Hopefully a Master Preserver will chime in with their take on this suggestion: Rather than using the recipe you've posted, I'd look for something that offers a comparable flavor profile but is tested. Here's a similar recipe from Ball that calls for peaches; cherries are in the same pH range and I don't see why they couldn't be substituted. (Someone may disagree.) Note there is no butter; if you really wanted butter in the sauce that would be easy to add at the time of use. This recipe is larger than your recipe; it could easily be halved. The recipe lists peaches in pounds. That would be 6 cups of prepped fruit; halved would be 3 cups. To halve the recipe use 1 cup of onions and no green pepper or for a full recipe use 2 cups of onions and no green pepper. (You don't want the proportion of low-acid vegetables to exceed what's in the original recipe.) The recipe here calls for honey, which is more liquid. You can safely increase or reduce the amount of sugar; it doesn't change the acidity. Similarly, deleting the hot pepper flakes is fine, as would be reducing or eliminating the salt. If you want to use the pepper and the liquid smoke instead, that should not be a problem. Zesty Peach Barbecue Sauce from Bernardin/Ball site: Here is a link that might be useful: Zesty Peach Barbecue Sauce

My favorite recipe, is plain and simple, comes from a book called "Food that Really Schmecks" by Edna Staebler. Boil beets until tender, plunge them into cold water, slip off the skins. If different sized beets are used I cut them into equal sized chunks. Mix the following and bring to a boil. 1 1/2 cups vinegar 2 Cups Sugar 1/2 Cup water 1/2 teaspoon salt Add the beets to the boiled syrup, heat til warm through out, but don't boil them! Drop into sterlized jars, pour syrup over them, cover and process 10 minutes in boiling water bath. Although after reading this thread and the recipe on the NCHFP website I might change the processing time to 30 minutes. As an option I like to add one nice thick slice of onion to the bottom of the jar before I put the beets in. We always fight over the onion! Jenny P

I was surprised by the small yield a batch gave. The zucchini sure gets a lot smaller! Of course I did eat a few (many) when I was checking on them and turning them :) I did not get all the seeds removed on a few strips and they were very flimsy after cooking and were not even put onto the drying trays (ate them, too) Guess there are some reasons for my low yield in addition to the tremendous reduction in size from drying. I doubt anyone who eats the finished product would guess they are made from zucchini. I added a quarter teaspoon of citric acid to the sugar used near the end of the drying time. It made them a lot like the sour gummy treats you can buy. I'm sure these treats are not very nutritious, but it is fun to see how much the zucchini can be transformed with a few readily available ingredients.

Makes a great buffet dish! Serves 6 1/4 cup olive oil 3/4 cup finely chopped sweet onions 1/2 teaspoon sugar 1 1/2 cups long-grain white rice 1 teaspoon salt 1/2 teaspoon white pepper 1 cup beef broth 1 cup water 1 tablespoon chopped pimento Heat the oil in a heavy saucepan over medium heat. Add the onions and the sugar. Cook, stirring, until the onions are golden brown, about 5 minutes. Add the rice, salt and white pepper, and cook the mixture, stirring, until the rice begins to brown a little. Add the broth and water, and boil the mixture, uncovered, over medium heat for about 5 minutes. Reduce the heat to medium-low and cook, covered, for 15 to 20 minutes, or until the rice is tender. Add the pimentos, fluff the rice, and let stand for a few minutes before serving.