text:
Does Dunn have any skeletons in his closet?
He raped Cheeseman.
Jump to content
Posted 25 January 2012 - 09:40 PM
Does Dunn have any skeletons in his closet?
Posted 27 January 2012 - 10:11 PM
The question about Dunn is whether he had ever done anything worth making a docudrama about or alternatively, how would you make an 1.5 hour long program about someone who lived a normal life and generally behaved quite well.
Does Dunn have any skeletons in his closet?
Posted 28 January 2012 - 08:08 AM
Posted 10 February 2012 - 12:48 PM
Posted 10 February 2012 - 05:23 PM
I've been off this forum for ages and it's good to see Clive Dunn still on the list.
Posted 10 February 2012 - 10:07 PM
Posted 13 February 2012 - 08:01 PM
Posted 14 February 2012 - 11:41 PM
perhaps the reason for his immortality
See that in the sky? It's the Moon, we used to go there.
Posted 07 April 2012 - 02:28 AM
Posted 07 April 2012 - 08:29 AM
perhaps the reason for his immortality
From a reliable source (Good Omens by Pratchett and Gaiman) I know that the Antichrist will have the same phenotype, so you may be on to something.
I don't believe in coincidences
''I won't have my son playing no pussy DS games''!!
A Man who never eats pork buns is never a whole man .
genesis 22 16 - 18
DDP 2015 - Sovereign-Reaper
Sam Simon, Joost van der westhuizen , Kate granger, Clive James ,Rev Billy Graham , Bobby 'the brain ' Heenan , Michael schumacher, Helen Fawkes, Fidel Castro , Dave Benton , Mario Jorge Lobo Zagallo , Tom Attwater, Jiang Zemin , Caroline Aherne, Paul Gascoigne, Joanne woodward,Peter Sallis,Sidney cooke,Martin Crowe, Ellen albertini dow.
DDP 2015 THEME TEAM - Couldn't even make 50 what lightweights !!
Kate Granger , Joost van der westhuizen , Helen Fawkes, Paul gascoigne, Tammy Lynn stych, Ian Watkins, Michael Schumacher, Edward Davenport, Matt 'Rosey' Anoa'i, Jamie lynn spears, Amanda Knox, Divya Palat, Kris Taylor, Frankie Muniz, Amanda Bynes, The great Khali, Jennifer Arnold, Rob ford, Deryck whibley,Kim jong Un.
Hartlepool Deadlypool 2015
sam simon
2) billy graham - evangelist
3) Bobby the brain Heenan
4) dr kate granger
misao okawa
6) Joost van der westhuizen
7) caroline aherne
8) martin crowe
9) bhumibol adulyadej
10) helen fawkes
Posted 11 April 2012 - 12:13 PM
"I appear to have bypassed my good taste chip"
2015 DDP Teams: (2014)
Bibliogryphon's Bookworm Food (Theme Team) 1/20 (5/20 - =7th Theme Team League (=68th))
I Can't Believe They're Not Deader 2/20 (2/20 =351st)
Unusual Suspects 0/20 (5/20 =114th)
Winner of 2014 Inverse Deadpool
2015 Shadow List
Sam Simon/Billy Graham/Zsa Zsa Gabor/ B B King/Joao Havelange/Olivia de Havilland/Peter Sallis/Kirk Douglas/Muhammad Ali/Mary Tyler Moore/George Bush Snr/Tony Booth/ Leonard Nimoy/Paul Gascoigne/Leslie Philips/Denis Healey/Liz Dawn/Herman Wouk/Richard Adams/Vera Lynn/Jean Alexander/Glenn Campbell/Fats Domino/Fidel Castro/Bhumibol Adulyadej/Jake Lamotta/Robert Mugabe/Lord Carrington/Peter OSullevan/Abdelaziz Bouteflika/Helmut Schmidt/Joost van der Westhuizen/Phil Spector/Rob Ford/Bill Maynard/Denis Norden/Abe Vigoda/Rodney Bewes/Prince Philip, Duke of Edinburgh/Manuel Noriega/Douglas Hurd/Clive James/Kim Jong-Un/Ali Carter/Nancy Reagan/Ronnie Corbett/Cliff Mitchelmore/Peter Sutcliffe/ Christopher Lee/ Ian Brady 3/50
Posted 11 April 2012 - 12:17 PM
I am a bit concerned that Clive Dunn and the DeathList are so intertwined that should he ever leave us the knock on effect would devastate the DeathList and it too would cease to be!!!
Posted 27 April 2012 - 06:52 AM
One little poem he used to say -
"If you want to 'ave some fun,
put your finger up your bum
and we'll all have a jolly jolly time".
That was one of his poems... I don't think you'll be able to use that... but I just thought I'd have to tell you.
Edited by harrymcnallysblueandwhitearmy, 27 April 2012 - 09:45 PM.
why, you little...
Posted 15 May 2012 - 10:52 AM
Posted 21 May 2012 - 09:55 AM
Posted 21 May 2012 - 01:44 PM
Posted 21 May 2012 - 02:43 PM
Posted 21 May 2012 - 11:03 PM
This fucker will still be around in 2018.
Posted 25 May 2012 - 07:21 PM
Posted 25 May 2012 - 08:17 PM
All you people who come on here are sad sad people get a life
DDP teams:
I'm Sorry For Your Trouble
Nearer My God To Thee
Long Shot Kick De Bucket
"What do we say to the God of Death?"
"Not today."
"There's no cure for being a cunt."
(Game Of Thrones)
DeathList →
2015 Names →
37. Leonard Nimoy
Started by DevonDeathTrip , 22 Oct 2010 dead
DeathList →
DeathList Forum →
Joe Cocker
I can die with a little help from my friends...
Started by Davey Jones' Locker , 23 Dec 2014 dead
DeathList →
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Phillip Hughes
It's just not cricket
Started by charon , 25 Nov 2014 dead
DeathList →
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Started by Fergie86 , 27 Sep 2014 dead
DeathList →
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Started by Red Flag , 11 Aug 2014 dead
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text:
Marc's Bass Lake Vacation Rentals
Video Tour
4500 ft - Sleeps 17 - 6 Bedrooms - 4 Bathrooms
Air Conditioning (top 2 floors)
New Remodeled Kitchen (pictures not posted yet)
This very large home sits in Willow Cove and has a sandy beach when the water is down a few feet. The
Dock has room for two boats. The sleeping quarters feature 2 master bedrooms with private baths. Each feature's Queen size beds, overlooks the lake from the third floor and one bedroom includes a sitting room.
2 queen size bedrooms on the main level share a bath.
2 queen size bedrooms on lower level (lakefront) share a bath. One of these bedrooms also has a twin size bed. The main level has a Living Room, Dining Room and a large fully equipped Kitchen. The Living Room has Satellite TV and CD player. The Covered Deck has a patio table with seating for eight. The Lower level has a Family Room with TV and CD player. The Lake Front Patio has a table and seating for six.
Master Bedroom with Sitting area 2nd Master Bedroom
Please check my other listings if your date is unavailable
Reduced now $5,200/week
Summer rate $6,500/week, Call for nightly rates, Off season rate $550/night
This is a non-smoking home, sorry no pets.
Please Contact Marc Sobel for reservations.
Please review our policies before making any payment.
Insure your trip with InsureMyTrip

subset: commoncrawl


text:
It�s been a strong year for television dramas. The best of the past 12 months gave us a philosophical detective, a father driven to the brink of madness and two fierce female lawyers. Comedy made less of an impact but there were a few exceptions that made the cut. In no particular order, here are my picks for the ten best shows of 2014.
Personally, I regard New Year's resolutions with a touch of suspicion. Perhaps it comes from all the time I spent in the service industry, observing what waiters and mixologists refer to as the December 31st Phenomenon: emptying nightclubs...
Angelina Jolie's�
Alicia Keys�and her husband,�
Don't let the hectic nature of the holidays keep you from enjoying the most important meal of the day!
Chris Rock�has filed for divorce from his wife, Malaak Compton-Rock, after nearly 20 years of...
From auspicious debuts (hey, Jane the Virgin, The Affair and Transparent) to gut-wrenching twists (why, Hannibal, why?), we were spoiled with fantastic hours of television in 2014. TVGuide.com has compiled...
Things readers will find Only In Print include: - Kid of the Day: Chance Brownell, of Stuttgart- Celebrating Christmas at the senior citizens center- CenterStage Dance students perform at Disney World
The Marion and Carolyn Berry Scholarship will be awarded to a qualifying Arkansas State University student who shows an interest in public policy and public service.
With the help of Rep. David Hillman and Wendell Chapman of Grand Prairie Regional Water, they now have four new hydrants in and around the Crockett's Bluff community.
- Events Calendar


text:
I don't even use Carrara (learning Daz Studio only at this point, and not that great yet especially with renders). I'm not even sure what Carrara is or what it is supposed to do or capable of but just wanted to drop down in the Carrara section when I saw this maze and then I saw this tread. I think this Maze is "amazing". I'm so tempted to look into Carrara just for this if nothing else.
*Ok, slobber mode off*
I just think it looks really great! And there is something about it that I really, really like. Lately, every time I see some amazing scenery, it has Howie's name on it and then I see "Carrara" and am scared off lol.
The reason you don't see Howie Farkes scenes in DAZ Studio is because D/S simply doesn't have the capabilities needed to load the scene. Specifically, replicators, plant generators and most likely volumetric effects for the forest scenes.
Carrara is more of a full featured 3D suite if that makes sense. It has a Spline modeler, Vertex modeler, Meta-ball modeler, terrain generator, plant generator, true volumetric clouds, a powerful procedural shader system, natively loads Poser style figures and props, the Carrara 8.5 beta is working on introducing Genesis support and there are tons of other features that I haven't even mentioned.
Go here to see some Carrara galleries and be sure to check out the Showcase Gallery and the best of 2012 Gallery. There are other user galleries there as well.
Go where to see the galleries? Sorry I'm not seeing them.
Yeah, I guess that would be a big question is what of my stuff I've bought could I use in Carrara if any. I've invested quite a bit at this point lol. And pricewise to buy Pro isn't bad but might have to wait a bit.


text:
Flowers Ponders Ways of Profiting From Irish Crisis, FT Reports
Dec. 6 (Bloomberg) -- Christopher Flowers, who founded New York private-equity firm J.C. Flowers & Co., is looking at three possible ways to invest in Ireland, the Financial Times reported, citing an interview.
The purchase of a stake in one of the top two Irish banks, Allied Irish Banks Plc and Bank of Ireland, or in EBS Building Society, is an attractive proposition provided government guarantees on toxic assets are adequate, Flowers told the newspaper.
Buying asset portfolios at bargain-basement prices, again with government support, might be more promising in the short-term, he said.
To contact the reporter on this story: Alan Purkiss in London on email@example.com.
To contact the editor responsible for this story: Colin Keatinge in London at firstname.lastname@example.com.


