helenore, Sounds like you have been busy with the alternative harvest. I only have 2 under 11 but I understand what you are saying about safety. Not only can you not risk their health, but you can't take risks with your own. This is a recipe from a book that is generally considered safe, Small Batch Preserving. After the Blue Book (as a reference) it is usually everyone's favorite. I have also been happy that I purchased the new book, Ball Complete Book of Home Preserving. It seems to combine their Bernardin Canadian version with the Ball American version. Seasoned Tomato Sauce 12 cups chopped ripe tomatoes (about 6lbs) 1 cup chopped onion (subsitute a smaller amount of powder if you like) 2 cloves garlic, minced 2 Tablespoons chopped fresh oregano or 1 teaspoon dried 2 Tablespoons granulated sugar (you could safely leave that out) 1/2 teaspoon freshly ground black pepper 2 bay leaves 2 Tablespoons bottled lemon juice 1/2 teaspoon salt 1. Combine tomatoes, onion, garlic, oregano, sugar, pepper and bay leaves in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered until very thick, about 1 1/2 hours; stir frequently. Press through a food mill or coarse sieve to remove seeds and skins. Add lemon juice and salt. 2. Remove hot jars from canner and ladle sauce into jars within 1/2 inch of rim. Process 35 minutes for half-pint or pint jars. Makes about 4 cups. (Apparently it is not safe to can in quarts.) Personally, I don't see why you couldn't reduce the tomatoes in the oven rather than on the stove. Sounds less messy. Alot of folks use the same oven method to make apple butter. Just don't add any oil. Here are another two from the same book. Booberry posted it in another thread. * Exported from MasterCook * Chunky Basil Pasta Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg) 1 cup chopped onion -- (250 mL) 3 cloves garlic -- minced 2/3 cup red wine -- (150 mL) 1/3 cup red wine vinegar (5 % strength) -- (75 mL) 1/2 cup chopped fresh basil -- (125 mL) 1 tablespoon chopped fresh parsley -- (15 mL) 1 teaspoon pickling salt -- (5 mL) 1/2 teaspoon granulated sugar -- (2 mL) 1 6-oz/156 mL) can tomato paste Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB. Yield: "8 cups" Note: This sauce also makes an excellent base for a quick pizza. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multi-Use Tomato Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 plum tomatoes -- (about 2 1/2 lbs./1 kg) 10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg) 4 large garlic cloves -- minced 2 large stalks celery -- chopped 2 medium carrots -- chopped 1 large onion -- chopped 1 large zucchini -- chopped 1 large sweet green pepper -- chopped 1/2 cup sun-dried tomatoes -- (125 mL) 2/3 cup dry red wine -- (150 mL) 1/2 cup red wine vinegar (5% strength or more) -- (125 mL) 2 bay leaves 1 tablespoon pickling salt -- (15 mL) 2 teaspoons dried oregano -- (10 mL) 2 teaspoons dried basil -- (10 mL) 1 teaspoon granulated sugar -- (5 mL) (optional) 1/4 teaspoon ground cinnamon -- (2 mL) (optional) 1/4 teaspoon ground pepper -- (2 mL) 1/4 cup chopped fresh parsley -- (50 mL) Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally. Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars. Yield: "12 cups" Linda Lou posted this one in another thread: Seasoned Tomato Sauce Makes about 5 half-pints 10 pounds washed, peeled, cored and chopped tomatoes 3 medium onions, chopped fine 4 cloves fresh garlic, minced 1 1/2 teaspoon oregano 2 bay leaves 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon crushed red pepper 1 teaspoon sugar Hot Pack Add all ingredients to a saucepan and bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill and discard seeds. Return to sauce pan and cook over medium-high heat until thick, stirring frequently. Add lemon juice or citric acid to hot canning jars and pack with hot prepared tomato mixture leaving -inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands. Processing Methods Boiling Water Bath Canner Half-Pints 35 minutes Pints 35 minutes Pressure Canner Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure. Half-Pints 15 minutes Pints 15 minutes After processing, remove jars immediately, place on a rack to cool. Test for Seal. You can leave out the onion. Do not increase the garlic amount as it is a low acid food and will change the ph level. Some herbs become bitter when canned. This sauce recipe should give you a good basic sauce to can. Hopefully this will help!!

