I have been checking out some recipes for you and have found some with the "salad" ingredients suzyq2 talked about. Were these two cans of veggies to be heated or to be served as is? Actually, the description at the beginning of this forum states: "Harvest Forum This forum covers everything you do with your bounty after you harvest..." then proceeds to mention canning, preserving, etc. I should think that first part of the sentence would allow non-canning recipe requests. I, too, have found some really great recipes on this site and do not object to someone making a request to see if anyone else here has a specific type of recipe. There are some very experienced cooks on this site and it's nice to be able to take advantage of their knowledge when in need. Responses can range from giving out a tried and true recipe which everyone can enjoy or directing towards a specific link.

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

WAX BEAN SALAD: Ingredients: 1/2 lb. wax beans, cooked until crisp tender 3 green onions, chopped 1 sm. diced red or green sweet pepper 3 tbsp. oil 1 tbsp. wine vinegar 1/4 tsp. salt 1/8 tsp. pepper 1 tbsp. chopped parsley 1/4 tsp. oregano Directions: Combine all ingredients, toss and refrigerate 1 hour at least.

From Lüchow's German Cookbook Savory Green Beans 2 pounds fresh green beans 2 tablespoons butter or drippings 3 cups bouillon or stock 1 tablespoon flour 1 teaspoon sugar 1 teaspoon salt 2 tablespoons vinegar 1 small piece summer savory 1 tablespoon chopped parsley Wash beans; break off tips an remove strings; break or cut in four pieces each. Place in saucepan with butter or drippings and bouillon; cook covered 25 minutes, or until tender. Add more bouillon if necessary. When nearly done, sprinkle beans with flour, sugar, salt, and vinegar. Cook uncovered a few minutes more. Sprinkle with herbs and serve. Serves 6