There's a higher risk of seal failure with inverted jars. Processing (or just jarring for refrigeration and short-term consumption) is a better alternative. Madelaine Bullwinkel's Gourmet Preserves is a stellar resource with fabulous unique recipes to die for. Her spiced blueberry preserves and her raspberry red currant preserves are stellar. Don't get too hung up on the age of a recipe. Good food is timeless. In that vein, I recommend Helen Witty's Fancy Pantry. Mustards, vinegars, brandied fruits, sauces and toppings (i.e. White Chocolate Sauce with Toasted Hazelnuts), Ginger preserved in Syrup and candied nuts, just for starters. Her book was published in 1986 but there's a reason it's a collectible classic. I don't know of any current book that's its equal. Consider also: Homemade granola Shortbread (a shortbread trio is nice - traditional, brown sugar and chocolate for example) Curds (lemon, boysenberry, cranberry, lime) Mostarda Nuts in honey Pesto (traditional basil, sun-dried tomato, chive) Baclava Homemade cheese Glace fruits Sourdough starter (with some recipes) Quick bread, cookie or cake "kits" Carol

This will use 1 3/4 cups. It might suit the bill if you prefer savory things: Pork Tenderloins With Blackberry-Mustard Sauce Yield: 6 Servings Ingredients 1 1/2 ts minced fresh thyme, divided 1/2 ts ground pepper 1/4 ts salt 1/4 ts ground allspice 1/4 ts ground cinnamon 2 cloves garlic, minced 2 pork tenderloins, -(3/4-pound) 1 vegetable cooking spray 1 tb olive oil 1 1/4 c no-salt-added chicken broth, - divide; d 2 tb balsamic vinegar 1 tb brown sugar 1/2 ts cornstarch 2 tb water 1/4 c blackberry mustard 3/4 c fresh blackberries 1 fresh thyme sprigs, -(optional) Instructions: Prepare Blackberry Mustard (see below) Pork: Combine 1/2 teaspoon minced thyme and next 5 ingredients in a bowl; stir well. Trim fat from pork; rub pork with thyme mixture. Place in a shallow dish; cover and chill 2 hours. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add pork; cook 4 minutes or until browned on all sides. Add 1/4 cup chicken broth and 2 tablespoons vinegar to skillet; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees. Remove pork from skillet; set aside, and keep warm. Add remaining 1 cup chicken broth and brown sugar to skillet; bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup. Strain mixture, and discard solids. Place cornstarch in a small saucepan; gradually add water, blending with a wire whisk. Stir in strained broth mixture and 1/4 cup Blackberry Mustard; bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat; stir in remaining teaspoon minced thyme. Yield: 6 servings(serving size: 3 ounces pork, 2 tablespoons sauce, and 2 tablespoons blackberries). Per serving: 140 Calories; 5g Fat (33% calories from fat); 19g Protein; 6g Carbohydrate; 49mg Cholesterol; 361mg Sodium NOTES : A dry marinade of sweet spices rubbed over the tenderloins makes the blackberry sauce taste even sweeter. To serve, cut pork into 1/2-inch-thick slices. Spoon 2 tablespoons sauce onto each of 6 serving plates, and arrange pork slices on top of sauce. Top with 2 tablespoons blackberries, and garnish with fresh thyme sprigs, if desired. Recipe by: Cooking Light, Jul/Aug 1994, page 71 Blackberry Mustard 1 c. fresh blackberries 1/4 c. plus 3 T. hot Dijon mustard 3 T. honey 1 T. balsamic vinegar 1 t. dry mustard Process blackberries in food processor, strain and discard seeds.Combine puree with remaining ingredients and stir well. Store in airtight container in fridge for up to 2 weeks. Alternatively: Blackberry-Peach Chutney 1 medium onion, chopped 1 tbs minced garlic 3 tbs olive oil 1 1/2 tsp salt 1/4 c. white wine vinegar 3/4 c. light brown sugar 1 tsp ground cumin 1/4 tsp cayenne pepper 1/2 tsp ground cinnamon 1/2 tsp freshly grated nutmeg 4 c. sliced peaches, (about 1-1/2 lbs) 1 c. fresh blackberries 1/2 c. walnut halves Instructions: In a large frying pan, saute the onion and garlic in olive oil over low heat. Add the salt, vinegar, sugar and spices, blending well. Add the fruits and nuts. Continue cooking over low heat for 12-15 minutes, until the fruit is lightly cooked. Let cool. For best taste, cover and refrigerate overnight before using. It keeps for months when stored in a covered jar in the refrigerator. NOTES : Makes enough to accompany 8 servings of pork or game as main course And there's a very nice Just-Blackberry Chutney at the site below. I hope this helps. Carol Here is a link that might be useful: UKTV Food