Thanks for your help. Linda confirmed our suspicion that the bread machine was too hot. We still had time, so called Amazon for a return authorization. I want hardware that can handled the recipes I love, so will order the Zojirushi BB-CEC20WB tomorrow. If you're interested, here is our original recipe for raisen bread that is wonderful!!! 1-1/4 cups water 1/3 cup honey 2T butter, softened 1-1/4 cups whole wheat flour 2 cups bread flour 1 tsp. salt 1 tsp. Vietnamese cinnamon 1tsp. Penzeys single-strength vanilla extract 2 tsp. rapid rise yeast 1 cup dried raisens We've made this recipe for 10 years with great results. It has a soft crust, doesn't blow out the top, the inside texture is moist, but not gummy and the flavor is amazing. Thanks, everyone, for your help. Jim

Edie, Have you tried Chicharrónes in your casserole? I'd think it was the right consistency, though obviously a different flavor. My friend is allowed to have allium greens but not bulbs, but she's allowed to have fennel. I think you have to have a microscope to understand what's in and what's out (they have a list). I just made this chili with no onions or garlic, and it's very mild (determined by how much heat one puts in--that's easily altered to taste). I think it came out nicely. Tasty. For me, it needs more heat, but that can be added at the table. This is purposefully very mild, with just enough oomph to be able to call it chili. The only thing an allium avoider would have to substitute for is the chives. JC's GF, No-onion, No-garlic Poultry and Vegetable Chili Yield: 18-19 cups. Roasted vegetables 1/8-1/4 cup roasted and seeded chilis (jalapeño & serrano, or whatever you like) 2 bulbs fennel, roasted and sliced Heat broiler to 375°, with convection if you have it. Wash peppers, leaving the stems. Wash fennel and cut off the tops to use in something else. Cut into eighths vertically, removing core. Separately, put the peppers and the fennel in a bowl and coat lightly with cooking oil. Cover a baking sheet with parchment, and put the peppers on one side and the fennel on the other. Roast under the broiler for about half an hour, until turning brown in places. Remove from oven. Slice fennel the short way into strips no more than 1/4" wide. Put on food service gloves if you have them. Remove stems from peppers, slit open, and scrape off the seeds. When they're all clean, put in a pile and chop fine. Spices 2 heaping tsp. dried Mexican oregano 3/4 tsp. paprika 2 heaping tsp. ground cumin 1-1/4 tsp. salt 1/4 tsp. cayenne pepper Poultry 2 lbs. ground chicken 2 lbs. ground turkey Vegetables 1 red bell pepper, chopped 1 yellow bell pepper, chopped 65 g chives, chopped (substitute kale stems chopped small, or a small minced turnip, or skip) 150 g carrots, chopped 300 g zucchini, quartered and sliced Packaged, or make your own (I was working from a family recipe to start with--I've put what I used but any will do): 1-2 cans no onion or garlic tomato sauce (Whole Foods 365 organic: organic tomato puree, sea salt, organic sugar, organic red pepper, citric acid) 1 bottle fresh vegetable juice (Colombia Gorge Organic fresh Carrot Leafy Greens Blend: carrot, romaine, spinach, kale, collard greens). 1 large can crushed tomatoes (San Marzano: tomato concentrate (water, tomato paste), diced tomatoes, sea salt, calcium chloride, xanthan gum, citric acid (I usually use organic but this was in the cupboard)) 1/2-1 cup corn meal 10 g mixed dried mushrooms, powdered in nut mill or similar 1/4 cup White balsamic vinegar Lite olive oil or other cooking oil Black pepper to taste. In an 8-10 qt. pot, start carrots in oil at medium-high heat until they begin to soften. Add all veg and roasted veg but not zucchini. Sauté until starting to soften. While that's going, brown poultry in a very hot pan to get caramelization (over 350° degrees). Add to the pot with the veg when the sauté is done. Deglaze with a little water and add to chili pot. Combine well. Add zucchini, and packages. Simmer over medium heat, stirring regularly. Add water as needed to almost cover--not too much. Once everything is well combined, add spices. Mix well and add cornmeal, mushroom powder and vinegar. When the cornmeal has absorbed most of the water, about 5 minutes, taste. Add black pepper to suit yourself. Add more vinegar if it seems bland. Adjust any seasonings to suit, but go easy if you want mild. The flavors start to pop mid-way through the coming simmer. Reduce heat to the high end of low and cover pot. Simmer for about an hour--no more. Poultry doesn't benefit from a long cook the way beef does. Check seasoning occasionally. Dish up into containers to cool--don't leave it in the pot to cook more in its own heat.

