Katrina, I'm including a link from the National Center for Home Food Preparation which addresses this matter. You should be just fine. As for recipes, please check out Your Greatest Hit Recipes for Leesa - The Condensed Version. Many of the best recipes that we share and make over and over again are listed there. I'm certain you'll find something. Good luck, Kathy Here is a link that might be useful: NCHFP - Canning for Special diets

Sally, yes, I kept the baking powder the same, just added the baking soda. Ghostly, try frying at 350ðF. The original recipe called for 375 which I found too hot. The fritters browned too quickly, not giving the apple enough time to cook. Also the original recipe called for 1/2 inch slices, but I went with closer to 1/4 inch because I wanted the apple to be cooked a little more. Just personal preference. Also, my favourite was the glazed version, but Matthew preferred the cinnamon sugar. Moe liked both. ~Ann

Woo hoo!!! Congrats on finally getting the book from the library, and that recipe!!! When you make it, please post pictures if you get a chance! Special thanks for posting the recipe! Smiles, Sooz

Many kinds of fritters: Apricot Fritters Ingredients 12 small apricots OR 6 large apricots, halved 12 whole almonds 2 Tbsp white rum ½ cup unbleached all-purpose flour ½ cup cornstarch 3 Tbsp sugar ½ tsp salt ½ tsp cinnamon ½ tsp baking powder ½ cup water plus 1 Tbsp water 3 Tbsp melted butter 1 ½ quarts vegetable oil for frying Confectioners' sugar Instructions Rinse the apricots, slit the sides and remove the pits with a small spoon, leaving the apricots intact. Replace each pit with an almond. Place the apricots in a bowl and sprinkle the slit sides with the rum. For the batter, combine the dry ingredients in a bowl and whisk in the water, then the melted butter. Pour the oil into a 4-quart pan and heat it to 350° F. With a fork, dip the apricots into the batter and add to the hot oil 3 or 4 at a time, frying them about 6 or 7 minutes, until the batter is a deep golden and the apricots are cooked, but still firm. Drain the fritters on absorbent paper as they are fried and keep them warm in a 300° F oven. To serve, sprinkle the fritters generously with confectioners' sugar. Yield: 8 servings ...and three from "Low Country, Up Scale"... Elote en Tortita (Mexican Corn Fritters) Ingredients: 2 cups sifted all-purpose flour 1 tablespoon baking powder 1 ½ teaspoons salt ¼ teaspoon chili powder 4 eggs, separated 2/3 cup milk 2 tablespoons melted butter 1 cup small-diced ham 1 cup corn kernels 2 tablespoons cilantro, chopped Directions: Into a large mixing bowl, sift together the flour, baking powder, salt, and paprika. In a separate bowl or large measuring cup, beat egg yolks; whisk in milk. Stir egg mixture into the dry ingredients until all ingredients are moistened. Beat egg whites until stiff peaks form. Fold egg whites into the batter, along with ham, corn, and cilantro. Drop by tablespoonfuls into hot deep fat at about 370°. Fry for 4 to 5 minutes, until crisp and browned. Makes about 18 fritters. Shrimp-corn Fritters 2 cups frozen corn ½ lb medium shrimp, shelled and de-veined, coarsely chopped 1 tsp garlic, minced ½ cup shallots, minced (or green onions) 1 tsp ground coriander ¼ tsp ground cumin 2 Tbs cilantro, chopped 3 Tbs flour (I like half wheat flour and half rice flour) 1 tsp salt 2 large eggs, beaten Peanut and/or vegetable oil Sambal Ulek (chili sauce) - for dipping Directions: In a large bowl, combine corn, shrimp, garlic, shallots, ground coriander, cumin, cilantro leaves, flour, salt and eggs. Heat a thin layer of oil in a skillet over medium-high heat. Pour ¼ cup of corn mixture into pan. Add as many as will fit into the pan with 1/2-inch of space between the fritters. Fry until golden brown and crisp; turn. Cook about 1 minute on each side. Remove and drain on paper towels. Keep warm while frying remaining fritters. Serve hot or at room temperature with sambal ulek for dipping. Peach Fritters (with Almond Ice Cream) Ingredients: 2 cups all-purpose flour 2 tsp baking powder 2 tsp salt 3 large eggs, slightly beaten 2/3 cup milk 2 Tbs vegetable oil 2 ½ cups peaches, diced ½ cup sugar 2 Tbs cinnamon Directions: In large bowl combine all ingredients, except peaches. Blend well. Fold peaches into batter. Drop by teaspoon into deep fryer or tall pan with hot fat/oil: 375° F. for 2 to 3 minutes. Mix sugar and cinnamon and roll hot fritters in mixture until coated. Serve while warm is best. Makes 2-½ dozen. Almond Ice Cream Ingredients: 7 ounces almond paste 2/3 cup sugar 3 large eggs ½ tsp almond extract ¼ tsp salt 2 cups half-and-half 1 cup heavy cream Directions: Combine the almond paste and sugar in a medium bowl and beat with an electric mixer until the mixture is completely smooth. Add the eggs one at a time, beating well after each addition. Beat in the almond extract and salt. Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the almond paste mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot almond custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, and then stir in the heavy cream. Cover and refrigerate until cold or overnight. Stir the chilled custard and then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours. Joe