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Note for Linda Lou

17 years ago

Was not able to send of a note to Linda Lou. But thought you might be interested in a web site for the Life Scan blood glucose meter. I have one of these and enter their sweepstakes contest web site every day. To date, I have won a new One Touch Ultra Smart Meter, a treadmill, and just today, diabetic cookbook as prizes. If your interested, enroll on the web site and log in daily to enter into the contests. Not bad, winning these items

Here is a link that might be useful: Lifescan web site

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Comments (4)

Linda_Lou
17 years ago
Ken, that was thoughtful of you to send this link for me. I appreciate it. I do use the One Touch Ultra monitor. I would like to win a free One Touch Ultra 2 ! I didn't know they gave prizes like that. You have been very lucky.
Thanks again. I will check it out more thoroughly later.
ksrogers
Original Author
17 years ago
The hard covered cookbook I just won is called- Eating Well by Joyce Hendley. Looked up Jelly, and it had a low sugar plum, Pear Butter, and Roasted apple butter. Retail cost of the book is listed at $29.95 US. ISBN 0-88150-633-8. The meter I won was the One Touch Ultra SMART meter, one knotch above the Ultra. and it was the second one of these I got from them. Had a problem years ago with my old meter and they replaced it free of charge too. Also had a cable to connect to my PC and that was upgraded too. Now, I just do printouts from their software for my Oncologist before every visit.
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For clarification, I just wanted to mention that the UGA search links to the Colorado Pepper recipe page, so while the lemon juice recipe is more acidic, the vinegar one is perfectly acceptable. You might, however, prefer the lemon marinade for its flavor. The NCHFP (UGA) links to Purdue Extension also and cites a number of its documents. Generally all the Extension agencies are going to be following NCHFP (UGA) and USDA guidelines. What happens is the NCHFP is the primary resource, but they also rely upon other Extension services to provide support, particularly in areas of specialty. So Oregon State Extension here is the NCHFP resource for canning seafood, canning nuts (yes, they can be water bathed), maraschino cherries, Asian pears. New Mexico provides pepper expertise. Washington developed a number of safe salsa recipes. Wisconsin Extension has the best document on pickles. Michigan Extension and Pennsylvania Extension are wonderful all-round resources. There is one exception. Extension service funding is very limited and they don't always update documents on their websites, so on rare occasions I have seen out-of-date publications. I always check the document date and the date of last revision. Whenever there's doubt, check the NCHFP. They're "the decider." Carol
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Actually, it wasn't me to resurrected this old post. My B&B recipe isn't actually one. Yes, there is tumeric added for the yellow color. I primarily used a packaged mix from Ball for my B&Bs. Then, I add extra mustard seeds and celery seeds to each jar before cold packing the cuke slices. Spears may be OK too, but I like the texture of a crinkle cut slice. Beause I also like dill, I will also add a few dill seeds. As to the sugar required on the packet from Ball, I don't use any, but intead use a small amount of Splenda. It may take about a cup of Splenda to sweeten the B&B compared to a five pound bag of sugar. Mrs. Fannings is store bought B&B and are also yellow with lots of celery seeds added. They also use a little cider vinegar along with the white distilled. Because I may make double batches, I would use a B&B mix as well as a sweet pickle mix together. With the two, and the added spices it helps to round out the flavor. You could also cut down on the sugar, and mustard seed, the add some dill and see if that will entice them to try a B&B pickle.
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Thanks Ken. You may not be an expert (just kidding), but you have had a lot of good information. In this post along with many others I have read through. Thanks Linda Lou. I don't think these pickles will last that long around here anyway. Just wanted to check in case I make more. I may have to sooner than I think. I was going to pick another load of cukes today. I may have enough for 2 batches now. We got some heavy rain last night. So many of my cukes have swelled up so fast my trellis is about to fall over from the weight. It's not staked very good, and until now, had not been a problem. I may make some relish too. I'll just have to cut out some seeds because I think some of the cukes are a little bigger than I wanted. I think I need to get some more jars. This is kind of late to ask this question, but I didn't think of it until last night while reboiling the syrup. My question is...When draining the syrup to reboil and pour over the pickles, do you leave the spice bag with the pickles or do you keep it in the syrup and boil with it? I didn't think it would make much of a difference, but I have been leaving it in the syrup when I bring it back to a boil. Could this make the spices even stronger only because they are getting heated to a higher temp for a longer period of time. Paul
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Thanks for posting this recipe, it looks wonderful! I have made several batches of Linda Lou's Apple Pie Jam and it really is amazing. I did have one batch that did not set up so this recipe is great. Thanks!
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Linda_Lou
17 years ago
I entered the sweepstakes today. Wish me luck !
I want one of those new mini meters for my purse !!!! They use the same test strips, too, as the One Touch Ultra, so I could use the same ones that I have.

That is nice you won such great prizes. The cookbook sounds good. I love the sugar free plum jelly I made. What does their recipe have in it ? I used plum juice, apple juice, and Splenda with Pomona's.

See they are going to have a banana muffin recipe next week. I am interested in it.
This week is corn chowder. Will have to look at it more closely. I have a bunch of frozen corn that is really sweet.
ksrogers
Original Author
17 years ago
I have been entering the sweeps every day, so I have a good chance at winning things. The plum spread uses 5 pounds of plums, 3 granny smith apples, 1/4 cut white grape juice, 2 tablespoons lemon juice, 3/4 cup Splenda, and 1/4 teaspoon cinnamon, or ginger (optional). It says to combine apples, plums and grape juice and cook about 20 minutes or longer, until fruit is soft. Pass fruit through a food mill to remove seeds and skins, and reheat, and add the Splenda and spice(s). To test, they say to place a plate in the freezer beforehand, and once you are at the final boiling stage, you can test the set by placing a small amount on the frozen plate. It doesn't go into canning details, however, but because its a small batch, its easy to increase and can if you prefer. The apple butter and pear butter are very simple. Baked in the oven and uses apples and apple juice, or pears and pear nectar. Incidentally, the plum butter is 0 carbs and makes 8 cups.

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