http://foodinjars.com/2010/09/tomato-jam/. (I also don't know that it's been tested, nor do I know how to verify % acidity) It would probably be considered safe IMO because of the undiluted ratio of 1/2 c (8T) of lime juice to 5 lbs. of tomatoes. Plus all other ingredients except for the ginger are dried ingredients and all the sugar has a binding effect on any free water left in the tomatoes. As a general rule lime juice and lemon juice are more acidic than even vinegar and using bottled (stabilized) lime or lemon juice insures even greater pH control. Fresh limes and lemons can vary greatly in pH which is why using the bottled juices is recommended. The only real question with it IMO is the density and if that is enough processing time? Till it "reduces to a sticky, jammy mess" leaves lots of room for interpretation and I would want it to be more soupy than tomato paste, more like tomato sauce. Since tomato sauce calls for 35 min processing to insure proper heat penetration, I would increase the processing time to 35 min. Do you think I could substitute my fresh ginger for the dried? Or is ginger a dangerous "add" to a canning recipe? The general rule is you can always add additional dried ingredients without affecting pH but you cannot add fresh ingredients as they will affect the pH. In this particular recipe, since it is a straight vinegar recipe you have a bit of leeway so such a small amount of fresh ginger would probably still be safe. However that change would NOT be considered a safe one routinely. I am hoping to experiment a bit more this year. Experimentation without formalized training in the underlying issues first can be quite risky. Tread carefully. Dave

I've lived in Taiwan, Hong Kong and South Korea. Fried rice in those places don't any sauce - oyster, fish or soy sauce. Most of the time there is pork and onion. Cook your rice al dente, and spread it out on a cookie sheet to cool and dry a bit. Day-old rice is great. Get a wok with vegetable or peanut oil screaming hot, add minced onion until translucent, add chopped leftover pork or Chinese pork sausage (my fave for fried rice is cha-siu style pork), add the rice and stir, stir, stir until all is mixed and hot. The amount of soy sauce is up to your taste -- or skip it and add at the table. If you skip it, add salt to the wok ingredients. Add black pepper. I like it fried until just about to get crisp. I also like chopped scrambled egg in mine. Add any vegetables you would like. Leftovers are great for this. Koreans and Japanese have a fusion dish called "Om-rice" short for omelette rice. Spread beaten egg in a large skillet as if you were making a plain omelet. When cooked, slide it out in one round piece on a plate. Put one portion of fried rice in the middle of the egg and roll the egg around the rice until covered (put the edges on the bottom so what you see is just the omelette part). Served with ketchup! They also put ketchup on French toast! Your mileage may vary!

Haven't made this yet, but it's full of stuff I like! I think it'd be better if it was refrigerated for a while, and I'd probably put in 2 or 3 cloves of garlic. I got it off "Recipes from Friends" site. BLACK BEAN & CORN SALAD 1/3 cup fresh lime juice 1/2 cup olive oil 1 clove garlic, minced 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 2 (15 ounce) cans black beans, rinsed and drained 1 1/2 cups frozen corn kernels 1 avocado - peeled, pitted and diced 1 red bell pepper, chopped 2 tomatoes, chopped 6 green onions, thinly sliced 1/2 cup chopped fresh cilantro (optional) Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve. Serves 6.

Not my creations, from a magazine. I hope you enjoy them. I usually keep some cooked rice in the freezer and then find it easy to make a quick meal when necessary.