Lord, that cost me a fortune. I had hired someone to help me with this project. I hope I remembe what we did as it took 3 hours of instructions. I thought that flower was a Show and Tell but it isn't. The lavender behind it is Worton's Blue Streak and the one in front is labeled Zanoba? The marking has blurred. If I can do this alone, maybe I can get some identified. The camera is a Sony Cybershot.

All I know is that the recipe here from Ball says not to add olives when water bath canning. I was taught that olives should not be added to foods and canned, not even in the pressure canner. I don't know Ellie Topps credentials when it comes to knowing food safety. If you want to know more, I would contact a Food Safety Scientist at a university. They will have more information about it than I do. Some university sites have a place to email questions. VEGETABLE ANTIPASTO Makes about 7 (500 m)l jars This antipasto recipe was specifically formulated to be processed safely in a boiling water canner. Do not deviate from the recipe ingredients and quantities as any change could affect the safety of the end product. 2 1/2 cups (625 ml) green beans cut into 1/2 inch (1 cm) pieces 2 1/2 cups (625 ml) cauliflower florets, about 1/2 medium head 2 cups (500 ml) diced onion, about 2 large 2 cups (500 ml) diced green pepper, 2 medium 2 cups (500 ml) diced red pepper, 2 medium 1 1/2 cups (375 ml) diced carrots, 3 to 4 medium 1 1/2 cups (375 ml) diced celery, 4 to 5 stalks 2 cups (500 ml) lightly packed brown sugar 3 tbsp (45 ml) pickling salt 2 cups (500 ml) red wine vinegar 3 cans (each 156 ml) tomato paste 4 tbsp (60 ml) worcestershire sauce 2 tbsp (30 ml) hot pepper sauce 4 garlic cloves, minced 2 cups (500 ml) diced peeled eggplant or unpeeled zucchini 3 tbsp (45 ml) dried basil 1 tbsp (15 ml) dried mustard Prepare, measure and combine vegetables (including zucchini if using), except garlic and eggplant; set aside. Place 7 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat water to a simmer (180F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use. Combine brown sugar, salt, vinegar, tomato paste, worcestershire and hot pepper sauce and garlic in a large stainless steel saucepan. Stirring occasionally, bring to a boil. Prepare eggplant (if using); stir into hot sauce along with remaining vegetables. Stirring occasionally, return mixture to a boil; boil gently, 5 minutes to begin to soften vegetables. Remove from heat; stir in basil and mustard. Ladle antipasto into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely & firmly until resistance is met Âfingertip tight. Do not overtighten. Place jar in canner; repeat for remaining antipasto. Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process Âboil filled jars  25 minutes.* When processing time is complete, turn heat off and remove canner lid. When boil subsides - bubbles no longer rise to surface (3 to 5 minutes) - remove jars without tilting. Cool jars upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands. After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. Note: Because antipasto is available commercially, many people believe they can preserve their own recipe at home. Most traditional antipasto recipes cannot be home canned safely in a boiling water bath canner. (However, some can be frozen successfully.) When the recipe adds low acid foods such as tuna (or other canned seafood), olives, mushrooms, vegetables and/or oil the resulting food mixture needs to be processed at temperatures higher than those that can be reached in a boiling water canner. These higher temperatures are essential to avoid the risk of deadly botulism poisoning. Processing filled jars of homemade antipasto in a pressure canner is unsuccessful because the temperature/time combinations required to eliminate the risk of botulism destroys the integrity of the vegetables resulting in a product that is almost spreadable. This Vegetarian Antipaso recipe has been specially formulated and tested to allow low acid vegetables (with added vinegar) to be processed safely in a boiling water canner. It yields a product with a well-balanced flavour and varied texture. Do NOT alter ingredients or measures. When ready to serve, to make a traditional antipasto, toss the contents of a jar of Vegetarian Antipasto with tuna, salmon or shrimp and add your personal finishing touchesÂmushrooms, olive oil and/or olives. Or, just serve this delicious Antipasto on its own. It`s delicious as a spread, dip or appetizer.

There's a whole, big, wide world of chutneys out there, and a bazillion recipes. Google is great for this, and it's fun to find all the different ideas. Search for any of the following, followed by "chutney" - Apple, mint, cilantro, peach, mango, plum, mixed fruit, banana, pineapple, cranberry. Then add the word "fresh" and then put two together, like "cranberry mixed fruit" - all kinds of fun stuff. We do a family favorite using home-dried cherries, dried slices of beef steak tomato, and dried, powdered chipotle pepper, with brown sugar and cider vinegar. That,on a peanut butter sandwich, is pretty tasty. As well as mixing it up with cranberries for festive holiday fare. Unfortunately, there aren't that many tested recipes for canning out there - I, personally, can it often if the ingredients are fruit, sugar, and vinegar, with a bit of spices. Hot pack, pint jars, 20 min BWB.

Matti, I tried to reach out to you and Georgie. Chemocurl was working with me on the other side with new computer techniques. I even made a Halloween card that included Georgie's dog and others for Georgie using my new training.I got in trouble for posting the final result of my training but I was thrilled to have chemocurl as my friend. Very patient and I learned a lot and liked that she is so darn real and tries to be kind and encouraging. I was moving right into Georgie's backyard and she asked me where I was going to live. when I told her where I was moving to I got no answer. I understood and moved on. When georgie called out for me I told her I was on the Computer Help side. No answer and when I came back to trivia it was not the same for me. Jasdip was clear I was not wanted even though when she was having personal problems I offered her a place to run to. Georgie, never spoke to me again and jasdip missed the fact that I won 2 days in a row. Not much to analyze. For a long time the questions were repeats and too easy to google and I didn't want to be a part of people who did that. I enjoyed the smart answers to the dumb questions that were impossible to answer. Quite a mess but possibly a misunderstanding on the part of you and georgie and me. Someone suggested journaling every morning and and what I wrote back to you all it was off the page in a couple of minutes due to an onslaught of everyone writing at once. I got lost in the shuffle and was off the page before anyone could read it. I probably was not the only one whose posts were missed. A bad idea that I guess stopped. But I am on other sites like Computer Help and Decorating where one can go off the subject and talk about any thing off topic from decorating on a side channel. I will continue to come over here but I miss so many who got passed over and left. It is great to have a core group and I find Alisande and others spot on with good questions so when it comes to someone being ill or losing a spouse I am there. Like Phoggie who lost her husband. I don't see her and because she was brought to this site maybe by raven she got taken care of and was able to move on. I miss mommyme if that is the right name and wrote her when she got ignored and sue va who doesn't answer my e-mails. I remember the big build up when you join. The hellos and glad to have you but they don't last for some of us. There is a core group of wonderful people like Glenda who has always something going on. Inspirational and would love to meet her. And others who never recognize my questions or praise. But I feel the need to tell them they are clever like lazypup and his frog.It would take another 10 years to be recognized by some. Sorry, Susan that I hijacked this. It may be that I only want a few to know how I feel. But I suspect people are concerned about your health and will find this rant but may pass over to get to your new info. You have been a great help for many people I understand and taught them to journal about their life. Good stuff. It seems that so many are glad you did that. Let's see you figure this out. I am hoping for new news and good treatment. Yes, you are someone I would like to meet also. Please keep journaling your time of day and reactions. And if your BP is important stay with it because mine fluctuates so very much without a bit of caffeine in my body. Enough... Ellie