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To my very best (childless) friend:
I miss you. Alot. Like really, really miss you. Having two kids to your none really changes the dynamic of things. I used to pride myself in my awesome ability to call people back. Remember when I used to call you back? Like within twenty-four hours? Those were the days.
We haven't talked in months, or seen each other in even more months. I have a secret to confess--sometimes, when you call me, I ignore your call. Actually, that happens a lot of the time. Because I know there is no way in hell I will be able to finish a sentence, nevermind a whole conversation and I remember being childless and not understanding that. Let me just tell you how a conversation with me would play out:
Me: HI
You: HI, How are you?
Me: I'm good, you know busy with the kids. What's that buddy? You have to poop? Ok, let me know when you are done. What was I saying?
You: Just wondering what's new with you?
Me: Not much, I mean, you know the kids are...Oh, you are done? Ok, I'm coming. Hold on one second. Yes, I'm coming to wipe you. Ok, what did you just ask me?
You: What's new, I asked you...
Me: Nothing really. I don't know how we can not talk for 6 months and nothing can be new with me. How bout you?
You: Well, I just went to...
Me: ANIMAL! Stop climbing up there, you are going to fall. Sorry, what were you saying?
You: Just that I just went on vacation to...
Me: ANIMAL! No hitting! I know you are mad that you can't climb on the stove, but stop hitting your brother! Ok, what was that, childless, quiet and relaxed friend??
That was like a 2 minute snippet of our conversation that would get nowhere and would leave me feeling horrible that I couldn't talk, had to get off to soon, yelled in your ear and forgot to ask about you. So, I ignore your calls. It's for your own benefit.
And then, when I actually have quiet time I can't even muster up the energy to do anything other than sit on the couch and watch TV or play mindless games on my phone. I should call you then. I know I should. And I don't.
I know my friends with kids get this, being in the thick of it. But I don't know if you do. This is my open apology to being a sucky friend. I'm confident that at some point we will speak again, hopefully sooner than later. Because I need some childless friend time more than you know!
North Carolina receives NCAA notice of allegations in academic case
Finizio orders Police Chief Ackley to return to work Tuesday
Mexico: 43 dead in three-hour firefight on ranch between police, suspected drug gang
Salem group home closing after break-ins lead to questions about management
Cruise ship that ran aground near Bermuda returns to Boston; New London passengers shrug it off
Jury to begin deliberations in Norwich police termination lawsuit
Naturalization ceremony makes 19 new U.S. citizens in ceremony at USS Nautilus
Obama talks about New London, references Hanafin's and The Bulkeley House
President Obama's 2015 commencement address at the U.S. Coast Guard Academy
Outside in Groton and New London, crowds awaited the president for different reasons
Monsanto employees defend genetic seed work done at Mystic facility
Obama focuses on climate change implications on national security at Coast Guard Academy
Motorists should expect traffic, delays with Obama visit for Coast Guard Academy graduation


text:
Mother & baby fostering - anyone do it?(8 Posts)
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text: Shapeways: Bring your creativity to life in 3D http://www.shapeways.com/forum/index.php Shapeways: Bring your creativity to life in 3D Other APIs planned? http://www.shapeways.com/forum/index.php?t=rview&goto=35872&th=6606#msg_35872 i would like to write an application on Google App Engine. Unfortunately SOAP is not supported there. Are you planning other APIs like REST for uploading models? Bye, emnullfuenf]]> emnullfuenf 2011-10-04T18:07:26-00:00 Re: Other APIs planned? http://www.shapeways.com/forum/index.php?t=rview&goto=35874&th=6606#msg_35874 mctrivia 2011-10-04T18:25:02-00:00


text:
white striped stretch cotton zip sleeve boyfriend top
designer's notes
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text:
"This should be a wake-up call for parents to not only help their children stay safe by not texting and driving, but by discouraging excessive use of the cell phone or social web sites in general," he added.
More information
The Nemours Foundation outlines the dangers of texting on the move.
-- Robert Preidt
SOURCE: Case Western Reserve School of Medicine, news release, Nov. 9, 2010
|Copyright©2010 ScoutNews,LLC.
All rights reserved


text:
Parents Daily News Roundup
Monday, March 19th, 2012
Moms of Autistic Children Work Less, Earn Less
U.S. families with autistic children earn nearly $18,000 less than parents of normally developing kids, according to a new report.
High School Graduation Rate Rises in U.S.
More high school students across the country are graduating on time but dropouts continue to be a significant national problem, creating a drag on the economy, according to a report to be issued Monday by a nonprofit group headed by former secretary of state Colin L. Powell.
Meth Use in Pregnancy May Lead to Behavioral Problems in Kids
The first study to look at methamphetamine's potential lasting effects on children whose mothers used it in pregnancy finds these kids at higher risk for behavior problems than other children.
Cord Blood Cures Girl's Brain Injury
Thanks to a reinfusion of cord blood stem cells, a little girl has recovered from a critical brain injury, fox2now reported.
The Cinnamon Challenge: Fun or Foolish?
Health experts are cautioning people not to attempt a dare that is catching on due to a viral video. Attempting to swallow large amounts of cinnamon powder can do real physical damage.
Tags: autism, behavioral problems, cinnamon, cord blood, high school, meth | Categories: GoodyBlog, News


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To make reservations by phone, call 1-888-287-9400 in the USA and Canada (or any of our worldwide reservation telephone numbers).
Enjoy a satisfying breakfast or an evening cocktail at this casual bar and lounge.
New York Pizza and fresh-cooked pasta. Offers gluten free pizza at select locations.
Three globally inspired categories - Asian, Mediterranean and American with noodle dishes, soup and salad in each in three sizes.


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The HCFU is an enforcement entity at the Division of Professional Licensure supported by three investigators and three attorneys. The mission of the HCFU is to combat fraud committed by health care professionals and facilities licensed by the Board of Registration of Chiropractors and the Board of Registration of Allied Health ("licensees"). Among other things, the HCFU inspects health care clinics; investigates and prosecutes fraud complaints; negotiates and implements agreements imposing discipline; assists initiatives of the boards of registration; and services requests by public protection agencies and private insurers. Here, licensees are disciplined for deceptive practices such as excessive or false billing; improper referral relationships; charging for services not rendered; selling or sharing provider numbers; offering incentives to beneficiaries; and making false claims about credentials, diagnosis codes, and medical conditions, care, and results.
The HCFU Complaint
If you have a fraud complaint against a health care licensee, you can download an Application for Complaint to complete and return to our Office of Investigations. If you are not sure if a licensee's actions fall into a category of misconduct, please call us at (617) 727-7406.
The HCFU Tip Line
You may also report suspected fraud committed by licensees via the HCFU Tip Line. Call our confidential Tip Line, which is available on a 24-hour basis, 7 days a week, at (617) 727-4499.
Please provide as much information as possible when you call us, including as much detail as possible about who you think is committing fraud and why you suspect fraud.
You can remain anonymous when you call us. If you choose to identify yourself, we will keep this information confidential during our investigation.If you are aware of any illegal or improper activity being committed by a DPL licensee, please do not ignore it. Report it immediately! Working together, we can ensure that we continue to have an ethical and productive health care community.
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- Index
- » Basketball Discussion
- » Monday Service Plays
Monday Service Plays
Re: Monday Service Plays
ATLANTA vs SAN ANTONIO
SYKE-O-ANALYSIS: This has got to be the biggest mistake I've seen Vegas put out a line. I've been saying all season how much of a SLEEPER the Hawks are going to be, but I'll be quite honest though. The Hawks haven't looked so great after playing against the Warriors with a big lead and almost blowing it in the 3rd quarter, but that was not due to the fact of the efficiency of the Hawks, the Warriors just always have kick left in them. The Hawks also lost against the Utah in their previous game two nights ago. Losing that game wasn't as bad as you think it was. The Hawks lost by 6 points as 13 points dogs on the road against Utah. They actually won that game in my eyes. They out rebound boozer and company by 6 rebounds, and also out shot e'm percentage wise, but the only thing that killed them was the TO ratio where they turned the ball over ten times more. But as you can see they've improved alot on the glass and shooting. Here's where it gets better, the Spurs have been struggling to get their 6th game winning streak, they've contested that twice this season and failed to win the next game. Once again the Spurs are the same situation and laying 12 points as dogs. Here's where I find the game most valuable, the Spurs allow 45% shooting (giving up 91ppg), while the Hawks only shoot 44% (95ppg) any team that allows a team to shoot more (percentage wise) and giving up a double digit line (has been MONEY, I'm not going to give you guys the exact ATS because it's to outrageous to give out, and took me all night to cap) With these numbers, Spurs allowing 91ppg and Hawks scoring 95ppg, in reality if the Spurs don't play defensively and give up their average 91ppg, means that the Spurs have to score 113 points in tonight's game, which is pretty hard considering that they only score 96ppg. As we can see we have alot of window to work with here. Even if the Hawks slump it anything around 90 points is money, and the way the Hawks have been playing lately, newest guard for the Hawks has been contributing points since his debut. Looks for the Spurs to struggle covering this line, they'll need a monster game offensively and defensively, but as we can see the Spurs haven't been Spurs and are looking older and slower in this western conference. Don't get psyched here by following the public in this huge dog. This play is rated as a 5* GEM, so you don't want to miss this and just stick with Sykes as we find another SLEEPER dog running around.
SLEEPER GEM: Atlanta Hawks +12
Re: Monday Service Plays
Euler wrote:
Seen IndianCowboy's Pick? He's got one today. Thanks
Hornets -10 (pod)
2-0 Sunday - Raptors 5* Game of the Month (and Penn State). Now 11-2 on 5* in 2007 Selections and Still Perfect on the 2007 NBA Season with the GOM - still haven't done a college game of the Month for February - but perfect on that as well.
Just 1 play today - not overly fond of the card - looking forward to more plays later this week. The Hornets are in a decent spot today as they come off frustrating losses on the road to the Spurs - a game that was not as close as the final score indicated at times as this team was getting blown out early given that the Spurs had revenge. The Hornets also had a tough ballgame against the red hot rockets at home losing by 20. This team needs a big win and when they need a big win, they typically respond well at home where they have the shooters to run up the score. I actually like Washington and have backed them plenty of times before and in fact, this team has covered the last 5 of 6. But besides the bigs down low of Jamison and Haywood and a decent outside shot with Stephenson (a great fantasy pick up as well) - this team struggles with depth still as they still have no Caron Butler. After all, if I'm not mistaken they had lost 9 straight before beating the Bobcats the other day - a play that I was on. This is a good team, but the Hornets and Coach Scott will simply be too focused today to get a big win and get back on track after some dissappointing losses of late. I'm not sure if these cats remember, but they lost by 22 to Washington at the end of last year so hopefully they will have some remnants of that. This should be a close game, but I believe the 3rd and 4th quarter similar to the Raptors game yesterday, the depth will be simply too much as the Hornets likely win this ballgame by 15. The Wizards are 0-4 ATS as an underdog of this margin of late, the Hornets are 8-3 ATS following an ATS loss an the home team is 5-1 ATS in this matchup of late.
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Houma Courier and staff reports
An off-duty Terrebonne Sheriff's deputy was killed in a motorcycle wreck Thursday night.
Taylor Segura, 23, a five-year veteran of the Sheriff's office, was traveling eastbound on Bayou Gardens Boulevard near Southland Mall, Capt. Dawn Foret said.
Segura hit the driver's side door of a vehicle pulling out of the parking lot around 7 p.m, State Police Troop C spokesman Evan Harrell said.
Segura was pronounced dead on the scene. Segura leaves behind a wife, Alyssa Segura, said the Terrebonne Parish Sheriff's Office.
State police say the investigation is on-going.


