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Want to see something made from scratch? I’d love to hear your suggestions!
On you condensed cream of celery soup…how long to pressure can? 10 lbs at 25 min? I tried asking in comments and it wouldn’t let me thanks in advance!
Hi Corinna,
No problem! Sorry about that – my comments section was down for a little while so I’m glad you asked here! I actually think it’s best to go longer – like an hour and 25 minutes at 10lbs for quart sized jars. Or about an hour for pint sized jars. Enjoy!!
I was just looking at your sourdough rye crackers. They look wonderful. But you have coarse sea salt listed and not refered to in the recipe. I assume it gets sprinkled on the crackers before baking?
Seems like your comment function is still down.
Oh thank you, Jody! Eeek – I thought it was back up! Grrr technology. But thank you for pointing that out! Yes – a good sprinkle before baking! I’ll go add that now! Let me know how you like them!!
I saw this show that made a homemade merange cake. I can’t find the recipe for it anywhere. It has been several months since i saw it ,but it was low temperature baked merange. Sorry about not having more information about it.
I wanted to make your recipe for oatmeal quinoa chocolate chip cookies, but ran into a problem. In the text of the instructions, it indicates to “add the eggs”. But nowhere in the list of ingredients does it mention eggs. So I have no idea if there are really supposed to be eggs in the mix, and if so, how many?? Can you please clarify? Thanks very much.