I do not have as much as Peggy, (thank you for making me seem moderate!). Thought I was a freak when I planted just over 100 things two years ago. That was, until last year, when I planted over 500....and that wasn't all the seed kinds I had. Sheesh, if I counted now, I would have to confront the fact that I could not possibly plant everything. And that would mean I shouldn't trade. I ain't riskin' it. (I've done much better at un-chaffing seeds right away, and getting them sorted, labeled, bagged and filed though. That's a big improvement!) --Tina

Sure chicken stock can support growth of botulism. Any low acid food can, and meat and meat broths are low acid. I think everyone goes through that 'scared' to eat it phase. Especially so if they haven't watched an experienced canner a few times do a certain product. The first time I made saurkraut, and the fermentation started I freaked out. Nothing smelling that bad could surely be edible. I talked it over with a couple of experienced kraut makers, and even had one go down and inspect my 'work in progress' and guess what, when it was done.......it was so good. Try to keep things in perspective. If you use a method you know is current and safe, and you followed directions, and the product sealed well you are probably just fine. If you have any doubts whatsoever when it comes time to eat it, follow common sense. If it smells off, doesn't look right, is growing something, or the lid pops off like an explosion when you open it, for pity's sake don't even smell it. Dispose of it safely. If it looks fine and you still have doubts, heat it to the boiling point for twenty minutes. That will kill the bacteria and break down the toxins. I have read the stats on botulism poisoning each year at the CDC websites. If you disregard the cases of infant botulism and wound botulism there are relatively few cases of it from food consumption considering the amount of food preserved annually in this country. That's not going to help you if you are one of the cases, though, is it? In my case the only time I was concerned was when I canned up a huge surplus of potatoes in a good gardening year. Even commercially canned spuds will sometimes get cloudy liquid from the potatoes disintegrating in the heating process.......but it turned me off. I think I pitched them, and am really sure in retrospect they were probably wonderful and safe. I followed the directions to the T.

Wonderful thread, Bobby... see what your Banana Bread experience has spawned. Glad to know I'm not alone. My brothers, I'm sure, would have several "bizzo meals" to mention, as I like ingredients more exotic for their tastes (like mushrooms in my spaghetti sauce) but I think my worst was the first I served my now DH... One of my brother's had given me a variety of flavored vinegars asa Christmas present... one a "Salsa Vinegar" that I'd never tried before. I made a vinaigrette dressing, and the new BF (now DH) had forced down several bites of his salad (good boy, taught to clean his plate) before I got to my first one. One bite and I immediately removed the salad bowls from the table with "you do not have the eat this!!" It was HOT, and awful... DH says it took several more meals before he trusted that I really can cook!! LOL

I copy and paste like this...... Recipe: Broccoli Cheese Soup Prep Time: 10 Minutes : Cook Time: 30 Minutes : Difficulty: Easy : Servings: 10 Print Recipe 3"x5" Cards 4"x6" Cards Full Page Ingredients * 1 whole Onion, Diced * 1 stick 1/2 Cup Butter * 1/3 cup Flour * 4 cups Whole Milk * 2 cups Half-and-half * 4 heads Broccoli Cut Into Florets * 1 pinch Nutmeg * 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.) * Small Dash Of Salt (more If Needed) * Freshly Ground Black Pepper * Splash Of Chicken Broth If Needed For Thinning Preparation Instructions Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) Enjoy! Posted by Ree on November 1 2011