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text:
For more heat, add chopped jalape�o to the vegetables.
5�green bell peppers 5�red bell peppers 2�large green tomatoes 2�large onions 1/2�small cabbage 1/4�cup�pickling salt 3�cups�sugar 2�cups�white vinegar (5% acidity) 1�cup�water 1�tablespoon�mustard seeds 1 1/2�teaspoons�celery seeds 3/4�teaspoon�turmeric
Stir together chopped vegetables and salt in a large Dutch oven. Cover and chill 8 hours. Rinse and drain; return mixture to Dutch oven. Stir in sugar and remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.
Pack hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 15 minutes.
5 1/2 pints
Green Tomato Relish
�Makes about 3 pintsRecipe may be doubled; increase cooking time by 10-15 minutes
10 calories, 0g fat, 60mg sodium, 0g fiber, per Tablespoon
Michael...way to go!!!� They always look so pretty when you remove them from the canner...I remember my mom putting them on a thick towel to cool...love them cooked with red potatoes and served with pickeled beets...mmmmmm
From Willow...also posted in the autumn recipes...
Willow T. ��Tuesday, 9:14 AM
Crockpot Apple Butter
7 cups applesauce, unsweetened2 cups apple cider 1 1/2 cups honey1 teaspoon ground cinnamon 1/2 teaspoon ground cloves1/2 teaspoon allspice
In a crockpot, mix all ingredients. Cover and cook on low heat for 14 to 15 hours, or until the mixture is deep brown. Pack while hot into 4 hot pint jars. Process in hot-water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil. Makes 4 pints.
Ingredients:4 1/4 cups cranberries1 3/4 cup water2 cups sugar
Wash cranberries; drain. combine cranberries and water in a large sauce pot. Boil until skins burst. Press mixture through a sieve or�food mill. Add sugar to cranberry pulp and juice. Boil mixture almost to jelling point. Ladle�hot sauce�into hot jars leaving 1/4 inch headspace. Adjust two piece caps. Process 10 minutes in a boiling water canner. Variation: Stick cinnamon or whole cloves tied in a�spice bag may be cooked with the sauce to give a spicy flavor. remove spice bag before canning sauce. Note: to serve jellied sauce as a mold, pack sauce in wide mouth canning jars for easy removal.
This recipe for Cranberry Sauce serves/makes 2 pints
QUANTITY: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints--an average of 2-1/4 pounds per quart.
QUALITY: Pumpkins should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.
PROCEDURE: Wash, remove seeds, cut into 1 inch-wide slices and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. CAUTION: DO NOT MASH OR PUREE. Fill hot jars with cubes and cooking liquid, leaving 1-inch headspace. Add � teaspoon salt to pints, 1 teaspoon salt to quarts.) Adjust lids and process.
Pressure -process at 10 pounds pints for 55 minutes, quarts for 90 minutes. Remove jars; complete seals if necessary.
For making pies, drain jars and strain or sieve cubes.
Yield: About 6 or 7 half-pint jars
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash ripe pears; pare and core. Chop or grind pears. Peel orange, remove seeds and chop or grind pulp
To make jam. Measure chopped pears into a kettle. Add orange, pineapple, cherries, and lemon juice. Stir in pectin. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.
Fill hot jam immediately into hot, sterile jars, leaving � inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Instead of using whole vanilla beans, strips of orange rind or cinnamon sticks can be added to the jars for a different flavor. Or, you could experiment with more exotic spice such as cardamom and star anise.
About 3 lbs. firm but ripe apricots2/3 cup sugar1/2 cup freshly squeezed lemon juice1 2/1 cups water2 whole vanilla beans
Makes About 10 Cups
1. Immerse the apricots in a pan of gently boiling water for 20 to 30 seconds. Immediately remove the apricots from the water and off their skins using a small sharp knife or your fingers, if they come easily. Leave to cool.
2. Put the sugar, lemon juice, and water in a saucepan over low heat, stirring, until the sugar has dissolved. Bring to a boil.
3.; Add the apricots to the syrup, in batches, if necessary, and poach for 10 minutes.
4. Using a slotted spoon, immediately transfer the apricots to two warm, sterilized 5-cup jars. Slit the vanilla beans lengthwise with a knife and add two halves to each jar.
5. When all the apricots have been removed from the pan, boil the syrup for 5 minutes. Pour into prepared jars to within 1/2 inch of the top. Swirl the jars to expel any air bubbles and seal them. Process in a boiling water canner.
6. Store in a cool, dark, dry place for one month before eating. Use within 12-18 months.
Peach Freezer jam recipeMaking your own freezer jam can be quick and fun!The combinations are endless,delicious, aromatic and rewarding.It a great and quick way to capture summer's bounty to enjoy in the middle of winterThe basic recipe is :Ingredients3 cups prepared fruit (about 2 lb. ripe peaches)4-1/2 cups sugar2 Tbsp. fresh lemon juice� teaspoon of cinnamon� teaspoon of nutmeg3/4 cup water1 box SURE.JELL Fruit Pectin (found in most grocery stores)Peel and pit, then chop peaches. Measure exactly 3 cups peaches into large bowl.Add sugar and lemon juice; mix well. Let stand 10 minutes, stirring occasionally.Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to peach mixture; stir 3 minutes or until sugar is dissolved. Add spices quickly.
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Making your own freezer jam can be quick and fun!The combinations are endless,delicious, aromatic and rewarding.It a great and quick way to capture summer's bounty to enjoy in the middle of winter
The basic recipe is :Ingredients3 cups prepared fruit (about 2 lb. ripe peaches)4-1/2 cups sugar2 Tbsp. fresh lemon juice� teaspoon of cinnamon� teaspoon of nutmeg3/4 cup water1 box SURE.JELL Fruit Pectin (found in most grocery stores)
Peel and pit, then chop peaches. Measure exactly 3 cups peaches into large bowl.Add sugar and lemon juice; mix well. Let stand 10 minutes, stirring occasionally.Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to peach mixture; stir 3 minutes or until sugar is dissolved. Add spices quickly.
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Italian Vegetable Pickle
When neatly packed, these jars of pickles look so satisfyingly impressive on the pantry or cupboard shelf that it makes the troubles and care taken seem worthwhile. But their attractiveness is their downfall, because all too soon someone won�t be able to resist temptation and will delve indiscriminately into a jar to try some of its contents (why is it nearly always from the bottom) and the whole effect will be ruined.
1/2 lb. zucchini, cut into matchstick strips1/2 lb. trimmed fennel, cut into matchstick strips3/4 lb. eggplant, cut into matchstick strips1 lb. red bell pepper, cut into strips1 yellow bell pepper, cut into strips2 celery sticks, sliced1/3 lb. baby radishes1/4 lb. button mushroom, stalks trimmed3/4 cup Kosher salt7 1/2 cups water5 garlic cloves, cut into slivers4 tablespoons extra-virgin olive oil3 tablespoons walnut oil6 1/4 to 8 3/4 cups white wine vinegar4 dried chili peppers8 small sprigs each of fresh thyme and rosemary8 small bay leaves
Makes About 8 2/3 Cups
1. Layer the vegetables, except the garlic, in a large, non-metallic bowl, sprinkling with salt between layers. Pour the water over the vegetables. Put a weighted plate on top to keep the vegetables under the water. Leave in a cool place overnight.
2. The nest day, pour the vegetables into a colander and rinse under cold running water. Drain, and dry thoroughly with a clean cloth. Spread out on another dry, clean cloth and let air-dry completely.
3. Transfer vegetables to a bowl and mix in the garlic and oils.
4. Pour a thin layer of vinegar into hot sterilized jars. Divide half the chilis and herbs among the jars. Pack in the vegetables as tightly as possible. When jars are about half filled, add the remaining chilis and herbs. Continue filling he jars.
5. Pour in enough vinegar to cover the vegetables and come within 1/4 inch of he top of the jars, pressing the vegetables down. Swirl the jars to expel air bubbles and seal. Let cool, then label and store in a cool, dark, dry place for at least one month before eating. Keeps for up to 6 months in a cool, dark, dry place.
Peach-Raspberry-Lavender Jam
Lavender adds a floral note, but you can omit it if you like. Prep and Cook Time: 45 minutes, plus 2 hours to chill. Notes: To see whether the jam has cooked long enough to thicken to your taste, put a tablespoonful onto a plate you've chilled for 20 minutes in the freezer. The jam will cool and thicken to its final consistency.
2�teaspoons�dried culinary lavender buds 1�pound�(about 5) ripe peaches, peeled, pitted, and chopped into 1-inch pieces 3�ounces�(1/2 pint) red raspberries, rinsed 1 1/2�cups�sugar 3�tablespoons�fresh lemon juice
2. In a 4-quart pan over medium-high heat, combine peaches, raspberries, sugar, and lemon juice. Bring to a boil and cook, stirring often, until liquid has the consistency of thick maple syrup, about 14 minutes. Stir in the lavender water and boil, stirring often, another 2 minutes, or until mixture reaches desired thickness (see notes).
3. Remove jam from heat and let cool for 15 minutes. Chill, covered, at least 2 hours before using. Jam keeps, chilled, up to 4 weeks.
Note: nutritional analysis is per tablespoon.
Makes about 3 cups
CALORIES 28(0.0% from fat); FAT 0.0g (sat 0.0g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; SODIUM 0.1mg; FIBER 0.2g; CARBOHYDRATE 7.3g
Here is a nice fall recipe...
Carrot Pumpkin Butter�4:10 PM
1 1/2 cups cooked, mashed pumpkin (not canned!) 1 1/2 cups cooked carrots, coarsly mashed 2 cups granulated sugar* (see note) 1/2 teaspoon oil of cinnamon 1/4 teaspoon oil of cloves 1/2 teaspoon lemon juice You will need: 5-6 half-pint glass canning jars and lids *Note: Brown sugar may be substituted for the granulated sugar in this recipe for a darker "butter".
Instructions:Combine all ingredients in 3-quart enamel pan and stir well. Bring to boil and reduce heat. Simmer uncovered, 30 minutes until mixture is thickened. Ladle into half-pint jars, wipe jar rims, and attach lids. Process in boiling water bath 15 minutes. Invert onto towel 5 minues, then set upright to cool. You should hear the lids pop when vacuum seals. Yield: About 2 1/2 pints.
5 large onions
12 large unpeeled cucumbers
1 or 2 red peppers
1/2 cup pickling salt
Grind vegetables in food processor�and place in a large container. Pour pickling salt over and let stand 2 hours.� Drain and rinse.
3 cups vinegar
3 cups white sugar
1 tsp dry mustard
3 tsp celery seed
1 tsp ginger
3/4 tsp tumeric
1 cup water
Boil ingredients together.� Add vegetables and boil for another 20 minutes.� Put into jars and seal.
Makes about six pints.
5 cups water
2 tbsp vinegar
2 tbsp pickling salt
Shred cabbage into jars. Add till the neck of jar. Boil water, vinegar and pickling salt for 5 minutes.� Cool.�� (approx 3 heads, depending on size)
Add brine enough to neck of jar.� Don't screw lids on too tight as the juice will run over.� Should say nice and white in color.�
Ready to taste 1 month
Makes approx 3 quarts
My kids loved these pickled carrots~one can use in variation ~yellow beans to this recipe also
4 cups water
4 cups vinegar
2 cups sugar
3/4 cup pickling salt
carrots, sliced thinly
garlic cloves
Pack sealers with 1 clove of garlic, dill and thinly sliced carrots.� You can use baby carrots, and not slice~
Boil vinegar, sugar and pickling salt together.� Pour over carrots and seal.
Let stand at least 1� month before using.
Season with cucumbers is soon~ some love having the taste sooner the better~
3 cups white sugar���2 cups� vinegar�1 tsp coarse pickling salt�1 tsp turmeric�1 tsp celery seed�1 tsp mustard seed�
2 to 3 large onions
Boil above mixture together and let it cool to lukewarm. Fill an ice cream bucket about 3/4 full of washed, slice cukes.
(Slice like bread and butter pickles)
Onion slices are optional for added flavor.� Pour lukewarm� mixture over them, cover and refrigerate.
Stir occasionally.
The cukes will sink down into the juice. These are ready to eat within 1 or 2 days. Must be kept in the fridge.
Dill Pickles
Wash cucumbers and place in the sink with cold water. Refresh. Sterilize 8 (1 qt.) cannings jars and lids in boiling water for at least 10 minutes.
In a large pots over medium-high heat, combine the vinegar, water and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 lb.). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool, dry place.
