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Rhode Island
Interests: Well, clearly my family, cooking, and baking, right? But photography is right up there, too. Because I've been making food and taking pictures since childhood, photography is one of the major strands in the braid. Other strands include reading, writing, listening to all types of music, drawing, designing and making quilts (though it's been years...), eating (kind of goes with the cooking and baking part) camping, fishing, gardening, talking, listening, and playing. There are more, but this will do for now.
Recent Activity
Hi Lori, Thanks for your question - I haven't looked at this post in a while, and it was fun to scroll through and look at my kids when they were three years younger! Anyway, we don't use much water at all - maybe an inch at the most in the bottom of the pot, and yes, we cover the pot completely. Enjoy!!
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Hi Kath, yes, the same amount should work whether frozen or fresh. Have fun!
Toggle Commented Apr 14, 2013 on Jalapeno Hot Sauce at The Barefoot Kitchen Witch
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Hi Jessica, I have a kitchen scale, so I can measure the weights of the ingredients. Some recipes I use call for weight (especially baking), while others call for teaspoons and cups and so forth.
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Hi Devin, Glad you like the eggs. Ive heard that hard cooking eggs in the oven (each egg in the well of a muffin tin) yields eggs that are easier to peel, but I havent tried it myself so I cant say for certain. Not sure what to tell you on the peeling - sometimes I have a hard time peeling them, other times I dont. What kind of food coloring set-up did you use? I cant really help unless I have a few more details....
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Maria, I just re-read the post, since it was several years ago, and according to what I wrote, I got 9 jars with pectin, and 7 without. So 28 oz of the non-pectin version.
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