A Toast to the Hostess
runninginplace
6 years ago
last modified: 6 years ago
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cattyles
6 years agoSueb20
6 years agoRelated Discussions
Your Greatest Hit Recipes for Leesa - The Condensed Version...
Comments (37)Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?...See Moreupdate: wow thanks! i wanted that swap #5
Comments (151)OFFERS TODAY: Tuesday Feb 10, 09 1 offer Bi-color Mixed varieties? 1 offer Watermelon Sugar Baby 1 offer Melon: Honey Dew 4 offers Maltese Cross 1 offer Watermelon Jubilee 1 offer Large Pear Shaped Tomato 1 offer Passion Flower Passiflora caerulea yr unknown Comm. pk 1 offer Lavatera Mont Blanc Annual yr unknown Comm. pk Full Sun 1 offer Euphorbe Summer Icicle Annual yr unknown Comm. Pk Sun to Part Shade 1 offer Thyme (Organics Biologique) Comm.pk yr unknown 1 offer Lettuce Mesclun Bon Vivant yr hand written on it 2008 1 offer Dill Chia Brand Herbs Comm year unknown 1 offer Morning Glory Heavenly Blue Comm yr unknown 1 offer Tomato Brandywine (Oragnic Biologique) yr marked out 1 offer Castor Bean feels like 4 seeds comm. pk unknown yr 1 offer Tomato could be black no other info 1 offer Heirloom Tomato Basinga 2006 1 offer Isis Yellow Flag 2 offer Asclepias Soulmate Pink zone 3-9 Please note I have NO clue what the first one might even remotely be, your guess is as good as mine! Also remember anything you are requesting could be on your list and if I have put one pack in your bag already and you request these extras too, then you have 2 I will not pull the first pack or the requested. It would be too confusing to try to keep up wiith I think so you will just have 2 lol. :) Fran...See MoreDinner guest has a question for you.
Comments (47)My group of friends and DH's family all have some no-no's for personal tastes, and/or also, for scary deathly allergies so here's what we do: everybody brings a dish that they can/want to eat/share as potluck and tapes a paper to it with the ingredients listed. A variety of ordinary soups, salads, breads, coffee and drinks are laid out, buffet-style, for those who don't want to get involved. Over time we have gotten pretty creative for the names of our dishes so it adds an element of fun and it's also a great ice-breaker for those parties where we don't know the guests all that well (but of course some of them go roll their eyes and are too snobby to laugh). We tell everyone coming that food is fun and to laugh because it is good for their health (a truism). Some examples: Samoan Ski's (grilled, lengthwise-cut, bananas with butter, maple syrup and toasted coconut), Dead Beans and Dice (classic cooked red beans and rice with diced onions), Parma-plant (eggplant Parmesan), Road Chicky (stuffing in a pounded-flat chicken breast with a delicate gravy so as to not cause any more aggravation), Great Gooey Gratin (potato gratin with lots of cheese), Incited Eggs (egged-on rolls), Bred and Bored (bed and breakfast coffee cake), Slain Slaw (finely shredded cabbage mix with a "to die for" sour cream dressing), He-Man Stew (just like it sounds - all the fat, calories and chest-pounding real manly beef), and Sticky Fishy (baked fish with a garlic, sugar, and ginger marinade), to name a few. Obviously we don't plate food - that is so '50's for us. I do remember that then, only those with "staff" plated. Although, I do love dcarch's presentations - but I don't think any of them were made for one person - but maybe so - just my perception, and, none of my guests would appreciate so fine a presentation anyway - they'll be off laughing at the dish names. Nancy...See MoreCranberry preserve for gifts?
Comments (23)First, you cannot get botulism from fruit, or items like fruit jam or jelly. It can mold, but I don't eat moldy jam. It can spoil, but the smell or taste will be apparent and if you eat it you risk food poisoning. Botulism is present in low acid vegetables, poultry, fish and meat products. Dairy I've learned cannot be safely canned regardless of process. The botulism spores grow in anaerobic environments, like sealed canning jars. It's odorless and tasteless and can be deadly. As Lpink mentioned, it's very, very rare but it is a possibility. The CDC has statistics for 2017 and there were 19 cases of food borne botulism. 15 of those were in California, 4 in Alaska. 10 of those 19 cases in California were linked to a convenience store selling nacho cheese and 3 of the cases in Alaska were from consuming whale blubber preserved in seal oil. There were 141 cases of infant botulism (why they tell people not to feed babies honey) and another 19 from wounds, as botulism is also found in the soil. Here's the report, if you're interested: https://www.cdc.gov/botulism/surv/2017/index.html Anyway, Michigan has the Cottage Food Law that lets people sell jams and jellies, syrups and other food products without even having their kitchen inspected. If the item (strawberries, peaches, cranberries, whatever) has a Ph of 4.6 or below, that's the magic bullet. There are some "borderline" fruits like mangoes that need more carefully handling. However, salsa is a different subject. Besides including low acid vegetable products, it's consumed without being heated. Even a jar of tomatoes or beans should be boiled hard for 10 minutes if you are 1,000 feet above sea level, and add a minute for every 1,000 feet of altitude above 1,000. Of course, don't eat low acid food that you are uncertain about or that has become unsealed, smells bad, etc. , but that boiling time should destroy the toxin. https://nchfp.uga.edu/how/general/for_safety_sake.html So, I don't eat home canned food from sources that I don't know and trust, but I've eaten jam from Lpink and wouldn't hesitate to consume LindaC's crab apple jelly with that paraffin on top instead of a lid, but I know them. Would I do the same from an unknown source. Um.....no. I'm assuming, however, that Lpink's recipients are those who know and love her and would appreciate her gift. Everyone is guilty, I think, of "losing" things in the pantry, especially if it's not something that's regularly used. That lovely jar of fig preserves might land in a dark corner and I wouldn't think about it if I don't eat toast with jelly or have some similar use. I might have every good intention of eating that chutney, but just haven't worked it into my meal rotation. Even my own pantry with my own items has some jars that are 3 or 4 years old, and I periodically have to clean the pantry and the chickens are very, very happy then. Sealed items are still safe to eat but often lose quality, whether it's texture or taste. So, that jar of homemade jam at the farmer's market? Knock yourself out. The pickled asparagus right next to it? In my life, there is zero chance I'm trying that. Annie...See Morenini804
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