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The Ten Most Recent Comments By calicowade

From Talk

canning

I live in apple growing county and almost every weekend during apple harvest there is some church group or charity organization cooking and selling apple butter for fund raisers. The next community over even has an apple butter festival. If canning it was so dangerous then they would not be doing it. Granted it can be dangerous but a little common sense goes a long way. Also most communities has a university extension office, part of a national program, that has a home economics dept that also can give you answers and recommended practices for canning. Heres one site from NC cooperative extension service with USDA approved methods and step by step instruction for canning . http://www.ces.ncsu.edu/search/search.php?restrict=www&q=canning&type=Statewide

calicowade at 9:43AM on 11/28/07

From Talk

Food Network

Seems to me that the FN is all about bubbly stupid personalities than about food.I can't stand Rachel Ray or Paula Dean . Emeril Live was not much better, just too stupid. I feel I have to dumb myself down to watch most of their offerings. I really liked David Rosengarten, and Mario because they really cooked without being stupid. I like Tyler Florence, Bobby Flay was good when he cooked, but too stupid on "Throwdown". Alton Brown can be stupid but for the most part he's good also. I believe its called THE FOOD NETWORK because its about food not about personalities who happen to do some cooking.

calicowade at 8:53AM on 11/28/07

Responses to Comments by calicowade

From Talk

Food Network

I'm pretty surprised about Emeril even though I don't enjoy his show!

Hillary
Chew on That

Chew on That at 6:49PM on 11/30/07

From Talk

canning

OK, so here is how I solved my problem. I re-processed all the jars in a boiling water bath for 10 minutes after full boil. All the jars sealed this time. I did wipe all the jars down before putting the lids on. This recipe is a family one, passed down through at least 3 generations. And, yes, I didn't use the water method the 1st time, but will in the future. My mom never processed this in water, so I was doing it her way. all other fruits and veggies were given the bath treatment, but never her jams and jellies. Live and learn. thanks for all the great input.

mommajanet at 11:58AM on 11/28/07

From Talk

canning

Trying to use the heat from the product to seal the jars is fine - if you plan to leave them in the fridge. That's just not safe otherwise, and as other people have mentioned, botulism is bad. If you buy a big canning pot with rack for water canning, it's really very easy. And so much safer!

Peasantwench at 11:03AM on 11/28/07

From Talk

Food Network

To be honest, I think the Canadian Food Network is superior to the American one. Many of the Canadian-made shows (which could be rip offs from stuff in the US, I don't really know) are excellent - Restaurant makeover, French Food at Home are both excellent. Michael Smith can be a bit much (he does two shows) but his Chef at Large program is interesting in my mind. The summer progamming with Rob Rainford and others doing BBQ is really fun.

We never had Emeril or Mario on our programming because of their contracts with Food TV in the states. As a result, I find our network is far more about the food and less about personalities. Personally, I enjoy Giada as much as the next person, along with Ina. Never been a fan of Paula Deen I'm afraid (although her fried chicken is to die for.... (grin))

Maureen at 9:10AM on 11/28/07