My kids just don't like the taste of the pickled carrots recipe and the pickled cauliflower recipe. Could I take the cauliflower recipe (4/0), sub half carrots (lower pH ingredient vs. cauliflower) and add more sugar (how much)? I really hate to add more sugar to our diets, though. So, what are the limits of taking out low-acid ingredients (any rule such a 10% of total mix? Can spices be eliminated too)? NCHFP says eliminating mushrooms in the Spagh. sauce is ok. Why is this so? For instance..... I am assuming it would be safe to take the Colorado ext. recipe and eliminate the garlic (garlic is an issue for a lot of my family)? It says "as desired" after the garlic, so I would think adding none would be ok, but then doesn't that change the pH balance of the vegetable mix (Dave as you stated above)? I don't understand the safety margins when it comes to things like this. Are they calculating a margin of safety so eliminating a cup of low-acid ingredients is ok.... or did they test both recipe versions (garlic vs. no garlic) and found them both safe? Does anyone have an approved recipe for mixed pickled vegetables with carrots, cauliflower, onion, cukes or preferably zukes (or both)? Some sweet pepper is ok too, but my husband and I get sick of being left with so many peppers after the kids open a jar so I wasn't thinking the Colorado recipe would be the ultimate answer even if I could eliminate the garlic. But maybe that is what I am stuck with. I was also wondering if I pressure canned the cauliflower/carrot pickle mix if It would make it safe. Normally I would be concerned it would make the veggies too mushy. But, we don't mind the texture when we pressure can carrots (unpickled) according to Ball directions. I figure the cauliflower couldn't get any more mushy than what the carrots get. As long as my kids eat them and they are safe, texture can slide. Any thoughts? Add picklecrisp? Would the same processing times for pressure canning carrots (25 min pints) work (especially since it would be in an acidic solution)? Ok, maybe I'm crazy but I have to ask. THX!!!!

I'm probably too late, but here are 2 recipes. WARM SPINACH-PARMESAN DIP 2 tablespoons (1/4 stick) butter 2 tablespoons olive oil 1 3/4 cups chopped onion 6 large garlic cloves, minced 2 tablespoons all purpose flour 1/2 cup chicken stock or canned low-salt chicken broth 1/2 cup whipping cream 1 10-ounce package ready-to-use fresh spinach leaves 1 cup (packed) grated Parmesan cheese 1/4 cup sour cream 1/2 teaspoon cayenne pepper Baguette slices, toasted Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices. Makes about 3 cups. Bon Appétit SPINACH AND GARLIC DIP WITH PITA TRIANGLES AND VEGETABLES Fresh spinach, sauteéd in oil with garlic, is pureed with sour cream and green onions to create this delicious dip. For a picnic, transport the dip and the vegetables in a cooler, or surround them with cold packs in the picnic basket. 1 1/2 teaspoons plus 2 tablespoons olive oil 2 teaspoons finely chopped garlic 8 cups (packed) fresh spinach leaves (about 5 ounces) 1/2 cup chopped green onions 1 cup sour cream 1 teaspoon fresh lemon juice 2 6-inch-diameter pita breads Assorted raw vegetables Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add garlic; sauté 10 seconds. Add spinach; sauté until wilted and tender, about 2 minutes. Cool. Puree spinach and green onions in processor. Transfer to medium bowl. Mix in sour cream and lemon juice. Season with salt and pepper. Cover and chill. Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each circle into 4 triangles. Place triangles in single layer on baking sheet. Lightly brush pita triangles with 2 tablespoons oil. Sprinkle with pepper. Broil until golden, watching closely to avoid burning and moving triangles on baking sheet to brown evenly, about 2 minutes. Cool. (Dip and pita triangles can be made 1 day ahead. Keep dip chilled. Store pita in airtight container.) Serve dip with pita triangles and assorted raw vegetables. Makes 6 servings. Bon Appétit August 1997

<Would the 3.5 cups sugar in the NCHFP Mixed Veg recipe make for a pretty sweet pickle, like a bread & butter? If so can I reduce the sugar or take it out entirely and not negatively affect the texture of the vegetables? I don't want a sweet pickle, just vinegary- salty.> Yeah you can reduce it. In theory you could leave it out completely but note that is a straight vinegar recipe, not diluted. So much of the sugar is there to off-set some of the vinegar taste. Just sugar your brine to your taste before filling the jars with it - sample it in other words first. You might also want to try making it with cider vinegar rather than white for a more mellow taste with less 'bite'. <So would a combination of green beans, small green grape tomatoes, carrots, celery, cauliflower, onions, peppers, etc. be ok regardless of the proportions of each, as long as I stick to 1:1 Vinegar to water or stronger?> Technically, yes, but it is the absolute bottom minimum and make sure it is 5%. Personally I wouldn't make it that weak. I prefer a bit more margin of safety and a longer shelf life so I go with a 2:1 ratio of vinegar to water. But there again, taste it first before filling the jars and adjust as needed. Dave

Curry powder is really a European (British) invention. One derivation of the word itself is from medieval English 'cury', meaning to cook. 'Curry' or curry powder as such did not exist in India but they did use a similar spice mix combination - garam masala. Garam masala just omits any chilis or peppers that gives curry powder its heat. This was a feature favored by the early explorers and European colonists, probably to disguise the taste of less than fresh meat. Curry, as westerners know it, is not found in India and is not served in traditional Indian restaurants.....about as close as you would get with authentic Indian cuisine is korma And just like there is no single style of BBQ (sorry, Dan), there is no single recipe for garam masala (or curry powder for that matter). Individual areas or regions have their own combination of spices that are unique to them, just as various areas of the US have their own BBQ methodology. But I doubt you will find recipes for either garam masala or curry powder in any form that include MSG.