Sometimes a recipe may seem superficially risky but testing determines it isn't. However, I'd need to know something much more specific from BH&G re their testing and also the qualifications of their staff before accepting at face value the assertion a recipe is fine to can. I've purchased the last two annual BH&G canning special issues and in both cases I've seen recipes I wouldn't trust without some data. However, I've had difficulty emailing BH&G and getting any kind of response. Maybe someone else will have better luck. I think things have changed in the food publishing world. It used to be that Sunset, for example, had excellent testing facilities and experienced staff and I trusted their recipes. However, a recent recipe for canned tomatoes called for Fruit Fresh to acidify. That is not equivalent to citric acid and told me they're no longer reliable. Similarly, our local paper, The Oregonian used to have experienced canners on staff and good links to OSU Extension, but last canning season they published a melon jam with 1 teaspoon of lemon juice. I never did get a reply as to how the author of the book they reviewed determined that amount was sufficient for a low-acid fruit. And Penzey's a few years back published a home-canned mayonnaise-type sandwich dressing. I told them it posed risks but I never heard anything. It seems the way a lot of these publications "respond" is by ignoring their readers. Carol

Yes, it's my recipe, Lexlani. It looks like you have an old copy. I've since added after 'To can:'...DO NOT ADD CREAM WHEN CANNING. There was a little confusion when I first posted it...I forget not everyone knows not to can dairy. You still have a lot of low acid vegies (the carrots, onion and all that garlic)and it needs to be processed in a pressure canner, just not as long as it would when using chicken broth. ksrogers may be thinking of the flavor of the final product (?). Many times added herbs will turn bitter when processed, but I've never noticed it with this recipe (I usually wind up using dried basil).

I love breadfruit and although I can buy it a the supermarket, I want to experience picking and roasting them as I did as a child in St. Ann, Jamaica. Despite the reported bad experiences of others on this website, I am determined to grow my own. I found this plant at a nearby nursery and although it was not very well cared for I bought it. I planted it in April this year when it was about 3' tall. l planted it in an area facing the east where it gets full sun for about 10 hours per day, I water it every other day except when it rains. After 4 months it has doubled in height to over 6'. I plan to straddle it with a ladder and then drape it over with plastic or canvas sheets if it gets too cold. I'll let you know how it fares!

Klseiverd, that's very interesting! Will have to read that book. I had it at the Polynesian Cultural Center when I was a child and fell in love with the bready, potato-y flavor. I went back a few years ago and had to really search for it, it's not sold in typical grocery stores, but I finally found some at a farmers market. It was every bit as good as I remembered, but I'd like to go beyond roasting and try something more creative this time. And maybe try it's relatives the breadnut and jackfruit, too! Lalitha, do you remember how it was prepared?