I bought her book but haven't looked seriously at it barring the introduction and the oven method. I see the risk of the oven method with full-sugar traditional preserves as one of jar breakage, not safety. Jams are inherently safe; processing is meant to extend shelf life and prevent mold, not because they're prone to risky forms of spoilage. The exceptions would be such low-acid fruits as figs, mangoes and cantaloupe. And while there is risk with those if the levels of added acid are insufficient, I'm guessing it's quite low because to set a preserve you have to cook to about 68% sugar; at that level any remaining water is pretty well bound up by the sugar, which discourages the growth of micro-organisms. In the case of peaches and cherries, I see no risk unless a preserver is really really determined to make peach-cherry slop. Both fruits are naturally low in pectin at the firm-ripe level. At its optimum this will be a loosely set preserve. With dead-ripe fruit it won't set; you could firm it up by cooking it to death, essentially boiling out the water and evaporating into a viscous taffy, but it wouldn't be a gel. So purely hypothetically if you used dead-ripe windfall fruit (i.e. bruised - which also raises pH) you might have a risk, but it would be miniscule. If it disturbs your comfort level, though, you could always add a pinch or two of powdered citric acid, ascorbic acid (which would assist in preservation of the light color), or some of the acid blend wineshops sell. That wouldn't change the liquid ratio and could also be beneficial to cut some of the sweetness. The best resource I know of to explore issues of pH and the properties of preserves of all types is The Jamlady Cookbook. She has a scientific bent and tells you everything the layperson might want to know about the art of jam-making. Carol

No way, not with all that butter (with a couple of tested exceptions no fats/oils allowed) and definitely not with the flour, thickeners aren't allowed either. What is the source of that recipe? There are only a couple of tomato soup recipes approved because of the fats and dairy products and thickeners so many recipes include. One is Katie C's Roasted Tomato and Garlic soup and the recipe for it is in many threads here. Otherwise it is canning tomato sauce and turning it into soup after opening the jar. There is also the one in Ellie Topp's Small Batch Preserving pg. 316. Dave Here is a link that might be useful: tomato soup discussions

This one is a good one too: Sara's Corn casserole 2 cans white Shoepeg corn, drained whip together: 1/4c melted butter 1 8oz pk cream cheese 5T Picante Blend well and bake at 350° for 30 minutes.

i recommend doing actual RESEARCH and work and find the recipes etc on your own. And then road test them before you just offer them for sale.