In an introduction canning class I took, we made grape jelly from grape juice and sugar w. powdered pectin. It was easier for the class and the instructor. It basically gave the class a knowledge of the tools, timing the bath, handling the jars and we each got to take a jar home. She previewed the various books that were out there, and had them on hand, gave the class a BALL BLUE BOOK, gave reference material for the NCHFP and their website. Granted, the book was part of the fee. Here's the recipe: Quick Grape Jelly Yield about 5 half pints 3 cups bottle grape juice, unsweetened 1 pkg powdered pectin 4 1/2 C sugar Combine grape juice and powdered pectin in a large saucepan. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. adjust two-piece caps. Process 10 minutes ina boiling-water bath canner. THE BOOKS that were referenced: -Canning and Preserving without sugar, 4th edition by Normal MacRae. -So easy to Preserve, 5 edition, University of Georgia -USDA Complete Guide to Home CAnning -How to Dry Foods Gave a reference to stores in the area that may sell canning supplies. Then there was a list of various web sites. Ball Blue Book NCHFP Mrs. Wages website Kraft Foods Jarden Home Brands website Home canning-pure and simple website She discussed the topic of pressure-canning, but that can be another session for you. It was basic, but gave everyone a very good overview with some hands on and a lot of references. I would include this website as well! This one lasted 3 hours. There was also a few door prizes! One of them was donated jars!! Hope this helps! June Lynn

GEEEEEE, nice video, even high definition! Looks like a great appliance. I think it's great that folks have choices. There are some posts on another thread, kinda ("Hinting") that we are -- ("paraphrasing")-- somewhat snobby or elite, for wanting these type of appliances. What's wrong with saving a little time along with saving money on your energy bills, why cook a tater for an hour when you can do it in 12 to 15 mins. Welcome to our "Speed Oven Racetrack",-------- Your "Rod" "Blew off our doors", this time!!!! Hey!!!, Mojavean, how bout one of those "Super Nova Thingies" for My Elux and your Miele???? Anyway, condgadulations!!!!! Ya won, "faire & Square"!! Gary

They are different. The fruit of the first is large on a small, shrubby plant (12-15') with a reddish brown skin and strawberry colored flesh. The Black Italian is a larger (25') tree and with fruit with jet black skin and dark red flesh.

@Carl Arnold, welcome to the cooking forum! And if you really are a person trying to join in, and not trying to drive traffic to some outside website (why I mentioned no link, but sometimes there's a post that's sort of on topic, and the link comes later), you really are very welcome. As Sherry said, we have problems with bots. Your post was overwritten—very beautifully—for this kind of message board. Your follow up was more normal in tone, but unfortunately the new AI is capable of it all. That said, while we do run to older females in traditional families, we try not to exclude our younger, male, non-binary, non-traditional, unique and diverse posters, and it's right to call us out when we fail in that. Your point about cooking roles being more dependent on individual skills than gender is on topic, and an important POV, no matter how many of us have experienced the calcified classic gender roles in the title of the post. I bought a little table top barbecue last year, and have a littler freestanding one that's cute, but harder to use, and generally too small. I'm not really into outdoor cooking, and don't live in a climate where it's necessary. My little barbecues make my menfolk snicker. They have big and bigger gas grills to cook on...but really only for outdoor parties. I don't get the point (it not being an outdoor kitchen for all cooking in too hot and humid for indoors weather). I think barbecues should burn charcoal and aromatic wood chips to be worth the bother. I use a chimney starter. Barbecues are bad for the air quality, however, so mine are minimally used. The ”outdoors” cooking for us is not a gender thing determined by cultural norms, just a combination of attitudes and druthers that fall that way, informed by weather and circumstance.