ccaggiano, the amount of sugar used in fruit jams is not a safety issue. Traditional pectin needs a certain ratio of pectin/sugar/fruit to jell. An all fruit spread with no sugar at all is still safe to can, the issue is in whether or not it will jell. It has been noted here that "Pomona will jell water", so the sugar ratio isn't an issue. Cut it as low as you like until you are happy with the taste, it'll still be safe. I will note, however, that low sugar/no sugar spreads do not store as well or as long after opening and I've found that no-sugar spreads lose color. This picture shows this year's strawberry jam. My long cooked and low sugar jam is on the right, the "no sugar" spread with Equal is on the left. Annie

korney19, thank you for providing the link. It looks like they have a pretty complete database and I will keep that link for future reference. It's always good to have information like that. Quote: self-proclaimed OGers are not truly OGers! I realize that is a small part of what you said. I would like to point out that Espoma does not say garden tone is an organic product. (again...I never used it) The packaging states "Rich in Natural Organics". I would agree with you that this product is not 100% organic. It is a tough distinction though, and I think some of your comments are a little harsh on OGers. The government does a very good job of giving loop-holes in advertising of organic products. There is a distinction between 100 percent organic, organic, and made with organic ingredients. (See USDA organic program) Products labeled organic are only required to be 95% organic. Someone purchasing a product labeled organic probably doesn't know that it is not 100% organic. Take what you want from that, but the government doesn't think organic is 100%. But, that's why we have open forums so we can help eachother find information. I'm rambling, but anyway, I realize your frustration is more aimed towards your discussion with kubotabx2200 (and I see it's not the first time), but please be carefull with your generalization and steriotyping of all OGers. Espoma does have some good organic products. I'm not trying to be hard on them or anyone else. But, they do not claim that garden tone/plant tone is an organic product. I'm done rambling now :)

Angel cakes don't use any yolks. SPONGE CAKE 6 eggs 1 TBL lemon juice 1 tsp grated lemon rind (no white part, only the yellow) 1 cup sifted cake flour Pinch of salt 1 cup sugar Preheat oven to 325°. Lightly grease & flour the bottom, not the sides of a 10" tube pan. Break the eggs into the large bowl of a mixer, add the lemon juice & grated rind & beat the mixture at highest speed until soft peaks form, 12-16 minutes. while the eggs are being beaten, sift together the flour & salt onto a piece of waxed paper. Continue beating the eggs at highest speed (after soft peaks form) & pour the sugar in a fine stream over them, taking 2 1/2 to 3 minutes to add all the sugar. Change to lowest speed & sift the flour & salt over the surface of the mixture as the bowl turns, taking 2 1/2 to 3 minutes to add all the flour. Scrape the sides of the bowl & beat at lowest speed 1/2 minutes. Pour the batter into the prepared pan & bake 50 minutes, or until a toothpick inserted near the center comes out clean. Invert the cake pan & set it on a rack to cool. Prop it up if necessary so that the air can circulate between the cake & countertop. Let the cake cool at room temperature before removing it from the pan.~~from Craig Claiborne

CC that fish recipe loos sooooo good. Not much in the way of good fish where I live now though, unless you make friends with a prolific fisherman. I miss the days when I had a fish market three blocks from my house! Good fish is the rarest of treats for hubs and I. Particularly given the cost. I made chowder last week with fresh corn and tomatoes, but with canned clams. It was still delish with the fresh veggies! Dishes on my dream list are: fondue, gelatin salad mold of some type, arancini, and any number of yeasted breads and coffee cakes which I will most likely never have the patience for. My "to try" list is too long to even imagine, but most of it is a version of something I have already made before, like types of pies and tarts and soups, canning ideas, etc. Just today I was perusing the Web for home canned tomato soup recipes, but I don't think this year is my year to do that. Too much other stuff going on.