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Cook the Book: 'Martha Stewart's Cooking School'
macaroni and cheese
Cook the Book: 'Giada's Kitchen'
I like Giada's marinara sauce that appeared in her first book.
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Meat Lite: Stir Fried Bok Choy with Soba Noodles
Posted by Joy Manning, June 16, 2009 at 11:00 AM
Contemporary Dance Piece Inspired by Barbecue
Posted by Adam Kuban, April 29, 2009 at 5:15 PM
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Recent Comments | Response to Comments
Cook the Book: 'Martha Stewart's Cooking School'
macaroni and cheese
Cook the Book: 'Giada's Kitchen'
I like Giada's marinara sauce that appeared in her first book.
Why Pepperoni Pizza Sucks
My husband swears by pineapple and jalepeño. Maybe it is a southern California thing to make everything Mexican by adding jalepeños.
Cook the Book: 'The Best Barbecue on Earth'
There is no need to leave the country when Kansas City is right here in the USA. Burnt ends are a thing of beauty.
Cook the Book: Eugenia Bone's 'Well-Preserved'
asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Thank you for participating, and congratulations to our winners:
geekbearinggifts
wmoss
syannelovovna
kuromu
hdasio1234
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to know how to preserve yellow squash. Like many others on the comments, tomatoes too.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to can more tomatoes in different methods. Often in the summer there are many more than you can use & they can be expensive in the winter. There are so many different ways to use tomatoes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.
Cook the Book: Eugenia Bone's 'Well-Preserved'
My family would be happy with peaches
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd like to can marinara made from scratch with fresh tomatoes from the garden. I tried to make it a couple of times for the freezer, but it didn't work out well. Thanks for the offer!
Cook the Book: Eugenia Bone's 'Well-Preserved'
love to can jams and preserves
Cook the Book: Eugenia Bone's 'Well-Preserved'
pomegranate preserve, that would be great!
Cook the Book: Eugenia Bone's 'Well-Preserved'
I want to be able to can my own spaghetti sauce and salsa.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn jellies, plus I get TONS of veggies through a CSA and I would love to figure out something for radishes, daikons plus greens like kale.
Cook the Book: Eugenia Bone's 'Well-Preserved'
A decade ago I canned a cucumber relish that was beyond delicious. I'd love to expand my repetoire, especially now that I live in the country and have plenty of space to grow my own.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn to can tomatoes, green beans, strawberries, and raspberries :) *Thanks* for the giveaway!
Cook the Book: Eugenia Bone's 'Well-Preserved'
artichokes, strawberries.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to put up tomatoes and okra for soups and stews in the winter. Would also love to put up some fresh berries or jams/relishes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
Pickled vegs. and savory jams & jellies
Cook the Book: Eugenia Bone's 'Well-Preserved'
Peaches, pears - any fruit. It tastes so much sweeter than the commercial cans.
Cook the Book: Eugenia Bone's 'Well-Preserved'
cucumbers. when i lived in maryland, i had so many cucumbers i had no idea what to do with them, so i made refrigerator pickles all summer.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I love to save tomatoes and zucchini but have always been intimidated when it comes to canning so I freeze alot of my garden!
Recent Posts
mleitel hasn't written a post yet.
Recent Favorites
Meat Lite: Stir Fried Bok Choy with Soba Noodles
Posted by Joy Manning, June 16, 2009 at 11:00 AM
Contemporary Dance Piece Inspired by Barbecue
Posted by Adam Kuban, April 29, 2009 at 5:15 PM
Old-School Miso Soup, Everything You Ever Wanted to Know
Posted by The Serious Eats Team, September 17, 2008 at 10:00 AM
Dinner Tonight: Shortcut Tacos al Pastor with Tomatillo and Chipotle Salsa
Posted by Nick Kindelsperger, January 9, 2009 at 4:15 PM
Hinano Cafe in Venice, California, Is A Dive Bar Burger Treat
Posted by Damon Gambuto, December 17, 2008 at 2:00 PM
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Green beans