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SHAKENBAKE's Photo SHAKENBAKE Posts: 1,436
8/28/10 9:23 A

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I have made two different salsa, fig jam, and a chow chow relish out of yellow squash.

A healthy attitude of graditude and forgiveness.

Motto: It is not what was yesterday, it is now. What will be tomorrow.


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 24,176
8/15/10 12:48 P

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Smoked Cherry Jam sounds really good.

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WHITEANGEL4's Photo WHITEANGEL4 SparkPoints: (776,397)
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8/12/10 11:33 P

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I enjoy making batches for future use. I have a great freezer jam for strawberries and I found one the other day for green tomatoes. I never make over about 6 pints of the specialties so we will use them all before the next season. I saw a smoked cherry jam in one of my new magazines the other day and I am going to see if possible to make and freeze.

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 24,176
8/12/10 3:01 P

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I make a hot pepper jelly that doesn't require pectin. Also make a variety of chutnies. My favorite is a green tomato chutney that came from Cooking Light. I also like blueberry chutney that is a sweeter one.

Edited by: CHEFSOPHIE at: 8/12/2010 (15:02)
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MILLIFRED's Photo MILLIFRED Posts: 672
8/12/10 12:48 P

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It is the time of year when I get inspired to do my canning for the year. This includes all the normal things like fruits and vegetables and my husbands favorite, stew vegetables which are a great resource for a quick meal. I have been experimenting with making my own jams using less sugar and using the low sugar pectin that is now on the market. I find it works great as long as I don't process the jams in a hot water bath but instead seal them with pariffin. The flavors of the fruits come through much better without all that unnecessary sugar and I don't like using artificial sweeteners. Has anyone else got any great canning ideas or recipes?

Millie, NW Arkansas in Central time zone


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