7 sweet green bell peppers 1 jalapeno pepper 1 1/2 c. vinegar, divided 1 1/2 c. apple juice 1 package powdered pectin 1/2 tsp. salt 5 c. sugar green food coloring, optional
Wash peppers, remove stems and seeds, cut into 1/2 inch pieces (suggest wearing rubber gloves while handling jalapeno, juices can "seep" into skin and resist washing out right away; OUCH if you rub your nose or eye -- I speak from experience!)
Puree half of peppers and 3/4 cup vinegar in blender or food processor, pour into large bowl. Puree remaining peppers and vinegar and add to other. Stir in apple juice. Cover and refrigerate overnight. Strain pureed mixture through damp jelly bag or several layers of cheesecloth. Measure 4 cups juice, adding additional apple juice if needed to make 4 cups.
Combine juice, pectin, and salt in large saucepan. Bring to boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to rolling boil and boil hard 1 minute, again stirring. Remove from heat, skimming foam if needed. Add a few drops of food coloring if desired. Ladle hot jelly into hot, sterilized half pint jars, leaving 1/4 inch head space. Wipe jar lids and adjust two piece lids.
Process 5 minutes (or longer if altitude adjustment is needed) in boiling water canner. Yield: about 6 half pints.
NOTE: Can substitute sweet red peppers and red food coloring.
Bread and Butter Pickles
1 ga Thin sliced cucumbers6 Medium onions3 cl Garlic1/3 c Canning salt2 tb Whole mustard seed1 1/2 ts Celery seed3 c White vinegar5 c Sugar1 1/2 ts Tumeric
Mix thin sliced cucumbers and onions and garlic with salt. Cover with ice and let sit for 3 hours. Then drain and add remaining ingredients. Bring to a boil and can in sterile pint jars.
Place jalapeno peppers, green peppers, and vinegar in bowl of food processor. Using metal blade and quick on and off turns, finely grind peppers. Scrape peppers mixture into heavy saucepan. Stir in sugar. Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red pepper flakes, and 2-3 drops food coloring, if desired. Immediately pour into hot sterilized jars and vacuum seal. Hot water bath method, or may be refrigerated up to 6 weeks.
6 cups prepared fruit (about 7 pints fresh raspberries)3 squares unsweetened chocolate4 cups granulated sugar1 box Sure Jel (for lower sugar recipes pectin)1/2 teaspoon margarine or butter
Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they all were part of the original fresh berry. (Sieve 1/2 of the pulp to remove some seeds if desired. You can sieve it all if preparing for those with dental problems. Removing seeds causes waste, so be sure you have enough berries.) Measure 6 cups of crushed fruit into 6- or 8-quart heavy saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount with pectin in small bowl. Stir pectin-sugar mixture into fruit in saucepan. Add butter. Bring quickly to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim foam and ladle into pint or half-pint jars, leaving 1/4-inch headspace and process 10 minutes in boiling water canner.
Type of Recipe: Other
Difficulty: EasyList of Ingredients:5 cups crushed berries (start with 2 qts. whole berries) 7 cups sugar 1 box powdered fruit pectin
Directions:Stir powdered pectin into the berries. Bring berries and pectin to a boil and add sugar all at once. Again, bring the mixture to a boil for one minute, stirring constantly. Remove from heat and fill jars.
Editor's note: This recipe is adapted from Justin Rashid of American Spoon Foods in Petoskey, Michigan.
To read more about Rashid and the northwestern Michigan cherry harvest, click here.
"In northwestern Michigan, we have more cherries than we know what to do with, so everyone cans to preserve the summer harvest," says Rashid. "I usually make this conserve with our local Schmidts, which are very black and sweet. But regular Bings, or any sweet variety, can be substituted. Be sure they're ripe, but not overripe � plump, glossy, and firm."
The conserve is great on toast, croissants, or biscuits, or with bagels and cream cheese. It can even be thinned with a little red wine and used to glaze a roasted duck.
serving size
Makes two 8-ounce jars.
Two clean, sterilized 8-ounce canning jars with two-piece screw lids
Pit and halve cherries, reserving juice. Cherries and juice together should make about 3 packed cups.
Juice the lemon. You should have about 3 tablespoons. Cut membrane away from lemon peel and discard membrane. Slice peel (zest and pith) very finely � slices should be approximately 1/16-inch thick and 3/4-inch long. You should have about 1/2 cup peel.
Combine cherries and their juice, lemon juice, peel, and sugar in a nonreactive bowl. Stir, and let stand at room temperature 1 hour.
Pour mixture into a large, heavy-bottomed saucepan or preserving kettle. (To allow space for foaming as mixture boils, ingredients should take up no more than 1/3 of volume of saucepan.)
Bring mixture to boil over medium heat. Boil, uncovered, 15 minutes, stirring frequently with a wooden spoon to minimize foaming.
When reduced by almost half (foam will disappear and small, clear bubbles will form), remove plate from freezer and place a teaspoon of conserve on surface of plate. Allow to cool 1 minute, then test consistency with your finger, and taste. If conserve has a thick, syrupy consistency, it's done. If it doesn't, boil for a few minutes more and repeat cold plate test, continuing until desired consistency is achieved.
Immediately after turning off heat, use a ladle and funnel to carefully fill canning jars with hot conserve. Wip lip of each jar to remove any stickiness. Top with lids and screw bands, then use pot holder or dry kitchen towel to hold jars while twisting screw bands closed.
Immediately invert jars and place them upside-down on counter. After five minutes, return jars to right-side up. Allow to cool and thicken overnight.
Note: For safety, if you plan to keep the jars unrefrigerated, click here for instructions on processing them in a boiling-water canner after filling.
Prepare jars for canning. Wash and trim beans at ends. Do not snap beans.
Bring vinegar, salt and water to a boil.
In the bottom each hot sterilized jar, put the garlic cloves, mustard seed, and dill.
Pack jars with fresh green beans, packed lengthwise.
Do not snap beans.
Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.
6 Pints.
Peach Tea Jelly
Ingredients 2 1/2 cups water� 6 tea bags, peach flavored� 1 cup unsweetened white grape juice� 2 tablespoons lemon juice� 1 package Ball 100% Natural� Fruit Jell� Pectin� 3 cups sugar�
InstructionsPrepare Ball� and Kerr� jars and closures according to instructions found in Canning Basics.
Combine water and peach flavored tea bags in a medium saucepan. Bring to a boil; boil 2 minutes. Remove from heat and let
stand 5 minutes. Remove tea bags and measure 2 cups tea. Place tea in a 6- or 8-quart saucepot. Add white grape juice and
lemon juice. Gradually stir in pectin. Bring mixture to a full boil over high heat, stirring constantly. Add entire measure of sugar,
stirring to dissolve. Return mixture to a full, rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim
foam if necessary. Ladle hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rim and threads of jar with a clean damp
cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance
is met-fingertip tight.
Process 10 minutes in a boiling-water canner. Yield: about 4 half-pints.
For altitude adjustment, increase processing as indicated below.1,001-- 3,000 ft....5 minutes3,001-- 6,000 ft...10 minutes6,001-- 8,000 ft...15 minutes8,001- 10,000 ft...20 minutes
Jams and jellies are made by cooking crushed fruit or fruit juice with sugar. Sugar must be present in the proper proportions with pectin and acid to form a gel. Sugar preserves the product, helping to prevent the growth of microorganisms. Products without sugar, with reduced sugar, or with artificial sweeteners cannot be made by leaving the sugar out of regular jam and jelly recipes.
Jams and jellies without added sugar can be made in the following ways:
Because these products do no have sugar as a preservative, be sure to process or store them as directed. Some require longer processing in a boiling water bath while some require refrigeration.
4 teaspoons unflavored gelatin2 cups unsweetened apple juice or 3 cups unsweetened grape juice2 Tablespoons liquid sweetener*1 1/2 Tablespoons lemon juiceFood coloring, if desired
Yields 1 pint
Soften gelatin in 1/2 cup of juice. Bring remaining 1 1/2 cups juice to a boil, then remove from heat. Add softened gelatin, stirring to dissolve. Add liquid sweetener, lemon juice, and coloring. Bring to a full, rolling boil. Ladle into clean jars and seal. Keep in refrigerator. 1 Tablespoon = 9 calories.
*Note: 1/8 teaspoon of liquid sweetener equals the sweetening power of 1 teaspoon of sugar. If other forms of sweeteners are used, substitute on an equivalent sweetening basis. Aspartame sweeteners may not be successful because they are affected by heat. If used, add aspartame sweeteners after mixture is heated.
Preserving foods to meet special dietary needs can be done easily in the home. The cost of commercially prepared food suitable for those on special diets is costly because the quantity handled is small and production procedures are slightly different than conventionally canned foods. Preserving food at home can be a practical way to save money if fresh produce and the necessary equipment are available.
Salt can be safely omitted from home canned vegetables, meats, poultry, and fish. Salt is used as a flavor enhancer rather than a preservative in canning if the recipe calls for only 1-3 teaspoons per pint or quart of food. Use the same process times as for conventionally canned foods (vegetables, meats, poultry, fish). If using a salt substitute, add it when serving the product; an unpleasant aftertaste can develop from the canning process if salt is added before canning.
Salt concentrations should not be changed in pickle recipes. Reduced-sodium salts such as "Lite Salt" may be used in quick process pickle recipes. However, the pickles may have a slightly different taste than expected. Never alter salt concentrations or use reduced-sodium salt when making fermented pickles or sauerkraut. Proper fermentation depends on correct proportions of salt and other ingredients.
Brining soluntion4 pounds (3- to 4-inch) pickling cucumbers1 quart distilled white vinegar (5 percent)1 Tablespoon canning or pickling salt1 Tablespoon mustard seed1/2 cup sugarCanning Solution1 2/3 cups distilled white vinegar (5 percent)3 cups sugar1 Tablespoon whole allspice2 1/4 teaspoon celery seed
Yields 4 to 5 pints
Wash cucumbers and cut 1/16 inch off blossom end and discard. Cut cucumbers into 1/4 inch slices. Combine all ingredients for canning syrup in a saucepan and bring to a boil. Keep syrup hot until used. In a large kettle, mix the ingredients for brining solution. Add the cut cucumbers, cover, and simmer until cucumbers change color from bright to dull green (about 5 to 7 minutes). Drain the cucumber slices. Fill pint jars, and cover with hot canning syrup; remove air bubbles, leaving 1/2-inch headspace. Adjust lids and process pint jars for 10 minutes in a boiling water bath canner (at altitudes of 1,001-6,000 feet, increase process time to 15 minutes).
Foods frozen at home typically have no salt added during preparation, making them an excellent choice for reduced-sodium diets. Add salt or reduced sodium salts at serving time, if desired.
Granulated table sugar (sucrose) is the most frequently used sweetener in canning and freezing. Sugar helps preserve the color, texture, and flavor of the food, but is optional. The sugar in jams and jellies helps the gel to form, increases the flavor, and, in the large amount called for, acts as a preservative. Honey, corn syrup, and brown sugar can be used as substitutes for granulated sugar; however these alternatives do not reduce calories and cannot be used for a diabetic diet.
Fruit can be safely canned without sugar for the diabetic or reduced-calorie diet. Sugar is generally added to canned fruit to improve flavor, help stabilize color, and retain the shape of the fruit. Sugar does not act as a preservative in canned fruit. Fruit canned without added sugar will be somewhat softer than a similar product packed in syrup. Flavor changes and loss of color may also be expected. The fruit still contains natural sugars, which must be considered in the diabetic diet. To can fruit without added sugar, try some of the following options:
Artificial sweeteners such as saccharine or aspartame should be added just before serving. Bitterness and off-flavors develop when saccharine is used in canning.
Fruits can be frozen without added sugar because sugar is not used as a preservative. It does, however, help maintain flavor, color, and texture. Plan to use frozen fruit within one year for best quality. Serve fruit before it is completely thawed. This is especially important for fruit frozen without sugar.
Sugar substitutes may be used in place of sugar. Labels on the products give the equivalents to a standard amount of sugar. Follow the directions to determine the amount of sweetener needed. Artificial sweeteners give a sweet flavor but do not furnish beneficial effects of sugar, such as thickness of syrup and color protection.
Pear Honey
Original recipe yield: 4 pints
PREP TIME� 45 Min COOK TIME� 3 Hrs� READY IN� 3 Hrs 45 Min
INGREDIENTS8 cups peeled, cored and chopped pears 1 cup unsweetened pineapple juice 8 cups white sugar
DIRECTIONSPlace chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and
bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to
medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time
is usually 2 to 3 hours.
Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and
rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your
NUTRITION INFORMATIONServings Per Recipe: 64
Amount Per Serving
Calories: 111
Total Fat: 0.1gCholesterol: 0mgSodium: < 1mgTotal Carbs: 28.6g��� Dietary Fiber: 0.5gProtein: 0.1g
Pickled Corn on the Cob
Original recipe yield: 2 quarts
PREP TIME� 15 Min COOK TIME� 15 Min READY IN� 30 Min
INGREDIENTS6 ears corn - husked, cleaned and quartered 1 tablespoon salt 3 cups white vinegar 1 cup white sugar 1 tablespoon pickling spice 2 bay leaves 1 (3 inch) cinnamon stick
DIRECTIONSRinse the corn, and place in a large bowl with the salt and enough water to cover. Refrigerate until needed. Sterilize two
1quart jars in simmering water for 5 minutes.
In a large stock pot, stir together the vinegar, sugar and pickling spice. Add the bay leaves and cinnamon stick. Bring to a boil
over medium heat, stirring occasionally to be sure the sugar has dissolved.
Drain and rinse the corn under cold water. Add to the pot with the pickling mixture. Return to a boil, reduce heat to low, and
simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove the cinnamon stick and bay leaves
from the liquid, and discard. Fill the jars of corn with the vinegar mixture to within 1/2 inch of the top. The corn should be
completely covered. Wipe the rims of the jars with a clean cloth. Seal with lids and rings.
Process the jars in a hot water bath for the time recommended by your local extension in your area. Most areas require about
10 minutes in a water bath of 180 degrees F (82 degrees C). Refrigerate after opening.
NUTRITION INFORMATIONServings Per Recipe: 12
Calories: 106
Total Fat: 0.5gCholesterol: 0mgSodium: 588mgTotal Carbs: 25.7g��� Dietary Fiber: 1.4gProtein: 1.5g
Cinnamon Plum Jam
Original recipe yield: 56 servings
PREP TIME� 15 Min COOK TIME� 10 Min READY IN� 25 Min
INGREDIENTS7 cups sugar 5 cups coarsely ground peeled plums 1/2 cup water 1/3 cup lemon juice 1 (1.75 ounce) package powdered fruit pectin 1/2 teaspoon ground cinnamon
DIRECTIONSIn a large kettle, combine sugars, plums, water and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in pectin;
return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from the heat; stir in cinnamon. Skim off foam. Pour hot
jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath
2. Strain through strainer. You should have 4 cups. Return juice to the same kettle. Add cinnamon sticks and allspice berries. Bring to a boil over medium-high heat and add sugar. Boil, stirring, for 20 minutes. To test for jelling, put a teaspoonful in a dish and put the dish in the freezer for a minute. If the jelly wrinkles when gently pushed with a finger, it's ready.
3. Strain to remove cinnamon sticks and allspice berries. Pack into hot sterilized jars. Label and date. Store in the refrigerator up to 6 months.
Cooking TipYou'll notice that unlike some jelly recipes, this one has no added pectin, the substance that helps to create jelling. That's because Concord grapes are naturally high in pectin.
Bell, Hungarian, banana, or jalapeno
4 lbs. firm peppers* 1 cup bottled lemon juice 2 cups white vinegar (5%) 1 tbsp oregano leaves 1 cup olive or salad oil 1/2 cup chopped onions 2 cloves garlic, quartered (optional) 2 tbsp prepared horseradish (optional)
* Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style).
For hot style: Use 4 lbs jalapeno peppers.
For medium style: Use 2 lbs jalapeno peppers and 2 lb sweet and mild peppers.
For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers.
YIELD: About 9 half-pints
PROCEDURE: Select your favorite pepper. CAUTION: IF YOU SELECT HOT PEPPERS, WEAR RUBBER OR PLASTIC GLOVES WHILE HANDLING THEM OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE. Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers.
Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degrees F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy white mesh. Place peppers on burner for several minutes until skins blister.
Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint of 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace. Wipe rims and threads clean with a clean damp cloth. Apply lids that have been treated according to manufacturer's directions. Process in a simmering hot water bath at 170 to 180 degrees F.
Recommended process time for MARINATED PEPPERS in a boiling-water canner half pints or pints, 15 minutes.
Fireballs: Hot pickled cherry tomatoes
14 lbs small green cherry tomatoes 4 cloves garlic 4 stalks celery 4 hot red peppers 4 heads dill 1 quart water 1/2 cup pickling salt 2 quarts white vinegar 1. Pack about 3 1/2 pounds of the tomatoes per quart jar. 2. To each quart then add a garlic clove, a celery stalk, a hot redpepper and a head of dill. 3. Combine water, salt and vinegar. 4. Bring to a boil. 5. Fill jars to 1/2-inch from top. 6. Process 10 minutes in boiling water bath.
Apple Butter
Use Jonathan, Winesap, Black Twig, Stayman, Golden Delicious, Macintosh or other tasty apple varieties for good results.
8 pounds apples 2 cups cider 2 cups vinegar 2-1/4 cups white sugar 2-1/4 cups packed brown sugar 2 tablespoons ground cinnamon 1 tablespoon ground cloves
Yield: About 8 to 9 pints
Procedure: Wash, remove stems, quarter, and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for two minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Quart jars need not be presterilized.
Ingredients: 5 cups fresh strawberries, stems removed 4 cups granulated sugar 3/4 cup water 1 package (1 3/4 ounces) powdered fruit pectin
Instructions:Crush strawberries completely. Measure 2 cups strawberries with juices into bowl. Thoroughly mix in sugar; set aside 10 minutes. Combine water and pectin in saucepan. Bring to boil and boil one minute, stirring constantly. Stir pectin mixture into strawberries; continue stirring 3 minutes. Ladle quickly into sterilized freezer jars or containers, allowing 1/2 inch head space. Cover lids. Let stand at room temperature 24 hours. Store in freezer for up to one year, or if jam is to be used with 2 or 3 weeks, store in refrigerator. Makes: 2 1/2 cups
Chili Vinegar Dipping Sauce�
If you shy away from making jams and jellies because you don't like to cook the mixture a long time or process the jars, let your microwave and freezer simplify the procedure. These fresh- tasting jams and jellies cook quickly in the microwave and stay fresh up to a year when frozen.
In the microwave, most of these mixtures boil up high, so be sure to use deep containers when specified.
By storing the jellies in the freezer, you won't have to sterilize the jars or process them in the boiling water bath. Just freeze the spread in traditional jelly jars or plastic containers made for freezer storage.
FREEZER PLUM JAM 3 cups peeled, pitted, and mashed fresh plums
6 cups sugar
l 3/4-ounce) package powdered pectin
3/4 cup water
Combine plums and sugar, stirring well. Let stand 20 minutes, stirring occasionally.
Combine pectin and water in a 4-cup glass measure, stirring well. Microwave at HIGH 2 to 2 l/2 minutes or until boiling. Boil l minute, stopping and stirring after 45 seconds. Stir well again, and pour pectin mixture over fruit. Stir 3 minutes.
Pour mixture into jelly jars or frozen food containers. Cover with lids; let stand 4 hours. Freeze jam up to l year, or refrigerate up to 3 weeks. Serve jam at room temperature. Yield: 7 cups.
QUICK GRAPE JELLY2 cups bottled unsweetened grape juice
3 cups sugar
l tablespoon lemon juice
l (3-ounce) package liquid pectin
Combine first 3 ingredients in a deep 2-quart casserole. Microwave at HIGH 9 to l0 minutes or until mixture comes to a boil, stirring every 3 minutes. Stir in liquid pectin; microwave at HIGH 3 to 3 l/2 minutes. Skim off foam with a metal spoon.
Pour mixture into jelly jars or frozen food containers. Cover with lids; let stand 4 hours. Freeze jelly up to l year, or refrigerate up to 3 weeks. Serve jelly at room temperature. Yield: 4 cups.
ORANGE-PINEAPPLE MARMALADE 2 medium orange
l (l5 l/4-ounce) can crushed unsweetened pineapple, drained
4 cups sugar
2 tablespoons lemon juice
Wash oranges; cut into quarters. Remove seeds and membranae from each piece. Grind unpeeled fruit in food processor or meat grinder.
Combine ground fruit and remaining ingredients in a deep 2 l/2-quart casserole. Microwave at HIGH l0 minutes or until mixture comes to a boil, stirring after 6 minutes. Microwave at HIGH 2 to 3 minutes.
Pour mixture into jelly jars or frozen containers. Cover with lids; let stand 4 hours. Freeze marmalade up to l year, or refrigerate up to 3 weeks. Serve at room temperature. Yield: 4 cups.
RED PEPPER JELLY3 3/4 cups sugar
l cup minced sweet red pepper
3/4 cup white vinegar (5% acidity)
l l/2 teaspoons hot sauce
Combine first 4 ingredients in a deep 2 l/2-quart casserole. Microwave at HIGH 8 minutes, stirring after 6 minutes. Stir in pectin; microwave at HIGH 2 to 2 l/2 minutes. Skim off foam with a metal spoon.
Pour mixture into jelly jars or frozen food containers. cover with lids; invert l to l l/2 hours to disperse minced pepper. Freeze jelly up to l year, or refrigerate up to 3 weeks. Allow jelly to come to room temperature before serving. Yield: 4 cups.
4 Cups of Cucumbers or Squash4 Cups of Squash2 Cups of Sliced Onions4 Bell Peppers (can be mixed red and green)2 Cups Vinegar3 Cups Sugar2 Teaspoons Celery Seeds2 Teaspoons Mustard Seeds
6. Store in a cool, dark, dry place for one month before eating. Use within 12-18 months.
Low Acid.
Grandma�s Dill Pickles
11 cups water5 cups white vinegar1 cup canning salt12 pounds pickling cucumbers, quartered or halved lengthwise9 dill heads(Heads are the flowers of fresh dill plants. You can substitute 3 tablespoons of dill seed.)18 garlic cloves18 small dried hot chili peppers
In a Dutch oven, bring water, vinegar and salt to a boil; boil for 10 minutes. Pack cucumbers into quart jars within 1⁄4 inch of top. Place one dill head (or 1 teaspoon dill seed), two garlic cloves and two peppers in each jar. Ladle boiling liquid over cucumbers, leaving a quarter-inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
Yield: 9 quarts
8 C. pitted and chopped plums1 1/2 C. water6 C. sugar
Place plums in a saucepan large enough so that the jam won�t boil over. Add the water and bring to a boil. Continue boiling 10 minutes. Add sugar and continue boiling until jam is thick and clear, or until it registers 222 degrees to 224 degrees on a candy thermometer. Remove from heat. Skim foam off surface, and pour jam into freshly scrubbed and sterilized half-pint canning jars with sterilized new lids with washed and scalded rings. Wipe the rims and seal, cool jars upright. Label and date. Store upright in a cool, dark, dry place. Makes 8 1/2 pint jars.
The details are important though, so read on:
You will need:Large kettle, big enough to submerge filled jars in water, with space for water to cover jarsRack to sit jars on inside large kettleCanning jars, rings and NEW lids (jars and rings are reusable) � pint or quart sizeLarge pot to cook tomatoes Pot to blanch tomatoesParing knife
Nice, but not necessary:Jar lifterCanning funnel
Instructions:Cleanliness is essential to canning! Make sure kitchen area and sinks are clean before beginning!
1. Fill large pan 2/3 full of water. Put on to boil (for blanching tomatoes)
2. Examine jars and sealing surfaces for nicks, cracks and sharp edges. Fill canning kettle half full of hot water. Put on to heat.
