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As promised - Fresh Raw Cranberry Relish 12 oz. pkg. fresh cranberries 12 oz. apples (winesap, MacIntosh, or Roman Beauties) - cut into wedges and cored, but NOT peeled 1 whole orange - cut into wedges, but NOT peeled 3/4 C. sugar (I prefer 1/2 C.) 1 C...

Ha ha - will post after work tonight!

Does anyone know if, when making fruit leathers, the fruit HAS to be pureed? I was thinking about my Cranberry Orange Apple Walnut Relish that I make at Thanksgiving. The fruits are ground in one of those old hand crank food grinders so it's still in tiny chunks, and I love it so much, I was...

I agree about the importance of using glass. One thing, though - I've always read that although you can use green tea, you must use at least one tea bag of black for a proper brew. Anyone know if this is true?

............but I do enjoy eating the candied ginger slivers from the bottle after I drink the kombucha - mmmmmm!

Sounds similar to my method - I use 4 qts. water, 5 tea bags (usually 2 black and 3 green), 1 C. sugar. I bring the water to a boil, add sugar and boil 3 min., turn off heat and add tea bags, steep 10 min. Then cool and pour into jug (I have a 1-1/2 gal. with spigot), add starter liquid and...

I just opened one of my latest bottles (I recycle beer bottles and use a bottle capper) that I added 2 T. slivered candied ginger instead of 1 T. It tastes MUCH better! I'll try fresh ginger next and compare.

I've done a lemon ginger on the second ferment, using 3 T. lemon juice and 1 T. slivered uncrystallized candied ginger (from Trader Joe's), but it wasn't flavored stongly enough for me. I think next time I'll try 4 T. lemon juice and either 2 T. slivered ginger or even try fresh ginger. How...

Dawn, if you go to the site - www.bonzaiaphrodite.com - she tells you step-by-step how to grow your own kombucha SCOBY. I tried it, and it worked, and that's what I've been using ever since.

moolie, that BBQ meat sounds delicious!

Like ORChick, I DO believe it's really good for you, so I've been making it for about 9 months now. I HATE the taste, so use it in smoothies about 3 times/week. It has tons more probiotics than yogurt, so that's why I try to keep it in my diet. I also eat a lot of fermented food, and have...

hqueen, I have the Presto Pressure Canner, and I got it from amazon. I also ordered an extra rack from amazon - it was inexpensive.

Thanks for posting all those recipes, Moolie! Do you know about how many pint jars to prepare for each of your recipes?

Moolie, I vote yes - PLEASE! And thanks!!

I have that canner, too - what do you mean, it's too big for your burner? On a standard sized gas range, it DOES stick out all around the burner, but it still works just fine. Is that what you mean, that it's so much larger than the burner? If so, don't worry, it works.

Yes, I can do 2 layers for a total of 14 pints, but I had already put in 8 jars of plain already-soaked pinto beans. I guess I should have put in the baked beans first! Plus I have a TON of cooked beans in the freezer already, so I was just trying to avoid adding more. But, thanks, I'll go...

Moolie - I followed your recipe for Baked Beans on this thread, but after filling the 6 pint jars, I still have a little over 3 C. of the soaked beans (and I already had filled the rest of the canner with 8 jars of plan. Can I label them Soaked Beans and freeze them, then thaw them and use...

That sounds like our toilet in the mountains - extremely hard water. A pumice stone works great!

Oh, yeah, I hate the taste of milk kefir; that's why I only use it in smoothies to disguise the taste! I'm looking for something for us to drink that's healthy and to steer my husband away from sodas. He's not crazy about drinking just water all the time like I do. The water kefir seems...

I have been fermenting foods for awhile (sauerkraut, kimchi, sourdough starter), even fermented lemonade from thehealthyhomeeconomist.com, and have been wanting to try kombucha and/or water kefir. Does anyone know if one of these is more beneficial for your body than the other? I know that...