I just made your French onion soup. It was amazing! It's one of my favorite soups. There are many new things on your list I can't wait to try. Also, I just wanted to say we had the same label maker as you used for your apple butter! I remember my parents having one when I was a kid. An oldie but a goodie!
I'm looking for a decent orange sauce recipe that I can can, but they all call for corn starch. If I replace the corn starch with clear jel (cook type) would it be safe for canning and can I water bath can it?
When you say orange sauce, I assume you mean orange sauce for orange chicken, with orange juice, vinegar and asian spices. There's not a tested recipe, of course, but the ingredients are all really acidic and you're not using any solids in the recipe, so it should be fine for canning using clear jel. If I were doing it, I'd use a recipe like this:
I just made your French onion soup. It was amazing! It's one of my favorite soups. There are many new things on your list I can't wait to try. Also, I just wanted to say we had the same label maker as you used for your apple butter! I remember my parents having one when I was a kid. An oldie but a goodie!
Wonderful!
Everything looks delicious!
I'm looking for a decent orange sauce recipe that I can can, but they all call for corn starch. If I replace the corn starch with clear jel (cook type) would it be safe for canning and can I water bath can it?
When you say orange sauce, I assume you mean orange sauce for orange chicken, with orange juice, vinegar and asian spices. There's not a tested recipe, of course, but the ingredients are all really acidic and you're not using any solids in the recipe, so it should be fine for canning using clear jel. If I were doing it, I'd use a recipe like this:
https://jenigough.com/orange-sauce-for-chicken-canning-recipe/
Again, it has not been tested, so use your best judgment, but the recipe above looks like a good one to me at a glance.