If you wait until next week, IÂll take you to the Kutztown Folk Festival here in eastern PA, where youÂll be able to sample a huge variety of PA Dutch specialties all in one place (link below) and be tempted to take home one of the 2000+ locally made quilts on display. Some of your choices will include chicken pot pie, schnitz un knepp (ham cooked with dried apples and dumplings), Lebanon bologna (a type of summer sausage) sandwiches, potato cakes, sausage and pepper sandwiches, shoofly, cherry crumb or other crumb-topped fruit pies, corn pie, fried scrapple and/or corn meal mush, roast ox, and pickles and preserves of many varieties. On the way home, weÂll stop at one of the farmers markets for thinly sliced dried beef, applewood smoked bacon and ham, Lodi apples, Uncle HenryÂs hard pretzels, any one of a dozen varieties of potato chips still fried in lard, sticky buns, chip steak, freshly picked corn, untrimmed celery, pickled eggs and red beets, pot pie noodles, whoopie pies and Moravian sugar cakes. I confess that I wonÂt feel much like cooking dinner since IÂll be tired from volunteering at the festival. We can go out for dinner at any one of a score of diners or 100+ year old still-operating village hotels/taverns, where itÂs possible that some of the nightly specials may be stuffed beef heart with gravy or pig stomach stuffed with potatoes, onions, smoked and fresh sausage. YouÂll have to remember that many of the vegetables or items like steamed clams will be served with addiction-inducing browned butter. Yuengling beer will be on tap everywhere but you can also have prize-winning Chambourcin wine from one of the Lehigh ValleyÂs vineyards. Here is a link that might be useful: Kutztown PA German Folk Festival

romy718 Heinz ketchup - I bought Hunts once. DH asked "what's this bottle of divorce doing in the frig?" That is hystericaI, am crying laughing! Things that you will always see in my kitchen: Spices/BakingStuff -Coleman's Ground Mustard,Old Bay -David's Kosher Salt,Peppercorns -Italian Seasoning,Herbs de Provence,Cumin, Chili Powder, Pico de Gallo, Stubb's Spice Rub,Red Pepper Flakes, Coriander, Turmeric, Cinnamon S(sticks and ground), Whole Nutmeg, Parsley, Tarragon, Cloves (ground and whole), Ginger, Allspice,I could go on... -Vanilla Extract, Almond Extract, Rum Extract, Molasses, Karo (Light and Dark), Powdered Sugar, Sugar, Flour, Corn Meal, Brown Sugars, Baking Powder and Baking Soda Pantry -Tomatos and potatoes (usually red skinned and not baking), Vidalia Onions (I grew up in GA, accept no substitutes), shallots, garlic -Peanut Butter, Almond Butter, Bonne Maman Strawberry Preserves and Fig Jam, Orange Marmalade, Local honey -Canned and Packaged Soups(for "sick" nights), Beef/Chicken/Fish Stocks (I'm lazy), Bottled Pasta Sauce (lazy nights) -Canned Whole San Marzanos, Packaged Crushed and Diced San Marzanos, La Seur Young Peas, Corn, Various beans (pinto, black, chickpeas, etc) -Panko and Bread Crumbs -Rices (whole wild, white, Spanish for paella), thin spaghetti, couscous -Raisin Bran, Grape-Nuts -Peanuts (no salt), pistachios, almonds, local pecans -PAM -Thomas Gourmet Foods Marinades, Marsala Wine, Various Olive Oils, Balsamic Vinegars, Rice Vinegar, Red Wine Vinegar, Truffle Oils, Almond Oil, Fish Oil, Vegetable Oil, Chili Oil, Lea&Perrins (Light and dark), Tabasco, Cholula (Regular and Chipotle), Soy Sauce -Canned/Bottled San Peligrino, Club Soda, Dewer's, Stoli, Pinot Grigio (to be moved to fridge), Red wine ALWAYS in my Fridge -Bacon, Prosciutto -Eggs -Organic milk, creamer, butters -Crumbled bleu and feta cheeses, block Cuba Cheese Shoppe Extra Sharp White Cheddar (thank you, Daddy!), mozzarella, block of Parmeggiano-Reggiano, shredded Parm -Capers, prepared horseradish, pesto -Duke's Mayos (my entire family is from Richmond, VA and I lived in SC for 20 years. I'd probably get arrested if I had anything else in my fridge), Heinz Ketchup, Grey Poupon, Ranch dressing, plain Chobani, Hummus, Robert's Famous Chicken Salad (from Robert's Market of course), Palmetto Cheese pimento cheese -Carrots, celery, blueberries, strawberries (I freeze fresh ones for the off seasons), various fruits and veggies (lettuces, kale, melons) -Chicken breasts and thighs -Fresh caught salmon, drum, shrimp. Jumbo lump crab in the summer. All either from the dock or the seafood shop by my house. -Homemade cheese straws and Callie's biscuits are in the freezer in case we have unexpected company.