Here are a few of my favorites. They may not be too challenging but they are delicious. We're having Monte's Ham for dinner this Sunday :) Kima (Indian Meat Dish) 1 cup chopped onion 1 clove garlic, minced 1 lb extra lean ground beef 1 or more Tablespoons curry powder 2 tsps salt tsp pepper 2 potatoes peeled & diced 2-3 tomatoes, diced Ground coriander Garlic powder 1 package frozen peas Saute onion in butter (I used 1 Tbsp). Add garlic and meat. Brown, then drain a bit (I didnÂt have much fat). Stir in curry powder, salt and pepper. Simmer. Then add tomatoes (I mash the tomatoes and meat at this point to get more juice and to make the ground meat fine). I saute the potatoes separate, then add to the mixture and let simmer about 15 minutes. I add some spaghetti sauce (marinara style) and water until I have a sauce because the tomatoes I buy donÂt make a lot of juice it seems. I taste for seasoning and add more curry powder plus some coriander and a bit of garlic powder. A few minutes before serving I add the peas and let simmer. If the Kima is too acidic, I add a bit of sugar. Serve with raita salad and naan (from Trader JoeÂs, baked 1-1/2 minutes in countertop oven). Can also serve with rice. Raita Salad (can halve this recipe for above Kima recipe) 2 (8 oz) containers plain yogurt 1 cucumber peeled, seeded and diced 4 or 5 radishes chopped ¼ cup red onion diced Ground coriander Pinch of Kosher salt Blend all ingredients, cover with wrap and chill in refrigerator at least 1 hour. ***************************************************************************************** Chile & Tomato Saifun Noodle Salad ½ pound saifun (rice stick) noodles Dressing: ¼ cup rice vinegar 3 tablespoons sugar Zest and juice of 1 lime 2 tsps chile paste* 3 cloves garlic, chopped 2 tsps fish sauce ¼ cup vegetable oil Soy sauce 2 ripe tomatoes, diced 1 small peeled cucumber, thinly sliced into rounds 2 tablespoons choped fresh mint 3 to 4 green onions, minced To prepare the noodles, soak them in a bowl of warm water for about 10-15 minutes to soften. Bring 5 cups of water to a boil in a medium saucepan, add the softened noodles, & cook until tender, about 1 minute. Drain the noodles & briefly rinse them under cold running water to stop the cooking process. Drain again and place in the refrigerator to chill. To prepare the dressing, mix together the vinegar, sugar, zest, juice, and chile paste in a medium bowl. Stir in the garlic and fish sauce. Slowly whisk in the oil until the dressing is emulsified & thickened. Season to taste with the soy sauce and set aside. To finish the salad, place the chilled noodles in a large bowl. Add the tomatoes, cucumbers, cilantro, mint and green onions and toss well. Pour the dressing over the salad and toss well to coat evenly. Refrigerate the salad for at least 30 minutes, then serve. *I use only 1 tsp of chile paste (sambal oulek)--this stuff is Hot! The author says you can add slices of pork tenderloin or bean sprouts. I added snow peas, bean sprouts and shrimp & sometimes have added more soy sauce. Source: CaprialÂs Bistro Style Cuisine **************************************************************************************** MonteÂs Ham 1 (15 lb) smoked ham, on the bone 1-1/2 cups orange marmalade 1 cup Dijon mustard 1-1/2 cups firmly packed brown sugar 1 rounded tablespoon whole cloves Heat oven to 300 degrees. Cut off the ham's tough outer skin and excess fat and discard. Put ham in a large roasting pan. With a long, sharp knife score it, making crosshatch incisions all over the ham about ½" deep and 1 inch apart. Roast the ham on the lower middle level of the oven for two hours. Remove it from oven, increase heat to 350 degrees and make the glaze. For the glaze, stir together the orange marmalade, mustard and brown sugar in a medium-size bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch. Brush entire surface of ham generously with glaze (reserving some glaze) and return ham to the oven. Cook ham 1-1/2 hours more, brushing with glaze at least 3 times. Transfer ham to a cutting board or platter & allow it to rest for about 30 minutes. Carve and serve warm or at room temp. Source: Saveur Cooks Authentic American.