My mother used to purchase "horseradish jelly" from a small shop in Longwood, Florida in the late 80's. I venture to say it's a lot like red pepper jelly, except it's made with horseradish. It's not stinging to the palate like horseradish spread but is sweet like pepper jelly. We used to eat it over cream cheese with crackers. I would LOVE a recipe to make my own now that I'm no longer able to purchase it.
Would you comment on reusable lids (like Harvest Guard or Tattler)? I'm frustrated with the fail rate. Ok on tomato salsa and fruit juices but applesauce more than half the jars fail to properly seal. I used reusable because you remember when getting lids was almost impossible to find.
I 'd like to know how you get great looking Brussell sprouts. I'm in Norther WI. 100 MILES FRON LAKE SUPERIOR. Mine are always like marble size. Should I be Plastic using Plastic enclosres?.
OF ALL THE WBSITES ON PREPPING I HAVE SUBSCRIBED TO ....... YOUR THE BEST ....GOD BLESS .
My mother used to purchase "horseradish jelly" from a small shop in Longwood, Florida in the late 80's. I venture to say it's a lot like red pepper jelly, except it's made with horseradish. It's not stinging to the palate like horseradish spread but is sweet like pepper jelly. We used to eat it over cream cheese with crackers. I would LOVE a recipe to make my own now that I'm no longer able to purchase it.
Would you comment on reusable lids (like Harvest Guard or Tattler)? I'm frustrated with the fail rate. Ok on tomato salsa and fruit juices but applesauce more than half the jars fail to properly seal. I used reusable because you remember when getting lids was almost impossible to find.
How about pickled garlic cloves?
Just learning about this newsletter. Thank you!
I 'd like to know how you get great looking Brussell sprouts. I'm in Norther WI. 100 MILES FRON LAKE SUPERIOR. Mine are always like marble size. Should I be Plastic using Plastic enclosres?.