No one really NEEDS candied jalapenos. ;) I'm not saying the recipes are unsafe. I don't see any problems with the Jalapeno Candy one as it is 100% vinegar. The beans would need fresh boiling water rather than just water and her PC processing recommendations of 15# for 90 mins. are way out of line with the norm for dried beans. My point was experience teaches. Until that experience is gained it is safest to stick with approved recipes from approved sources. Think about canning the basic ingredients safely. That is what home canning is all about, not niche' recipes like these. Then you can use the basic ingredients in any number of ways after opening. Both of these recipes could just as easily be made from the instructions available from approved sources like NCHFP - plain canned dried beans to which the spices are added after the jar is opened and just prior to serving. Or from plain canned jalapeno slices which are candied after the jar is opened and stored in the fridge. Dave

Franny, I love the magazine and I love the site. I've made many a wonderful dish from Food and Drink! I especially like how a picture of the dish shows up as you scroll across the recipe list.

I liked the fact that there are no herbs or spices to take away from the flavor of the fruits. I also think that she used a 6 qt. basket of tomatoes because it wasn't the usual red colour and you couldn't really taste the tomatoes. Enjoy!

Here is a site, that seems worth looking into.... (I wish that there was just a "diabetic site" here, where your could share recipes, help, etc. But DH has lost 40# and has a count of 98!! Here is a link that might be useful: My Meals.com