I hoped someone would offer a tried and true recipe for you. I can't because raisin pie has never been a favorite of ours but I see there are many "favorite raisin pie" recipes available via Google. In theory you could can any of them as long as you don't include any of the cornstarch or flour they call for but use Clear jel instead. Dave Here is a link that might be useful: NCHFP - Canning pie fillings

I posted this long time recipe of mine on the Rubs and Marinades posting a week or so ago. Cuban Pork Tenderloin 1 Pork Tenderloin 2 Tbsp Cuban Spice Rub (see below) 1 Tbsp oil Preheat oven to 425 deg F Trim fat and silver membrane from tenderloin, and pat dry with paper towel. Rub spice mixture evenly all over the tenderloin. Preheat oil in large pan over high heat. Lightly sear tenderloin on all sides. Remove tenderloin from pan, place in baking pan, place in oven for 15 minutes. When tenderloin reaches 140 deg F remove it from oven and let it rest for 5-10 minutes, during which time the temperature should rise to 145 to 150 deg F. Slice 1/4" - 3/8" thick and serve with Madeira-Apricot sauce on the side (see below) Cuban Spice Rub: 1 paprika 2 ground red pepper 2 cumin 3 onion powder 3 garlic powder 2 black pepper 1 oregano (dried) 1 basil (dried) 2 parsley (dried) Madeira-Apricot sauce Ingredients: 1 jar Polaner All-Fruit Apricot preserves 4 oz apple sauce 1/2 cup medium-dry Madeira 1 medium onion (chopped) 2 tbsp butter Cook onions in butter until they are translucent, then add the Madiera, the apricot preserves, and the apple sauce and heat it until it is thoroughly bubbling. Pour into bowl and allow to cool to room temp. Note: For the apple sauce I often buy a package of single serving apple sauce cups (look for the ones with no added sugar) and use one of the cups to make the sauce. This avoids the problem I usually have where an opened jar of applesauce gets moldy before I use it all.

i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did! Parmesan Sage Potatoes Daisy 4 large potatoes, peeled, cut into 8 wedges 2 tablespoons butter, more if needed 1 1/2 teaspoons dried sage leaves 1/2-1 cup Parmesan cheese, grated salt and pepper In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak. and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific: MRS. CHANDLERÂS POTATO SALAD (Ruthanna) 8 boiled medium potatoes (in jackets) 1 ½ tsp. horseradish 1 cup chopped fresh parsley* 2 medium onions, finely minced or 1 onion and ¼ cup minced chives 1 ½ cups mayonnaise 1 tsp. celery seed 1 cup sour cream ½ tsp. salt Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings Recipe can be doubled or tripled. * - do not omit or decrease i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy! Aunt KittyÂs Italian Potato Salad Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces To the potatoes, gently stir in: 2 or 3 stalks chopped celery ½ chopped green pepper 1 small chopped onion 2 chopped tomatoes Stir together and then pour over the vegetables: 1/3 C vegetable oil 4 T cider vinegar ½ tsp dried oregano ½ tsp dried basil 2 or 3 cloves chopped garlic salt and pepper Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)

sushi, thanks for the link..in the late 70’s, many large bakeries closed, the comforting smell of baking bread contributed to smog... I now know The bread I knew as French Bread was French not Italian, even though I first experienced it at the home of Italians. So, maybe S.F. style French bread is American....maybe after 170 years?, not Italian. When does something become authentic? I remember focaccia bread, we called it “pizza bread”, sold in Italian Delis.