In article >,
"Felice" > wrote:

> "Goomba" > wrote in message
> ...
> > Melba's Jammin' wrote:

> > Are you pulling them all off the stems to get them to fit in the jar?
> > Do you close the jar? Is there some advantage of this storage jar?
>
>
> Of course she puts them in a jar. Barb puts EVERYTHING in a jar. But in this
> case I hope she leaves out the sugar, Sur-Jell and whatever else she usually
> adds to the fruit!
>
> But I had the same questions as Goomba. So ... ?
>
> Felice


Hi, Fleece!! Have you been looking at my website (link below)?
IBeHavingJarringExperiences!!

I picked up the tomatoes with which to make my Tomato Stuff -- likely to
be done on Saturday; it won't hurt these guys to sit outside and ripen
up a titch more.

I put parsley in a jar, too. No water, just a paper towel in the bottom
of the jar (if I'm closing the jar). Mostly I treat my parsley and
basil (from my own pots) like flowers. Stick 'em in a vase of water and
let them set on the counter. I've a shipload of both this summer. I
made some pesto a couple nights ago. I wept, it vas so goood.

BTW, a folder paper towel in the bottom of the glass jar for the grapes
is a good idea. It will avoid any drippy water pooling in the bottom of
the jar.

Stick with me, Kiddo; I've got a million good ideas.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now, most recently 8-7-2008.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene