Re: Peaches and BR. I've had very few problems with peaches contracting BR. The earliest ripening peach here (PF1) ripens around the 1st of July. By that time the rains have slowed down and BR is easy to control. However, Frank's question had me wondering if older hierloom varieties weren't a little more resistant to BR. With that thought in mind, this year Indian Free is fruiting for me for the first time. I've noticed the little fruitlets have a lot more fuzz than newer peach varieties. Generally, for peach breeders, it's considered a desirable trait to have less fuzz, so there is some selection pressure that way. I wonder, if in the process, today's more modern varieties are more susc. to rot because they don't have as much fuzz. That thick coat of hair helps keep the dew off the skin. Scott, you grow a lot of those old peaches. What say you?

Chez Madeline Gourmet Preserves book has 1 Chapter devoted to No Sugar Jams. I prefer that book for preserves over Ellie Topp's I need not, but also , personally don't care for any artifical sweetner. I can taste it in an 1/8th of teaspoon of anything. My Putting food By book uses liquid sweetner not powdered in the low sugar recipes. 2 Seasons ago I switched to Low-Methoxyl Pectin, I use Dutch Jel due to the availabilty locally for me living near Amish communities. What I found for what is considered "normal" consistency we are acustom for full sugar jams and jellies using less/no sugar with commercial Low Sugar pectins is the blue or purple colored fruits seem to mask the suspension of the calcium required for such pectins. I really don't notice it, nor does the end product present a cloudy product in the darker fruits. For the reds, such as red raspberries or strawberries it seems more evident. The first year of strawberry Jam Low Sugar I thought, what is this? At the fair competition we opened one jar and the 5 of use decided the taste/ consistency was that of freezer jam. In fair competiton last year I tested the presentation of Low Sugar, all darker fruits won ribbons and the reds didn't even place. Said that, if you don't mind a cloudy looking product for the reds you should be fine with the Pomona. Decades ago I would make no sugar peach jam for diabetics, that product was a darker colored peach due to the longer cooking period. I also mix alot of berries together for jams and don't notice the suspension. About the only thing I make full sugar is the red raspberry jelly anymore. Annie, if you don't like artifical sweenter, don't try the pickles, they are horrible.(sorry guys) My neighbor who cans and is a brittle diabetic uses artifical sweenter in everything, the pickles and pickled eggs I just couldn't eat, yuck. As mentioned above the Sure Jell Low/No Sugar works fine has lots of recipes in the box. The only difference is you are limited to the batch size. Personally, I don't process commercially anymore and there is no need for me to make cases at a time, if I think I want to try a new combo without making one batch I will use the clear jel for taste/test purposes just cook a small amount, if it is liked then make a canned batch. Making Low Sugar Blueberry with Triple Sec Jam today. Lizzy

I guess this thread gave me a craving for homemade fudge. Made a batch this afternoon. Deb, I hope you are feeling better. If you lived closer I'd bring you some fudge. The ingredients - white sugar, brown sugar, butter, a little white corn syrup instead of maple syrup, a cup of heavy cream and a pinch of salt. After the mixture came to a boil, it took exactly 12 minutes to reach the softball stage. No where near an hour. I didn't make note of the time it took for the mixture to reach boil stage, but it was definitely less than 10 minutes. Probably closer to seven over medium heat. If you don't like beating fudge, you can get the same results by letting the mixture cool for 10 minutes. Reduces the beating/stirring time substantially. Add vanilla (if you are adding dark or white chocolate, do it now) and beat until the mixture starts to dull. Add nuts if using and pour immediately into a butter dish. Let cool.

BF and I had our TG dinner the weekend before, so ate leftovers on the actual day. I sure LOVED that! We got a free turkey and it was just one of those injected ones and I just roasted it and it came out good. I rubbed it with Mrs. Dash garlic herb salt free seasoning and stuffed it with apples. The only thing that was a problem is neither my meat thermometer or the pop up one on the turkey seemed to work because it was overcooked but not registering the right temp., so I dunno. My thermometer never seems to be accurate so I really have to find a better one. The white meat on the breast was a tad dry, as per usual but frankly I think it was good enough, that is pretty much the nature of white meat anyway. We got a lot for sandwiches which I ate on my homeade ricotta caraway bread-yum. I made sweet potatoes with pineapple glaze, a dish I had forgotten about and I think I will make it again. Easy peasy, not too cloying sweet but not bland either. Just added a small can of pineapple tidbits to a dish of diced fresh sweet potatoes, a TBLSP or so of brown sugar, a bit of butter and some candied ginger, and then baked it with the turkey for about an hour. Delish. I finally found a stuffing I like. It was over the top rich and fattening but since I only make this type of thing once a year, worth the splurge. It was an Italian style dressing and I got the recipe from chef Fabio Viviani, which sounds like a made up name to me but I actually enjoy his show and some of the recipes. What I like about this dressing was it has almost no sage and I am not a sage fan! I used a mix of spicy fake sausage and some all natural pork and rice sausage that I get, instead of the italian sausage that the recipe calls for. Ingredients 8 cup(s) French baguette or Italian pane rustica, cut into 1-inch cubes 2 tablespoon(s) unsalted butter 1 cup(s) diced yellow onion 2 cup(s) chopped cremini mushrooms 1 teaspoon(s) dried basil, crushed 4 tablespoon(s) Bertolli Extra Virgin Olive Oil, divided 3 sweet Italian sausages, casings removed 1 cup(s) shredded provolone cheese (I used a mix of shredded Italian cheese and that was it, way less) 1/3 cup(s) grated Parmesan or Pecorino Romano cheese - (See note above, I did not use all the cheese called for in the recipe, way over the top) 1 cup(s) sour cream (I only used about 1/3 cup) 1 cup(s) store-bought or homemade beef broth (I used vegetable broth) Directions Preheat the oven to 375 degrees F. Add bread to a large mixing bowl and set aside. Melt butter in a large skillet over medium heat. Add the onions and mushrooms. Season with salt, pepper, and dried basil. Increase the heat to medium-high and cook for 8-10 minutes until the moisture is evaporated and the onions and mushrooms are lightly browned. Add the mushroom and onion mixture to the bowl with the bread and allow to cool slightly. In the meantime, in the same pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage, breaking it up with a wooden spoon into small pieces and cook until browned, about 10 minutes. Remove from the heat and allow to cool. (I used already cooked sausage) Into the bowl with the bread, mushrooms and onions, add the provolone and Parmesan cheeses, sour cream, remaining 2 tablespoons of olive oil and beef broth. Add the cooled sausage and stir to fully combine. Pour the stuffing into a 9- by 13-inch baking pan and bake, uncovered, for 30 minutes until brown and crispy. To serve, spoon the stuffing into a serving bowl. Here is a link that might be useful: Chef Fabio Viviani's sausage mushroom stuffing