csadelman, "Candied (crystallized) fruit has been around since at least the 14th century. Whole fruit or pieces of fruit can be preserved in this manner. Basically the method is simply to place the barely ripe fruit in increasingly stronger solutions of heated sugar syrup, and the syrup gradually replaces the water content of the fruit." http://www.baking911.com/pantry/fruit_purees2.htm "Fruit are often candied or crystallised by cooking them in heavy syrup until they become transparent. This is not an easy procedure, since the concentration of the syrup must be carefully controlled. The candying of whole fruits may require successive cooking in ever more concentrated syrups until the required quality is obtained. The syrup must penetrate to the inside of the fruit so that the fruit can be preserved to keep for several weeks at room temperature. In most instances it is easier to purchase commercially glazed fruits when candied fruits are required. Thinner pieces of fruit can however be candied easily. Finely carved or grated fruit makes ideal toppings for desserts or garnishes for many sweet dishes. Certain types of candied fruits also go very well with meat dishes. Candied fruits may also be steeped in liquor for extra flavour. The procedure involves the following: (e.g. making candied sliced orange rings): Cut approximately 500 g of citrus fruit in 1-cm slices. Heat 1 kg of sugar with 1 Litre of water in a shallow pan until dissolved. Bring the syrup to the boil. Arrange the fruit loosely on a wire rack that fits into a saucepan. Attach strings to the rack and lower it into the hot syrup in the saucepan by holding the rack with the strings. Press a round of greaseproof paper on top of the fruit to immerse the fruit in the syrup. Bring the syrup slowly to a simmer and simmer for 5 to 10 minutes; do not let it boil. Take the pan from the heat and allow cooling. Leave it in the syrup for 24 hours or until it reaches room temperature whilst leaving the fruit undisturbed. Carefully lift the fruit from the syrup and leave to drain for 30 minutes. Transfer the fruit to paper towels and leave until dry. Store in layered greaseproof paper on an airtight container for up to 3 days or until the surface of the fruit is completely dry and hard." http://64.233.179.104/search?q=cache:wXbzy8RcBHsJ:www.theta.org.za/downloads/learning_mat/FP37_Fruits.doc+candied+melon+%22sugar+syrup%22+sugar&hl=en&lr=lang_en

I have used Knox Unflavored Gelatin since the 1980s and have found great success with my plants being stronger, deeper green, healthier and able to withstand differentials in temperature better as well as bugs. The only thing to be really careful about is that you truly dissolve the gelatin and slowly add the cold water because it will set up and then you have goo that will not only make the plants sick, but attract all kinds of bugs and smell. I've also found that GREAT BIG PLANTS liquid compost works equally good -- just more expensive, as well as Seaweed Liquid. Those two items though you have to be much more careful about as too much isn't a good thing.

I have learned I like my soup best if I make the soup using whatever veggies I want and sometimes I throw in rice (even uncooked) with whatever seasonings such as many of you have mentioned above. Cook until done. Then, I puree the soup and then I sautee chopped onions (sometimes even when I already have onions in the first "phase" of cooking) and fresh mushrooms, sliced. Onions first and I don't caramelize them, just until soft and transparent (first since the mushrooms produce a lot of water) and add this mixture (without pureeing) to the pureed soup, I find it quite delicious. I think the "umami" taste in the mushrooms really adds a complexity. I don't eat meat so I'm not sure if this works that well with meat. I got this technique from somewhere, can't remember but I think it may have been from Dr. Dean Ornish, the heart doctor or someone promoting health. Since you don't need saturated fat or any other fat (or very little) to make a soup delicious and satisfying if you use this technique. The other thing I've recently started doing is using soy sauce instead of regular salt. Yes, yes I know that salt can be a problem. Luckily, I have blood pressure on the low side so I don't watch my salt too much. I read that soy sauce also has the "umami" taste that is complex and therefore I have found it wonderful in soup. (for those not familiar with "umami", google will produce a plentitude of results on the subject.) And one last thing I agree with whoever mentioned about a dash of basalmic vinegar (1 tablespoon or less depending on quantity of soup) seems like almost a secret ingredient. (the lemon may do the same thing) but the vinegar (I'm not sure about the lemon) is best added just before serving, I think it turns too tangy or maybe a tad bitter if cooked a long time, IMO) And another last thing, another secret ingredient I use is leeks. I know they can be somewhat expensive but they add a natural sweetness that I haven't found with anything else. And one final last thing (though not exactly on the subject) is this lovely little broth that Mark Bittman from the New York Times posted a while back. I find it nice as something to eat between meals when I'm dieting so that I am satisfied but with relatively few calories. Of course, the salt content is rather high with the soy sauce but quite delicious even though I don't usually like anything with ketchup in it. http://www.nytimes.com/2009/03/25/dining/25mini.html?_r=2&ref=dining Egg Noodles with Soy Broth Serves 4 Salt 1/3 cup soy sauce, more to taste 1/3 cup ketchup 1 tablespoon rice wine vinegar, more to taste A few drops dark sesame oil A squirt of sriracha or other Asian chile-garlic sauce 1 pound egg noodles, preferably fresh (I used 9 ounces of fresh angel hair pasta) 1. Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently. 2. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer. 3. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all.

I just posted this info in another thread about soups but now that I see this thread, it seems more appropriate since it's about broths. So I'm re-posting it here: Just thought I'd add a few more ideas for broths since that seems to be the heart and soul of soups. I often use the water leftover from either boiling or steaming veggies that will be used for a side dish rather than in soup. It's remarkable how much that process can flavor a 'broth'. So I'm always seeing 'broth' potential when I'm cooking and treat it accordingly. In fact I've boiled/steamed veggies in a water/chicken broth combo with the intention of keeping it as stock afterwards. In that same vein, a little apple cider vinegar added to the water that is used to steam/boil/blanch greens (such as collard greens) leaves a nice flavor residue on the greens as well as a nice broth that's delicious in some soups. Of course I can't save it all, but here's how much I hate to see good veggie nutrients tossed down the drain - if I don't save the 'broth' after steaming veggies then I pour it on my potted plants after it cools or mix it in my pet's food. I mean SOMEone/thing should benefit! About salt levels: Some posters have commented on the high salt content of V8, however they may not know that V8 comes in a low sodium version as well. There are other brands that are cheaper or are organic tomato juices that also make delicious broths. I just happen to enjoy the spices and flavors of V8 and rarely feel the need to add more. Just heard in the news that the government FDA is going to begin cracking down on the levels of salt used in processed foods by slowly weening us off of it over the next decade or so (rather than doing it cold turkey).