Its use is comparable to an open kettle canning, or filling the jars and capping, then flipping them over to seal. Worst yet. if it is used, it would usually require a pressure canning, and by that time its not a jello anymore. You must realize that many of those old 'hand-me-down' recipes, Amish, and how your grandma did things aren't valid today when it comes to canning saftey. I 'push the envelope' with a steam canner and a no heat vacuum process, but these are ONLY for items that are made with full strength 5% vinegar with no water added, and no other odd additives beyond pickling salt. If you were to look at a latest recipe from a Ball Blue Book, I seriously doubt it would mention using gelatin in any of the canning recipes. Quite frankly, I have only seen the mention of gelatin here in the Harvest Forum and have always posted a warning as its not a safe thing to do, even if used in high fruit acid jams. For Rhubarb, even though there is much less oxalic acid in the stems than the leaves, it can add to the complexity of the end product, and can affect its shelf life. Protien and bacteria seem to like each other.. Ever see the stuff they grow germs in? As an option a small amount of the Clear Jel starch will give a more consistant result as well as being much safer to can. You don't need to thicken to a paste, just a small amount is needed to give things a syrup consistency, or what you prefer, and adding lots would give you stiff rubbery jelly.

I'm happy to provide it! Embarrasingly easy. GreatGram's Pie Crust 1 c. flour 1/2 tsp. baking powder 1/4 tsp salt. 1/3 c. shortening (generous) 1/4 c. milk Mix dry ingredients and cut in shortening. Add liquid. Makes enough pastry for 8" single-crust pie. When I made the pecan pies for the restaurant, my hands were hurting something awful! My husband (who doesn't cook at all) said--fine I'll do it! Sure, dude! I couldn't believe he thought he could make pie crust! Coffee, yes, pie crust?????? Well, I measured out the ingredients and then bent over the bowl as he mixed the dry ingredients with the shortening using the pastry thingie. When everything was as it should be--I yelped "Stop!" then took over. He is too funny! Didn't understand what was going on, but oh so happy to do it! Trudymon, enjoy it. It is very easy to use and its the only crust I ever make!

Hi Ellen, here it is! I hope your friend likes it, I'm making mine right this minute (I don't use the giblets, I think they're ick). Make-Ahead Turkey Gravy Makes about 2 quarts For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers. 6 turkey drumsticks, thighs, or wings reserved turkey giblets reserved turkey neck 2 carrots , chopped coarse 1 head garlic , halved 2 ribs celery , chopped coarse 2 onions , chopped coarse Vegetable oil spray 10cups low-sodium chicken broth 2 cups dry white wine 12 sprigs fresh thyme 1/2 cup all-purpose flour Table salt and ground black pepper 1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours. 2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours. 3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.

Merry Christmas Ginny- Not much time this busy morning for posting, and this is probably too late to be helpful. Recipes for soft dinner rolls are as common as flip-flops in the summer, every common post-WWII cookbook like Betty Crocker, Good Housekeeping, Pillsbury, and the web sites for the yeast companies, will all have recipes for white dinner rolls made with active dry yeast. Prior to that, the homemaker used fresh yeast, and those are the soft white dinner rolls I remember my mother making. If I close my eyes I can still recall the wonderful smell you can only get by using fresh yeast, which is all but unavailable these days. Wal-Mart carried fresh yeast during November and December, and that was the last time I could find it in local stores. It's been at least 15-years since I last bought fresh yeast. The one thing those recipes have in common, and the one tip I can give when making them, is to use all-purpose flour like Gold Medal or Pillsbury, which are National Brands. That was the type of flour used. It wasn't until the advent of the automatic bread machine in the late 1980's that "bread flour" was available for household use. Nearly any recipe that has butter and milk in it will be the one to pick. Avoid using King Arthur All-Purpose or Robin Hood All-Purpose flour because they are higher in protein. If that is the type of flour you have to use, add a little more butter to the recipe (1/2 to 1 T.) to help cut the gluten-development. Hard rolls require flour milled from high-protein hard wheat flour (like bread flour), while soft rolls are best made with flour that is a mix of soft wheat and hard wheat - like National Brands of all-purpose flour. I have a rather interesting bread machine recipe for Soft White Bread that uses 1 cup of white cake mix, which is milled from low-gluten soft wheat, and that is the "secret" ingredient for soft bread. Before going gluten-free, when I wanted to make soft dinner rolls using whole wheat flour (I mill my own flour), I used a 3:2 mix of hard white wheat and soft white wheat (or used a low-gluten flour for the soft wheat like spelt or einkorn). I've been gluten-free for 4-years as of Jan. 1. I now find the smell of bread repulsive. For me, flour was a poison to my body, and for many people it's an addiction. The two isles of the store I try to avoid are the detergent isle due to the onslaught of all the toxic fragrances, and the bread isle. Best of luck on your gluten-free journey. My best advise is to stay clear of processed gluten-free foods due to the high-glycemic flours and starches they are made from. I use coconut flour and nut flour for baking, and have recently added banana flour to the mix, along with milling my own gluten-free flours from a variety of grains/seeds/beans, and I keep rice flour and starches, which are common to all-purpose g-f mixes, to a minimum. When I use rice flour, I soak, sprout, and dry brown rice myself, and mill it into flour to reduce the arsenic found in rice. Nearly all commercial g-f mixes and foods contain cheap, high-glycemic, rice flour. So you are trading one issue - gluten - for another potential issue - blood glucose (and diabetes). I've even been considering a 10-day grain detox to see if I should also eliminate corn from my diet. But I need to get through today, and get the visiting family on their way back to their homes (12-hours away) before the snow storm hits Saturday, before I can even contemplate a detox plan (lol)! -Grainlady