Instant pectin? There is powdered pectin or liquid pectin. Which form and brand name do you have? As a general guide you can add powdered pectin to any recipe but not liquid pectin. But normally it is used only when specified by the recipe. They are not interchangeable. You can use fresh lime or lemon juice when making jams and jellies because they are not there for safety reason (with a couple of exceptions). They are included to make the jam/jelly set. But when the lemon/lime juice is used for acidification reasons, such as when canning tomatoes, then bottled juices only. Fresh lemons and limes have a wide range of pH, bottled juices are stabilized with a fixed pH. Dave

You can't reuse it to can up more pickles as it contains juices from the former pickles that weaken it making it unsafe to use in that manner. Keep it to use for extra flavoring in pasta and potato salads. I've used good pickling juice in the spring when I ran out of pickled beets. Take a bottle or even store bought can of regular beets, drain well and put in a container that has a lid. Slice 1/4 to 1/2 small onion thinly, and put some of the pickling juice (probably 1 cup +/-) and the onion in a small pan. Boil together for about 5 minutes. Pour over beets in the bowl and stir together well. Try to submerge all the beets in the juice. Put the lid on and place the bowl in the fridge. I let it set at least overnight. Should keep well in the fridge for several days but mine is usually gone in a day or two. I always can pickled beets with added sliced onions and miss them when they are gone. This is a good way to add a different flavor to plain ones. Crystal

I don't use a recipe, but this one is very close to what I use and how I make them. I will indicate where I differ in parens..... Alexa Clams Casino 24 littleneck or cherrystone clams, cleaned and shucked, bottom shells reserved Rock salt 4-6 slices of bacon 2 tablespoons olive oil 1 tablespoon butter 1 shallot, minced 1 garlic clove, minced Kosher salt and freshly ground black pepper, to taste ý cup minced white onion þ cup minced green and red peppers ý teaspoon dried oregano (I dont care for oregano in this) ý cup dry white wine 1 tablespoon minced fresh herbs oregano and basil are nice (I use parsley) 1 cup panko (Japanese bread crumbs) ü cup grated Parmesan cheese (I dont use parm either) Procedure In a large sauté pan, cook bacon over medium heat until crisp. Remove from pan, drain on paper towels and crumble; set aside. Wipe out the sauté pan, but donâÂÂt wash it. Heat the pan over medium-high heat for a minute or two, then add the olive oil and butter. Sauté the shallot, garlic, onion and peppers with the oregano and a pinch of salt and pepper until softened. Turn the heat to medium high and add the wine. Reduce the pan liquid until only about ü cup remains. Cool the vegetables completely. Stir in the panko, reserved bacon, fresh herbs and half the Parmesan cheese. Taste and correct seasonings. Shuck the clams, reserving the bottom shells. Arrange them on a bed of rock salt on a rimmed baking sheet. Divide the stuffing equally among the clams, mounding it up slightly. Sprinkle the rest of the Parmesan evenly over the stuffing Bake at 500ðF until the clams are cooked and the topping is deep golden brown, about 7-10 minutes. Serve immediately.

Excuse me but, there is clam poop in there? I thought you wash them, then cook them and then just eat? Poop you say? Really? I've never made clams but really want to. Saw some nice little necks at Costco yesterday. So tell me about the poop please?