And here is the Fermented Dills I mentioned. Optional refrigerator storage or processing. Also really good! Deanna Fermented Dill Pickles  Refrigerated "Clausen" Type 1 Gallon Jar Pickling Cucumbers 12 Fresh Dill Flower heads, or 2 Tbsp Dried dill weed and 2 Tbsp. Dried dill seed 10 to 12 Cloves Garlic 6 to 8 Peppercorns 1/4 Cup Vinegar 1/2 Cup Salt 1 1/2 Quarts Water In 1 gallon jar add pickling cucumbers Rinse but do not wash the cucumbers. Add Dill flower heads or dried dill weed and seed, garlic, peppercorns, and vinegar. Dissolve salt in water and add to jar. Fill jar the remaining way with water. Add weight to keep cucumbers under brine. Fermentation sequence 1\. Clear brine  no cloudiness for 1 to 3 days 2\. Cloudy brine with gas formation, 2\-3 days 3\. Cloudy brine  no gas formation, 5 to 6 days Pickles ready to eat after 10\-11 days. Refrigerate pickles if you do not want to process them. To process the pickles: Fill clean, sterilized quart jars with pickles to within 1/2inch of the top. Wipe, seal, and process in a hot water bath for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area.

Hi David - I have these two - both saved together...I think it's the same...:-) just different "tips" on each one... Herb Crusted Rack of Pork -Chase 3 TBSP olive oil 1 1/2 tsp kosher salt 4 garlic cloves, minced 1/4 cup chopped fresh basil 1/4 cup chopped fresh thyme 1/4 cup chopped fresh rosemary 1 TBSP coarse ground pepper 1/4 cup butter cut up 1/3 cup flour 2 cups chicken broth (more or less) 1 TBSP tomato paste 2 TBSP chopped fresh sage salt and pepper to taste fresh thyme or rosemary sprigs for garnish . Rub pork with olive oil and sprinkle with salt. Combine the garlic and next 4 ingredients and press into the pork. Place pork on a rack in a roaster or broiler pan , cover the bone tips with foil so they don't burn. Bake in a preheated 350 oven for 1 hour and 115 minutes or until internal temperature reaches 150 degrees...don't over cook. Transfer pork to a serving dish. Pour pan drippings into a skillet. Add butter and cook over medium heat until butter melts. Whisk in flour until smooth. Cook whisking constantly until it is a rich carmel colour. Gradually add the broth and next three ingredients, cook over medium heat until for 2 or 3 minutes until thick and bubbly. Slice the pork between the bones and serve with the sauce. Use the thyme or rosemary sprigs for garnish. NOTE: original recipe called for cooking to 160, I think that is too much. I cook to 150 and then let the temp rise as it sits. Herb Crusted Rack of Pork 2, 3 to 4 pound racks of pork ( or enough for one rib per person and then a few extra) 3 tablespoons olive oil 1 1/2 tsp salt 7 garlic cloves,minced 1/3 c fresh basil,chopped 1/3 c fresh thyme,chopped 1/3 c fresh parsley,chopped 2 TBSP pepper,coarsely ground 1 1/4 c butter (or margarine),cut up 1/3 cup all-purpose flour 2 cans chicken broth 1 TBSP tomato paste 2 TBSP fresh sage,chopped 1/4 tsp pepper [Note: Serve with Garlic Parmesan mashed potatoes and green beans] Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 140 to 145. Transfer pork to a serving tray. Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts . Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish with herbs, if desired. Yield: 8 servings Note 1: I often don't make the sauce but it is a nice elegant touch and very yummy! Note 2: Ask your butcher to French the bones and remove the chine bone. Makes for a lovely presentation and easy carving.

You are all too kind.....but glad you enjoy them. I never make less than 50 jars. We eat lots and I give lots away. I have to be honest and say that I'm not sure the eight weeks is necessary. I just do what Elaine told me to do 30 years ago ( ouch!) and I never vary. We always made them the first or second week of August and she told me they could not be opened until Thanksgiving....which is early October in Canada. Many have said they opened them earlier and they were great...but...not me man!

Sharon, we'll turn FOAS into a food preservation addict yet. You start canning, it's something you just can't stop doing... It's too bad you're both so far away, I could sure provide the tomatoes this year. It's been a great garden year... chickadee, I always plant too many tomatoes. I have my favorite heirlooms and I save seeds yearly from my tomatoes for those. This year I planted 24 Rutgers, 3 Sungold, 2 green Vernissage, 2 black Vernissage, 12 Great White, 6 Garden Peach, 6 Mortgage Lifter, 6 Pineapple, 6 Golden Jubilee, 6 Solar Flare. So that's 73 and I'm sure I forgot something. It's too many, that's what it is. Next year it's a flat of Rutgers for canning, and that dozen Great White because Elery and Mother both love them. I'll keep 3 of the other heirlooms, I won't grow Solar Flare because it just didn't do well here, and the Vernissage is pretty but doesn't taste like anything, so that'll go too. Hopefully I'll get my tomato patch down to around 50 or less..... I have made chutney, but I tend to like the other fruit chutneys, like peach, best. I haven't made tomato chutney. I did just make a nice batch of white tomato and orange marmalade with ginger, allspice, cinnamon and star anise, it turned out very nicely and I have 7 quarts of Readinglady/Carol's tomato basil sauce processing right now. Annie