what you get if you follow approved recipes and processing instructions. The good news is that it's not hard to find a tested recipe that is great. You'll find you won't miss the saute-ing in butter --- the canning recipes with added onion, garlic, herbs, etc. taste great, especially with fresh tomatoes. Do you have the Ball Blue Book? That's the place to start for basic recipes that are known to be safe. I also like the university of Michigan website. Personally, based on the amount of added other ingredients I've seen in tested recipes, I will happily throw in a sprig of fresh basil and a chopped garlic clove into each pint of plain tomato sauce. If I want to go further than that, I follow a recipe with minor substitutions of very similar ingredients, such as using more garlic and less onion, or substituting one fresh herb for another. It helps to think of canning and cooking as separte things, not "can I can these recipes I love to cook?" but "what great things can I can that I'll love to then eat or cook with?" With that in mind, if you look through some resources (the BBB, the website below, the recipes shared here), you'll soon have a canned sauce you love and that you know is perfectly safe! I highly recommend the "Chunky Basil pasta sauce" from the Small-Batch Preserving book, for starters (you shd be able to find it if you do a search on this forum --- also, look for a thread called "Your Greatest Hits Recipes for Leesa" --- but if you can't, just ask and I'll be happy to repost it for you. Zabby Here is a link that might be useful: Preserving Foods Safely...See MoreFrozen tomatoes question
Comments (11)I just made tomato sauce the way you are doing it and using the advice from a number of threads this is what I learned: 1. Core your tomatoes before freezing. It is a lot easier than trying to do it when they are frozen or thawing. 2. The skins come right off really easy as they thaw. 3. It makes a difference how your recipe measures the tomatoes. If it is by the pound then weigh them before working with them. 4. If you let them thaw it will save you a lot of time and energy when cooking down your sauce because as they thaw they will let off a lot of water. 5. It helps if you freeze the roma/paste type separate from the regular tomatoes if your recipe calls for both. You can see at a glance just how many of each you have. 6. Be sure you are using an approved and safe (tested) recipe. Hope this helps and good luck with your canning. I am new at this too and this is the best place to learn. I tried to link you to: Your Greatest Hit Recipes for Leesa and couldn't. Check out that thread reading lady walked me through how to make her sauce using frozen tomatoes. There are some great recipes there....See MoreHoliday Hits and Misses
Comments (47)All the grandchildren's gifts were hits. My eight and nine year old grandsons favored their Underarmor hoodies and Hershey Park season tickets. My toddler grandson's favorite was the fire truck pedal car that DH got for him and he loved the youth tablet and case. The babies got clothing and money in their bank accounts. My DDs loved the Spode Christmas tree mugs, Penzy spices, Rough Linen tea towels and as always the money gifts. The big miss was an Underarmor hoody I got for DS. It was black with the UA logo outlined in green. I saw the roll of eyes and asked if he liked it. He answered that it's ok but he would never wear it outside of the house. Nothing new with him not liking a gift. Even the rare times he raved about a gift at the time months or several years later I hear how crappy it was. One year we bought him, his s.o. and her daughter the best desk top computer and printer that Circuit City had. It was expensive but it was needed. A few years later he told me it was a pos and he bought something else. Next year he will get a cash gift only. DH gave me a Fitbit. I had planned on purchasing an Apple watch for myself. but I love the Fitbit because he got it for me. He also gave me a Chico's gift certificate that I will put to good use. My all time favorite gifts though this year is a little ceramic heart that my DGs gave me that says "life is sweeter because you're my Nana", and the family photo books from my DDs!...See MoreLooking for T&T Jam and Jelly Recipes
Comments (13)I like to make herbal jams and jellies -- apple sage; blueberry basil; peach basil. I use regular jam recipes and add herbs when I cook down the fruit. Here are some herbs that go well with fruit: Basil: • Apricots • Berries • Figs • Peaches • Plums Sage: Apples Mint: • Berries • Figs • Dates • Melons • Citrus • Cherries • Apricots • Plums • Peaches • Apples • Pears Thyme: • Cherries • Peaches • Pears • Figs Lavender: • Berries • Lemon • Peaches And a basic jam recipe that makes about 3 pints. You can either refrigerate it or you can process in a boiling water bath for longer storage. 4 cups fruit, chopped 2 cups Sugar 3 tablespoons powdered pectin 1 tablespoon fresh lemon juice 1 tablespoon fresh herbs, minced Stir fruit and sugar together in a saucepan. Let sit for 10 minutes. Add the pectin and lemon juice. Bring to a rolling boil over medium heat. Boil, stirring constantly, for 5 minutes. Reduce heat to low cook, stirring, for 3 more minutes. Take off the heat and stir in the herbs. Let cool for 10 minutes. Pour the jam into clean jars. Cover with the lids. Let cool completely. Refrigerate for up to 1 month....See Morekimmid
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