3. Wash jars and rings in hot soapy water. Rinse. Leave jars and rings in hot water until needed. Put new lids in saucepan filled with water and place on stove to simmer (or just put into boiling water in a small pan)
4. Select enough tomatoes for a canner load (hard to estimate, but do your best). Make sure tomatoes are fresh, firm and red ripe (yellow variety works too). Don�t use any with bad spots or mold. Wash carefully and drain.
5. Put tomatoes into large pan of boiling water (wire basket works well here if you have it). Remove after about 30 seconds or as soon as skin starts to crack. Dip into cold water.
6. Cut out core, remove skins (which will now slip off easily), and trim any green spots.
7. Quarter tomatoes, and boil for 5 minutes. Crush tomatoes with potato peeler if want smaller chunks.
8. Remove one jar from hot water and drain. Place clean jar funnel on jar. Place hot tomatoes in jar.
9. Remove funnel from jar. Use a non-metallic utensil (spatula handle works well, or handle of wooden spoon), to free air bubbles and let juices settle into spaces. Add additional tomatoes until jar is filled to � inch from top. Add or remove contents to get � inch head space.
10. Wipe top and threads of jar with clean, damp cloth. Remove one lid from simmering water with tongs and place it flat on top of jar, so sealing compound is against jar. Screw band down evenly and tightly.
11. As each jar is filled, stand it on rack in canner of hot, not boiling water. Water should cover jars 1 � 2 inches. Add more water if necessary.
12. Repeat for each jar.
13. Put cover on canner. Bring water to boil. Keep at gentle but steady boil while processing. Do not open canner while processing.
14. Process quarts 20 minutes. Pints 15 minutes. Higher altitudes may need different canning times.
15. Remove jars and stand several inches apart and out of drafts. You will hear the lids �ping� as the jars seal. Allow to cool for about 12 hours. Do not retighten bands.. Test for seal (lid should remain depressed in center). When cooled, you may remove bands if desired. Wash outside jar surface. Store in dry, dark, cool area.
Make this syrup:4 C. white sugar3 C. vinegar1-1/2 C. water2 T. salt1 or 2 tsp. mixed pickling spices (optional)
Boil it all up til sugar is completely dissolved. Keep hot.
Cook beets in boiling water til tender. Peel and remove ends. Pack into hot pint size jars. Pour syrup over beets. Add hot lids and rings. Hot Water Bath for 15 minutes, or Pressure can for 10 minutes at 10 pounds of pressure.
3 C. vinegar1-1/2 C. water3 cloves of garlic, crushed, OR add one whole garlic clove to each jar2 T. saltPiece of Hot Red Pepper if desired.
Mix all and heat to boiling before pouring over beans.Use pint jars.Seal jars and Hot Water Bath for 20 minutes.Pressure cook for 10 minutes at 10 lbs.
Next, make this sauce:4 quarts of peeled tomatoes2 quarts water1 lb sugar1/2 c. brown sugar1/3 c. Karo syrup1/2 tsp. red pepper1 tsp. dry mustard1 tsp. cinnamon1/2 C. cornstarch
Now, heat the beans to boiling.Heat the sauce to boiling.Put the beans in HOT jars, filling the jars 2/3 full. Pour sauce over beans, fill to 1 inch below edge of jar.Add hot lids and rings.Pressure can at 10 lbs of pressure for 45 minutes.These are really good to have to take somewhere at the last minute, or just to use for a good buy on beans.
The directions are fairly simple -- brown your ground beef and drain, season however you like (we like a little tomato sauce, salt, chili powder, garlic, onion) and process (I do mine in pints) in the pressure canner for apx. 75 minutes. You want some liquid in the jar so it will "swirl" and boil properly during processing (never pack it solid). Also - when you use your homecanned meat, boil it for 10 minutes as a "safety-net" precaution.
We are trying to stock up on some canned foods for our pantry, but we keep using the beef from time to time - mostly for burritos, taco salad, or super-quick chili ---- Yummy!
� Hot or sweet, including chiles, jalapeno, and pimento Quantity: An average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 25 pounds and yields 20 to 30 pints--an average of 1 pound per pint. Quality: Select firm yellow, green, or red peppers. Do not use soft or diseased peppers.
Procedure: Select your favorite pepper(s). Caution: If you choose hot peppers, wear plastic gloves while handling them or wash hands thoroughly with soap and water before touching your face. Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds. Slash two or four slits in each pepper, and either blanch in boiling water or blister using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degrees F) or broiler for 6-8 minutes until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Flatten whole peppers. Add 1/2 teaspoon of salt to each pint jar, if desired. Fill jars loosely with peppers and add fresh boiled water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Peppers in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 35 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Peppers in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 35 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =======
3 1/2 lbs. sm. okra pods5 cloves garlic5 sm. fresh hot peppers1 qt. Water1 pt. vinegar (5% acidity)1/3 c. pickling salt2 tsp. dill seeds�
Pack okra tightly in hot sterilized jars, leaving 1/4 inch head space. Place a clove of garlic and a hot pepper in each jar. Combine remaining ingredients in a saucepan, bring to a boil. Pour vinegar mixture over okra leaving 1/4 head space. Cover at once with metal lids and screw bands tight. Process in boiling water bath 10 minutes. Yield: 4 to 5 pints
Boiling Water Canner� Canning Equipment�
Processing TimeProcessing time depends on the altitude you're at. The higher the altitude, the longer the processing time. Please adjust your recipe as follows
Altitude Increased Processing Time Feet Metres Increase by: 1,001 - 3,000 306 - 915 5 minutes 3,001 - 6,000 916 - 1,830 10 minutes 6,001 - 8,000 1,831 - 2,440 15 minutes 8,001 - 10,000 2,441 - 3,050 20 minutes
Tomatoes are normally considered high in acid, but the acid level isn't quite high enough for canning. To bring tomatoes up to the proper acidic level, vinegar, lemon juice or citric acid must be added. Add 4-tbsp vinegar, 2-tbsp of bottled lemon juice or 1/2-tsp of citric acid per quart of tomatoes. For pints, use 2-tbsp vinegar, 1-tbsp lemon juice or 1/4-tsp citric acid Processing time doesn't start until the canner is brought back to a rolling boil Spoilage signs are a swollen lid, leaky jar, and discolouration of the food. Never eat food from the jar with these signs. If the lid isn't pulled down in the sealed position, discard.� What is Pectin?�Pectin is a natural product found in the skins and cores of fruit. The commercially prepared pectin is usually made from waste citrus peel after juicers are finished with the crop. The reason for adding pectin to jams and jellies is that the pectin helps the fruit gel. Some fruits are naturally high in pectin and can be made into jelly without the assistance of pectin. Some examples of high pectin fruit are tart apples, crab apples, gooseberries and cranberries. When a fruit is just about to turn ripe, the pectin level is at its highest, so if a high pectin fruit is going to be made into jam without the assistance of added pectin, the best time to do this is when the fruit is � ripe.There is a ratio of sugar to pectin that must be kept if the fruit is to gel. That�s where a good proven recipe comes in. This ratio is already set in the recipe. There are two types of commercially available pectin, liquid and powdered. These have different properties and can�t be interchanged so stick to the type of pectin in the recipe.A good standard to adhere to is to purchase fresh pectin each year. Old pectin may result in poor gels Big Dave wrote in with this handy tip:I found a old fashioned trick for checking pickling brines for sufficient salt.You put a raw egg into the brine and when it floats there is enough salt
Canning Tips& Techniques
Foods that are being canned fall into two different canning techniques. High acid and low acid. High acid foods can be canned in a boiling water canner, while the low acid foods can only be canned safely in a pressure cooker. Our site deals only with high acid foods that are done in the water bath.
Low Acid FoodsLow acid foods (pH higher than 4.6) such as vegetables, meats, seafood, soups, and sauces can't combat the harmful bacteria at the low temperature of a boiling water canner (212*F).� They need the high temperature of a pressure canner (240*F) to be canned safely. When canning vegetables (beets, cucumber etc.), the acid level is brought higher when pickled with vinegar, and can safely be canned with the boiling water bath
High Acid FoodsHigh acid foods (pH lower than 4.6) such as fruits, jams, jellies, pickles, relishes, chutneys, and acidified tomatoes can all be safely canned with the boiling water bath technique. The 212*F temperature is high enough to kill any bacteria that can survive the high acid. There is another important issue when canning... time. The food being processed must be boiled in the canner for the exact time on the recipe or you run the chance of not killing all the natural yeasts, enzymes, and microorganisms.
Canning JarsIt is important to not use just any jar for canning. You must use a proper canning jar with the proper 2-piece lid to ensure an air tight seal. Discard any jars that are nicked on the thread or are cracked
LidsThe 2-piece lid consists of a sealing cap and a screw cap. The screw cap can be reused but always use new sealing caps to ensure an air-tight seal. Boiling the lids is no longer required. Heat to 180*F/82*C only. They must be placed on the jar hot for a proper seal. There is no preparation needed for the screw cap as it doesn't come in contact with the food �
Step by Step Guide to Canning with a Boiling Water Canner
Sterilization of Empty JarsTo sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled.
LidsHeat lids in hot water at 180*F/82*C only. They must be placed on the jar hot for a proper seal. There is no preparation needed for the screw cap as it doesn't come in contact with the food.
Food PreparationSelect the best fruit and vegetables for canning. Overripe and blemished fruit and vegetables shouldn't be used. To prevent some fruit from discolouration, use commercial ascorbic acid and citric acid mixtures such as "Fruit Fresh" according to directions.
Filling the JarsUse of a canning funnel is recommended. It has a wide mouth to match up with the jar opening. Hot PackHot pack means the food is hot going into the jar. Whether it is cooked, like relish, or brought to a boil, like jam, it goes into the jar hot Cold PackCold pack means there was no cooking of what you are canning. Pickles are an example of that. Just place the cucumbers in the jar after being washed and add the remaining ingredients and pour the hot liquid over top and process
Always remove the air bubbles by sliding a wooden or non-metallic utensil down the side of the jar. You may have to adjust the headspace after releasing all the trapped air
HeadspaceThis is the space at the top of the jar. It is measured from where the lid sits and goes down. Headspace differs depending on what you are processing. For proper sealing, use the following guidelines
Headspace�Jam & Jelly - 1/4" Pickles & Tomatoes - 1/2" Fruit - 1/2" Relish, Salsa and Chutney - 1/2"
Clean the RimWipe the rim with a clean damp cloth to remove any stickiness and anything that would hamper a good seal
CapPlace the sealing cap on the jar. Apply the screw cap only until resistance is felt. Overtightening may cause seal failure
ProcessingWhen all the jars are filled and are ready for processing, lower the jars into the boiling water canner making sure the jars are completely submerged with at least 1" of water over the top. Place the lid on the canner and bring back to a boil. When the water returns to a boil, start counting the processing time according to the recipe. When the processing time has finished, turn off the heat and wait for the rolling boil to stop. Gently remove the jars from the water without tilting and place on a dish towel to cool. Let cool 24 hours. While cooling, you'll here the pop of the lids being pulled down. That sound is the sound of a good seal. If the sealing cap isn't pulled down, the jar needs to be reprocessed. If after a second processing doesn't give you a good seal, refrigerate and use first.
��� �


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England captain Steven Gerrard has announced his retirement from international soccer, England's Football Association said on Monday.
Gerrard will continue his strong relationship with the FA, in a "high profile ambassadorial role" with the governing body, the FA said.
England failed to progress from the group stages of the World Cup in Brazil last month.


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Play that one back
|11.12.08 at 6:48 pm ET
I've seen KG dunk plenty of times as a Celtic but never like this.
Not only did Garnett soar through the air for a two-handed jam, he also drew the foul along the way.
Oh yeah, and he took the first lead on that play.
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text:
The Dark Side of Porn: Season 2, Episode 3
Hunting Emmanuelle (12 Apr. 2006)
TV Episode | | Documentary
This documentary follows the concept of the groundbreaking 1974 movie Emmanuelle, through to its release, its cultural impact, and the large amount of sequels and impersonations.
Director:Jan Wellmann
Writer:Jan Wellmann
Stars:Jan Wellmann, Jacques Itah, Just Jaeckin | See full cast and crew »


text:
TELACU PLAZA Apartments1033 S Hope St, Los Angeles, CA 90015 View On Map (213) 746-7713
For rates, availability, and other information fill out the availability request form and a representative from TELACU PLAZA Apartments will contact you shortly
Telacu Plaza is located in the Los Angeles Area in the 90015 zip code. View this apartment on a map.
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Maps & Directions
click to view interactive map


