Sugar or No Sugar
Amazing Aunt Audrey
8 years ago
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jim_1 (Zone 5B)
8 years agoFun2BHere
8 years agoRelated Discussions
Sugar Ann Sugar Snap Peas
Comments (8)Jennie, I can't help with your climate questions, but snap peas are wonderful fresh. Since you've never grown them before, you could always start small and see what you think before committing a large space to them. But if you've got the space available, definitely go for it. (As for the weather, if you're only talking a couple dollars for a packet of seeds, try it and see what you get -- if they don't grow well, save the rest of the pack for late winter/early spring and see if that works better.) As far as support, I've grown dwarf snap peas in containers with an inexpensive tomato cage (the flimsy WM kind) in the middle to help get them started. They do cling to each other, but they also cling to the wire cage and I think this helps them withstand wind a bit better. For harvesting, snap peas are eaten whole -- you eat both the pod and the peas inside, all at once. The pods are nice and crunchy when raw. You can also add them to stir-frys or just steam them as a side dish. We tend to mostly eat them raw in our house. They are one of those "pick a handful while out in the garden and eat half of them before you get back to the kitchen" kind of veggies. :) Good luck! Kathy...See MoreLow Sugar Pectin with Sugared Jelly?
Comments (5)Thanks! I ended up making a special trip to the store - just to be sure. Here's my recipe, which I've been using for a few years now. My kids love it!: http://proverbsthirtyonewoman.blogspot.com/2012/04/making-dandelion-jelly.html Here is a link that might be useful: Dandelion Jelly Recipe...See MoreLOOKING for: Icing sugar made from regular sugar.......
Comments (1)I have made my own super-fine sugar, for a recipe, by using regular granulated sugar and my kitchen blender, AND...... Found this by "Googeling"......... Here is a link that might be useful: Making Own Powdered Sugar...See Morebrown sugar, sugar and molassas
Comments (7)When you do long-term home food storage you learn both white and brown sugar actually have an indefinite storage time, when properly stored. I like to make my own brown sugar because you can decide how much molasses and what kind of molasses you'd like to use, as well as what kind of sugar you'd like to use. I prefer that deep rich Plantation Blackstrap Molasses. Freshly-made brown sugar is more aromatic in baked goods. You'll soon think commercial brown sugar has a stale taste, in comparison. You can mix the sugar and molasses together with a whisk or even using an electric hand-held mixer, as well as a food processor. I like the hand-held mixer for the task. You can "fix" hardened brown sugar by placing it in a 225-degree F oven for 10 minutes. -Grainlady...See MoreUser
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