bluegrassmom

I would like a homemade ketchup recipe but most of the ones I've tried are just so darn sweet. I know there has to be some sweetness to counteract the acidity of the tomatoes, but at the same time, we would prefer our end product to be more savory than sweet. The last one I tried was so sweet it reminded me of candied apples! If anyone has a good recipe, please share.

I have a pizza sauce recipe that I want to can - I know lots of other ladies that actually do can this recipe already - but I wanted to ask about thickening agents. They put "therm-flo" in it to thicken it, which I've never even heard of that. But they said you could use corn starch as well. Is it safe to can something with a thickening agent in it?

Just finished up 15 twelve ounce jars of vegetable broth and hope to do some lima beans and some corn before the day is through.

Anyone have a tried and true sweet relish recipe they could share? I did a search but didn't come up with anything.

6 quarts of carrots, 4 bunches of celery dehydrated

Thanks for this recipe. I love stuff like this.

Ditto what Trudy said. Put it in a fire.

Oh thank you for this! It's been so long since I've seen one of these games on here! I've been hoping one would pop up soon. I'm going to read all the links and then get my plans together. (We really need a covered wagon smiley now!)

Zucchini, squash, and celery.

(((Hugs to you))) We are going through a similar situation right now and I know how you feel. My husband is a contractor and the company he was at cut all the contractors on his team just two weeks after having a special meeting witht them telling them to expect to be there for the next two years. You can get through this - you will get through this. Your plan looks like a good one and is very similar to the things we are doing. Hang in there, something will turn up for him.

Do these taste like the real Krispy Kream donuts?? I'm so bummed that they are going out of business! I noticed today that the one in the town closest to us is closed down. :-( Oh well, if this is comparable, I'd love to just make them at home!

I have heard of several people who do potaotes right in the bags of soil. I'm going to try that this year.

That's exactly what I've been needing. Now I don't have to go spend any $$ for seed starting pots!

Ok, now I'm confused. Originally Posted By: Violet This is why you don't can fats/butter/oil.The fats surround particles of food, allowing botulism to even survive pressure canning. The first time I ever canned my dear meat, after it sealed and cooled, I ended up with a layer of fat that had come to the top of the jars. I came here and asked if that was normal and was told that it was. We've always eaten it (I just spoon that layer off and use the meat) and it's always done fine. Or were you talking about adding in extra fats? Because what I had was just fat from the meat, not anything extra added in.