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Serves meat, veg options available. Vietnamese food restaurant with several locations. Has an extensive vegetarian section. Price: Moderate more-less
Vegan-friendly, Ovo, Vietnamese, Asian, Beer/Wine, Take-out, Non-veg
No reviews yet. Write the first review!
- Link to this page from your site. Entry info.
- Return to Draper Vegetarian Restaurants & Health Food Store Listings
- Has Cafe Trang closed, shut down, moved, or changed? Please use the Update Form.


text:
AIF Videos
Do We Get What We Pay For in American Healthcare?
June 26, 2014
Kenneth L. Davis, MD, CEO and President of Mount Sinai Health System, discusses the business of health as it relates to the recession, the Affordable Care Act, costly new pharmaceuticals, and attitudes towards cost-shifting have all changed how, and how much, we pay for getting well.
Related Video
The Power of Play
June 27, 2014
Angela Diaz, MD, Director of the Mount Sinai Adolescent Health Center (MSAHC), Jean C. and James W. Crystal Professor in Adolescent Health, and Professor of Pediatrics and Preventive Medicine, discusses how play and physical activity may have larger implications.


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If you go
What: The 2011 Northwest Natural Parade of Homes, a tour of model houses that highlights innovation in home construction.
When: 11 a.m. to 8 p.m. today through Aug. 7 (closed Mondays and Tuesdays).
Where: Moongate subdivision in Felida.
Cost: $10 for adults and children 13 and older; free to children 12 and younger.
Information: http://www.clarkc...
Local builders spent this week putting the final touches on seven new houses being prepped for the annual Parade of Homes showcase.
The event kicks off at 11 a.m. today at the Moongate subdivision in the Felida area. It is sponsored by Northwest Natural Gas Co. and hosted by the 700-member Clark County Building Industry Association. The group will highlight a variety of houses equipped with the latest building materials and techniques, said Jim Beriault, the association's promoter. He expects at least 10,000 visitors to attend.
"That's how many came last year. We'd love to get in the mid-teens this year," said Beriault of Beriault Entertainment Marketing.
He said four out of the seven Parade of Homes models have been presold, calling it a good sign for local builders. Local homebuilding has been halved so far this year, as measured by building permits for single-family houses. In the six months ending in June, there were 162 permits issued in unincorporated Clark County, down from 329 permits handed out during the first two quarters of 2010.
Beriault said presales were pretty much a requirement for builders to secure financing, due to the sluggish housing market and tightened lending restrictions.
"That's just the reality of doing business now," he said. "Five years ago, the homes were built on spec and you had to hope they sold."
Parade houses on display have list prices ranging from $500,000 to $800,000.
This year's showcase will feature the work of six local custom home-building companies: Tamarack Homes, Bella Villa Homes, Cascade West Development, NW Classic Homes, Axiom Luxury Homes and Manor Custom Homes.
Beriault estimated the construction site has kept hundreds of local contractors and their employees working since early spring. He said the activity helps builders justify hosting the event, despite sluggish home sales.
"There's always criticism from the public that this (event) doesn't need to happen," he said. "But a lot of people got some steady pay over the last few months."
Among the show's target buyers are high-income families and retiring baby boomers. Beriault said many of the elegant, model homes are suitable for retirement living.
Features include floor plans with main-floor living, luxurious travertine tile and granite finishes, and the latest in home technology, including the Freewatt electrical system, which uses natural gas to provide heating while generating the home's electricity simultaneously.
"That technology will make its Washington debut," Beriault said.
For parade attendees who are interested in seeing more houses for sale, builders also will host a self-guided Open House Tour of more than 20 newer houses. The event will run the length of the Parade of Homes event. For remodeling ideas, the builders group will highlight its work through the Remodeled Home Tour on July 30-31.


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Author(s): Zeilinga de Boer, Jelle; Sanders, Donald Theodore; Ballard, Robert D.
ISBN 10: 0691118388. See all ISBN's
Publisher: Princeton University Press
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When the volcano Tambora erupted in Indonesia in 1815, as many as 100,000 people perished as a result of the blast and an ensuing famine caused by the destruction of rice fields on Sumbawa and neighboring islands. Gases and dust particles ejected into the atmosphere changed weather patterns around the world, resulting in the infamous ''year without a summer'' in North America, food riots in Europe, and a widespread cholera epidemic. And the gloomy weather inspired Mary Shelley to write the gothic novel Frankenstein.
This book tells the story of nine such epic volcanic events, explaining the related geology for the general reader and exploring the myriad ways in which the earth's volcanism has affected human history. Zeilinga de Boer and Sanders describe in depth how volcanic activity has had long-lasting effects on societies, cultures, and the environment. After introducing the origins and mechanisms of volcanism, the authors draw on ancient as well as modern accounts--from folklore to poetry and from philosophy to literature. Beginning with the Bronze Age eruption that caused the demise of Minoan Crete, the book tells the human and geological stories of eruptions of such volcanoes as Vesuvius, Krakatau, Mount Pelée, and Tristan da Cunha. Along the way, it shows how volcanism shaped religion in Hawaii, permeated Icelandic mythology and literature, caused widespread population migrations, and spurred scientific discovery.
From the prodigious eruption of Thera more than 3,600 years ago to the relative burp of Mount St. Helens in 1980, the results of volcanism attest to the enduring connections between geology and human destiny.
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Photo of Ashley Tisdale at 2009 MTV Movie Awards
MTV Movie Awards: Ashley Tisdale
by Fashion
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Ashley Tisdale strutted her stuff wearing a mini purple leather sheath dress by Elise Overland. It's simple but far from boring. I like how the star styled her frock with a funky belt, black multistrap wedges, and chain mesh jewels for a youthful, hip vibe. Tell me, do you dig it?
Vote on all of my MTV Movie Awards polls here!
Read More 2009 MTV Movie Awards Poll2009 MTV Movie AwardsElise OverlandAshley TisdaleRed CarpetCelebrityLove It Or Hate It
Ashley Tisdale
5 years
LOVE the shoes -- they're Paul & Joe Sister. Her stylist just ordered them last week for her AND Nicole Richie who also loves them.
genesisrocks 5 years
I still think her hair needs some oomph but its very chic
redchick152 5 years
i hate to say this, but she is my fav of the night. those shoes are to die for. he hair is a little too matted down for me though.
5 years
I think the overall look is fantastic!!! She looks super cute, trendy, and her age (finally, thank god!)! But I do have 2 issues with the alterations of the dress: It's been taken up way too much and is clearly no longer proportional on her at all....plus the tailor did a bad job! You can totally see they took up like a foot along with the darting!!!!
biarose 5 years
her hair looks a bit greasy at the top
leeluvfashion 5 years
I like it though I would like it even better if the dress were a tad longer & shoulders slightly different. I do love the shoes and jewelry (gorgeous cuff!)
jessesgirl 5 years
this look is my favorite so far tonight!
any 5 years
i kinda like it :D
any 5 years
i kinda like it :D
Merlin713 5 years
Not sure. Mainly because it just looks too short. Ugh. Everything is so darn short.
Claudia-Lopez 5 years
Love it!
Claudia-Lopez 5 years
Love it!
snowysakurasky 5 years
i hate leather clothing... not leather accessories but leather clothing for sure~!
sandy82 5 years
It has potential, but something looks off about this outfit.
shannydoots 5 years
Favorite so far!
shannydoots 5 years
Favorite so far!
superstar2780 5 years
hmm I'm on the fence as well. I like the style but not the color. shoes are great!
tellmemorex2 5 years
I like the style, but I wish the color wasn't so duct tape-y.
totygoliguez 5 years
I really heat her style, she always manged to wear this tacky things.
Shivalicious 5 years
I Love it!!
Shivalicious 5 years
I Love it!!
emalove 5 years
I'm on the fence...it's definitely better than most of the other things I've seen her in, though.
cleo777 5 years
LOVE those shoes!


text:
Mequon - There were plenty of good parts about the 58-20 rout that Homestead inflicted on Grafton last Friday.
Such as the awakening of the long-dormant passing game, as Jake Laihinen completed 11 of 13 passes for 212 yards and a very impressive five TD passes. Three of the TD receptions went to Jay Schneider, who now has 10 touchdowns for the 4-0 Highlanders.
But coach Dave Keel, when asked if there were any defenders to take note of in this effort, declined, deferring to his veteran and well-regarded defensive coordinator Fritz Rauch.
"Fritz wasn't too happy with his guys the other night so I don't think it would be a good idea to praise any," Keel said.
But it's safe to say that Rauch will have his unit working extremely hard during this Homecoming week in preparation for Friday's game with Cedarburg's dangerous double-wing offense.
The Bulldogs (2-1 North Shore Conference, 3-1 overall) are one of several teams tied for second in conference behind the unbeaten Highlanders and are coming off a near-miraculous fourth quarter 22-18 rally over Germantown last Friday.
Cedarburg trailed 18-8 with just over nine minutes to go but in just over two minutes, scored twice with the help of interceptions to take control.
Junior running back Hudson Walton, sophomore quarterback Mike Mojica and senior tight end Matt Johnson triggered the potent offense.
Homestead and Cedarburg technically tied for the North Shore title last season though the Highlanders did defeat the Bulldogs.
"We know we're going to have to step up and play," Keel said.
A repeat showing from Laihinen would also be a help. Keel said his senior signal-caller's efforts against Grafton were borne of necessity. The Blackhawks (0-4) stymied the running game as top back Shaquille Cole was held to just 12 yards on six carries.
"So we had to throw the ball a little bit," Keel said.
With the help of Laihinen and Schneider, the Highlanders got off to a large halftime lead and never looked back.
Keel said Laihinen showed aptitude in a variety of throws, including play action, pop passes and down the field efforts.
"We were just taking what they were giving us," Keel said. "We're not really a passing team, but we like to be mixed (offensively)."
Others praised offensively for the Highlanders included Ben Binversie, Darius Cross and Brett Geschke.
"But we have some work to do defensively," Keel said.
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text:
|NASCAR will let Tony Stewart in Chase with win
|Written by Admin
|Friday, 29 August 2014 08:17
NASCAR President Mike Helton said Friday that Stewart would need to win at Atlanta on Sunday night or at the regular-season finale next week in Richmond to lock up a spot in the championship.
Stewart will race this weekend for the first time since the Aug. 9 death of Kevin Ward Jr. at an upstate New York dirt track. He was struck and killed by Stewart's car as he walked on the track during the race to confront the NASCAR veteran over being spun one lap earlier.